CN219762433U

CN219762433U - Seasoning boiling device

Info

Publication number: CN219762433U
Application number: CN202321063437.0U
Authority: CN
Inventors: 万永军; 吴黎霞; 侯云; 刘进昌; 陈洪卫; 王赛; 林华; 侯庆云
Original assignee: Yantai Xinhe Enterprise Food Co ltd
Current assignee: Yantai Xinhe Enterprise Food Co ltd
Priority date: 2023-05-06
Filing date: 2023-05-06
Publication date: 2023-09-29
Anticipated expiration: 2033-05-06

Abstract

The utility model relates to a seasoning and boiling device which comprises a seasoning and boiling mechanism, a heating mechanism, a vacuum system and an oil-water recovery mechanism, wherein the seasoning and boiling mechanism comprises a seasoning and boiling pot and a stirring piece arranged in the seasoning and boiling pot, and the seasoning and boiling pot is provided with a material inlet and a material outlet; the heating mechanism is used for heating the cooking pot; the vacuum system comprises a vacuum pump and a vacuum pipeline, and the vacuum pipeline is communicated with the vacuum pump and the cooking pot; the oil-water recovery mechanism comprises a water recovery assembly and an oil recovery assembly, the water recovery assembly comprises a heat exchanger and a water storage tank which are connected to a vacuum pipeline, the oil recovery assembly comprises an oil-water tank which is communicated with a vacuum pump, and the oil-water tank is provided with a washing liquid inlet. According to the cooking device provided by the utility model, the water vapor and the non-condensable gas generated in the cooking process are directly discharged into the sewage treatment system, so that the investment of smoke environmental protection facilities and the operation cost of smoke environmental protection equipment can be effectively saved, and meanwhile, the volatilization of the fragrance of materials can be reduced through low-temperature frying.

Description

Seasoning boiling device

Technical Field

The utility model relates to the technical field of food seasoning and boiling, in particular to a seasoning and boiling device.

Background

At present, the semi-solid (sauce) seasoning is usually cooked by adopting the following method, as shown in fig. 1, cooking edible oil to about 150 ℃, adding vegetable (garlic, ginger and shallot) particles, adding hot pepper, frying, reducing the temperature, continuously heating to about 100-110 ℃, adding sauce and seasoning, continuously frying, maintaining the temperature at 110-120 ℃, and then adding spice to take out of the pot. By adopting the method, a large amount of smoke (water vapor and oil smoke) is generated by evaporation of wet materials, and the smoke is required to be put into environment-friendly equipment for treatment, so that the smoke treatment process is complex, the equipment investment is high and the operation cost is high.

Disclosure of Invention

The utility model aims to provide a seasoning cooking device, which aims to optimize an oil gas recovery process, simplify the process and reduce the cost.

In order to achieve the above purpose, the present utility model provides the following technical solutions: the seasoning cooking device comprises a cooking mechanism, a heating mechanism, a vacuum system and an oil-water recovery mechanism, wherein the cooking mechanism comprises a cooking pot and a stirring piece arranged in the cooking pot, and the cooking pot is provided with a material inlet and a material outlet; the heating mechanism is used for heating the cooking pot; the vacuum system comprises a vacuum pump and a vacuum pipeline, and the vacuum pipeline is communicated with the vacuum pump and the cooking pot; the oil-water recovery mechanism comprises a water recovery assembly and an oil recovery assembly, the water recovery assembly comprises a heat exchanger and a water storage tank which are connected to a vacuum pipeline, the oil recovery assembly comprises an oil-water tank which is communicated with a vacuum pump, and the oil-water tank is provided with a washing liquid inlet.

As a preferable scheme, the stirring piece is connected with a stirring motor, and the stirring motor is connected to the top end of the cooking pot and used for driving the stirring piece to rotate and stir.

Preferably, the material inlets are at least arranged in one group, and multiple groups of material inlets respectively used for inputting different types of materials can be arranged.

As the preferred scheme, heating mechanism is including the intermediate layer of cover locating the outer wall of the accent saucepan, intermediate layer and the outer wall cooperation of accent saucepan form sealed cavity, the outer wall intercommunication of intermediate layer has steam line and is connected in steam valve group of steam line.

As a preferred scheme, the heating mechanism further comprises a drainage component, wherein the drainage component comprises a drainage pipeline and a drainage valve connected with the drainage pipeline, and the drainage pipeline is communicated with the outer wall of the interlayer and used for discharging and collecting steam condensate.

As a preferable scheme, the vacuum pipeline is connected with an adjusting pipeline, and the adjusting pipeline is connected with a vacuum breaking valve for vacuum pressure relief so as to balance the pressure inside and outside the cooking pot.

Preferably, the bottom of the water storage tank is connected with a drainage pipeline, and a drainage valve and a centrifugal pump which are connected with the drainage pipeline.

As an optimal scheme, the bottom of the oil water tank is connected with a drain pipeline, the drain pipeline is connected with the centrifugal pump, and a drain valve is arranged between the oil water tank and the centrifugal pump.

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

1. according to the seasoning steaming and boiling device provided by the utility model, the vacuum system and the oil-water recovery mechanism are arranged, so that water vapor generated by low-temperature frying and dehydration is condensed into liquid water through the vacuum system, and the liquid water directly enters the sewage treatment system; the non-condensable gas (oil gas) is collected through the saponification reaction of the vacuum pump and the alkaline water and directly enters the sewage treatment system, and the device is applied to a production workshop without high-temperature flue gas overflow, so that the comfort of the environment can be kept, and the investment of flue gas environmental protection facilities and the running cost of flue gas environmental protection equipment are also saved to a great extent.

2. The pressure of the cooking pot is regulated through the vacuum system, so that low-temperature frying is realized, and compared with high-temperature frying, the high-temperature time of materials can be reduced, thereby reducing the volatilization of the fragrance of the materials.

Drawings

FIG. 1 is a flow chart of a semi-solid (sauce) seasoning brewing method;

FIG. 2 is a schematic view of the overall structure of the seasoning cooking apparatus of the present utility model;

the meaning of each reference sign in the figure is:

1. a cooking pot is prepared; 2. a stirring member; 3. a stirring motor; 4. a material inlet; 5. a material outlet; 6. a transfer pump; 7. a discharge pipeline; 8. an interlayer; 9. a steam line; 10. a steam valve group; 11. a hydrophobic component; 12. a vacuum pump; 13. a vacuum pipeline; 14. adjusting the pipeline; 15. breaking a vacuum valve; 16. a heat exchanger; 17. a water storage tank; 18. a drainage pipeline; 19. a drain valve; 20. a centrifugal pump; 21. a water tank; 22. a wash inlet; 23. a sewage discharge pipeline; 24. a blow-down valve; 25. and (5) a lifting machine.

Detailed Description

The following description of the embodiments of the present utility model will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present utility model, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model.

In the description of the present utility model, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. indicate orientations or positional relationships based on the drawings are merely for convenience in describing the present utility model and simplifying the description, and do not indicate or imply that the apparatus or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present utility model.

Referring to fig. 2, the embodiment discloses a seasoning cooking device, which comprises a cooking mechanism for heating and cooking seasonings, a heating mechanism, a vacuum system and an oil-water recovery mechanism.

The cooking mechanism comprises a cooking pot 1 and a stirring piece 2 arranged in the cooking pot 1, wherein the top end of the stirring piece 2 is connected with a stirring motor 3 for driving the stirring piece 2 to rotate and stir, and the stirring motor 3 is connected to the top end of the cooking pot 1.

The seasoning boiler 1 is provided with a material inlet 4 and a material outlet 5, the material inlet 4 is provided with a plurality of, is used for throwing into different types of materials respectively, and comprises a first material inlet for throwing into edible oil, a second material inlet for throwing into wet materials and a third material inlet for throwing into cleaning water, each material inlet 4 is arranged at a position close to the top of the seasoning boiler 1, and other types of material inlets 4 can be arranged according to seasoning requirements. The material can be directly input through each material inlet 4, and a material inlet pipeline can also be arranged to be connected with the material inlet 4. The material outlet 5 is arranged at the bottom end of the seasoning and boiling pot 1 and is used for discharging the material after seasoning and boiling, the material outlet 5 is connected with a discharging pipeline 7, and the discharging pipeline 7 is connected with a conveying pump 6 and is used for conveying the material discharged from the pot.

In this embodiment, the heating mechanism includes an interlayer 8 sleeved on the outer wall of the cooking pot 1, the upper edge of the interlayer 8 is close to the top end of the cooking pot 1, and the interlayer 8 and the outer wall of the cooking pot 1 cooperate to form a sealed cavity. The outer wall of the interlayer 8 is communicated with a steam pipeline 9 near the upper end, and a steam valve group 10 is connected with the steam pipeline 9 and used for introducing steam into the interlayer 8 to heat the steam of the cooking pot 1. The outer wall of intermediate layer 8 is close to the position of bottom and is connected with drainage subassembly 11 for steam condensate's emission and collection, and drainage subassembly 11 is including the hydrophobic pipeline that communicates in intermediate layer 8 outer wall and connect in the trap of hydrophobic pipeline, and the trap can hinder vapour drainage.

The vacuum system comprises a vacuum pump 12 and a vacuum pipeline 13, wherein the vacuum pipeline 13 is communicated with the vacuum pump 12 and the cooking pot 1, and the vacuum pipeline 13 is used as a vacuumizing pipeline 13 and also used as a water vapor conveying pipeline for dehydration. The pressure in the cooking pot 1 can be adjusted through the vacuum pump 12, so that the evaporation pressure is reduced, and the evaporation temperature is further reduced, thereby reducing the high-temperature time of materials, realizing low-temperature frying and reducing the volatilization of the fragrance of the materials. The vacuum pipeline 13 is also connected with an adjusting pipeline 14, and the adjusting pipeline 14 is connected with a vacuum breaking valve 15, and the vacuum breaking valve 15 is used for vacuum pressure relief so as to balance the internal pressure and the external pressure of the cooking pot 1.

The oil-water recovery mechanism comprises a water recovery component and an oil recovery component. The water recovery assembly comprises a heat exchanger 16 and a water storage tank 17 which are connected between the vacuum pump 12 and the brew kettle 1 through a vacuum pipeline 13, wherein a drain pipeline 18 is connected to the bottom of the water storage tank 17, and a drain valve 19 and a centrifugal pump 20 which are connected to the drain pipeline 18. The heat exchanger 16 is used for cooling water vapor generated by dehydration of materials in the cooking pot 1 so as to liquefy the water vapor; the water storage tank 17 is used for liquefied water collection and gas-liquid separation. Under vacuum conditions, materials in the boiler 1 are heated, boiled and evaporated to generate a large amount of water vapor, the water vapor is condensed through a vacuum pipeline 13 by a heat exchanger 16, the water vapor is condensed into liquid water when being cooled, the liquid water is collected in a water storage tank 17, after the liquid level in the water storage tank 17 reaches a high liquid level, a drain valve 19 and a centrifugal pump 20 are simultaneously opened, the condensed liquid water in the water storage tank 17 is discharged into a sewage system, and after the liquid level in the water storage tank 17 reaches a low liquid level, the drain valve 19 and the centrifugal pump 20 are simultaneously closed for circulation.

The oil recovery assembly includes a tank 21, the tank 21 being in communication with the vacuum pump 12, providing a source of operating water for the vacuum pump 12, and for collecting emulsified oil. The drain tank 21 is connected with a washing liquid inlet 22 near the top end, a drain pipeline 23 is connected with the bottom of the drain tank 21, the drain pipeline 23 is connected with the centrifugal pump 20, the drain pipeline 23 is also connected with a drain valve 24, and the drain valve 24 is arranged between the drain tank 21 and the centrifugal pump 20. The non-condensable oily gas is mixed with alkaline water in an oil-water tank 21 through a vacuum pump 12 to carry out saponification reaction, and is discharged through a drain valve 24 of the oil-water tank 21 and a centrifugal pump 20 after continuous production is finished, and then enters a sewage treatment system.

For easy understanding, the following description is given to the usage flow of the seasoning and boiling device according to the present embodiment:

first, the principle of moisture evaporation is: the evaporation temperature is reduced from 100 ℃ to 60 ℃ and the evaporation pressure is required to be reduced to-0.8 MPa.

The use flow is as follows:

after the edible oil is quantitatively added into the cooking pot 1 through the first material inlet, the steam valve group 10 and the drainage component 11 in the heating mechanism are opened, the edible oil in the cooking pot 1 is heated, and meanwhile, the stirring motor 3 is opened, so that the edible oil forms stirring, mixing and accelerating heat transfer.

When the oil temperature reaches the set temperature of 140 ℃, wet materials are added into the seasoning pot 1 through the lifting machine 25 and the second material inlet, all material inlets 4 are closed and sealed after the wet materials are added, and the temperature is reduced to about 80 ℃.

After the cleaning water and the alkali liquor are injected into the oil-water tank 21 through the washing liquid inlet 22, the cooling water of the heat exchanger 16 is started, the vacuum pump 12 is started, the pressure in the cooking pot 1 is reduced, the material is evaporated and boiled, a large amount of heat is instantaneously absorbed by evaporation, the temperature of the material is reduced, the heating mechanism continuously heats the material in the pot at the moment, when the moisture of the material is gradually evaporated, the temperature of the material rises to about 100 ℃, the vacuum system is closed, the vacuum breaking valve 15 is opened for air entering, the internal and external pressure of the cooking pot 1 is balanced, the second material inlet of the cooking pot 1 is opened, and the material is fed for the second time.

The wet material added for the second time is added into the seasoning pot 1 through the second material inlet by the elevator 25, all material inlets 4 are closed and sealed after the wet material is added, and the temperature is reduced to about 90 ℃. Starting the vacuum pump 12, reducing the pressure in the cooking pot 1, evaporating and boiling the materials, instantly absorbing a large amount of heat by evaporation, reducing the temperature of the materials, continuously heating the materials in the pot by the heating mechanism at the moment, gradually evaporating the moisture of the materials, raising the temperature of the materials to about 100 ℃, closing the vacuum system, opening the vacuum breaking valve 15 to allow air to enter, balancing the pressure inside and outside the cooking pot 1, continuously raising the temperature to about 110 ℃, and conveying the materials to the next working procedure by the conveying pump 6 after heat preservation is finished.

Under the vacuum condition, a large amount of water vapor generated by boiling and evaporating materials is condensed through a vacuum pipeline 13 by a heat exchanger 16, the water vapor is condensed into liquid water when being cooled, the liquid water is collected in a water storage tank 17, after the liquid level in the water storage tank 17 reaches a high liquid level, a drain valve 19 of the water storage tank 17 and a centrifugal pump 20 are simultaneously opened, the condensed liquid water in the water storage tank 17 is discharged into a sewage system, and after the liquid level in the water storage tank 17 reaches a low liquid level, the drain valve 19 of the water storage tank 17 and the centrifugal pump 20 are simultaneously closed, and the circulation is performed. The non-condensable oily gas is mixed with alkaline water in the oil-water tank 21 through the vacuum pump 12 to carry out saponification reaction, and is discharged through the drain valve 24 of the oil-water tank 21 and the centrifugal pump 20 after continuous production is finished, and then enters a sewage treatment system.

The foregoing has shown and described the basic principles, principal features and advantages of the utility model. It will be understood by those skilled in the art that the present utility model is not limited to the above-described embodiments, and that the above-described embodiments and descriptions are only preferred embodiments of the present utility model, and are not intended to limit the utility model, and that various changes and modifications may be made therein without departing from the spirit and scope of the utility model as claimed. The scope of the utility model is defined by the appended claims and equivalents thereof.

Claims

1. A seasoning boiling device is characterized by comprising,

the seasoning and boiling mechanism comprises a seasoning and boiling pot (1) and a stirring piece (2) arranged in the seasoning and boiling pot (1), wherein the seasoning and boiling pot (1) is provided with a material inlet (4) and a material outlet (5);

the heating mechanism is used for heating the cooking pot (1);

the vacuum system comprises a vacuum pump (12) and a vacuum pipeline (13), and the vacuum pipeline (13) is communicated with the vacuum pump (12) and the cooking pot (1);

the oil-water recovery mechanism comprises a water recovery assembly and an oil recovery assembly, wherein the water recovery assembly comprises a heat exchanger (16) and a water storage tank (17) which are connected to a vacuum pipeline (13), the oil recovery assembly comprises an oil-water tank (21) which is communicated with a vacuum pump (12), and the oil-water tank (21) is provided with a washing liquid inlet (22).

2. The seasoning cooking device according to claim 1, characterized in that the stirring element (2) is connected with a stirring motor (3), the stirring motor (3) being connected to the top end of the cooking pot (1).

3. Seasoning cooking device according to claim 1, characterized in that the material inlets (4) are arranged in at least one group.

4. The seasoning cooking device according to claim 1, wherein the heating mechanism comprises an interlayer (8) sleeved on the outer wall of the cooking pot (1), the interlayer (8) and the outer wall of the cooking pot (1) are matched to form a sealed cavity, and a steam pipeline (9) and a steam valve group (10) connected to the steam pipeline (9) are communicated with the outer wall of the interlayer (8).

5. The seasoning cooking device according to claim 4, characterized in that the heating means further comprise a water-repellent assembly (11), the water-repellent assembly (11) comprising a water-repellent pipe and a water-repellent valve connected to the water-repellent pipe, the water-repellent pipe being in communication with the outer wall of the interlayer (8).

6. Seasoning cooking device according to claim 1, characterized in that the vacuum line (13) is connected with an adjusting line (14), the adjusting line (14) being connected with a vacuum breaking valve (15).

7. Seasoning cooking device according to claim 1, characterized in that the bottom of the water storage tank (17) is connected with a drain line (18), and a drain valve (19) and a centrifugal pump (20) connected to the drain line (18).

8. The seasoning cooking device according to claim 7, characterized in that a drain pipe (23) is connected to the bottom of the oil-water tank (21), the drain pipe (23) is connected to the centrifugal pump (20), and a drain valve (24) is provided between the oil-water tank (21) and the centrifugal pump (20).