CN203841057U - Novel marinating equipment - Google Patents
Novel marinating equipment Download PDFInfo
- Publication number
- CN203841057U CN203841057U CN201420210407.2U CN201420210407U CN203841057U CN 203841057 U CN203841057 U CN 203841057U CN 201420210407 U CN201420210407 U CN 201420210407U CN 203841057 U CN203841057 U CN 203841057U
- Authority
- CN
- China
- Prior art keywords
- cell body
- soy sauce
- stew
- marinating
- bittern
- 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.)
- Expired - Fee Related
Links
- 239000000463 material Substances 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000005485 electric heating Methods 0.000 claims abstract description 4
- 210000005056 cell body Anatomy 0.000 claims description 31
- 241001131796 Botaurus stellaris Species 0.000 claims description 28
- 235000013555 soy sauce Nutrition 0.000 claims description 28
- 235000013547 stew Nutrition 0.000 claims description 28
- 229910052736 halogen Inorganic materials 0.000 claims description 10
- 150000002367 halogens Chemical class 0.000 claims description 10
- 238000010992 reflux Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 230000008020 evaporation Effects 0.000 claims description 2
- 238000001704 evaporation Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 7
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 5
- 238000009413 insulation Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The utility model relates to novel marinating equipment comprising a tank body for storing brine and marinating materials, a heating device arranged in the tank body and used for heating brine, and a circulating device arranged on the tank body and used for promoting the circular movement of the brine in the tank body, wherein the tank body is also internally provided with a marinating frame for storing marinating materials. According to the utility model, electric heating and steam heating are universal, so that the supply source of use energy of the marinating equipment is widened, and use conditions are wider; meanwhile, a circulating pump is additionally arranged, so that the brine is more uniformly mixed, and the quality of a product is stable. The tank body of the novel marinating equipment is made of a heat insulation board and is provided with a cover on the top, so that the steam loss and the volatilized spice are reduced, and the aims of reducing the energy consumption and increasing the utilization ratio of raw materials are achieved; the marinated raw materials are stored in a small frame to ensure that the raw materials can not displace when marinated, so that the novel marinating equipment is suitable for marinating fragile articles; meanwhile, food material movement is changed into brine flow, and food materials are placed in the marinating frame, so that the quality of the product is more stable, and the rate of finished products is increased.
Description
Technical field
The utility model relates to the stew in soy sauce instrument of marinated food, refers in particular to a kind of novel stew in soy sauce equipment.
Background technology
The existing stew in soy sauce process equipment in market is circular jacketed pan, and to shank, the non-friable food materials such as dried bean curd are simple to operation, but breakage rate is too high concerning the dry fish of whole piece or the high food materials such as dried bean curd of moisture, deficiency in economic performance.
Summary of the invention
The purpose of this utility model is for the shortcoming existing in background technology and problem improvement and bring new ideas in addition, provides a kind of stew in soy sauce even, novel stew in soy sauce equipment easy to use.
The technical solution of the utility model comprises the cell body that loads bittern and halogen material, is arranged on the heater heating to bittern in cell body, and is arranged on the EGR that impels bittern shuttling movement in groove on cell body, wherein in cell body, is also provided with the stew in soy sauce frame that loads halogen material.
Advantage of the present utility model and beneficial effect:
The utility model electrical heating and Steam Heating are general, have expanded the supply of the use energy of stew in soy sauce equipment, and service condition is more wide in range; Increase circulating pump simultaneously, bittern is mixed more even, constant product quality.The utility model cell body is used heat preservation plate material, and add a cover at top, reduces steam and loses, and the volatilization of spice, reaches reduction energy consumption, improves the object of raw material utilization rate; Use little frame dress stew in soy sauce raw material, during stew in soy sauce, raw material can not produce displacement, is applicable to the stew in soy sauce processing of breakables; Food materials are moved simultaneously and make bittern into and flow, food materials are placed in stew in soy sauce frame, and product quality is more stable, and yield rate increases.
Accompanying drawing explanation
Fig. 1 is that the utility model master looks cross-sectional view.
Fig. 2 is that the utility model is overlooked cross-sectional view.
The specific embodiment
From Fig. 1,2, the utility model comprises the cell body 1 that loads bittern and halogen material, be arranged on the heater 2 heating to bittern in cell body 1, and be arranged on the EGR that impels bittern shuttling movement in groove on cell body 1, wherein in cell body 1, be also provided with the stew in soy sauce frame that loads halogen material.
Cell body 1 described in the utility model, for heat preservation plate material is made, is provided with the groove lid that reduces bittern evaporation on cell body 1.Described heater 2 is arranged on cell body 1 below, a little more than the position of cell body 1 bottom, heater 2 is electric heating tube or steam heat exchanging tube.Described EGR comprises circulation line 3 and is arranged on the circulating pump 4 on circulation line 3, wherein one end of circulation line 3 is connected with the loop exit 5 that is arranged on cell body 1 one side bottoms, the other end of circulation line 3 be arranged on cell body 1 opposite side higher than bittern the refluxing opening 6 of high liquid level be connected; The interior bittern of cell body 1 under circulating pump 4 effect through loop exit 5, circulation line 3, refluxing opening 6 to cell body 1 iterative cycles.On described circulation line 3, stop valve 10 is set, on circulation line 3, is also provided with the triple valve 7 of discharging bittern, the blowoff valve 8 of cleaning equipment and pipeline blowoff valve 9.Described loop exit 5 places are provided with screen pack.Described stew in soy sauce frame is little frame, at least two minute frame loading halogen material in cell body 1 of the little frame setting of stew in soy sauce.
Structure of the present utility model and operation principle:
The utility model adds bittern stoste and flavoring in bittern groove, opens circulating pump, plays circulation bittern is fully mixed.By the electric heating tube in groove or steam heat exchanging tube, the bittern in bittern groove is heated to design temperature, the stew in soy sauce frame that stew in soy sauce raw material is housed is positioned in halogen groove, submergence stew in soy sauce, then takes out.The utility model heater and trench bottom have 80-100mm space; Loop exit is arranged on bittern trench bottom and installs screen pack additional, and refluxing opening is higher than the high workload liquid level of bittern; Rinse water when blowoff valve and pipeline blowoff valve are mainly used in cleaning in halogen groove and pipeline is discharged.
The operating process that the utility model bittern is discharged: open triple valve to external pipeline, open cut-off, close blowoff valve, open cycle pump, receives outside plant by bittern.
Embodiment described in the utility model is only the description that preferred embodiment of the present utility model is carried out; not the utility model design and scope are limited; do not departing under the prerequisite of the utility model design philosophy; various modification and improvement that in this area, engineers and technicians make the technical solution of the utility model; all should fall into protection domain of the present utility model; the technology contents that the utility model is asked for protection, is all documented in claims.
Claims (7)
1. a novel stew in soy sauce equipment, it is characterized in that comprising the cell body (1) that loads bittern and halogen material, be arranged on the heater (2) heating to bittern in cell body (1), with be arranged on the EGR that impels bittern shuttling movement in groove on cell body (1), wherein in cell body (1), be also provided with the stew in soy sauce frame that loads halogen material.
2. novel stew in soy sauce equipment according to claim 1, is characterized in that described cell body (1) is for heat preservation plate material is made, and is provided with the groove lid that reduces bittern evaporation on cell body (1).
3. novel stew in soy sauce equipment according to claim 1, it is characterized in that described heater (2) be arranged on cell body (1) below, a little more than the position of cell body (1) bottom, heater (2) is electric heating tube or steam heat exchanging tube.
4. novel stew in soy sauce equipment according to claim 1, it is characterized in that described EGR comprises circulation line (3) and is arranged on the circulating pump (4) on circulation line (3), wherein one end of circulation line (3) is connected with the loop exit (5) that is arranged on cell body (1) one side bottom, the other end of circulation line (3) be arranged on cell body (1) opposite side higher than bittern the refluxing opening (6) of high liquid level be connected; The interior bittern of cell body (1) under circulating pump (4) effect through loop exit (5), circulation line (3), refluxing opening (6) to cell body (1) iterative cycles.
5. novel stew in soy sauce equipment according to claim 4, it is characterized in that, on described circulation line (3), stop valve (10) is set, on circulation line (3), be also provided with triple valve (7), the blowoff valve of cleaning equipment (8) and the pipeline blowoff valve (9) of discharging bittern.
6. novel stew in soy sauce equipment according to claim 4, is characterized in that described loop exit (5) locates to be provided with screen pack.
7. novel stew in soy sauce equipment according to claim 1, is characterized in that described stew in soy sauce frame is little frame, at least two minute frame loading halogen material in cell body (1) of the little frame setting of stew in soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201420210407.2U CN203841057U (en) | 2014-04-28 | 2014-04-28 | Novel marinating equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201420210407.2U CN203841057U (en) | 2014-04-28 | 2014-04-28 | Novel marinating equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN203841057U true CN203841057U (en) | 2014-09-24 |
Family
ID=51554140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201420210407.2U Expired - Fee Related CN203841057U (en) | 2014-04-28 | 2014-04-28 | Novel marinating equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN203841057U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418116A (en) * | 2016-11-28 | 2017-02-22 | 徐州惠农鸭业有限公司 | Marinating device of air dried ducks |
| CN109938286A (en) * | 2019-04-18 | 2019-06-28 | 南京新润食品集团有限公司 | A kind of new processing technology of boiled salted duck |
-
2014
- 2014-04-28 CN CN201420210407.2U patent/CN203841057U/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418116A (en) * | 2016-11-28 | 2017-02-22 | 徐州惠农鸭业有限公司 | Marinating device of air dried ducks |
| CN109938286A (en) * | 2019-04-18 | 2019-06-28 | 南京新润食品集团有限公司 | A kind of new processing technology of boiled salted duck |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140924 Termination date: 20160428 |