CN212678264U

CN212678264U - Dried bean curd marinating equipment with function of accurately adding flavor enzyme

Info

Publication number: CN212678264U
Application number: CN202020749855.5U
Authority: CN
Inventors: 胡剑平; 胡平春
Original assignee: Huangshan Wan'an Food Co ltd
Current assignee: Huangshan Wan'an Food Co ltd
Priority date: 2020-05-09
Filing date: 2020-05-09
Publication date: 2021-03-12
Anticipated expiration: 2030-05-09

Abstract

The utility model discloses a dried bean curd stew in soy sauce equipment with accurate flavor enzyme function that adds, the on-line screen storage device comprises a base, the activity of base upper end is provided with the stew in soy sauce pot, stew in soy sauce pot right-hand member fixed mounting has the outlet pipe, outlet pipe right-hand member fixed mounting has the suction pump, suction pump upper end fixed mounting has the drain pipe, drain pipe lower extreme fixed mounting has the outlet, base upper end fixed mounting has the supporter, supporter right-hand member fixed mounting has the fixed block, fixed block right-hand member fixed mounting has solid fixed ring, gu the inside movable mounting of fixed. This dried bean curd stew in soy sauce equipment with accurate flavor enzyme function that adds sets up through the cooperation of suction pump and agitated kettle, has realized that stew in soy sauce enters into the agitated kettle through the effect of suction pump and carries out the work of adding flavor enzyme when the stirring, does benefit to the accurate of flavor enzyme and adds with even, and the setting of many filter screens and many stirring paddles does benefit to the stirring evenly abundant, does benefit to the even preparation of stew in soy sauce.

Description

Dried bean curd marinating equipment with function of accurately adding flavor enzyme

Technical Field

The utility model relates to a stew in soy sauce equipment technical field specifically is a dried bean curd stew in soy sauce equipment with accurate flavor enzyme function that adds.

Background

Dried bean curd, a high-end bean product, can be regarded as a subdivision class of dried bean curd, but no matter do work, the material, all need to be studied a lot, the water quality is especially key, dried bean curd chooses more than ten kinds of natural materials such as high-quality soybean, licorice, etc. to refine to get final product, and the color and luster is mauve, fine and chewy, the taste is lasting, there is toughness, characteristics such as being constantly folded, etc., besides containing abundant vegetable protein, also contain eighteen kinds of amino acids that the human body needs, and more than ten kinds of microelements such as calcium, magnesium, molybdenum, manganese, selenium, strontium, copper, etc., it is the best food of tourism, drinking tea, flavor enzyme can make the hydrolysate form unique flavor and reduce the bitter taste that hydrolyzes and causes, its principle is that the peptide bond in the polypeptide is cut through endoprotease, form short chain peptide, some of them contain hydrophobic amino acid, therefore become bitter peptide, use every exonuclease to cut off and release an amino acid from the end of the, thereby completely degrading the bitter peptide into amino acid.

At present, in the process of marinating dried bean curds, most dried bean curds marinating equipment cannot realize accurate addition when flavor enzymes are added, and therefore, the dried bean curds marinating equipment with the function of accurately adding the flavor enzymes is provided.

SUMMERY OF THE UTILITY MODEL

An object of the utility model is to provide a dried bean curd stew in soy sauce equipment with accurate flavor enzyme function that adds to the problem that most dried bean curd stew in soy sauce equipment failed to realize accurate interpolation when adding flavor enzyme at the dried bean curd stew in soy sauce in-process that proposes in solving above-mentioned background art.

In order to achieve the above object, the utility model provides a following technical scheme: a dried tea marinating device with a function of accurately adding flavor enzymes comprises a base, wherein a marinating pot is movably arranged at the upper end of the base, a water outlet pipe is fixedly arranged at the right end of the marinating pot, a water suction pump is fixedly arranged at the right end of the water outlet pipe, a water outlet pipe is fixedly arranged at the upper end of the water suction pump, a water outlet is fixedly arranged at the lower end of the water outlet pipe, a supporting body is fixedly arranged at the upper end of the base, a fixed block is fixedly arranged at the right end of the supporting body, a fixed ring is fixedly arranged at the right end of the fixed block, a stirring pot is movably arranged in the fixed ring, a top plate is fixedly arranged at the upper end of the supporting body, a speed reducing motor is fixedly arranged in the top plate, a material feeding tank, and the upper end and the lower end of the feeding table are provided with a feeding groove in a penetrating way.

Preferably, a coupler and a stirring shaft are fixedly arranged below the top plate, the lower end of the speed reduction motor and the upper end of the stirring shaft are connected with each other through the coupler, a first stirring paddle is fixedly arranged on the outer wall of the stirring shaft, and a first filter screen is fixedly arranged on the inner wall of the stirring pot.

Preferably, the upper end of the top plate is fixedly provided with a first groove body and a second groove body, the first groove body is matched with the speed reduction motor, the feeding tank is matched with the second groove body, the top plate is internally and fixedly provided with a chute, the lower end of the top plate is fixedly provided with a feeding pipe, and the feeding tank, the chute and the feeding pipe are communicated with each other.

Preferably, agitator kettle lower extreme fixed mounting has the infusion cloth, first stirring rake and first filter screen distribute in the inside crisscross of agitator kettle, (mixing) shaft outer wall fixed mounting has the second stirring rake, agitator kettle lower extreme inner wall fixed mounting has the second filter screen, the second filter screen link up with the infusion cloth each other.

Preferably, agitator kettle lower extreme inner wall fixed mounting has the fixing base, fixing base and (mixing) shaft lower extreme looks adaptation, steamed pot inner wall fixed mounting has the zone of heating, zone of heating lower extreme fixed mounting has the heater.

Compared with the prior art, the beneficial effects of the utility model are that:

1. according to the dried bean curd marinating equipment with the function of accurately adding the flavor enzymes, through the matched arrangement of the water suction pump and the stirring pot, the operation of adding the flavor enzymes is realized while stirring after marinating soup enters the stirring pot under the action of the water suction pump, the accurate addition and the uniform addition of the flavor enzymes are facilitated, the arrangement of multiple filter screens and multiple stirring paddles is favorable for uniform and sufficient stirring, and the uniform preparation of the marinating soup is facilitated;

2. according to the dried bean curd marinating equipment with the function of accurately adding the flavor enzyme, the feeding platform is arranged, so that the feeding is facilitated, the stirring shaft has a certain limiting effect, the stability of the stirring shaft in operation is improved, the uniform feeding of the flavor enzyme is realized through the arrangement of the chute and the feeding pipe and the arrangement of the feeding rod and the feeding groove, and the marinating effect is improved;

3. according to the dried bean curd marinating equipment with the function of accurately adding the flavor enzyme, the phenomenon that marinated soup splashes is avoided by arranging the infusion cloth, the marinated soup is favorably stably dropped into a marinating pot after the flavor enzyme is added, the bean embryos are manually turned in a matching manner, the marinated soup is uniformly contacted with the bean embryos, and the marinating is favorably carried out.

Drawings

FIG. 1 is a schematic perspective view of the present invention;

FIG. 2 is a schematic view of the top internal cross-sectional structure of the present invention;

FIG. 3 is a schematic view of the cross-sectional structure of the inner part of the stirring pot of the present invention;

fig. 4 is a schematic view of the internal cross-sectional structure of the marinating pot of the present invention.

In the figure: 1. a base; 2. a marinating pot; 3. a water outlet pipe; 4. a water pump; 5. a drain pipe; 6. a water outlet; 7. a support body; 8. a fixed block; 9. a fixing ring; 10. a stirred pot; 11. a top plate; 12. a reduction motor; 13. a coupling; 14. a stirring shaft; 15. a first stirring paddle; 16. a first filter screen; 17. a feeding table; 18. a feeding tank; 19. a feeding pipe; 20. a feeding frame; 21. feeding a material rod; 22. a feeding trough; 23. A transfusion cloth; 24. a heating layer; 25. a first tank body; 26. a chute; 27. a second tank body; 28. a second stirring paddle; 29. a second filter screen; 30. a fixed seat; 31. a heater.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments in the present invention, all other embodiments obtained by a person skilled in the art without creative work belong to the protection scope of the present invention.

Referring to fig. 1-4, the present invention provides a technical solution: a dried tea marinating device with a function of accurately adding flavor enzymes comprises a base 1, wherein a marinating pot 2 is movably arranged at the upper end of the base 1, a water outlet pipe 3 is fixedly arranged at the right end of the marinating pot 2, a water suction pump 4 is fixedly arranged at the right end of the water outlet pipe 3, a water outlet pipe 5 is fixedly arranged at the upper end of the water suction pump 4, a water outlet 6 is fixedly arranged at the lower end of the water outlet pipe 5, a support body 7 is fixedly arranged at the upper end of the base 1, a fixed block 8 is fixedly arranged at the right end of the support body 7, a fixed ring 9 is fixedly arranged at the right end of the fixed block 8, a stirring pot 10 is movably arranged in the fixed ring 9, a top plate 11 is fixedly arranged at the upper end of the support body 7, a speed reducing motor 12 is fixedly arranged in the top plate 11, the feeding trough 22 is arranged at the upper end and the lower end of the feeding table 17 in a penetrating manner, and the uniform feeding of the flavor enzyme is realized by the matching arrangement of the feeding rod 21 and the feeding trough 22, so that the flavor enzyme can be accurately added.

Further, a coupler 13 and a stirring shaft 14 are fixedly arranged below the top plate 11, the lower end of the speed reduction motor 12 and the upper end of the stirring shaft 14 are connected with each other through the coupler 13, a first stirring paddle 15 is fixedly arranged on the outer wall of the stirring shaft 14, a first filter screen 16 is fixedly arranged on the inner wall of the stirring pot 10, and the arrangement of the first stirring paddle 15 and the first filter screen 16 is favorable for uniform mixing of the flavor enzyme and the marinating soup, so that marinating is easy to carry out.

Further, first cell body 25 and second cell body 27 have been seted up to roof 11 upper end fixed, first cell body 25 and gear motor 12 looks adaptation, throw material jar 18 and second cell body 27 looks adaptation, the chute 26 has been seted up to roof 11 inside fixed, roof 11 lower extreme fixed mounting has material feeding pipe 19, throw material jar 18, chute 26 and material feeding pipe 19 link up each other, throw material jar 18 set up do benefit to the installation and take off, do benefit to the flavor enzyme of adding a certain amount in throwing material jar 18, the accurate interpolation of flavor enzyme has been realized.

Further, the lower end of the stirring pot 10 is fixedly provided with the infusion cloth 23, the first stirring paddle 15 and the first filter screen 16 are distributed in the stirring pot 10 in a staggered mode, the outer wall of the stirring shaft 14 is fixedly provided with the second stirring paddle 28, the inner wall of the lower end of the stirring pot 10 is fixedly provided with the second filter screen 29, the second filter screen 29 is communicated with the infusion cloth 23, the infusion cloth 23 is arranged to prevent the splashing phenomenon generated when the stirred marinated soup falls into the marinating pot 2, and the marinated soup is favorably placed into the marinating pot 2.

Further, 10 lower extreme inner walls fixed mounting of agitator kettle has fixing base 30, and fixing base 30 and the adaptation of (mixing) shaft 14 lower extreme, 2 inner walls fixed mounting of steamed pot have zone of

heating

24, and 24 lower extremes of zone of heating fixed mounting have heater 31, and setting up of fixing base 30 has improved the spacing fixed effect to (mixing) shaft 14, does benefit to the steady rotation of (mixing) shaft 14.

The working principle is as follows: firstly, pouring marinating soup into a marinating pot 2, starting a heater 31 to heat the marinating soup to a boiling state through a heating layer 24, pouring the boiled bean blanks into the bean blanks, turning over the bean blanks in time after the bean blanks are put into the marinating pot, ensuring that the cold bean blanks are not sticky and uneven in coloring in the heating process, then controlling the temperature of the marinating soup to marinate for fifty minutes at about eighty-five ℃, manually turning over the marinating pot at regular time, simultaneously starting a water suction pump 4, putting the marinating soup in the marinating pot 2 into a stirring pot 10 through a water outlet pipe 3, a water outlet pipe 5 and a water outlet 6, adding flavor enzyme into a feeding pot 18, simultaneously starting a speed reduction motor 12, driving a stirring shaft 14 to rotate through a coupler 12 by the speed reduction motor 12, at the moment, enabling a feeding rod 21 to rotate along with the stirring shaft 14, enabling the flavor feeding enzyme to fall into a feeding frame 20 through a chute 26 and a stirring shaft 19, and enabling the flavor feeding rod 21 to fall, the accurate adding and uniform adding functions of the flavor enzyme can be realized, the marinating soup is heated to be in a boiling state in the last five minutes of marinating, and then the marinating soup is taken out of the pot and marinated in the next pot, so that the water and spice can be supplemented to the marinating soup in time.

It should be finally noted that the above only serves to illustrate the technical solution of the present invention, and not to limit the scope of the present invention, and that simple modifications or equivalent replacements performed by those skilled in the art to the technical solution of the present invention do not depart from the spirit and scope of the technical solution of the present invention.

Claims

1. The utility model provides a dried bean curd stew in soy sauce equipment with accurate flavor enzyme function that adds, includes the base, its characterized in that: the improved pot feeding device is characterized in that a pot stewing pot is movably arranged at the upper end of the base, a water outlet pipe is fixedly mounted at the right end of the pot stewing pot, a water suction pump is fixedly mounted at the right end of the water outlet pipe, a water discharge pipe is fixedly mounted at the upper end of the water discharge pipe, a support body is fixedly mounted at the upper end of the base, a fixed block is fixedly mounted at the right end of the support body, a fixed ring is fixedly mounted at the right end of the fixed block, a stirring pot is movably mounted inside the fixed ring, a top plate is fixedly mounted at the upper end of the support body, a speed reduction motor is fixedly mounted inside the top plate, a material feeding tank is movably mounted at the upper end of the top plate, a material feeding platform is.

2. The dried bean curd marinating equipment with the function of accurately adding the flavor enzyme, as claimed in claim 1, wherein: the top plate is fixedly provided with a shaft coupling and a stirring shaft below, the lower end of the speed reduction motor is connected with the upper end of the stirring shaft through the shaft coupling, the outer wall of the stirring shaft is fixedly provided with a first stirring paddle, and the inner wall of the stirring pot is fixedly provided with a first filter screen.

3. The dried bean curd marinating equipment with the function of accurately adding the flavor enzyme, as claimed in claim 1, wherein: first cell body and second cell body have been seted up to roof upper end fixed, first cell body and gear motor looks adaptation, throw material jar and second cell body looks adaptation, the chute has been seted up to the inside fixed of roof, roof lower extreme fixed mounting has throws the material pipe, throw material jar, chute and throw the material pipe and link up each other.

4. The dried bean curd marinating equipment with the function of accurately adding the flavor enzyme, as claimed in claim 2, wherein: stirring pot lower extreme fixed mounting has infusion cloth, first stirring rake and first filter screen are crisscross in the inside distribution of stirring pot, (mixing) shaft outer wall fixed mounting has the second stirring rake, stirring pot lower extreme inner wall fixed mounting has the second filter screen, the second filter screen link up each other with infusion cloth.

5. The dried bean curd marinating equipment with the function of accurately adding the flavor enzyme, as claimed in claim 2, wherein: the improved pot is characterized in that a fixing seat is fixedly arranged on the inner wall of the lower end of the stirring pot, the fixing seat is matched with the lower end of the stirring shaft, a heating layer is fixedly arranged on the inner wall of the pot, and a heater is fixedly arranged at the lower end of the heating layer.