CN115152951A - Marinating, boiling and blanching device and method for meat products - Google Patents
Marinating, boiling and blanching device and method for meat products Download PDFInfo
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- CN115152951A CN115152951A CN202210794078.XA CN202210794078A CN115152951A CN 115152951 A CN115152951 A CN 115152951A CN 202210794078 A CN202210794078 A CN 202210794078A CN 115152951 A CN115152951 A CN 115152951A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Nutrition Science (AREA)
- Commercial Cooking Devices (AREA)
Abstract
The invention provides a marinating, boiling and blanching device and method for meat products, wherein the device comprises: the device comprises a suspension cage for transporting meat product raw materials, a marinating pot for marinating the meat product raw materials, a vacuum pot, a vacuum pump, a hot water pot, a water pump and a plate heat exchanger, wherein the top and the bottom of the marinating pot are communicated with compressed air through a second valve and a third valve; the bottom of the marinating pot is communicated with steam through a fourth valve; the top of the marinating pot is communicated with tap water through a first valve; a first liquid level meter and a second liquid level meter are respectively arranged above and below the marinating pot; the stewing pot is provided with a first thermometer; the top of the marinating pot is communicated with an exhaust valve, and the bottom of the marinating pot is communicated with a discharge valve; the marinating pot is communicated with the vacuum pot through a fifth valve. The invention solves the problems of low automation degree, more manpower, poor environment, easy injury to people and the like during the marinating production of meat products.
Description
Technical Field
The invention relates to the field of meat product processing, in particular to a marinating, boiling and blanching device and method for a meat product.
Background
The marinating production of meat products comprises the steps of firstly filling meat into a hanging basket, putting the hanging basket into a pot filled with boiled water, blanching, removing blood foam, then sending the hanging basket and the meat into a marinating pot, adding seasonings, and marinating. The production method is manual operation, and the labor intensity is high; the operation space is a high-temperature environment, which is easy to hurt people; the blood foam on the meat product is easy to stick to the surface of the meat product during blanching, the fishy smell and blanching removing effect is poor, and the raw materials are secondarily polluted; the hanging baskets pollute the environment in the transportation process.
Therefore, only the original processing method and process are changed to solve the problems.
Disclosure of Invention
Aiming at the existing problems, the invention provides a marinating, bleaching and scalding device and method for meat products, and solves the problems of low automation degree, more workers, poor environment, easy injury to people and the like in the marinating production of the meat products.
In order to solve the problems, the invention adopts the following technical scheme:
a marinating, blanching apparatus for meat products, comprising: a suspension cage for transporting meat product raw materials, a stewing pot for stewing the meat product raw materials, a vacuum pot, a vacuum pump, a hot water pot, a water pump and a plate heat exchanger,
the top and the bottom of the marinating pot are communicated with compressed air through a second valve and a third valve;
the bottom of the marinating pot is communicated with steam through a fourth valve;
the top of the marinating pot is communicated with tap water through a first valve;
a first liquid level meter and a second liquid level meter are respectively arranged above and below the marinating boiling tank;
the stewing pot is provided with a first thermometer;
the top of the marinating pot is communicated with an exhaust valve, and the bottom of the marinating pot is communicated with a discharge valve;
the marinating tank is communicated with the vacuum tank through a fifth valve;
the vacuum tank is communicated with a vacuum pump; the bottom of the vacuum tank is communicated with a vacuum exhaust valve;
the top of the hot water tank is communicated with tap water through a first hot water valve, and the bottom of the hot water tank is communicated with a hot water discharge valve;
a third liquid level meter and a fourth liquid level meter are respectively arranged above and below the hot water tank;
the hot water tank is provided with a second thermometer;
the water inlet end of the plate heat exchanger is connected with the hot water tank through the water pump; the water outlet end of the plate heat exchanger is connected with the hot water tank through a second hot water valve on one hand, and is connected with the stewing tank through a third hot water valve on the other hand;
and the plate heat exchanger is communicated with steam through a fourth hot water valve.
Preferably, the marinating pot includes: the jar body of storage usefulness that interior barrel of jar and the steamed jar of low head are constituteed is boiled to bittern, the outside of jar of barrel is provided with the heat preservation in the steamed jar, the heat preservation with install between the jar of barrel in the steamed jar and press from both sides the cover, the inside of jar of barrel is provided with hanging flower basket guider in the steamed jar, the hanging flower basket support is installed to hanging flower basket guider's below, the discharge gate is installed to the below of steamed jar low head, one side of discharge gate is located the temperature sensor interface is installed to the below of steamed jar of low head, directly spout steam and compressed air import is installed to the opposite side of discharge gate, the discharge gate with install low liquid level detection point interface between the temperature sensor interface, the raffinate export is installed to the lateral wall of jar of thick boiling, the upper end of jar of thick boiling is provided with on the steamed jar of boiling uncapping, on the steamed jar uncap with be connected with between the heat preservation and uncap opening device, on the steamed jar of uncap is located and keeps away from go up the one end of uncap opening device with be connected with between the heat preservation and uncap locking device.
Preferably, a jacket steam inlet is arranged on the outer side of the heat-insulating layer, and a high liquid level detection point interface is arranged above the jacket steam inlet and positioned on the side surface of the heat-insulating layer; the outer side of the heat preservation layer is provided with a support lug in an annular array mode, the lower end of the heat preservation layer is provided with a jacket condensate water outlet, and one side of the low liquid level detection point connector is located at the lower end of the lower end socket of the marinating pot and is provided with a temperature sensor connector.
Preferably, a feed inlet is installed at the upper end of the upper cover of the marinating pot, and a compressed air inlet is installed at the upper end of the upper cover of the marinating pot on one side of the feed inlet.
Preferably, the cylinder body in the marinating pot is fixedly connected with the lower end enclosure of the marinating pot by welding, and a heat-insulating layer is arranged on the outer side of the jacket.
Preferably, a temperature sensor is mounted on the temperature sensor interface.
Preferably, a capacitive liquid level sensor is mounted on the high liquid level detection point interface.
Preferably, the upper cap locking device includes: catch, first cylinder, first locating component, sealing washer, first sensor, side retaining ring, cylinder support, go up uncap opening device and include: the device comprises a hinge, a second cylinder, a second positioning component, a second sensor, a third sensor, a rocker arm and a bracket;
the cylinder support is welded on the cylinder body in the marinating pot, the first cylinder is installed on the cylinder support, the side retaining ring array is arranged on the retaining ring, the first sensor is installed on the upper portion of the cylinder body in the marinating pot, the sealing ring is placed between the upper cover of the marinating pot and the cylinder body in the marinating pot, and the first positioning component is installed on the upper portion of the cylinder body in the marinating pot.
The lower extreme of second cylinder is fixed on the heat preservation, just the upper end of second cylinder with the rocking arm is connected, the welding of rocking arm one side is in the one side that uncaps on the steamed jar of cooking, the middle part of rocking arm is passed through the hinge with leg joint, the second locating component pass through the chain with the support is fixed, the welding of support one side is in the outside of heat preservation, second sensor fixed mounting is in on the support, the third sensor passes through the support mounting in the top of steamed jar barrel.
The halogen boiling and bleaching method based on the halogen boiling and bleaching device comprises the following steps:
the method comprises the following steps: the mixture is put into a cage,
putting the raw materials discharged from the thawing warehouse into a suspension cage;
step two: feeding the materials to a feeding device,
assembling the suspension cages V together and putting the suspension cages V into the marinating pot by a travelling crane;
step three: the fishy smell and the floating are removed,
closing an upper cover of the stewing tank, opening a first valve, adding water into the tank, and closing the first valve after the first liquid level meter detects the water level; opening a fourth valve, closing the fourth valve when the first thermometer reaches 95 ℃, starting a vacuum pump, opening a fifth valve, opening a second valve, sucking denatured and precipitated blood foam into a vacuum tank, opening the first valve when the liquid level is reduced, replenishing water into the tank, opening the fourth valve at the same time, maintaining the temperature at 95 ℃, timing after the second valve is opened, closing the fourth valve, the first valve, the fifth valve and the vacuum pump when the set time S1 is reached, finally opening a vacuum exhaust valve, discharging impurities in the vacuum tank, and finishing the fishy smell removal and bleaching process;
step four: the water is drained out of the water tank,
opening an exhaust valve, opening a discharge valve, discharging water in the marinating pot, closing the discharge valve when the second liquid level meter detects that no water exists, and ending the water discharging process;
step five: the preparation of hot water is carried out,
opening a first hot water valve, closing the first hot water valve after a third liquid level meter detects the water surface, opening a second hot water valve, starting a water pump, enabling water in a hot water tank to circulate through a plate heat exchanger, opening the first hot water valve to heat, closing a fourth hot water valve when a second thermometer reaches 90-95 ℃, closing the water pump, completing preparation of hot water, opening the first hot water valve after the fourth liquid level meter detects no water after the hot water is added into brine and boiled, and repeating the process;
step six: the raw materials are stewed in the air,
after the drainage process of the stewing pot is finished, a third hot water valve is opened, a water pump is started, hot water is injected into the stewing pot, the water pump is closed after the first liquid level meter detects the water surface, an exhaust valve is closed at the same time, a fourth valve is opened, when the temperature reaches 125-127 degrees, the fourth valve is closed and timed, after the set time S2 is reached, the exhaust valve is opened, the stewing pot is decompressed and cooled, and the stewing process is finished.
Preferably, in the actual production process, the set time S1 is adjusted according to different raw materials, and the set time S2 and the detection temperature of the first temperature table are adjusted according to different products and requirements.
Compared with the prior art, the invention has the beneficial effects that:
1. the device wholly adopts different fishy smell of removing and floats time and different thick boiling time, satisfies the preparation of different raw materialss, and temperature sensor on the temperature sensor interface detects the setting value, and blood class protein in the raw materials begins the degeneration along with the rise of temperature and forms the raffinate to the liquid level is gone up to the floating, and compressed air gets into in the jar through the compressed air import, and blows to the raffinate discharge jar body on the liquid level, guarantees the processing effect.
2. The fishy smell removing and bleaching step can be matched with the subsequent drainage and hot water preparation steps to effectively remove blood foam in the meat product, so that the fishy smell removing and bleaching effect is achieved; in the whole production process, only the cage loading is manual, all the other processes are automatically controlled, and the automatic control system is free of human intervention, so that the influence of human factors on products is avoided, meanwhile, the accidental injury of personnel is reduced, and the workshop environment is also improved.
Drawings
FIG. 1 is a block diagram of the apparatus for marinating and blanching meat products of the present invention;
FIG. 2 is a schematic view of the construction of the marinating apparatus of the present invention;
FIG. 3 is a top view of a tank in the marinating apparatus
FIG. 4 is a partial cross-sectional view of a can body in a marinating apparatus.
Detailed Description
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 only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
As shown in fig. 1-3, a meat product blanching apparatus comprises: a suspension cage V101 for transporting meat product raw materials, a marinating pot TK101 for marinating the meat product raw materials, a vacuum pot TK102, a vacuum pump P101, a hot water pot TK201, a water pump P201 and a plate type heat exchanger E201,
the top and the bottom of a marinating pot TK101 are communicated with compressed air through a second valve BV102 and a third valve BV 103; the bottom of the marinating pot TK101 is communicated with steam through a fourth valve BV 104; the top of the stewing pot TK101 is communicated with tap water through a first valve BV101; a first liquid level meter LT101 and a second liquid level meter LT102 are respectively arranged on the upper part and the lower part of a marinating pot TK101; the marinating pot TK101 is provided with a first thermometer TT101; the top of the marinating pot TK101 is communicated with an exhaust valve BV106, and the bottom of the marinating pot TK101 is communicated with a discharge valve BV107; the marinating tank TK101 is communicated with the vacuum tank TK102 through a fifth valve BV 105; the vacuum tank TK102 is communicated with a vacuum pump P101; the bottom of the vacuum tank TK102 is communicated with a vacuum exhaust valve HV101; the top of the hot water tank TK201 is communicated with tap water through a first hot water valve BV201, and the bottom of the hot water tank TK is communicated with a hot water discharge valve HV102; a third liquid level meter LT201 and a fourth liquid level meter LT202 are respectively arranged above and below the hot water tank TK201; the hot water tank TK201 is provided with a second thermometer TT201; the water inlet end of the plate type heat exchanger E201 is connected with a hot water tank TK201 through a water pump P201; the water outlet end of the plate type heat exchanger E201 is connected with a hot water tank TK201 through a second hot water valve BV202 on one hand, and is connected with a stewing tank TK101 through a third hot water valve BV203 on the other hand; the plate heat exchanger E201 is connected with steam through a fourth hot water valve BV 204.
The halogen boiling and bleaching method based on the halogen boiling and bleaching device comprises the following steps:
the method comprises the following steps: the mixture is put into a cage,
putting the raw materials discharged from the thawing warehouse into a suspension cage V101;
step two: feeding the materials to a feeding device,
assembling the suspension cage V101 together and putting the suspension cage V101 into the marinating pot TK101 by a travelling crane;
step three: the fishy smell and the floating are removed,
closing the upper cover of a marinating boiling tank TK101, opening a first valve BV101, adding water into the tank, and closing the first valve BV101 after a first liquid level meter LT101 detects the water level; opening a fourth valve BV104, when a first temperature table TT101 reaches 95 degrees, closing the fourth valve BV104, starting a vacuum pump P101, opening a fifth valve BV105, opening a second valve BV102, sucking denatured and precipitated blood foam into a vacuum tank TK102, when the liquid level drops, opening the first valve BV101, replenishing water into the tank, simultaneously opening the fourth valve BV104, maintaining the temperature at 95 degrees, timing after the second valve BV102 is opened, when a set time S1 is reached, closing the fourth valve BV104, the first valve BV101, the fifth valve BV105 and the vacuum pump P101, finally opening a vacuum exhaust valve HV101, exhausting impurities in the vacuum tank TK102, and finishing the fishy smell removal and bleaching process;
step four: the water is drained out of the water tank,
opening an exhaust valve BV106, opening a discharge valve BV107, discharging water in the stewing pot TK101, closing the discharge valve BV107 when a second liquid level meter LT102 detects that no water exists, and ending the water discharging process;
step five: the preparation of hot water is carried out,
opening a first hot water valve BV201, closing the first hot water valve BV201 after a third liquid level meter LT201 detects the water surface, opening a second hot water valve BV202, starting a water pump P201, circulating water in a hot water tank through a plate heat exchanger E201, opening the first hot water valve BV201 for heating, closing a fourth hot water valve BV204 when a second temperature meter TT201 reaches 90-95 ℃, closing the water pump P201, completing hot water preparation, opening the first hot water valve BV201 after the hot water is added into brine and boiled and the fourth liquid level meter LT202 detects that no water exists, and repeating the above processes;
step six: the raw materials are stewed in the air,
after the drainage process of the stewing pot TK101 is finished, a third hot water valve BV203 is opened, a water pump P201 is started, hot water is injected into the stewing pot TK101, the water pump P201 is closed after a first liquid level meter LT101 detects the water surface, meanwhile, an exhaust valve BV106 is closed, a fourth valve BV104 is opened, when the temperature reaches 125-127 degrees, the fourth valve BV104 is closed and timed, when the set time S2 is reached, the exhaust valve BV106 is opened, the stewing pot is decompressed and cooled, and the stewing process is finished.
In the actual production process, the set time S1 is adjusted according to different raw materials, and the set time S2 and the detection temperature of the first thermometer TT101 are adjusted according to different products and requirements.
The marinating pot TK101 comprises: the pot body that the pot body 4 and the lower head 5 of the pot of stewing of bittern constitute stores the usefulness, the outside of pot body 4 in the pot of stewing is provided with heat preservation 2, install between heat preservation 2 and the pot body 4 of stewing pot and press from both sides the cover 3, the inside of pot body 4 in the pot of stewing of bittern is provided with hanging flower basket guider 19, hanging flower basket support 6 is installed to the below of hanging flower basket guider 19, discharge gate 14 is installed to the below of pot lower head 5 of stewing pot, one side of discharge gate 14 is located the below of pot lower head 5 of stewing pot and installs temperature sensor interface 15, direct injection steam and compressed air inlet 18 are installed to the opposite side of discharge gate 14, install low liquid level detection point interface 17 between discharge gate 14 and the temperature sensor interface 15, raffinate export 20 is installed to the lateral wall of pot body 4 in the pot of stewing pot, the upper end of pot body 4 in the pot is provided with pot upper cover 9 of stewing pot, be connected with upper cover opening device 13 between pot upper cover opening device 13 and the heat preservation 2 on the pot upper cover opening device 13 is located to the pot upper cover opening device 9 of stewing pot, be connected with upper cover locking device 8 between heat preservation 2.
The outside of heat preservation 2 is installed and is pressed from both sides cover steam inlet 7, and the top that presss from both sides cover steam inlet 7 is located the side surface of heat preservation 2 and is installed high liquid level detection point interface 11. The support lugs 1 are arranged on the outer side of the heat-insulating layer 2 in an annular array mode, a jacket condensate outlet 16 is arranged at the lower end of the heat-insulating layer 2, and a temperature sensor interface 15 is arranged at the lower end, located at the lower end of the lower sealing head 5 of the marinating pot, of one side of a low liquid level detection point interface 17. The upper end of an upper cover 9 of the marinating pot is provided with a feed inlet 10, and one side of the feed inlet 10 is positioned at the upper end of the upper cover 9 of the marinating pot and is provided with a compressed air inlet 12. The cylinder body 4 in the marinating pot is fixedly connected with the lower end enclosure 5 of the marinating pot by welding, and the outer side of the jacket 3 is provided with a heat-insulating layer. The temperature sensor interface 15 is mounted with a temperature sensor. And a capacitance type liquid level sensor is arranged on the high liquid level detection point interface 11. The upper lid locking device 8 includes: the opening cover device comprises a locking ring 801, a first air cylinder 802, a first positioning member 803, a sealing ring 804, a first sensor 805, a side retaining ring 806 and an air cylinder support 808, wherein after the opening cover 9 on the marinating pot is closed, the first air cylinder 802 is ventilated, the locking ring 801 is pushed to rotate on the upper retaining ring, meanwhile, the side retaining ring 806 limits that the locking ring 801 can only do circular motion, when the first sensor 805 detects that the locking ring 801 reaches a preset position, the first positioning member 803 is started to fix the locking ring 801, the opening cover 9 on the marinating pot is locked, when the opening cover is needed, the first positioning member 803 is firstly loosened, the first air cylinder 802 is ventilated, and the locking ring 801 is pulled back to reach an initial position to complete the opening cover function. The upper lid opening device 13 includes: hinge 131, second cylinder 132, second locating component 133, second sensor 134, third sensor 135, rocker 136, support 137, the last uncap 9 of steamed jar is opening the in-process, at first loosen the last uncap opening device 13, the flexible end of second cylinder 132 ventilation pull back, rocker 136 one side receives second cylinder 132 pulling force effect, it is rotatory around hinge 131 anticlockwise, simultaneously, it is rotatory to drive the last uncap 9 of steamed jar, when second sensor 134 detects, the last uncap 9 of steamed jar is opened and is accomplished, the manual work is well installed the location with second locating component 133, prevent the unexpected rotation of upper cover, the upper cover closing process, the workman is at first opened second locating component 133, second cylinder 132 ventilates, stretch out the free end of cylinder, make rocker 136 atress clockwise rotation, drive the last uncap 9 of steamed jar and rotate, when third sensor 135 detects, the last uncap 9 of steamed jar is closed and is accomplished.
When fishy smell is removed, an upper cover locking device 8 is loosened, an upper cover 9 of a halogen boiling pot is opened through an upper cover opening device 13, a hanging basket and raw materials are moved to the position right above a pot body by a crane, the hanging basket falls onto a hanging basket support 6 along a hanging basket guide device 19, the upper cover 9 of the halogen boiling pot is closed through the upper cover opening device 13 and locked, tap water enters the pot through a feed inlet 10 by opening a water valve, when the liquid level reaches a high liquid level detection point interface 11, water stops entering is stopped, a steam valve is opened, steam enters the pot through a direct injection steam inlet 12 and a compressed air inlet 18, the temperature of the water and the materials is raised, when a temperature sensor on a temperature sensor interface 15 detects a set value, the steam valve is closed, blood type proteins in the raw materials begin to be modified along with the rise of the temperature and float to the liquid level, the compressed air valve is opened, compressed air enters the pot through the compressed air inlet 12 and blows towards the residual liquid level, the residual liquid is discharged out of the pot from a discharge port 20, and the residual liquid level is discharged out of the discharge port, so as to ensure the effect, the direct injection compressed air enters the residual is assisted in the floating of the floating point, and the floating switch 14, and the residual liquid level is detected, and the floating switch 17 is finished; when the bittern cooking is carried out, the upper cover locking device 8 is loosened, the upper cover 9 of the bittern cooking pot is opened through the upper cover opening device 13, bittern cooking materials such as seasonings are added, the upper cover 9 of the bittern cooking pot is closed through the upper cover opening device 13, the upper cover locking device 8 is locked, the water valve is opened, tap water enters the pot through the feed inlet 10, when the liquid level reaches the high liquid level detection point interface 11, water feeding is stopped, the steam valve is opened, steam enters the pot through the direct injection steam and compressed air inlet 18 to heat water and materials, when the temperature sensor on the temperature sensor interface 15 detects a set value, the steam valve is closed, the steam valve is opened, steam enters the jacket through the jacket steam inlet 7 to continue heating the materials, when the temperature sensor on the temperature sensor interface 15 detects the set value, the steam valve is closed, the bittern cooking is finished, the upper cover locking device 8 is released through pressure relief, and the upper cover 9 of the bittern cooking pot is opened through the upper cover opening device 13.
It should be noted that, in this document, relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions, and furthermore, the terms "comprise", "include", or any other variation thereof are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A bittern boiling and blanching device for meat products is characterized by comprising: a suspension cage (V101) used for transporting meat product raw materials, a marinating pot (TK 101) used for marinating the meat product raw materials, a vacuum pot (TK 102), a vacuum pump (P101), a hot water pot (TK 201), a water pump (P201) and a plate heat exchanger (E201),
the top and the bottom of the marinating pot (TK 101) are communicated with compressed air through a second valve (BV 102) and a third valve (BV 103);
the bottom of the marinating pot (TK 101) is communicated with steam through a fourth valve (BV 104);
the top of the marinating pot (TK 101) is communicated with tap water through a first valve (BV 101);
a first liquid level meter (LT 101) and a second liquid level meter (LT 102) are respectively arranged above and below the marinating pot (TK 101);
the marinating pot (TK 101) is provided with a first thermometer (TT 101);
the top of the marinating pot (TK 101) is communicated with an exhaust valve (BV 106), and the bottom of the marinating pot is communicated with a discharge valve (BV 107);
the marinating tank (TK 101) is communicated with the vacuum tank (TK 102) through a fifth valve (BV 105);
the vacuum tank (TK 102) is communicated with a vacuum pump (P101); the bottom of the vacuum tank (TK 102) is communicated with a vacuum exhaust valve (HV 101);
the top of the hot water tank (TK 201) is communicated with tap water through a first hot water valve (BV 201), and the bottom of the hot water tank is communicated with a hot water discharge valve (HV 102);
a third liquid level meter (LT 201) and a fourth liquid level meter (LT 202) are respectively arranged above and below the hot water tank (TK 201);
the hot water tank (TK 201) is provided with a second thermometer (TT 201);
the water inlet end of the plate type heat exchanger (E201) is connected with the hot water tank (TK 201) through the water pump (P201); the water outlet end of the plate type heat exchanger (E201) is connected with the hot water tank (TK 201) through a second hot water valve (BV 202) on one hand, and is connected with the stewing tank (TK 101) through a third hot water valve (BV 203) on the other hand;
the plate heat exchanger (E201) is connected with steam through a fourth hot water valve (BV 204).
2. The apparatus for the marinating and blanching of meat products according to claim 1, wherein the marinating tank (TK 101) comprises: a pot body for storage consisting of a cylinder body (4) in the marinating pot and a lower end enclosure (5) of the marinating pot, the outer side of the cylinder body (4) in the marinating pot is provided with a heat-insulating layer (2), a jacket (3) is arranged between the heat-insulating layer (2) and the cylinder body (4) in the marinating pot, a hanging basket guiding device (19) is arranged inside the cylinder body (4) in the marinating pot, a hanging basket bracket (6) is arranged below the hanging basket guiding device (19), a discharge hole (14) is arranged below the lower end enclosure (5) of the stewing pot, a temperature sensor interface (15) is arranged on one side of the discharge hole (14) and below the lower end enclosure (5) of the stewing pot, the other side of the discharge hole (14) is provided with a direct injection steam and compressed air inlet (18), a low liquid level detection point interface (17) is arranged between the discharge hole (14) and the temperature sensor interface (15), a residual liquid outlet (20) is arranged on the outer side wall of the cylinder body (4) in the marinating pot, an upper cover (9) of the stewing pot is arranged at the upper end of the cylinder body (4) in the stewing pot, an upper cover opening device (13) is connected between the upper cover (9) of the marinating pot and the heat-insulating layer (2), an upper cover opening locking device (8) is connected between one end of the upper cover opening device (13) far away from the upper cover opening device (9) and the heat insulation layer (2).
3. The marinating, bleaching and scalding device for meat products according to claim 1, wherein a jacket steam inlet (7) is installed on the outer side of the insulating layer (2), and a high liquid level detection point interface (11) is installed on the side surface of the insulating layer (2) above the jacket steam inlet (7); the support lug (1) is installed to the outside annular array of heat preservation (2), the lower extreme of heat preservation (2) is installed and is pressed from both sides cover comdenstion water export (16), one side of low liquid level check point interface (17) is located temperature sensor interface (15) are installed to the lower extreme of bittern boiling pot low head (5).
4. The marinating, bleaching and scalding device for meat products according to claim 1, wherein a feed inlet (10) is installed at the upper end of the upper cover (9) of the marinating pot, and a compressed air inlet (12) is installed at one side of the feed inlet (10) and is positioned at the upper end of the upper cover (9) of the marinating pot.
5. The marinating, bleaching and scalding device for meat products according to claim 2, wherein the inner cylinder (4) of the marinating pot is fixedly connected with the lower end socket (5) of the marinating pot by welding, and an insulating layer is arranged on the outer side of the jacket (3).
6. The apparatus for blanching and marinating meat products according to claim 3, wherein a temperature sensor is mounted on the temperature sensor interface (15).
7. The marinating, bleaching and scalding device for meat products according to claim 1, wherein a capacitive liquid level sensor is mounted on the high liquid level detection point interface (11).
8. The marinating blanching apparatus of meat products of claim 1, wherein the upper lid locking means (8) comprises: a lock ring (801), a first cylinder (802), a first positioning member (803), a seal ring (804), a first sensor (805), a side stopper (806), a cylinder holder (808), the upper lid opening device (13) comprising: the device comprises a hinge (131), a second cylinder (132), a second positioning component (133), a second sensor (134), a third sensor (135), a rocker arm (136) and a bracket (137);
the cylinder support (808) is welded on the inner cylinder body (4) of the marinating pot, the first cylinder (802) is installed on the cylinder support (808), the side retainer ring (806) array is arranged on the locking ring (801), the first sensor (805) is installed on the upper part of the inner cylinder body (4) of the marinating pot, the sealing ring (804) is placed between the upper cover (9) of the marinating pot and the inner cylinder body (4) of the marinating pot, and the first positioning member (803) is installed on the upper part of the inner cylinder body (4) of the marinating pot;
the lower end of the second cylinder (132) is fixed on the heat-insulating layer (2), the upper end of the second cylinder (132) is connected with the rocker arm (136), one side of the rocker arm (136) is welded on one side of an upper cover (9) of the marinating pot, the middle of the rocker arm (136) is connected with the bracket (137) through the hinge (131), the second positioning component (133) is fixed with the bracket (137) through a chain, one side of the bracket (137) is welded on the outer side of the heat-insulating layer (2), the second sensor (134) is fixedly installed on the bracket (137), and the third sensor (135) is installed above the marinating pot barrel (4) through a bracket.
9. A halogen boiling and bleaching method based on the halogen boiling and bleaching device of claim 1, which is characterized by comprising the following steps:
the method comprises the following steps: the mixture is put into a cage,
the raw materials discharged from the unfreezing warehouse are placed in a suspension cage (V101);
step two: feeding the materials to a feeding device,
assembling the suspension cages (V101) together and putting the suspension cages into the marinating pot (TK 101) by a travelling crane;
step three: the fishy smell and the floating are removed,
closing the upper cover of the marinating pot (TK 101), opening a first valve (BV 101), adding water into the pot, and closing the first valve (BV 101) after a first liquid level meter (LT 101) detects the water level; opening a fourth valve (BV 104), when a first thermometer (TT 101) reaches 95 degrees, closing the fourth valve (BV 104), starting a vacuum pump (P101), opening a fifth valve (BV 105), opening a second valve (BV 102), sucking denatured and precipitated blood foam into a vacuum tank (TK 102), when the liquid level drops, opening the first valve (BV 101), replenishing water into the tank, simultaneously opening the fourth valve (BV 104), maintaining the temperature at 95 degrees, timing after the second valve (BV 102) is opened, when the set time S1 is reached, closing the fourth valve (BV 104), the first valve (BV 101), the fifth valve (BV 105) and the vacuum pump (P101), finally, opening a vacuum exhaust valve (HV 101), exhausting impurities in the vacuum tank (TK 102), and finishing the fishy smell removal and bleaching process;
step four: the water is drained out of the water tank,
opening an exhaust valve (BV 106), opening a discharge valve (BV 107), discharging water in the stewing pot (TK 101), closing the discharge valve (BV 107) when a second liquid level meter (LT 102) detects that no water exists, and finishing the water discharging process;
step five: the preparation of hot water is carried out,
opening a first hot water valve (BV 201), closing the first hot water valve (BV 201) after a third liquid level meter (LT 201) detects the water surface, opening a second hot water valve (BV 202), starting a water pump (P201), circulating water in a hot water tank through a plate type heat exchanger (E201), opening the first hot water valve (BV 201) for heating, closing a fourth hot water valve (BV 204) when a second thermometer (TT 201) reaches 90-95 ℃, closing the water pump (P201), completing hot water preparation, opening the first hot water valve (BV 201) after the fourth liquid level meter (LT 202) detects that no water exists after hot water is boiled in brine, and repeating the processes;
step six: the raw materials are stewed in the air,
after the drainage process of the marinating boiling tank (TK 101) is finished, a third hot water valve (BV 203) is opened, a water pump (P201) is started, hot water is injected into the marinating boiling tank (TK 101), after a water surface is detected by a first liquid level meter (LT 101), the water pump (P201) is closed, an exhaust valve (BV 106) is closed at the same time, a fourth valve (BV 104) is opened, when the temperature reaches 125-127 degrees, the fourth valve (BV 104) is closed and timed, after a set time S2 is reached, the exhaust valve (BV 106) is opened, the marinating boiling tank is decompressed and cooled, and the marinating boiling process is finished.
10. The method of claim 9, wherein the set time S1 is adjusted for different raw materials during the actual production process, and the set time S2 and the detected temperature of the first temperature table (TT 101) are adjusted according to different products and requirements.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210794078.XA CN115152951A (en) | 2022-07-07 | 2022-07-07 | Marinating, boiling and blanching device and method for meat products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210794078.XA CN115152951A (en) | 2022-07-07 | 2022-07-07 | Marinating, boiling and blanching device and method for meat products |
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| CN115152951A true CN115152951A (en) | 2022-10-11 |
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| CN202210794078.XA Pending CN115152951A (en) | 2022-07-07 | 2022-07-07 | Marinating, boiling and blanching device and method for meat products |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104126812A (en) * | 2014-07-31 | 2014-11-05 | 雏鹰农牧集团股份有限公司 | Marinating and cooking technology using marinating cooking pot |
| CN104137960A (en) * | 2014-07-31 | 2014-11-12 | 雏鹰农牧集团股份有限公司 | Novel Chinese stewing pot device |
| CN204047889U (en) * | 2014-07-31 | 2014-12-31 | 雏鹰农牧集团股份有限公司 | A kind of novel Chinese style halogen boils tank arrangement |
| CN112411666A (en) * | 2020-11-25 | 2021-02-26 | 广州祥旺食品有限公司 | Vacuum pump improves water saving fixtures |
| CN214211117U (en) * | 2020-12-28 | 2021-09-17 | 重庆永利浸渗设备机械有限公司 | Reciprocating type vacuum infiltration machine |
| CN216728550U (en) * | 2022-01-29 | 2022-06-14 | 河北永大食盐有限公司 | Foam blowing device of coarse salt stirring washing barrel |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126812A (en) * | 2014-07-31 | 2014-11-05 | 雏鹰农牧集团股份有限公司 | Marinating and cooking technology using marinating cooking pot |
| CN104137960A (en) * | 2014-07-31 | 2014-11-12 | 雏鹰农牧集团股份有限公司 | Novel Chinese stewing pot device |
| CN204047889U (en) * | 2014-07-31 | 2014-12-31 | 雏鹰农牧集团股份有限公司 | A kind of novel Chinese style halogen boils tank arrangement |
| CN112411666A (en) * | 2020-11-25 | 2021-02-26 | 广州祥旺食品有限公司 | Vacuum pump improves water saving fixtures |
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| CN216728550U (en) * | 2022-01-29 | 2022-06-14 | 河北永大食盐有限公司 | Foam blowing device of coarse salt stirring washing barrel |
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