CN119817945A - Low-temperature negative pressure slow cooking equipment, control system and marinating method - Google Patents
Low-temperature negative pressure slow cooking equipment, control system and marinating method Download PDFInfo
- Publication number
- CN119817945A CN119817945A CN202510170602.XA CN202510170602A CN119817945A CN 119817945 A CN119817945 A CN 119817945A CN 202510170602 A CN202510170602 A CN 202510170602A CN 119817945 A CN119817945 A CN 119817945A
- Authority
- CN
- China
- Prior art keywords
- material basket
- cavity
- negative pressure
- basket
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Commercial Cooking Devices (AREA)
Abstract
The invention relates to the technical field of marinating equipment, in particular to low-temperature negative pressure slow-boiling equipment, a control system and a marinating method, which can be used for marinating food materials. The low-temperature negative pressure slow cooking equipment comprises a pot body with a containing cavity, a heating unit, a material basket with a material cavity, a pneumatic control unit and a pneumatic control unit, wherein a plurality of hollowed sieve holes are formed in the whole body of the material basket, the material basket is embedded in the containing cavity and movably connected with the pot body, a first driving device is connected to the material basket, a cover body is movably arranged above the material basket in a manner that the cover body is close to or far away from the material basket, when the material basket is embedded in the containing cavity, the cover body can move close to the material basket to seal the material cavity, the movement of the cover body close to or far from the material basket is controlled by a second driving device, and the pneumatic control unit is communicated to the material cavity, and when the cover body seals the material cavity, the pneumatic control unit can extract gas in the material cavity to enable the material cavity to be in a negative pressure state. The control system and the marinating method can be applied to the low-temperature negative-pressure slow-boiling equipment.
Description
Technical Field
The invention relates to the technical field of marinating equipment, in particular to low-temperature negative pressure slow-boiling equipment, a control system and a marinating method.
Background
The marinating pot is mainly used for marinating food materials, such as meat, bean products and the like, and the marinating soup (brine) is used for soaking and heating to flavor the food materials. After marinating is completed, the traditional marinating pot usually needs to manually take food out of the pot, and the process has complex operation, low efficiency, high labor intensity and potential safety hazards such as scalding.
In view of this, the present invention proposes a new low temperature negative pressure slow cooking device that can be used for marinating.
Disclosure of Invention
The invention aims to provide low-temperature negative pressure slow cooking equipment, a control system and a marinating method, which at least solve the problem of complex operation in the process of taking food materials out of a traditional marinating pot after marinating.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
The invention provides low-temperature negative pressure slow cooking equipment which comprises a pot body, a heating unit and a cover body, wherein the pot body is provided with a containing cavity with an unsealed top, the heating unit is arranged on the pot body, the material basket is provided with a material cavity with the unsealed top, a plurality of hollowed-out sieve holes are formed in the whole body, the material basket is embedded in the containing cavity, one side of the material basket is movably connected with the pot body, a first driving device is connected to the material basket and can drive the material basket to swing around the movable connection part, the material basket is further driven to leave or be embedded in the containing cavity, the material basket is inclined downwards when leaving the containing cavity, the cover body can be movably arranged above the material basket near or far from the material basket, the cover body can be moved near to the material basket to seal the material cavity when being embedded in the containing cavity, the cover body is moved near or far from the material basket to the material cavity, and the cover body can be communicated with the air control cavity through a second air control unit, and the air control unit can control the air in the material cavity when the material basket leaves the containing cavity.
The heating unit can be used for heating or refrigerating on the basis of the above scheme and as a preferable scheme of the above scheme.
On the basis of the scheme and as a preferable scheme of the scheme, the heating unit comprises a coil, a high-temperature steam generating device and a cooling water supply device, wherein the coil is arranged in the accommodating cavity, one end of the coil is an access end, the other end of the coil is an outflow end, a high-temperature steam output interface of the high-temperature steam generating device and a cooling water output interface of the cooling water supply device are both connected with the access end, and a selection control device for controlling the access end to select the high-temperature steam output interface or the cooling water output interface to be communicated is arranged.
On the basis of the scheme and as a preferable scheme of the scheme, the first driving device comprises a first telescopic shaft, one end of the first telescopic shaft is hinged to the material basket, the other end of the first telescopic shaft is hinged to the outside of the pot body, and the first telescopic shaft stretches to drive the material basket to swing around the movable joint.
On the basis of the scheme and as the preferable scheme of the scheme, a mounting frame body is arranged below the pan body, the bottom of the pan body is provided with supporting feet which are fixedly connected with the mounting frame body, and one end of the first telescopic shaft, which is far away from the direction of the material basket, is hinged with the mounting frame body.
On the basis of the scheme and as the preferable scheme of the scheme, the pot body is horizontally arranged at the opening, the peripheral side wall of the inner side of the accommodating cavity is in a cylindrical shape extending vertically downwards, the material basket body is in a cylindrical shape, the bottom of the material basket body is provided with a hemispherical groove cambered surface protruding downwards, the upper part of the material basket is provided with a supporting table which continuously surrounds the peripheral side of the material basket, the sieve holes are arranged in the range of the part below the supporting table, when the material basket is embedded into the accommodating cavity, the supporting table is supported on the pot body opening, the outer diameter of the part of the material basket embedded into the accommodating cavity is smaller than the inner diameter of the accommodating cavity, and the length of the part of the material basket embedded into the accommodating cavity is smaller than the depth of the accommodating cavity.
On the basis of the scheme and as a preferable scheme of the scheme, the pot body is provided with the mounting lug, the mounting lug is horizontally provided with the rotating shaft, the position height of the axis of the rotating shaft is higher than the upper edge of the opening of the pot body, a space is reserved between the axis of the rotating shaft and the inner wall of the accommodating cavity, the material basket is provided with the connecting lug extending towards the direction of the rotating shaft, the connecting lug is provided with the mounting hole, the mounting hole is sleeved on the rotating shaft so that the material basket is movably connected with the pot body, and the maximum distance between the axis of the rotating shaft and the bottom direction of the material basket is smaller than the maximum distance between the axis of the rotating shaft and the opening of the pot body.
On the basis of the scheme and as a preferable scheme of the scheme, the cover body is provided with a first mounting opening and a second mounting opening, the pneumatic control unit comprises a vacuum pump, a vacuum conduit is connected to an extraction opening of the vacuum pump, one end, away from the direction of the vacuum pump, of the vacuum conduit is connected with the first mounting opening, and the second mounting opening is provided with a pressure sensor.
The control system comprises a first detection sensor, a second detection sensor, a third detection sensor, a first controller, a second controller and a central control unit, wherein the first detection sensor is used for detecting whether a material basket is embedded into the accommodating cavity, the second detection sensor is used for detecting whether a cover body is close to the material basket, the third detection sensor is used for detecting whether the cover body is far away from the material basket, the first controller is used for controlling the first driving device, the second controller is used for controlling the second driving device, and the central control unit is connected with the first detection sensor, the second detection sensor, the third detection sensor, the first controller and the second controller.
In a third aspect, based on the same technical concept as the present invention, the present invention provides a marinating method, which can be applied to the low-temperature negative pressure slow boiling device described above, comprising:
The containing cavity is used for containing marinated soup;
the material cavity is used for containing marinated food materials;
And controlling the temperature of the marinated soup by using the heating unit.
In order to solve the problem of complex operation in the process of taking food materials out of the pot after marinating in the traditional marinating pot, the invention has the following advantages:
According to the low-temperature negative pressure slow cooking equipment, the marinating material can be contained in the material basket for marinating, after marinating of the marinating material is completed, the material basket can be driven to swing around the movable joint through the first driving device to enable the material basket to leave or be embedded into the accommodating cavity, when the material basket leaves the accommodating cavity, the material basket is inclined downwards, so that the marinating material can be automatically taken out of the pot (accommodating cavity), and meanwhile marinating soup for marinating the marinating material can be continuously left in the pot for recycling.
The automatic pot lifting device has the advantages that through the design that the marinated food can be automatically taken out of the pot, firstly, the operation process is simplified, automation is realized, secondly, the operation efficiency is improved, the manual operation is reduced by the automatic pot lifting function, the food taking time is shortened, the automatic pot lifting device is particularly suitable for large-scale production, thirdly, the labor intensity of workers can be reduced, the manual transportation of the food is not needed, the physical consumption of the workers is reduced, the working environment is improved, the safety of the operation is improved, the scalding risk in the manual operation is avoided, the production safety is improved, the effect of guaranteeing the quality is achieved, the food can be quickly taken out of the brine by the automatic pot lifting device, excessive soaking is prevented, the taste is ensured to be consistent, the automatic pot lifting device is beneficial to being integrated in intelligent operation, the functions of accurate temperature control, timing and the like are realized by the automatic pot lifting is more convenient, and the human error is reduced.
Through the design of automatically taking out the marinated food from the pot, the efficiency, the safety and the product consistency of the low-temperature negative pressure slow cooking equipment are improved, the labor intensity is reduced, and the requirements of modern food processing are met.
In addition, the control system and the marinating method can be applied to the low-temperature negative-pressure slow-boiling equipment.
In addition to the objects, features and advantages described above, the present invention has other objects, features and advantages. The present invention will be described in further detail with reference to the drawings.
Drawings
FIG. 1 is a schematic diagram of a low temperature negative pressure slow cooker of the present invention;
FIG. 2 is a schematic diagram of a low temperature negative pressure slow cooking device in an open state of a cover body;
FIG. 3 is a schematic structural view of a low-temperature negative pressure slow cooking device in a state that a material basket is lifted out of a containing cavity;
FIG. 4 is a schematic view of the bottom side of the pan body of the present invention;
FIG. 5 is a schematic view of a material basket of the present invention;
FIG. 6 is a schematic view of a portion of a heating unit according to the present invention;
FIG. 7 is a schematic diagram of a portion of a heating unit according to the present invention;
FIG. 8 is a schematic diagram of the material basket and pan body of the present invention;
FIG. 9 is an enlarged view of section A of the present invention;
Fig. 10 is a block diagram of a control system according to the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made more fully hereinafter with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention.
Referring to fig. 1-10, the invention discloses a low-temperature negative pressure slow cooking device, a control system and a marinating method, which can be used for marinating food materials, the low-temperature negative pressure slow cooking device is provided with a pot body 1, a heating unit 2, a material basket 3, a cover body 4 and a pneumatic control unit, wherein a first driving device arranged on the material basket 3 can drive the material basket 3 to swing around a movable connection part, through the swing in order to realize that material basket 3 leaves or imbeds and hold chamber 5, when material basket 3 left and hold chamber 5, thereby material basket 3 downward sloping accomplished to take out steamed cooking material from the pot automatically, can let simultaneously to be used for steamed cooking material's steamed soup keep on the pot in cyclic utilization. Based on the same technical conception, the control system and the marinating method can be applied to the low-temperature negative pressure slow-boiling equipment.
In a first aspect, as shown in fig. 1 to 9, the low-temperature negative pressure slow cooking device of the present invention comprises a pot body 1, a heating unit 2, a material basket 3, a cover body 4 and a pneumatic control unit. In the marinating process, the holding cavity 5 is used for holding marinated soup, the material cavity 51 is used for holding marinated food, and the heating unit 2 is used for controlling the temperature of the marinated soup.
Wherein, the pan body 1 is provided with a holding cavity 5 with a non-closed top, the whole holding cavity 5 is in a cylinder shape extending downwards, and the bottom of the holding cavity 5 is in a concave hemispherical arc shape. The whole pan body 1 is a thin-wall characteristic structure with a certain thickness, and the outside is also provided with a heat preservation layer 6 which coats the pan body 1.
Wherein, heating unit 2 sets up on pot body 1, mainly used accuse temperature steamed soup (steamed juice) for steamed soup's heating or cooling, can adopt multiple modes such as direct heating or indirect heating, like single heating unit 2 that sets up electric heating pipe, or set up electric heating pipe and electron heat sink's heating unit 2 simultaneously, the setting mode can select to set up in the outside accuse temperature pot body 1 of pot body 1 in order to indirectly accuse temperature steamed soup or set up in holding chamber 5 setting modes such as direct accuse temperature steamed soup.
Wherein, material basket 3 is provided with the open-top material chamber 51, the whole body is provided with the sieve mesh 7 of a plurality of fretings, steamed soup can permeate sieve mesh 7 with steamed material in the steamed material chamber 51, material basket 3 inlays and establishes in holding chamber 5, form relative sealedly between material basket 3 upper portion and holding chamber 5 opening (the opening of pot body 1), one side swing joint pot body 1 of material basket 3, be connected with first drive arrangement on the material basket 3, first drive arrangement can order to order about swing joint department swing of material basket 3, leave or imbed holding chamber 5 through the swing in order to make material basket 3, when material basket 3 leaves holding chamber 5, material basket 3 downward sloping is in order to empty steamed material in the material chamber 51.
Wherein, lid 4 can be close to or keep away from the activity setting in the top of material basket 3, and when material basket 3 embedding held chamber 5, lid 4 can be close to material basket 3 in order to seal material chamber 51, and the activity that lid 4 is close to or keep away from material basket 3 is controlled through the second drive arrangement.
Wherein, the pneumatic control unit is communicated to the material cavity 51, and when the cover body 4 seals the material cavity 51, the pneumatic control unit can extract the gas in the material cavity 51 so as to make the material cavity 51 in a negative pressure state.
According to the low-temperature negative pressure slow cooking equipment, the marinated food can be contained in the material basket 3 for marinating, after marinating the marinated food, the material basket 3 can be driven to swing around the movable joint through the first driving device to enable the material basket 3 to leave or be embedded into the accommodating cavity 5, when the material basket 3 leaves the accommodating cavity 5, the material basket 3 is inclined downwards, so that the marinated food can be automatically taken out of the pot (accommodating cavity 5), and marinated soup for marinating the marinated food can be continuously left in the pot for recycling.
The automatic pot lifting device has the advantages that through the design that the marinated food can be automatically taken out of the pot, firstly, the operation process is simplified, automation is realized, secondly, the operation efficiency is improved, the manual operation is reduced by the automatic pot lifting function, the food taking time is shortened, the automatic pot lifting device is particularly suitable for large-scale production, thirdly, the labor intensity of workers can be reduced, the manual transportation of the food is not needed, the physical consumption of the workers is reduced, the working environment is improved, the safety of the operation is improved, the scalding risk in the manual operation is avoided, the production safety is improved, the effect of guaranteeing the quality is achieved, the food can be quickly taken out of the brine by the automatic pot lifting device, excessive soaking is prevented, the taste is ensured to be consistent, the automatic pot lifting device is beneficial to being integrated in intelligent operation, the functions of accurate temperature control, timing and the like are realized by the automatic pot lifting is more convenient, and the human error is reduced.
Through the design of the automatic taking-out device capable of automatically taking out the marinated food from the pot, the efficiency, the safety and the product consistency of the traditional equipment are improved, the labor intensity is reduced, and the requirements of modern food processing are met.
It is worth noting that the meat marinated food materials marinated in the traditional marinating pot have the conditions of partial firewood taste and no freshness. In order to overcome this drawback, the low-temperature negative pressure slow cooking apparatus of the present invention is particularly provided with the above-mentioned pneumatic control unit, and in the process of marinating, the low-temperature marinating is performed by making the material cavity 51 (the sealed space formed by the pot body, the material basket and the cover body) in a negative pressure state, the marinating temperature can be controlled between 55 ℃ and 85 ℃, and the boiling point temperatures corresponding to different negative pressure states can be referred to as the following examples:
-0.2bar (80 kPa) boiling point about 93 ℃;
-0.4bar (60 kPa) boiling point about 86 ℃;
-0.6bar (40 kPa) boiling point about 78 ℃;
-0.8bar (20 kPa) boiling point about 69 ℃;
-0.9bar (10 kPa) boiling point about 60 ℃;
The specific marinating temperature is adjusted according to the food material requirement, and can be lower or higher negative pressure value.
The marinating soup is controlled in a negative pressure state in the material cavity 51 to marinate at low temperature, so that the tenderness of food materials can be kept, the boiling point of the marinating soup is reduced by negative pressure, the food materials are cooked at lower temperature, tenderness and nutrition are kept, the flavoring can be accelerated, the marinating juice is helped to permeate the food materials faster by the negative pressure, the cooking time is shortened, the oxidation of the food materials can be reduced, the contact of the food materials and oxygen is reduced by the negative pressure environment, the oxidation is prevented, the color and the flavor are kept, the texture can be improved, the fiber of the food materials is looser by the negative pressure, the taste is tender and smooth, the energy-saving effect is realized by the low-temperature marinating, the marinating soup is suitable for marinating for a long time, and the food materials are cooled rapidly after the cooking is finished, so that the texture and the flavor are kept.
Meanwhile, under the condition that the heating efficiency is the same, the negative pressure can improve the intensity of boiling, further plays an energy-saving effect, can prevent the marinated food materials from adhering to each other or sticking to the pot in the marinating process through severe boiling, does not need stirring, is favorable for balancing the taste, and ensures the marinating quality.
In the embodiment of the disclosure, a first mounting opening and a second mounting opening are formed in the cover body 4, the pneumatic control unit comprises a vacuum pump 8, a vacuum conduit 9 is connected to an extraction opening of the vacuum pump 8, one end, away from the direction of the vacuum pump 8, of the vacuum conduit 9 is connected to the first mounting opening, and a pressure sensor 10 is arranged at the second mounting opening. Furthermore, the second mounting port can be further provided with a pressure indicator 21 connected with the pressure sensor 10 in parallel for intuitively displaying the pressure value inside the cooker body 1.
In some embodiments, the vacuum conduit 9 is provided with a one-way valve 11 for allowing air to flow in a direction away from the cover 4, and further, the vacuum conduit 9 is provided with an on-off control valve 12 (pneumatic control valve), and the on-off control valve 12 is arranged between the one-way valve 11 and the cover 4. The on-off control valve 12 can be matched with the one-way valve 11 to prevent substances such as moisture in the vacuum conduit 9 from flowing back into the accommodating cavity besides controlling the on-off of the vacuum conduit 9.
In embodiments of the present disclosure, it is contemplated that the food material is rapidly cooled after marinating to preserve texture and flavor. The heating unit 2 can be used for heating or cooling, thereby having the ability to heat and cool the marinated soup. The marinated food material is quickly cooled after marinating, so that the taste and flavor of the food material are further improved, and the nutrition loss is reduced.
In the presently disclosed embodiment, the heating unit 2 includes a coil 13, a high temperature steam generating device, and a cooling water supply device. The high-temperature steam output interface of the high-temperature steam generating device and the cooling water output interface of the cooling water supply device are both connected with the access end, and a selection control device for controlling the access end to select the high-temperature steam output interface or the cooling water output interface to be communicated is arranged.
In some embodiments, a high-temperature steam output interface of a high-temperature steam generating device (such as a steam generator and a steam boiler) is connected with a first connecting pipe 14, an access end of a coil pipe 13 is connected with a second connecting pipe, a third connecting pipe 16 and a fourth connecting pipe 17 which are connected in parallel are connected between the first connecting pipe 14 and the second connecting pipe 15, manual cut-off valves 18 are arranged on the third connecting pipe 16 and the fourth connecting pipe 17, an electric control switch valve 19 is further arranged on the third connecting pipe 16, the electric control switch valve 19 is arranged on one side, close to the direction of the second connecting pipe, of the manual cut-off valve 18, and an automatic pressure relief valve 20 and a pressure indicator 21 are arranged on the second connecting pipe. In general, the manual cut-off valve 18 on the fourth connection pipe 17 is in a closed state, the manual cut-off valve 18 on the third connection pipe 16 is in an open state, and the heated high-temperature steam enters the coil pipe 13 through the third connection pipe 16, wherein the electric control switch valve 19 is used for controlling the on-off of the heat supply of the coil pipe 13 by the system, so that the automatic control is facilitated, if the automatic control is not needed, the manual cut-off valve 18 on the third connection pipe 16 can be closed, and the manual cut-off valve 18 on the fourth connection pipe 17 is opened for manual operation.
In some embodiments, the cooling water supply device comprises a water tank 22, a cooling device 23 for refrigerating water in the water tank 22, and a water supply pipe 52 for connecting the inlet end of the coil 13 with the water tank 22, wherein the water supply pipe 52 is provided with a water pump 24 for conveying water towards the coil 13. Further, the outflow end of the coil 13 is provided with a return pipe connected to the cooling device 23, cooled by the cooling device 23 and flown into the water tank 22. The water tank 22 is a heat preservation water tank, and stores the chilled cold water for later use.
In some embodiments, the selective control device comprises a first on-off valve 53 and a second on-off valve 54, wherein the first on-off valve 53 is arranged on the second connecting pipe, and the second on-off valve 54 is arranged on the water supply pipe 52. The coil 13 is selectively connected into refrigeration or heating by selectively opening or closing the first on-off valve 53 or the second on-off valve 54.
In some embodiments, in order to ensure the temperature control capability of the heating unit 2, the coil 13 is spirally wound on the bottom side of the accommodating cavity 5 near the inner wall of the accommodating cavity 5, the coil 13 is spirally wound from top to bottom, the access end is the upper end, the outflow end is the lower end, one end near the direction of the outflow end is provided with an extension section 55 extending towards the central part of the spiral, the central part difficult to surround at the lower end part of the coil 13 is compensated by the extension section 55, the blank area of the structure of the common coil 13 is compensated, and the temperature control effect is improved. Further, the outflow end is provided with a cooling water backwater interface 25 and a steam interface 26, the cooling water backwater interface 25 is connected with a backwater pipe, and the steam interface 26 can be connected with an external circulation for recycling hot water and can be directly discharged. Wherein, steam interface 26 and return water interface all are provided with first on-off valve 27, and first on-off valve 27 on the return water interface closes during the heating, and another is opened, and first on-off valve 27 on the steam interface 26 closes during the cooling, and another is opened. While the steam port 26 is also provided with an automatic drain valve 28 for draining moisture from the coil 13 during steam heating. Wherein, return water interface and steam interface 26 all downwardly extending and pass pot body 1 downside, and first on-off valve 27, automatic drain valve 28 etc. all set up in the outside of pot body 1. The coil pipe 13 is reasonably arranged inside the pot body 1, and has large heat exchange area and high heat exchange efficiency.
In some embodiments, the bottom side of the pot body 1 is provided with a drain pipe 29, the drain pipe 29 is provided with a second break valve 30, and when the accommodating cavity 5 inside the pot needs to be cleaned, the second break valve 30 can be opened to drain.
In this disclosed embodiment, the first driving device includes a first telescopic shaft 31 (hydraulic cylinder), one end of the first telescopic shaft 31 is hinged on the material basket 3, the other end is hinged outside the pan body 1, for example, directly hinged on the pan body 1 or on a supporting device separately arranged, the first telescopic shaft 31 stretches to drive the material basket 3 to swing, generally, when the first telescopic shaft 31 stretches, the material basket 3 can swing around the movable connection part and gradually leave the accommodating cavity 5, after reaching a certain inclination degree, the material basket 3 begins to pour the marinated food material in the material cavity 51, when the first telescopic shaft 31 begins to shrink from the stretching state, the material basket 3 begins to gradually fall back into the accommodating cavity 5, and sealing fit between the upper part of the material basket 3 and the upper part of the pan body 1 is realized.
Further, a mounting frame body 32 is arranged below the pan body 1, a supporting leg 33 is arranged at the bottom of the pan body 1 and fixedly connected with the mounting frame body 32, and one end, far away from the direction of the material basket 3, of the first telescopic shaft 31 is hinged with the mounting frame body 32, so that the low-temperature negative pressure slow cooking equipment forms an assembly whole, and is convenient to move and arrange.
Further, the opening of the pot body 1 (accommodating cavity 5) is horizontally arranged, the upper end surface of the opening can be further provided with a first elastic sealing ring 34, the peripheral side wall of the inner side of the accommodating cavity 5 is in a cylindrical shape extending vertically downwards, and the bottom of the accommodating cavity is a concave hemispherical groove surface. The material basket 3 body portion is the cylinder, the bottom has protruding hemisphere groove cambered surface down, material basket 3 upper portion is provided with the brace table 56 that encircles material basket 3 periphery side in succession, brace table 56 direction is downward, wherein sieve mesh 7 sets up in the scope of the below part of brace table 56, when material basket 3 embedding holds chamber 5, brace table 56 supports on the opening of pot body 1, brace table 56 realizes sealedly with the laminating of pot body 1 (hold chamber 5) opening part, after having set up first elastic seal circle 34, improved sealed effect, further ensured the reliability. In order to ensure the reliability of functions such as activity of the material basket 3, the outer diameter C1 of the part of the material basket 3 embedded in the accommodating cavity 5 is smaller than the inner diameter C2 of the accommodating cavity 5, and the length L1 of the part of the material basket 3 embedded in the accommodating cavity 5 is smaller than the depth L2 of the accommodating cavity 5.
In the embodiment of the disclosure, as shown in fig. 8, a pan body 1 movably connected to one side of a material basket 3 may be movably connected to one another in a manner that, specifically, a mounting lug 35 is provided on the pan body 1, a rotating shaft 36 is horizontally provided on the mounting lug 35, the position of the axis of the rotating shaft 36 is higher than the upper edge of the opening of the pan body 1, that is, a vertical distance D1>0 between the axis of the rotating shaft 36 and the upper edge of the opening of the pan body 1, a horizontal distance D2 (D2 > 0) is provided between the axis of the rotating shaft 36 and the inner wall of the accommodating cavity 5, a connecting lug 37 extending toward the direction of the rotating shaft 36 is provided on the material basket 3, a mounting hole 38 is provided on the connecting lug 37, and the mounting hole 38 is sleeved on the rotating shaft 36 to movably connect the pan body 1 (rotating connection, sliding fit), and a maximum distance D3 between the axis of the rotating shaft 36 and the bottom direction of the material basket 3 is smaller than a maximum distance D4 (D3 < D4) between the axis of the rotating shaft 36 and the opening of the pan body 1. Through such setting, ensure that the material basket 3 is embedded back and is left holding chamber 5 in-process activity smooth and easy, can not appear rubbing the pot, the dead motion interference phenomenon of card etc..
In some embodiments, a second elastic sealing ring 39 is disposed between the lower side of the cover body 4 and the upper side of the opening of the material basket 3, and the second elastic sealing ring 39 may be disposed on the cover body 4, where the second elastic sealing ring 39 may play a role in enhancing the sealing effect when the cover body 4 is closed with the opening of the material basket 3.
In some embodiments, as shown in fig. 9, the mounting hole 38 is a long hole vertically arranged along the length direction, and the rotating shaft 36 is positioned in the middle of the long hole after the material basket 3 is embedded into the accommodating cavity 5. When the first telescopic shaft 31 stretches, the mounting hole 38 slides along the rotating shaft 36, so that the lower end part of the mounting hole 38 (long hole) is attached to the rotating shaft 36 and rotates around the rotating shaft 36, the maximum distance D3 between the axis of the rotating shaft 36 and the bottom direction of the material basket 3 can be shortened in the moving process of the material basket 3 through the sliding gap, and the phenomenon of pot rubbing interference caused by deformation of the material basket 3 due to the weight of the marinated food in the material cavity 51 is prevented in the process that the material basket 3 leaves the accommodating cavity 5. Because the length direction of the mounting hole 38 is vertical when the material basket 3 is completely embedded into the material cavity 51, the material basket 3 can play a role in natural centering under the cooperation of the mounting hole 38 and the rotating shaft 36 when the material basket 3 is completely embedded into the material cavity 51. Since the rotary shaft 36 is positioned in the middle of the long hole after the material basket 3 is embedded into the accommodating cavity 5, a gap is still reserved between the upper end of the mounting hole 38 and the rotary shaft 36, and the gap can be used for adapting to the thickness change space or the production error of parts caused by the compression of the first elastic sealing ring 34.
In some embodiments, a support column 40 is arranged on one side of the pan body 1 and on one side far away from the direction of the material basket 3 and movably connected with the pan body 1, a connecting frame 41 capable of swinging up and down is arranged on the support column 40, one end of the connecting frame 41 is connected with the cover body 4, and a second driving device is arranged to drive the connecting frame 41 to swing up and down so as to control the cover body 4 to move close to or far away from the material basket 3.
Further, the supporting column 40 is also arranged on the mounting frame body 32, the top of the supporting column 40 is hinged with the middle of the connecting frame 41, one end of the connecting frame 41 is connected with the cover body 4, and the other end is connected with the second driving device. The second driving device includes a second telescopic shaft 42 (hydraulic cylinder), one end of the second telescopic shaft 42 is hinged to the mounting frame body 32, and the other end of the second telescopic shaft is hinged to the connecting frame 41, so that the cover body 4 can be driven to move through the second telescopic shaft 42. It should be noted that the cover 4 is disposed in such a manner as to avoid the movement of the basket 3 effectively, so as to provide a sufficient space for the worker to perform marinating operation.
The first telescopic shaft 31 and the second telescopic shaft 42 can be electric telescopic rods or hydraulic rods, preferably stroke-controllable hydraulic rods.
Wherein, still further be provided with on the lid 4 and be used for at the observation window 43 of marinating in-process observation internal conditions to and be used for the quick relief valve 57 of pressure release, through this quick relief valve 57, can be after marinating is accomplished quick pressure release, uncap.
Wherein, in order to promote the effect of preventing adhesion, all can set up teflon or be non-stick layer such as pottery on the inner wall of pot body 1 and the material basket 3.
It is worth noting that the low-temperature negative pressure slow boiling device can be used for marinating, but based on the device structure and the technical principle, the low-temperature negative pressure slow boiling device can also be applied to low-temperature slow boiling, drying, concentration, boiling and the like.
In a second aspect, as shown in fig. 10, the control system of the present invention is applied to the above-mentioned low-temperature negative pressure slow boiling apparatus, and based on the above-mentioned low-temperature negative pressure slow boiling apparatus, the control system of the present invention includes:
A first detection sensor 44 for detecting whether the material basket 3 is embedded in the accommodating cavity 5;
a second detection sensor 45 for detecting whether the cover 4 is close to (covers) the material basket 3;
A third detection sensor 46 for detecting whether the cover 4 is far away from the material basket 3;
a first controller 47 for controlling the first driving device;
a second controller 48 for controlling the second driving device;
The central control unit 49 is connected (signal control connection) to the first detection sensor 44, the second detection sensor 45, the third detection sensor 46, the first controller 47, and the second controller 48.
The first detection sensor 44, the second detection sensor 45 and the third detection sensor 46 may be proximity switches, where the first detection sensor 44 may be disposed on the pan body 1, and when the basket is embedded in the accommodating cavity 5, the protruding portion of the basket may be opposite to the upper portion of the detecting portion of the first detection sensor 44 so as to be detected.
The second detection sensor 45 and the third detection sensor 46 may be disposed on the support column 40, and the second detection sensor 45 and the third detection sensor 46 detect and determine the position relationship of the connecting frame 41 when the cover 4 is far from or near to the basket to determine the open/close state of the cover 4.
The central control unit 49 may be used for identification and control, such as a PLC module or an industrial control board, where the central control unit 49 may be connected to a control unit 50, and a PLC touch display screen is provided, and the control unit 50 is used for sending a control instruction to the central control unit 49, and after receiving the control instruction, the central control unit 49 corresponds to the first controller 47 or the second controller 48 to perform control. The first detection sensor 44, the second detection sensor 45, and the third detection sensor 46 may determine whether the first controller 47 or the second controller 48 is in place. Meanwhile, it should be noted that, the movement of the cover 4 toward or away from the material basket 3 is controlled by the second driving device, the first driving device can drive the material basket 3 to swing around the movable connection, the material basket 3 is driven to leave or be embedded into the accommodating cavity 5 by swinging, when the first detecting sensor 44 does not detect the material basket 3, the central control unit 49 refuses the second controller 48 to control the second driving device to drive the cover 4 toward the material basket 3, and when the third detecting sensor 46 does not detect the cover 4 away from the material basket 3, the central control unit 49 refuses the first controller 47 to control the first driving device to drive the material basket 3 away from the accommodating cavity 5.
Based on this, in some embodiments, the central control unit 49 is connected to the pressure sensor 10 and reads the pressure information thereof, and is connected to and controls the vacuum pump 8, the on-off control valve 12, the electric control switch valve 19, the cooling device 23, the water pump 24, the first on-off valve 27, the second on-off valve 30, the on-off valve one 53, the on-off valve two 54, the quick pressure release valve 57, and the like. Based on the program settings in the central control unit 49 or the manual operation of the control unit 50, the central control unit 49 can automatically acquire the information of the first detection sensor 44, the second detection sensor 45, the third detection sensor 46 and the pressure sensor 10 to determine, and perform control of the first controller 47, the second controller 48, the vacuum pump 8, the on-off control valve 12, the electric control switch valve 19, the cooling device 23, the water pump 24, the first on-off valve 27, the second on-off valve 30, the on-off valve 53, the quick relief valve 57 and the on-off valve 54 to realize automatic marinating operation. After the central control unit 49 is connected to the grid, highly intelligent monitoring and control of the central integration can be realized.
A temperature monitoring device for detecting the temperature in the pot body 1 can also be arranged on the cover body 4 and connected to the central control unit 49 for auxiliary monitoring.
In a third aspect, the marinating method of the present invention is applied to the above-mentioned low-temperature negative pressure slow boiling device, and based on the above-mentioned low-temperature negative pressure slow boiling device, the marinating method of the present invention includes:
The containing cavity 5 is used for containing marinated soup;
The material cavity 51 is used for containing marinated food;
The temperature of the marinated soup is controlled by the heating unit 2.
Further, the marinating method of the invention specifically comprises the following steps:
s1, preparing marinated soup, namely preparing marinated soup (marinated juice) according to the requirements of marinated food materials, ensuring that the formula and the concentration of the marinated soup meet the requirements, and filling the marinated soup by using the accommodating cavity 5.
S2, preparing food materials, namely cleaning the marinated food materials (such as meat, bean products and the like) to be marinated, processing the marinated food materials into proper sizes, and placing the marinated food materials into the material cavity 51 of the material basket 3 under the condition that the material basket 3 is embedded into the accommodating cavity 5.
S3, starting a marinating process, namely driving the cover body 4 to cover the material basket 3 by controlling a second driving device (such as a second telescopic shaft 42), starting the pneumatic control unit to start the vacuum pump 8, and pumping gas in the pot body 1 through the pneumatic control unit to enable the interior of the pot body 1 to be in a negative pressure state. According to the food material requirement, the negative pressure state (such as-0.2 bar to-0.9 bar) is regulated to control the marinating temperature. At the same time, the heating unit 2 is activated by the control system to heat the marinated soup to a preset temperature (typically 55-85 ℃).
S4, marinating process control, namely, boiling point of marinating soup is reduced in a negative pressure state, marinating is carried out on food materials at a low temperature, tenderness and nutrition of the food materials are kept, in the process, the intensity of boiling can be controlled by adjusting heating power of the heating unit 2 to prevent the marinating food materials from being adhered to each other, meanwhile, marinating uniformity effect is guaranteed, stirring is not needed in the marinating process, appearance quality of the marinating food materials is prevented from being damaged, and marinating time is set according to the type and size of the food materials. The control system can automatically monitor the marinating process to ensure that the food materials are evenly tasty. According to the variety and the size of the marinated food, marinating time is set, and a control system can automatically monitor the marinating process to ensure that the food is uniformly tasty.
S5, marinating is completed, namely, the heat preservation soaking is selected to be continued or the heating is stopped after the marinating time is up to the preset marinating requirement, or the negative pressure in the pot body 1 is released rapidly through the rapid pressure release valve 57, so that the safety cover opening is ensured. The cooling device 23 is started according to the setting (cooling water with the temperature of 0-6 ℃ is introduced into the coil pipe 13 for cooling) to cool the marinated soup and the marinated soup, so that the temperature of the marinated soup is rapidly reduced, and the taste and flavor of the food materials are maintained.
S6, taking out food materials (taking out a pot), driving the material basket 3 to swing around the movable joint through a first driving device (such as a first telescopic shaft 31), enabling the material basket 3 to leave the accommodating cavity 5 and incline downwards, and automatically taking out the marinated food materials from the pot (a dumping position is required to be provided with a collecting container). The marination is completed.
After marinating is finished, the marinated and boiled food materials can be packaged or directly eaten. The marinated soup can be recycled according to the requirements.
Through the steps, the efficient, safe and automatic marinating process can be realized, the taste and flavor of food materials are ensured to be consistent, the labor intensity is reduced, and the production efficiency is improved.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202510170602.XA CN119817945A (en) | 2025-02-17 | 2025-02-17 | Low-temperature negative pressure slow cooking equipment, control system and marinating method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202510170602.XA CN119817945A (en) | 2025-02-17 | 2025-02-17 | Low-temperature negative pressure slow cooking equipment, control system and marinating method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN119817945A true CN119817945A (en) | 2025-04-15 |
Family
ID=95292567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202510170602.XA Pending CN119817945A (en) | 2025-02-17 | 2025-02-17 | Low-temperature negative pressure slow cooking equipment, control system and marinating method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN119817945A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883350A (en) * | 2005-06-22 | 2006-12-27 | Seb公司 | Pasta cooker with movable basket, comprising a boiling sensor |
| CN204211652U (en) * | 2014-11-26 | 2015-03-18 | 张家港嘉成建设材料股份有限公司 | Heating-cooling device in aliphatic water reducing agent Preparation equipment |
| CN111956059A (en) * | 2020-07-08 | 2020-11-20 | 李纪文 | Multifunctional food material processing equipment |
| CN213696520U (en) * | 2020-10-21 | 2021-07-16 | 诸城市丰盛机械厂 | Steam basket-turning discharging jacketed kettle |
| CN215304906U (en) * | 2021-01-28 | 2021-12-28 | 李润清 | Multifunctional electric pot for making bittern |
| CN215502472U (en) * | 2021-09-02 | 2022-01-14 | 浙江小薇臻品食品科技有限公司 | Marinating pressure cooker capable of preserving nutrient substances |
| CN216569538U (en) * | 2021-12-30 | 2022-05-24 | 张敬瑞 | Automatic discharging marinating boiler |
| CN114947547A (en) * | 2022-04-28 | 2022-08-30 | 珠海安美家电器有限公司 | Cooking control method for negative-pressure vacuum stewing of marinated food materials |
-
2025
- 2025-02-17 CN CN202510170602.XA patent/CN119817945A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883350A (en) * | 2005-06-22 | 2006-12-27 | Seb公司 | Pasta cooker with movable basket, comprising a boiling sensor |
| CN204211652U (en) * | 2014-11-26 | 2015-03-18 | 张家港嘉成建设材料股份有限公司 | Heating-cooling device in aliphatic water reducing agent Preparation equipment |
| CN111956059A (en) * | 2020-07-08 | 2020-11-20 | 李纪文 | Multifunctional food material processing equipment |
| CN213696520U (en) * | 2020-10-21 | 2021-07-16 | 诸城市丰盛机械厂 | Steam basket-turning discharging jacketed kettle |
| CN215304906U (en) * | 2021-01-28 | 2021-12-28 | 李润清 | Multifunctional electric pot for making bittern |
| CN215502472U (en) * | 2021-09-02 | 2022-01-14 | 浙江小薇臻品食品科技有限公司 | Marinating pressure cooker capable of preserving nutrient substances |
| CN216569538U (en) * | 2021-12-30 | 2022-05-24 | 张敬瑞 | Automatic discharging marinating boiler |
| CN114947547A (en) * | 2022-04-28 | 2022-08-30 | 珠海安美家电器有限公司 | Cooking control method for negative-pressure vacuum stewing of marinated food materials |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU765282B2 (en) | Heating, cooking and disinfecting apparatus | |
| CN201119776Y (en) | Automatic tea making machine | |
| US7669520B2 (en) | Fryer | |
| CN109463997A (en) | Cooker and its application method | |
| KR20130102389A (en) | Method for manufacturing yaksun thick broth and manufacturing device | |
| CN115997952A (en) | A kind of stewing equipment | |
| KR102424511B1 (en) | sous vide cooking method | |
| KR20130091107A (en) | Gomtang manufacturing apparatus and gomtang manufacturing method using the same | |
| CN119817945A (en) | Low-temperature negative pressure slow cooking equipment, control system and marinating method | |
| CN210353012U (en) | Vacuum full-automatic marinated egg device | |
| CN205214110U (en) | A automatic control device for chicken feet with pickled peppers scalds ripely | |
| CN113575864A (en) | Preparation process of sauced beef and marinating device | |
| CN208756540U (en) | A kind of Dianhuangjing cooking device | |
| JP3139989B2 (en) | Heat cooking sterilizer | |
| CN213757752U (en) | Milk pot with good heating effect | |
| CN216493428U (en) | Cooking stove with temperature control function for cooked food processing | |
| CN213095947U (en) | Constant-temperature water bath heating device for marinated egg cooking | |
| CN223694888U (en) | Automatic basket-turning marinating saucepan | |
| CN211672293U (en) | Horizontal hawthorn cooking pot | |
| CN110652178B (en) | steamed rice cooker | |
| CN221330915U (en) | Multifunctional high-heat-conductivity boiling pot | |
| CN208708645U (en) | A kind of soya bean processing unit making soy sauce | |
| CN209450081U (en) | A kind of Intelligent buffet for cooking pot with full-automatic integral | |
| CN2105851U (en) | Decompress oil-fried dehydrated device | |
| CN216533645U (en) | Food-grade packaging bag high-temperature cooking equipment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |