Low-pressure high-temperature steamer for holothurian processing

Abstract

The invention relates to the technical field of marine food products, in particular to a low-pressure high-temperature steamer for holothurian processing. The low-pressure high-temperature steamer comprises a flat bottom hot water pot, an electromagnetic valve, a steamer body and a vacuum pump, wherein the steamer body is fixedly arranged right above the flat bottom hot water pot through a three-leg support frame; the flat bottom hot water pot is communicated with the inside of the steamer body through the electromagnetic valve; steam boxes stacked layer by layer are placed in the steamer body; a steam circulation mechanism is further arranged inside the steamer body; the vacuum pump is fixedly arranged on the top end of the steamer body; a control device is arranged beside the steamer body; the electromagnetic valve, the steam circulation mechanism and the vacuum pump are respectively electrically connected with the control device. According to low-pressure high-temperature steamer, ahot water pot is separated from the steamer body through the electromagnetic valve; the problem that the high-temperature water steam cannot be generated in a low-pressure environment is solved; meanwhile, the water steam cyclically flows in the steamer through the steam circulation mechanism; and the bleaching efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of seafood processing, in particular to a low-pressure and high-temperature steamer for sea cucumber processing. Background technique [0002] There are not many sea cucumber processes, but there are several processes that have the same link at the beginning, that is, high-temperature blanching. For example, freeze-dried sea cucumbers need to be blanched before being placed in a low-temperature box. Before soaking, blanching is also required. High-pressure ready-to-eat sea cucumbers also need to be blanched before being put into high-pressure equipment. High-temperature blanching is also called blanching and setting. Generally, fresh sea cucumbers are put into hot water at about 80 degrees Celsius after processing. The process of blanching is about 5 minutes. The blanching and shaping are different from the high-temperature cooking of sea cucumbers. It has higher requirements on the degree of heat. Because t...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a low-pressure and high-temperature steamer for sea cucumber processing. The steamer separates the hot water boiler from the steamer through an electromagnetic valve, which solves the problem that high-temperature water vapor cannot be generated in a low-pressure environment. The steam circulation mechanism makes the steam circulate in the steamer, increasing the efficiency of blanching

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