CN219396207U - Novel continuous ultrasonic temperature-control marinating device - Google Patents
Novel continuous ultrasonic temperature-control marinating device Download PDFInfo
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- CN219396207U CN219396207U CN202320783899.3U CN202320783899U CN219396207U CN 219396207 U CN219396207 U CN 219396207U CN 202320783899 U CN202320783899 U CN 202320783899U CN 219396207 U CN219396207 U CN 219396207U
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- marinating
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- groove
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The utility model discloses a novel continuous ultrasonic temperature-control marinating device, which comprises: the continuous marinating device comprises a marinating groove, wherein the marinating groove is provided with a water pump, a water outlet and a slag discharging port; the marinating line is provided with a conveying device and a stainless steel mesh belt; the heating device is an electromagnetic heater and is arranged in the middle of the marinating groove; an ultrasonic device which is arranged at one side of the marinating groove; and the control device is provided with a control panel, and the control panel is connected with the conveying device, the ultrasonic device and the heating device and is used for controlling the marinating working time, the conveying belt speed, the ultrasonic time and the marinating temperature. The novel continuous ultrasonic temperature-control marinating device can accurately control the marinating liquid temperature and the conveyor belt speed in the marinating groove, the food is continuously marinated at a constant temperature by ultrasonic, the damage degree of ultrasonic to the nutrition of the food is low, marinating is more delicious, and continuous marinating of the product can be realized under the action of the constant-speed conveyor belt.
Description
Technical Field
The utility model relates to the field of heating marinating equipment. More particularly, the utility model relates to a novel continuous ultrasonic temperature-control marinating device.
Background
The marinade product is a food which is frequently eaten by people in daily life, and the marinade product is marinated by poultry, livestock, vegetables or bean products, and the marinade product is prepared by adding raw materials required to be marinated into marinade, and heating, soaking and marinating the raw materials to marinade the marinade product, so that a certain flavor is given to the marinade product. However, because of artificial marination, marinators have inaccurate control over temperature and marination time, and often experience temperature and marination time control, or marination is performed at a temperature within a certain range instead of an accurate temperature, or marination time is slightly deviated. The following disadvantages occur in this way: 1. the same marinade formula has different flavors due to different temperatures and times, which is unfavorable for maintaining the stability of the flavor of marinated products in large-scale food factories for mass production. 2. The control panel is not provided, and the condition in the marinating process cannot be monitored and adjusted in real time.
The ultrasonic waves can destroy the medium structure, crush particles in the liquid, generate a flowing effect in the liquid, and stir food in the liquid so as to achieve a stirring effect different from manual stirring and common low-frequency stirring. Can be applied to the aspects of meat product curing and egg curing and flavoring. The pickling of the food by the feed liquid is promoted by ultrasonic waves, the cell pore diameter in the food is changed, the molecular size of pickling materials is reduced, the movement speed of pickling material molecules is increased, and the flavoring difficulty is reduced. However, ultrasonic technology is mostly used in a method. There is no continuous ultrasonic curing and flavoring equipment.
The continuous conveyor belt can carry out continuous uniform treatment to foods, equipment such as a marinating pot, a marinating pot and the like can appear that the mutual contact area between foods is large, so that the condition of incomplete flavoring at certain positions can not be carried out, continuous production can not be carried out, the condition that one pot is needed to be poured over frequently appears, the follow-up processing of marinating foods is not facilitated, and the continuous conveyor belt can realize continuous uniform treatment of foods.
Disclosure of Invention
It is an object of the present utility model to solve at least the above problems and to provide at least the advantages to be described later.
The utility model also aims to provide a novel continuous ultrasonic temperature-control marinating device which is provided with an electromagnetic heating component and used for heating liquid in a marinating groove, accelerating molecular movement and promoting permeation of flavor substances in the liquid. The novel continuous ultrasonic temperature-control marinating device is provided with an ultrasonic device, so that the cell aperture in food can be changed, the molecular size of a curing material in curing liquid is reduced, the movement speed of the curing material molecules is increased, and the flavoring difficulty is reduced. On the other hand, the novel continuous ultrasonic temperature control marinating device increases marinating time of marinated products and reduces the flavoring difficulty under the condition that the occupied space is certain. And realizes continuous processing of marinated food.
To achieve these objects and other advantages and in accordance with the purpose of the utility model, there is provided a novel continuous ultrasonic temperature-controlled marinating device, comprising:
the continuous marinating device comprises a marinating groove, wherein the marinating groove is provided with a water pump, a water outlet and a slag discharging port; the marinating line is provided with a conveying device and a stainless steel mesh belt; the heating device is an electromagnetic heating device and is arranged in the middle of the marinating groove; the ultrasonic device is arranged at one side of the marinating groove; and the control device comprises a control panel, and the control panel is connected with the conveying device, the ultrasonic device and the heating device through wires and used for controlling the marinating working time, the conveying belt speed, the ultrasonic time and the marinating temperature.
Preferably, the marinating tank is a marinating tank with a continuous conveyor belt;
preferably, the marinating groove is of a stainless steel structure;
preferably, the conveyor belt is a stainless steel mesh conveyor belt;
preferably, a plate-type electromagnetic heating component is arranged in the middle of the marinating groove;
preferably, one side of the marinating groove is provided with an ultrasonic device;
preferably, the upper part of the marinating tank is provided with a water pump, and marinating liquid can be timely added through the water pump;
preferably, the bottom of the marinating boiling tank is provided with a water outlet which can discharge part of marinating liquid;
preferably, the water inlet of the water pump of the marinating groove comprises a detachable filter screen, and when the marinating liquid is pumped in, the filter screen can filter solid matters such as ingredients, spices and the like possibly mixed in the added marinating liquid, so that the added marinating liquid does not contain solid impurities.
Preferably, the bottom of the marinating boiling tank is provided with a slag discharging port, so that food residues which are deposited in the marinating boiling process and do not meet the solid requirement of food can be discharged, and the pollution of marinating liquid is prevented;
preferably, the water outlet and the slag discharging port at the bottom of the marinating groove body are provided with movable bayonets, and can be freely connected with an external water pipe.
Preferably, the marinating line device is in two opposite layers, one end of each of the two layers of marinating devices is inclined, the other end of each of the two layers of marinating devices is connected with a horizontal conveyor belt, the lower part of the inclined section is immersed in the marinating tank, and the horizontal conveyor belt is completely immersed in the marinating tank;
preferably, the conveyer belt on the marinating line is a stainless steel mesh conveyer belt, so that marinated foods can be completely contacted with marinating liquid.
Preferably, the bottom of the marinating device is provided with a stainless steel bracket for supporting and fixing the marinating groove, the conveying device, the heating device and the braking motor.
Preferably, the stainless steel support is provided with a lifting upright post, and the bottom of the upright post is provided with an anti-slip sheet, so that the stability of the equipment can be ensured.
Additional advantages, objects, and features of the utility model will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the utility model.
Drawings
FIG. 1 is a schematic side view of a novel continuous ultrasonic temperature-controlled marinating device according to one embodiment of the utility model;
fig. 2 is a schematic top view of a marinating tank in a novel continuous ultrasonic temperature control marinating device according to one embodiment of the utility model.
The figures are labeled as follows: the ultrasonic device 1, the electromagnetic heating plate 2, the transmission device 3, the conveyor belt 4, the slag discharging port 5, the water discharging port 6, the marinating groove 7, the water pump 8 and the control panel 9.
Detailed Description
The present utility model is described in further detail below with reference to the drawings to enable those skilled in the art to practice the utility model by referring to the description.
It will be understood that terms, such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
As shown in fig. 1-2, the present utility model provides a novel continuous ultrasonic temperature-controlled marinating device, comprising:
the marinating area is a marinating groove 7, which comprises a slag discharging port 5 and a water discharging port 6; an ultrasonic device 1; the heating device is an electromagnetic heating plate 2; a transmission 3 comprising a conveyor belt 4; a water pump 8; the control panel 9 is connected with the ultrasonic device 1, the heating device 2, the transmission device 3 and the water pump 8 through wires, and controls the heating temperature, the ultrasonic intensity, the marinating time and the marinating liquid volume through electronic elements.
In one embodiment, as shown in fig. 1-2, configured brine is added into the brine boiling tank 7 by the water pump 8, and when the required brine adding line is reached, the liquid adding is stopped, the water pump 8 is turned off, and the heating temperature on the control panel is set. When the required marinating temperature is reached, the speed (namely marinating time), ultrasonic intensity and heating temperature of a transmission device on a control panel are set, and the device is started. The electromagnetic heating plate 2 keeps the temperature of liquid in the marinating groove, and the ultrasonic device 1 vibrates water molecules simultaneously, so that internal energy is generated, the temperature of the liquid is slightly increased, the marinating groove is opened, and the temperature of the liquid can be greatly reduced and the volume can be reduced due to evaporation, so that a monitoring device on a control panel is required to monitor the temperature in real time, and the electromagnetic heating plate 2 is timely controlled to heat. During the process, the upper conveyor belt is added with a marinated product raw material for marinating, the raw material enters from the right side of the device, enters the upper conveyor belt immersed in the marinating tank through the inclined conveyor belt, and is subjected to constant-temperature ultrasonic marinating in the marinating tank; the marinated products fall from the upper conveyor belt into the bottom conveyor belt 4 of the marinating tank, are completely immersed in the marinating liquid for deep marinating, and are marinated from the right end of the lower conveyor belt to obtain the product. If the marinating raw material is food such as dried bean curd which is easy to float, the position of the bottom conveyor belt can be adjusted to enable the upper conveyor belt to serve as an anti-floating device, and meanwhile, the conveyor belt drives bean products to move under the action of the flow generated by liquid, so that deep marinating of the bean products is promoted.
In the marinating process, along with the change of the temperature, the control panel can selectively open the water pump 8 to add unheated marinating liquid according to the change of the temperature of the marinating liquid, or open and close the electromagnetic heating plate 2 to heat so as to realize constant-temperature marinating.
After the marinating is finished to obtain marinated products, the conveying device 3 is stopped, the ultrasonic device 1 is stopped, and the heating device 2 is stopped. The external water pipe is connected with the slag discharging port 5 through the movable bayonet to discharge solid residues deposited at the bottom in the marinating process, after slag discharging is completed, a valve on the water discharging port 6 is opened, the external water pipe enables liquid to automatically flow into a marinade preservation container or related operation equipment, cleanliness, sanitation and safety of the marinade in the marinade recycling process are ensured, after the recovery of the marinade is completed, the valve on the water discharging port 6 is closed, the bayonet is removed, a filter screen on the water discharging port 6 is removed, and residual tiny solid impurities are removed.
Finally, the water outlet 6 is closed, the bayonet of the slag outlet 5 is reconnected and is in a closed state, purified water is pumped in, the ultrasonic device 1 is started on the control panel to clean the marinating groove, and the slag outlet 5 is opened to discharge waste water after the cleaning is finished.
As shown in fig. 1 and 2, the bottom of the novel continuous ultrasonic temperature-control marinating device is provided with a stainless steel bracket for supporting and fixing a marinating groove of the marinating area 7, the stainless steel bracket can be lifted, and the height of the marinating area 7 can be adjusted to configure other equipment in the production line.
Although embodiments of the present utility model have been disclosed above, it is not limited to the details and embodiments shown and described, it is well suited to various fields of use for which the utility model would be readily apparent to those skilled in the art, and accordingly, the utility model is not limited to the specific details and illustrations shown and described herein, without departing from the general concepts defined in the claims and their equivalents.
Claims (7)
1. Novel continuous ultrasonic temperature control marinating device is characterized by comprising:
the continuous marinating device mainly comprises a marinating tank, wherein the marinating tank is provided with a water pump, a water outlet and a slag discharging port;
the marinating line is provided with a conveying device and a stainless steel mesh belt;
the heating device is electromagnetic and is arranged in the middle of the marinating groove;
and the control device is provided with a control panel, and the control panel is connected with the conveying device, the ultrasonic device and the heating device.
2. The novel continuous ultrasonic temperature-control marinating device as claimed in claim 1, wherein the marinating groove is of a stainless steel structure, an electromagnetic heating device is arranged in the middle part, and an ultrasonic device is arranged on the side surface; the upper part of the marinating and boiling tank is provided with a water pump, and marinating liquid can be timely added through the water pump; a water outlet is arranged at the bottom of the marinating boiling tank, so that part of marinating liquid can be discharged; the bottom of the marinating boiling tank is provided with a slag discharging port, so that food residues which are precipitated in the marinating boiling process and do not meet the solid requirement of food can be discharged, and the pollution of marinating liquid is prevented.
3. The novel continuous ultrasonic temperature-control marinating device according to claim 1, wherein the water inlet of the water pump of the marinating tank comprises a detachable filter screen, and the filter screen can filter solid matters in the added marinating liquid when the marinating liquid is pumped in, so that the added marinating liquid does not contain solid impurities.
4. The novel continuous ultrasonic temperature-control marinating device according to claim 1, wherein a bottom water outlet and a slag discharging outlet of the marinating groove body are provided with movable bayonets, and can be freely connected with an external water pipe.
5. The novel continuous ultrasonic temperature-control marinating device according to claim 1, wherein the marinating line is in two opposite layers, one ends of the two layers of marinating devices are inclined, the other ends of the two layers of marinating devices are connected with a horizontal conveying belt, the lower part of the inclined section is immersed in a marinating groove, and the horizontal conveying belt is completely immersed in the marinating groove.
6. The novel continuous ultrasonic temperature-control marinating device according to claim 5, wherein the conveyor belt is a stainless steel mesh conveyor belt, so that marinated foods can be completely contacted with marinating liquid.
7. The novel continuous ultrasonic temperature-control marinating device as claimed in claim 1, wherein automatic control of marinating time, conveyor belt speed, ultrasonic time and temperature in a marinating tank in the marinating process is realized through a control panel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202320783899.3U CN219396207U (en) | 2023-04-11 | 2023-04-11 | Novel continuous ultrasonic temperature-control marinating device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202320783899.3U CN219396207U (en) | 2023-04-11 | 2023-04-11 | Novel continuous ultrasonic temperature-control marinating device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN219396207U true CN219396207U (en) | 2023-07-25 |
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ID=87228406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202320783899.3U Active CN219396207U (en) | 2023-04-11 | 2023-04-11 | Novel continuous ultrasonic temperature-control marinating device |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN219396207U (en) |
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2023
- 2023-04-11 CN CN202320783899.3U patent/CN219396207U/en active Active
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