Stewed food cooling device and stewed food cooling method

A cooling device and food technology, which is applied in the field of stewed food, can solve the problems of being unusable, and achieve the effects of easy cleaning, avoiding direct contact, and convenient operation

Active Publication Date: 2017-02-15
SHAOYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the current cooling methods can almost only play the role of cooling food, and cannot use the cooling process to improve the diffusion depth and breadth of marinade in food.

Method used

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  • Stewed food cooling device and stewed food cooling method
  • Stewed food cooling device and stewed food cooling method
  • Stewed food cooling device and stewed food cooling method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Step 1 According to the marinade table of the marinating process, prepare a cooling marinade with the same concentration of ingredients as in the marinating process.

[0049] Step 2 Put the marinated dried tofu into the material basket while it is still hot, quickly push it into the vacuum quick-cooling tank, and close the airtight door of the vacuum quick-cooling tank.

[0050] Step 3: Turn on the vacuum pump to reduce the pressure of the vacuum quick-cooling tank to 1kPa, the boiling point of water to 20°C, the moisture on the surface of the dried bean curd to evaporate rapidly, and the temperature of the dried bean curd to drop rapidly.

[0051] Step 4: Turn on the marinade delivery pump, and after cooling the marinade through the plate heat exchanger, the temperature drops to 3°C.

[0052] Step 5: Turn on the switch of the marinade nozzle, and spray the cooled marinade at 3°C ​​into the vacuum quick-cooling tank to condense the water vapor.

[0053] Step 6 When the...

Embodiment 2

[0057] The difference from Example 1 is: the pressure of the vacuum quick-cooling tank is 1 kPa; the temperature of the cooling marinade is 0°C; the cooling marinade is in a flowing state for 5 minutes; it is used for processing pig trotters.

Embodiment 3

[0059] The difference from Example 1 is: the pressure of the vacuum quick-cooling tank is 7kPa; the temperature of the cooling marinade is 10° C.; the cooling marinade is in a flowing state for 15 minutes; it is used for processing beef.

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PUM

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Abstract

The invention provides a device and method for rapid cooling and rapid marinating of stewed food. The device includes a vacuum rapid cooling tank and a cooling marinade supply device. A plurality of marinade nozzles are arranged in the vacuum rapid cooling tank; The device is connected with the marinade nozzle; the cooling marinade supply device stores the cooling marinade; the vacuum quick-cooling tank is used for feeding the cooling marinade in a vacuum environment to cool the stewed food after vacuuming. The device provided by the invention sprays and cools marinade on the food that has been stewed once under vacuum conditions, so that the marinade can quickly and evenly spread from the surface of the stewed food to the inside of the food under vacuum conditions, so as to realize the cooling and marinating of the stewed food. .

Description

technical field [0001] The invention relates to the field of braised food, in particular, to a braised food cooling device and a method of cooling the braised food. Background technique [0002] In the process of food production, it is often necessary to braise food, such as the production of braised pork, braised pig's trotters, braised dried bean curd, and braised yuba. Brazing refers to the process of immersing food raw materials in a pre-configured marinade by heating and cooking, so that various flavor substances in the marinade diffuse into the food, so that the food tastes inside. Depending on the nature of the food being processed, it is usually necessary to repeat the marinating 2 to 4 times. During the production process, the marinated food must be cooled before being marinated again or subjected to subsequent seasoning, packaging and other treatments. In the process of cooling food, the existing technology is mostly completed by natural air contact cooling, whic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/36A23C20/02A23L11/45
CPCA23L5/10
Inventor 赵良忠陈浩周小虎
Owner SHAOYANG UNIV
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