WO2022205886A1 - 一种超声辅助腌制装置及冰箱 - Google Patents
一种超声辅助腌制装置及冰箱 Download PDFInfo
- Publication number
- WO2022205886A1 WO2022205886A1 PCT/CN2021/127647 CN2021127647W WO2022205886A1 WO 2022205886 A1 WO2022205886 A1 WO 2022205886A1 CN 2021127647 W CN2021127647 W CN 2021127647W WO 2022205886 A1 WO2022205886 A1 WO 2022205886A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ultrasonic
- container
- base
- assisted
- protrusions
- Prior art date
Links
- 238000002604 ultrasonography Methods 0.000 title abstract 8
- 238000005554 pickling Methods 0.000 claims description 35
- 239000011229 interlayer Substances 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 8
- 238000009434 installation Methods 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 230000008901 benefit Effects 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 description 32
- 238000000034 method Methods 0.000 description 12
- 230000008569 process Effects 0.000 description 9
- 238000009938 salting Methods 0.000 description 5
- 230000009471 action Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000002238 attenuated effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000015090 marinades Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 229910000861 Mg alloy Inorganic materials 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- SNAAJJQQZSMGQD-UHFFFAOYSA-N aluminum magnesium Chemical compound [Mg].[Al] SNAAJJQQZSMGQD-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D23/00—General constructional features
- F25D23/12—Arrangements of compartments additional to cooling compartments; Combinations of refrigerators with other equipment, e.g. stove
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
- F25D11/006—Self-contained movable devices, e.g. domestic refrigerators with cold storage accumulators
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
- F25D11/02—Self-contained movable devices, e.g. domestic refrigerators with cooling compartments at different temperatures
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D25/00—Charging, supporting, and discharging the articles to be cooled
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D25/00—Charging, supporting, and discharging the articles to be cooled
- F25D25/005—Charging, supporting, and discharging the articles to be cooled using containers
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D25/00—Charging, supporting, and discharging the articles to be cooled
- F25D25/02—Charging, supporting, and discharging the articles to be cooled by shelves
Definitions
- the invention relates to the field of refrigeration and freezing equipment, in particular to an ultrasonic-assisted pickling device and a refrigerator.
- the traditional marinating method first promotes the full contact between the marinade and the meat through manual rubbing, and then puts it in the freezer of the refrigerator to stand, so as to ensure that the quality of the ingredients does not change during the marinating process at low temperature.
- the low temperature environment of the refrigerator will cause the marinating speed to be slow. Long-term marinating will increase the waiting time of users, and will also affect the freshness of the ingredients themselves. In addition, the salt concentration of the pickling liquid is high, which is not good for health.
- One object of the first aspect of the present invention is to overcome at least one defect in the prior art, and to provide an ultrasonic-assisted curing device, which can achieve a higher salt concentration and faster time at a lower salt concentration. Good pickling effect.
- a further object of the first aspect of the present invention is to prevent the heat generated by the ultrasonic generator from affecting the marinating of the food.
- the object of the second aspect of the present invention is to provide a refrigerator.
- the present invention provides an ultrasonic-assisted pickling device, comprising:
- the lower surface of the container has at least one protrusion that protrudes downward, and the lower surfaces of each protrusion are continuous surfaces that are flush with each other;
- the container is configured to rest operably on the ultrasonic base, so that the lower surfaces of the protrusions abut against the upper surface of the ultrasonic base;
- the ultrasonic base is configured to controllably generate ultrasonic waves such that the ultrasonic waves are transmitted to the container through each protrusion.
- the ultrasonic base includes:
- a base body the interior of which defines an interlayer cavity, and the interlayer cavity is filled with an interlayer medium for conducting ultrasonic waves;
- At least one ultrasonic generator is fixed to the lower surface of the base body.
- a plurality of ultrasonic generators are provided, and a protrusion is correspondingly provided on the lower surface of the container directly above each ultrasonic generator.
- the upper surface of the base body is formed with a plurality of grooves that are recessed downward, and the shape of the grooves is adapted to the shape of the protrusions for positioning the protrusions;
- each groove is continuous surfaces that are flush with each other, and are configured such that when the protrusions are correspondingly inserted into the grooves, the lower surfaces of the protrusions and the groove bottoms of the grooves abut each other.
- the bottom of the base body is recessed upward to form an installation groove, and each ultrasonic generator is fixed into the installation groove.
- both the container and the base body are made of stainless steel.
- the specific heat capacity of the interlayer medium is configured to be between 1KJ/(kg ⁇ K) ⁇ 5KJ/(kg ⁇ K).
- the sound intensity of the ultrasonic waves generated by the ultrasonic base transmitted to the upper surface of the ultrasonic base is 0.2W/cm 2 -0.8W/cm 2 .
- the container contains a pickling liquid for pickling the food, and the sound intensity of the ultrasonic waves generated by the ultrasonic base transmitted to the upper surface of the pickling liquid is 0.05W/cm 2 -0.5W/cm 2 .
- the present invention provides a refrigerator having a storage compartment defined therein, wherein
- Any one of the above-mentioned ultrasonic-assisted pickling devices is arranged in the storage room.
- the ultrasonic-assisted salting device of the present invention includes an ultrasonic base and a container, and the container is operably rested on the ultrasonic base.
- the ingredients to be marinated are first placed in the container, and then the ultrasonic base is used to generate ultrasonic waves.
- the ultrasonic waves can be transmitted to the container and act on the ingredients through the protrusions in a concentrated manner, causing the ingredients to vibrate slightly, and During the continuous vibration process, the marinating liquid can be fully and quickly immersed into the ingredients, so that the ingredients taste evenly, and the marinating effect is better.
- the concentration of the pickling liquid does not need to be high, which reduces the cost of preparing the pickling liquid.
- the ultrasonic base of the present invention includes a base body and an ultrasonic generator, and the ultrasonic generator is installed on the lower surface of the base. Because the interior of the base body has an interlayer cavity, the interlayer cavity is filled with interlayer medium, and the ultrasonic waves generated by the ultrasonic sounder pass through the interlayer medium and act on the food in the container. The heat can dissipate heat from the ultrasonic generator, prevent the heat from being transferred to the ingredients, and avoid affecting the marinating of the ingredients.
- FIG. 1 is a schematic diagram of the overall structure of a refrigerator according to an embodiment of the present invention.
- FIG. 2 is an exploded view of an ultrasonic-assisted pickling device according to an embodiment of the present invention
- FIG. 3 is a cross-sectional view of an ultrasonic-assisted salting device according to an embodiment of the present invention.
- FIG. 4 is a cross-sectional view of an ultrasonic-assisted salting device according to another embodiment of the present invention.
- FIG. 5 is an enlarged view of part A in FIG. 4 .
- the refrigerator may include a box body 100 , and one or more storage compartments 200 are defined inside the box body 100 .
- the refrigerated temperature may be configured to form a frozen storage space, a refrigerated storage space, a variable temperature storage space, and the like.
- the specific quantity, function, and layout of the storage compartments 200 can be configured according to requirements.
- the ultrasonic-assisted marinating device 300 of the present invention can be installed in a refrigerated storage space (or a temperature-variable storage space with a target temperature set above freezing point), and can also be installed in a frozen storage space.
- the temperature in the refrigerated storage space is generally configured to be above 0°C, which is used to store fresh fruits and vegetables or short-term storage of ingredients.
- the refrigerated storage space can be used to place the ingredients to be marinated (that is, the ingredients that have been coated with marinade on the surface or immersed in the marinating liquid), and the marinating speed is accelerated by the ultrasonic-assisted marinating device 300 to improve the Pickling effect.
- the ultrasonic-assisted marinating device 300 will be described in detail below with reference to the accompanying drawings.
- the ultrasonic-assisted salting device 300 includes an ultrasonic base 310 and a container 320 .
- the upper surface of the ultrasonic base 310 is a continuous horizontal plane.
- the lower surface of the container 320 has at least one protrusion 321 protruding downward, and the lower surfaces of each protrusion 321 are continuous surfaces that are flush with each other.
- the container 320 is configured to operably rest on the ultrasonic base 310 such that the lower surface of each protrusion 321 abuts against the upper surface of the ultrasonic base 310 .
- the ultrasonic base 310 is configured to controllably generate ultrasonic waves such that the ultrasonic waves are transmitted to the container 320 through the respective protrusions 321 .
- the ingredients to be marinated are first placed in the container 320, and then the ultrasonic base 310 is used to generate ultrasonic waves, and the ultrasonic waves can be transmitted to the
- the container 320 also acts on the ingredients, causing the ingredients to vibrate slightly, and during the continuous vibration process, the pickling liquid can be immersed into the ingredients more fully and quickly, so that the ingredients taste evenly, and the marinating effect is better. Since the action of ultrasonic waves can significantly improve the immersion ability of the pickling liquid, the concentration of the pickling liquid does not need to be high, which reduces the cost of preparing the pickling liquid.
- the container 320 is directly placed on the ultrasonic base 310. When the container 320 needs to be cleaned, the container 320 can be directly removed from the ultrasonic base 310, and the operation is simple and convenient.
- the lower surface of the container 320 may not be provided with the protrusions 321 , but may be directly placed on the ultrasonic base 310 .
- this design method will make the ultrasonic waves transmitted to the lower surface of the container 320 more divergent, and the effect on the ingredients is not good. It is necessary to increase the power of the ultrasonic generator 312, which is not conducive to saving energy. A large amount of heat will be generated under state operation, and the heat transfer to the container 320 will also affect the marinating of the ingredients.
- the ultrasonic base 310 includes a base body 311 and at least one ultrasonic generator 312 .
- the interior of the base body 311 defines an interlayer cavity, the interlayer cavity is filled with an interlayer medium 313 for conducting ultrasonic waves, and the interlayer medium 313 fills the interlayer cavity.
- Each of the ultrasonic generators 312 is fixed to the lower surface of the base body 311 .
- the ultrasonic waves generated by the ultrasonic generator 312 can act on the food materials in the container 320 through the interlayer medium 313 , and the interlayer medium 313 can absorb the heat generated by the ultrasonic generator 312 in time and dissipate the heat from the ultrasonic generator 312 , to prevent the transfer of heat to the ingredients and avoid affecting the marinating of the ingredients.
- the specific heat capacity of the interlayer medium 313 may be configured to be between 1KJ/(kg ⁇ K) ⁇ 5KJ/(kg ⁇ K).
- the interlayer medium 313 can be a specific mixed solution, which is not dangerous, non-flammable, safe, non-toxic and harmless, and complies with the relevant additive law and FDA (Food and Drug Administration) standard requirements.
- a plurality of ultrasonic generators 312 may be provided, and a protrusion 321 is correspondingly provided on the lower surface of the container 320 directly above each ultrasonic generator 312 .
- the protrusions 321 are arranged just above the ultrasonic generator 312, so that when the ultrasonic generator 312 generates ultrasonic waves, most of the ultrasonic waves can be transmitted to the container 320 through the protrusions 321, and only a small part radiates to the surroundings, which improves the ultrasonic wave. utilization rate and reduce energy consumption.
- the simultaneous action of multiple ultrasonic generators 312 can speed up the immersion speed of the pickling liquid, shorten the pickling time, and ensure the freshness of the ingredients.
- a plurality of ultrasonic generators 312 may be arranged in a matrix on the lower surface of the base body 311, so that the ultrasonic waves can be uniformly transmitted to the food materials, and the uniformity of the food materials can be improved.
- the upper surface of the base body 311 of this embodiment is formed with a plurality of grooves 314 that are recessed downward, and each groove 314 is located directly above the ultrasonic generator 312. It is used to position the protrusions 321.
- the protrusions 321 are inserted into the grooves 314 correspondingly, so as to ensure that the protrusions 321 at the bottom of the container 320 are inserted into the grooves 314.
- the groove bottoms of each groove 314 are continuous surfaces that are flush with each other.
- the lower surfaces of the protrusions 321 and the groove bottoms of the grooves 314 can abut each other. ,Close contact. If there is a gap between the two, the ultrasonic transmission to the gap will be greatly attenuated, which will affect its effect.
- the ultrasonic generator 312 is arranged at the bottom of the base body 311, during the pickling process, the weight of the base, the weight of the container 320, the weight of the pickling liquid and the weight of the ingredients are all applied to the ultrasonic generator 312, which is easy to generate ultrasonic waves. damage to device 312. Therefore, in order to solve this problem, in this embodiment, the bottom of the base body 311 is recessed upward to form an installation groove 315 , and the ultrasonic generator 312 can be fixed into the installation groove 315 .
- the container 320 and the base body 311 can be made of stainless steel or aluminum-magnesium alloy, and the wall thicknesses of the container 320 and the base body 311 can be 0.6mm-0.8mm, so as to save materials while , to ensure that the container 320 and the base body 311 have sufficient structural strength.
- the sound intensity of the ultrasonic waves generated by the ultrasonic base 310 transmitted to the upper surface of the ultrasonic base 310 is 0.2W/cm 2 to 0.8W/cm 2 .
- the container 320 contains a pickling liquid for pickling the ingredients. Since the ultrasonic wave will be attenuated to a certain extent when transmitted in the pickling liquid, in order to ensure that the upper and lower parts of the ingredients taste evenly, the ultrasonic wave generated by the base 310 should be controlled.
- the sound intensity of the ultrasonic wave transmitted to the upper surface of the pickling solution is 0.05W/cm 2 to 0.5W/cm 2 .
- the embodiments of the present invention can achieve the following beneficial effects:
- the ultrasonic-assisted salting device 300 of the present invention includes an ultrasonic base 310 and a container 320 , and the container 320 is operably rested on the ultrasonic base 310 .
- the ingredients to be marinated are first placed in the container 320, and then the ultrasonic base 310 is used to generate ultrasonic waves.
- the ultrasonic waves can be transmitted to the container 320 through the protrusions 321 in a relatively concentrated manner and act on the ingredients, so that the ingredients are generated. Small vibration, and during the continuous vibration process, the marinating liquid can be fully and quickly immersed into the ingredients, so that the ingredients taste evenly, and the marinating effect is better.
- the concentration of the pickling liquid does not need to be high, which reduces the cost of preparing the pickling liquid.
- the ultrasonic base 310 of the present invention includes a base body 311 and an ultrasonic generator 312, and the ultrasonic generator 312 is installed on the lower surface of the base. Since the interior of the base body 311 has an interlayer cavity, the interlayer cavity contains the interlayer medium 313, and the ultrasonic waves generated by the ultrasonic generator pass through the interlayer medium 313 and then act on the food in the container 320, so that the interlayer medium 313 can absorb the ultrasonic generator.
- the heat generated by the 312 during the working process plays a role in dissipating the heat of the ultrasonic generator 312, preventing the heat from being transferred to the ingredients, and avoiding the influence on the marinating of the ingredients.
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Physics & Mathematics (AREA)
- Mechanical Engineering (AREA)
- Thermal Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
- Cleaning By Liquid Or Steam (AREA)
Abstract
一种超声辅助腌制装置及冰箱。超声辅助腌制装置包括:超声底座,所述超声底座的上表面具有连续的水平表面;和容器,所述容器的下表面具有向下凸出的至少一个凸起,各所述凸起的下表面均为相互平齐的连续表面;所述容器配置成可操作地搁置在所述超声底座上,使得各所述凸起的下表面均与所述超声底座的上表面相互抵接;所述超声底座配置成受控地产生超声波,使得所述超声波经各所述凸起传递至所述容器。本发明的优点是能够在较低的盐浓度和较快的时间内达到更好的腌制效果。
Description
本发明涉及冷藏冷冻设备领域,特别是涉及一种超声辅助腌制装置及冰箱。
目前,对于冰箱储物性能的评价已经并非简单的延长储藏时间,有些用户对某些辅助功能(例如腌制)的实现也提出了需求。
传统的腌制方法首先仅通过手动搓揉促进腌料与肉类的充分接触,之后再放入冰箱的冷藏室中静置,以在低温下保证腌制过程中食材的品质不发生变化。
但是冰箱的低温环境会导致腌制速度缓慢,长时间的腌制增加了用户的等待时间,对食材本身的新鲜程度也会产生影响。另外,腌制液的盐浓度较高,不利于健康。
发明内容
本发明第一方面的一个目的旨在克服现有技术中的至少一个缺陷,提供一种超声辅助腌制装置,该超声辅助腌制装置能够在较低的盐浓度和较快的时间内达到更好的腌制效果。
本发明第一方面的一个进一步的目的是防止超声波发生器产生的热量对食材的腌制造成影响。
本发明第二方面的目的是提供一种冰箱。
根据本发明的第一方面,本发明提供一种超声辅助腌制装置,包括:
超声底座,超声底座的上表面具有连续的水平表面;和
容器,容器的下表面具有向下凸出的至少一个凸起,各凸起的下表面均为相互平齐的连续表面;
容器配置成可操作地搁置在超声底座上,使得各凸起的下表面均与超声底座的上表面相互抵接;
超声底座配置成受控地产生超声波,使得超声波经各凸起传递至容器。
进一步地,超声底座包括:
底座本体,其内部限定有夹层空腔,夹层空腔内充注有用于传导超声波 的夹层介质;以及
至少一个超声波发生器,固定至底座本体的下表面。
进一步地,超声波发生器设置有多个,容器的下表面于每个超声波发生器的正上方均对应设置有一个凸起。
进一步地,底座本体的上表面形成有向下凹陷的多个凹槽,凹槽的形状与凸起的形状相适配,以用于对凸起进行定位;并且
各凹槽的槽底均为相互平齐的连续表面,配置成在将凸起对应插装在凹槽内时,凸起的下表面与凹槽的槽底相互抵接。
进一步地,底座本体的底部向上凹陷形成有安装槽,各超声波发生器均固定至安装槽内。
进一步地,容器与底座本体均由不锈钢材料加工而成。
进一步地,夹层介质的比热容配置成处于1KJ/(kg·K)~5KJ/(kg·K)之间。
进一步地,超声底座产生的超声波传递至超声底座上表面处的声强为0.2W/cm
2~0.8W/cm
2。
进一步地,容器内容装有用于腌制食材的腌制液,超声底座产生的超声波传递至腌制液上表面处的声强为0.05W/cm
2~0.5W/cm
2。
根据本发明的第二方面,本发明提供一种冰箱,其内部限定有储物间室,其中
储物间室内设置有上述中任一超声辅助腌制装置。
本发明的超声辅助腌制装置,包括超声底座和容器,容器可操作地搁置在超声底座上。在腌制过程中,首先将待腌制的食材放置在容器内,然后利用超声底座产生超声波,超声波能够通过各凸起较为集中的传递至容器并作用在食材上,使得食材发生微小振动,并且在持续的振动过程中,腌制液能够较为充分、快速地浸入到食材中,使食材均匀入味,腌制效果较好。另外,由于超声波的作用可以显著地提高腌制液的浸入能力,因此,腌制液的浓度不需要较高,降低了制备腌制液的成本。
进一步地,本发明的超声底座包括底座本体和超声波发生器,超声波发生器安装在底座的下表面。由于底座本体的内部具有夹层空腔,夹层空腔内容装有夹层介质,超声波发声器产生的超声波通过夹层介质后作用至容器内的食材,如此,夹层介质能够吸收超声波发生器在工作过程中产生的热量, 起到对超声波发生器的散热作用,防止热量向食材传递,避免对食材的腌制产生影响。
根据下文结合附图对本发明具体实施例的详细描述,本领域技术人员将会更加明了本发明的上述以及其他目的、优点和特征。
通过阅读下文优选实施方式的详细描述,各种其他的优点和益处对于本领域普通技术人员将变得清楚明了。附图仅用于示出优选实施方式的目的,而并不认为是对本发明的限制。而且在整个附图中,用相同的参考符号表示相同的部件。在附图中:
图1是根据本发明一个实施例的冰箱的整体结构示意图;
图2是根据本发明一个实施例的超声辅助腌制装置的***图;
图3是根据本发明一个实施例的超声辅助腌制装置的剖视图;
图4是根据本发明另一个实施例的超声辅助腌制装置的剖视图;
图5是图4中A部分的放大图。
下面将参照附图更详细地描述本公开的示例性实施例。虽然附图中显示了本公开的示例性实施例,然而应当理解,可以以各种形式实现本公开而不应被这里阐述的实施例所限制。相反,提供这些实施例是为了能够更透彻地理解本公开,并且能够将本公开的范围完整的传达给本领域的技术人员。
需要理解的是,在本实施例的描述中,术语“上”、“下”、“前”、“后”、“左”、“右”、“顶”、“底”、“内”、“外”等指示的方位或位置关系为基于附图所示的方位或位置关系,仅是为了便于描述本发明和简化描述,而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作,因此不能理解为对本发明的限制。
图1是根据本发明一个实施例的冰箱的整体结构示意图;参照图1,冰箱可包括箱体100,箱体100的内部限定有一个或多个储物间室200,储物间室200根据制冷温度可以被配置成形成冷冻储物空间、冷藏储物空间、变温储物空间等。具体的储物间室200的数量、功能、布局方式可以根据需求进行配置。
本发明的超声辅助腌制装置300可以设置在冷藏储物空间(或者将目标 温度设置在冰点以上的变温储物空间),不排除也可以设置在冷冻储物空间内。冷藏储物空间内的温度一般配置为0℃以上,用于对新鲜果蔬或者短时储放的食材进行储藏。在本实施例中,冷藏储物空间可以用于放置待腌制的食材(即表面已经涂抹腌料或者浸入腌制液中的食材),并通过超声辅助腌制装置300加快腌制速度,提高腌制效果。下面结合附图对超声辅助腌制装置300进行具体介绍。
参照图2至图5,超声辅助腌制装置300包括超声底座310和容器320。其中,超声底座310的上表面为连续的水平面。容器320的下表面具有向下凸出的至少一个凸起321,各凸起321的下表面均为相互平齐的连续表面。容器320配置成可操作地搁置在超声底座310上,使得各凸起321的下表面均与超声底座310的上表面相互抵接。超声底座310配置成受控地产生超声波,使得超声波经各凸起321传递至容器320。
本发明的超声辅助腌制装置300,在实际腌制过程中,首先将待腌制的食材放置在容器320内,然后利用超声底座310产生超声波,超声波能够通过各凸起321较为集中的传递至容器320并作用在食材上,使得食材发生微小振动,并且在持续的振动过程中,使腌制液能够较为充分、快速地浸入到食材中,使食材均匀入味,腌制效果较好。由于超声波的作用可以显著地提高腌制液的浸入能力,因此,腌制液的浓度不需要较高,降低了制备腌制液的成本。另外,容器320直接搁置在超声底座310上,当需要清洗容器320时,可以直接将容器320从超声底座310上取下,操作简单方便。
在一些可替代实施例中,容器320的下表面也可以不设置凸起321,而是直接放置在超声底座310上。但此种设计方式会使得传递至容器320下表面处的超声波较为发散,对食材的作用效果不佳,需要增大超声波发生器312的功率,不利于节约能源,并且超声波发生器312在高功率状态工作下会产生大量热量,热量传递至容器320也会对食材的腌制产生影响。
在一个优选实施例中,超声底座310包括底座本体311和至少一个超声波发生器312。其中,底座本体311的内部限定有夹层空腔,夹层空腔内充注有用于传导超声波的夹层介质313,夹层介质313充满夹层空腔。每个超声波发生器312均固定至底座本体311的下表面。如此,超声波发生器312在工作时,其产生的超声波可以通过夹层介质313作用至容器320内的食材,夹层介质313能够及时的吸收掉超声波发生器312产生的热量,对超声波发 生器312进行散热,防止热量向食材传递,避免对食材的腌制产生影响。
在一个可选实施例中,夹层介质313的比热容可以配置成处于1KJ/(kg·K)~5KJ/(kg·K)之间。夹层介质313可以为特定的混合溶液,其不属于危险品、不具备可燃性、安全性好、无毒无害,符合相关的添加剂法及FDA(食品药品监督管理局)的标准要求。
进一步地,超声波发生器312可以设置有多个,容器320的下表面于每个超声波发生器312的正上方均对应设置有一个凸起321。将凸起321设置在超声波发生器312的正上方,这样,在超声波发生器312产生超声波时,超声波的大部分可以通过凸起321传递至容器320,仅有一小部分向四周发散,提高了超声波的利用率,降低了能源损耗。另外,多个超声波发生器312同时作用,能够加快腌制液的浸入速度,缩短腌制时间,保证食材新鲜。
优选地,多个超声波发生器312可以在底座本体311的下表面呈矩阵式排布,以便使超声波均匀传递至食材,提高食材腌制的均匀性。
考虑到容器320放置在底座本体311上以后,还需调整容器320的位置,以保证容器320底部的凸起321位于超声波发生器312的正上方,而超声波发生器312又是设置在底座本体311下方的,不易直接观察,因此,难以保证将容器320快速调整至合适位置。
为解决此问题,本实施方式的底座本体311的上表面形成有向下凹陷的多个凹槽314,各凹槽314分别位于超声波发生器312的正上方,凹槽314的形状与凸起321的形状相适配,用于对凸起321进行定位,当用户在将容器320搁置在底座本体311上时,使各凸起321对应***凹槽314内,从而确保容器320底部的凸起321位于超声波发生器312的正上方,操作简单方便。并且各凹槽314的槽底均为相互平齐的连续表面,在将凸起321对应插装在凹槽314内时,可以使凸起321的下表面与凹槽314的槽底相互抵接,紧密接触。若两者之间存在缝隙,则会导致超声波传递至缝隙处发生较大衰减,影响其作用效果。
由于超声波发生器312设置在底座本体311的底部,在腌制过程中,底座的重量、容器320的重量、腌制液的重量以及食材的重量全都施加在超声波发生器312上,容易对超声波发生器312造成损坏。因此,为解决此问题,在本实施方式中,底座本体311的底部向上凹陷形成有安装槽315,超声波发生器312可以固定至安装槽315内。
在一些优选实施例中,容器320与底座本体311可以由不锈钢材制成或铝镁合金制成,容器320与底座本体311自身的壁厚可以为0.6mm~0.8mm,以在节约材料的同时,保证容器320和底座本体311具有足够的结构强度。
在一种具体的实施方案中,超声底座310产生的超声波传递至超声底座310上表面处的声强为0.2W/cm
2~0.8W/cm
2,发明人经实验测定,发现该段声强能够在耗能较低的前提下实现较好的腌制效果。
本实施例中,容器320内容装有用于腌制食材的腌制液,由于超声波在腌制液中传递时会发生一定的衰减,为了保证食材的上下部分均匀入味,应控制超声底座310产生的超声波传递至腌制液上表面处的声强为0.05W/cm
2~0.5W/cm
2。
根据本发明的任意一个可选实施例或多个可选实施例的组合,本法发明实施例能够达到如下有益效果:
本发明的超声辅助腌制装置300,包括超声底座310和容器320,容器320可操作地搁置在超声底座310上。在腌制过程中,首先将待腌制的食材放置在容器320内,然后利用超声底座310产生超声波,超声波能够通过各凸起321较为集中的传递至容器320并作用在食材上,使得食材发生微小振动,并且在持续的振动过程中,腌制液能够较为充分、快速地浸入到食材中,使食材均匀入味,腌制效果较好。另外,由于超声波的作用可以显著地提高腌制液的浸入能力,因此,腌制液的浓度不需要较高,降低了制备腌制液的成本。
进一步地,本发明的超声底座310包括底座本体311和超声波发生器312,超声波发生器312安装在底座的下表面。由于底座本体311的内部具有夹层空腔,夹层空腔内容装有夹层介质313,超声波发声器产生的超声波通过夹层介质313后作用至容器320内的食材,如此,夹层介质313能够吸收超声波发生器312在工作过程中产生的热量,起到对超声波发生器312的散热作用,防止热量向食材传递,避免对食材的腌制产生影响。
至此,本领域技术人员应认识到,虽然本文已详尽示出和描述了本发明的多个示例性实施例,但是,在不脱离本发明精神和范围的情况下,仍可根据本发明公开的内容直接确定或推导出符合本发明原理的许多其他变型或修改。因此,本发明的范围应被理解和认定为覆盖了所有这些其他变型或修改。
Claims (10)
- 一种超声辅助腌制装置,包括:超声底座,所述超声底座的上表面具有连续的水平表面;和容器,所述容器的下表面具有向下凸出的至少一个凸起,各所述凸起的下表面均为相互平齐的连续表面;所述容器配置成可操作地搁置在所述超声底座上,使得各所述凸起的下表面均与所述超声底座的上表面相互抵接;所述超声底座配置成受控地产生超声波,使得所述超声波经各所述凸起传递至所述容器。
- 根据权利要求1所述的超声辅助腌制装置,其中,所述超声底座包括:底座本体,其内部限定有夹层空腔,所述夹层空腔内充注有用于传导所述超声波的夹层介质;以及至少一个超声波发生器,固定至所述底座本体的下表面。
- 根据权利要求2所述的超声辅助腌制装置,其中,所述超声波发生器设置有多个,所述容器的下表面于每个所述超声波发生器的正上方均对应设置有一个所述凸起。
- 根据权利要求3所述的超声辅助腌制装置,其中,所述底座本体的上表面形成有向下凹陷的多个凹槽,所述凹槽的形状与所述凸起的形状相适配,以用于对所述凸起进行定位;并且各所述凹槽的槽底均为相互平齐的连续表面,配置成在将所述凸起对应插装在所述凹槽内时,所述凸起的下表面与所述凹槽的槽底相互抵接。
- 根据权利要求2所述的超声辅助腌制装置,其中,所述底座本体的底部向上凹陷形成有安装槽,各所述超声波发生器均固定至所述安装槽内。
- 根据权利要求2所述的超声辅助腌制装置,其中,所述容器与所述底座本体均由不锈钢材料加工而成。
- 根据权利要求2所述的超声辅助腌制装置,其中,所述夹层介质的比热容配置成处于1KJ/(kg·K)~5KJ/(kg·K)之间。
- 根据权利要求1所述的超声辅助腌制装置,其中,所述超声底座产生的超声波传递至所述超声底座上表面处的声强为0.2W/cm 2~0.8W/cm 2。
- 根据权利要求1所述的超声辅助腌制装置,其中,所述容器内容装有用于腌制食材的腌制液,所述超声底座产生的超声波传递至所述腌制液上表面处的声强为0.05W/cm 2~0.5W/cm 2。
- 一种冰箱,其内部限定有储物间室,其中所述储物间室内设置有根据权利要求1-9任一项所述的超声辅助腌制装置。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110349551.9 | 2021-03-31 | ||
CN202110349551.9A CN115143709A (zh) | 2021-03-31 | 2021-03-31 | 一种超声辅助腌制装置及冰箱 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2022205886A1 true WO2022205886A1 (zh) | 2022-10-06 |
Family
ID=83404487
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CN2021/127647 WO2022205886A1 (zh) | 2021-03-31 | 2021-10-29 | 一种超声辅助腌制装置及冰箱 |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN115143709A (zh) |
WO (1) | WO2022205886A1 (zh) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04113185A (ja) * | 1990-09-03 | 1992-04-14 | Matsushita Electric Ind Co Ltd | 冷却装置 |
CN101071025A (zh) * | 2006-05-12 | 2007-11-14 | Lg电子株式会社 | 冰箱及其控制方法 |
KR20110057770A (ko) * | 2009-11-25 | 2011-06-01 | 엘지전자 주식회사 | 냉장고 |
CN103783559A (zh) * | 2014-01-23 | 2014-05-14 | 安徽农业大学 | 一种超声波结合湿腌的肉品高效复合腌制方法 |
CN109373660A (zh) * | 2018-11-02 | 2019-02-22 | 合肥华凌股份有限公司 | 储冰盒安装结构及冰箱 |
CN109631463A (zh) * | 2017-10-09 | 2019-04-16 | 青岛海尔智能技术研发有限公司 | 冰箱 |
CN110274434A (zh) * | 2018-03-16 | 2019-09-24 | 松下电器研究开发(苏州)有限公司 | 冰箱及其控制方法 |
-
2021
- 2021-03-31 CN CN202110349551.9A patent/CN115143709A/zh active Pending
- 2021-10-29 WO PCT/CN2021/127647 patent/WO2022205886A1/zh active Application Filing
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04113185A (ja) * | 1990-09-03 | 1992-04-14 | Matsushita Electric Ind Co Ltd | 冷却装置 |
CN101071025A (zh) * | 2006-05-12 | 2007-11-14 | Lg电子株式会社 | 冰箱及其控制方法 |
KR20110057770A (ko) * | 2009-11-25 | 2011-06-01 | 엘지전자 주식회사 | 냉장고 |
CN103783559A (zh) * | 2014-01-23 | 2014-05-14 | 安徽农业大学 | 一种超声波结合湿腌的肉品高效复合腌制方法 |
CN109631463A (zh) * | 2017-10-09 | 2019-04-16 | 青岛海尔智能技术研发有限公司 | 冰箱 |
CN110274434A (zh) * | 2018-03-16 | 2019-09-24 | 松下电器研究开发(苏州)有限公司 | 冰箱及其控制方法 |
CN109373660A (zh) * | 2018-11-02 | 2019-02-22 | 合肥华凌股份有限公司 | 储冰盒安装结构及冰箱 |
Also Published As
Publication number | Publication date |
---|---|
CN115143709A (zh) | 2022-10-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN215597895U (zh) | 一种超声辅助腌制装置及冰箱 | |
CN103168828B (zh) | 变频超声波强化提高荔枝冷冻速度与品质的方法 | |
CN201709360U (zh) | 一种浸渍式速冻机 | |
TW200522876A (en) | Quick-freezing method and device for food with liquid surface contact | |
Ma et al. | Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process | |
CN216557905U (zh) | 一种超声辅助处理间室及冰箱 | |
WO2022205886A1 (zh) | 一种超声辅助腌制装置及冰箱 | |
CN214892109U (zh) | 一种超声辅助处理间室及冰箱 | |
CN206196828U (zh) | 一种牛肉解冻装置 | |
CN101254019A (zh) | 利用复合波动的水中解冻兼冷冻机 | |
WO2022205885A1 (zh) | 一种超声辅助腌制装置及冰箱 | |
CN215638294U (zh) | 一种用于低温空间的超声辅助处理装置及冰箱 | |
CN215597894U (zh) | 一种超声辅助腌制装置及冰箱 | |
CN204078454U (zh) | 药品储存箱 | |
CN217031781U (zh) | 一种冰箱及其超声处理装置 | |
CN214892110U (zh) | 一种超声辅助处理间室及冰箱 | |
CN216114955U (zh) | 一种用于低温空间的超声辅助处理间室及冰箱 | |
CN207885597U (zh) | 超声波解冻设备以及冰箱 | |
CN213876921U (zh) | 一种适用于冷链配送的快递储存柜 | |
WO2024017277A1 (zh) | 一种冰箱及其超声处理装置 | |
CN204776854U (zh) | 一种保冷冰淇淋杯 | |
WO2023082910A1 (zh) | 一种具有超声腌制功能的冰箱 | |
CN115143716B (zh) | 一种超声辅助处理间室及冰箱 | |
CN115143717A (zh) | 一种用于低温空间的超声辅助处理装置及冰箱 | |
JP2007309556A (ja) | 冷凍装置および冷凍方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 21934522 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 21934522 Country of ref document: EP Kind code of ref document: A1 |