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Konjac vegetarian tripe gelation treatment stirring mixing device

A stirring mixing and gelling technology, which is applied in the direction of mixers with rotating stirring devices, mixers, mixer accessories, etc., can solve the problems of inconvenient subsequent processing, difficult molding, inconvenient processing, etc., and achieve convenient subsequent processing and mixing effects Good results

Inactive Publication Date: 2020-01-31
ANHUI SPICY MAGIC KING FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Konjac vegetable hairy tripe is a very popular food now. No matter what method is used to make it, the taste is very good. The very delicious taste makes people have a very deep impression on it. In order to ensure the taste of konjac vegetable hairy tripe , in the processing process of konjac tripe, gelation treatment is required. Gelation treatment refers to konjac fine powder is stirred and puffed-standstill-refined to form a pasty colloid continuously with a pre-prepared coagulant Add and mix evenly in proportion, and the ratio of paste colloid to coagulant is very important in the gelation process. Excessive paste colloid will cause the konjacin tripe after molding to be too moist, difficult to form, and too tasteful. It is soft and inconvenient for subsequent processing. Excessive coagulant will cause the konjacin tripe after forming to be too dry and hard, easy to break, and the taste is too brittle and hard, which is not convenient for subsequent processing. Therefore, a paste colloid and coagulant can be adjusted in real time. Proportioned konjacin hair tripe gelation treatment stirring and mixing device is very necessary

Method used

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  • Konjac vegetarian tripe gelation treatment stirring mixing device
  • Konjac vegetarian tripe gelation treatment stirring mixing device
  • Konjac vegetarian tripe gelation treatment stirring mixing device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In this implementation, the reading of the ammeter 8 is larger than the standard reading, indicating that the resistance of the constant speed motor 6 during the rotation process is relatively large, indicating that the content of the coagulant in the mixture is high, and the content of the paste colloid is low. The controller 7 controls to open the first electromagnetic valve 10 to continue to add the paste colloid, effectively ensuring that the proportional synchronous addition and mixing are even, and will not affect the subsequent processing and the mouthfeel of the konjac element tripe.

[0025] Such as Figure 1-4 Shown, a kind of konjac element tripe gelation treatment stirring and mixing device comprises mixing box 1, pasty colloid feeding tank 4, coagulant feeding tank 5, constant speed motor 6, ammeter 8, PLC controller 7, described The pasty colloid feeding tank 4 and the coagulant feeding tank 5 are all fixedly connected to the top of the stirring box 1, and...

Embodiment 2

[0036] In this implementation, the reading of the ammeter 8 is smaller than the standard reading, indicating that the resistance of the constant speed motor 6 during the rotation is less, indicating that the content of the coagulant in the mixture is lower, and the content of the paste colloid is higher. The controller 7 controls to open the second electromagnetic valve 13 to continue to add the coagulant, effectively ensuring that the proportion of synchronous addition and mixing is uniform, and the subsequent processing and the mouthfeel of the konjac element tripe will not be affected.

[0037] Such as Figure 1-3 as well as Figure 5 Shown, a kind of konjac element tripe gelation treatment stirring and mixing device comprises mixing box 1, pasty colloid feeding tank 4, coagulant feeding tank 5, constant speed motor 6, ammeter 8, PLC controller 7, described The pasty colloid feeding tank 4 and the coagulant feeding tank 5 are all fixedly connected to the top of the stirrin...

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Abstract

The invention relates to a konjac vegetarian tripe gelation treatment stirring mixing device. The konjac vegetarian tripe gelation treatment stirring mixing device comprises a stirring box, a pasty colloid feeding tank, a coagulator feeding tank, a constant-speed motor, an ampere meter and a PLC; the pasty colloid feeding tank and the coagulator feeding tank are fixedly connected to the top of thestirring box; the constant-speed motor is arranged between the pasty colloid feeding tank and the coagulator feeding tank; the bottoms of the pasty colloid feeding tank and the coagulator feeding tank are respectively communicated with a first feeding pipe and a second feeding pipe; a first electromagnetic valve and a second electromagnetic valve are respectively mounted on the first feeding pipeand the second feeding pipe; the ammeter is used for detecting the change of the supply current of the constant-speed motor to determine continuous adding of which raw material is needed; the PLC controller is used for receiving the reading of the ampere meter for analysis, then the first electromagnetic valve and the second electromagnetic valve are controlled to be opened and closed to achieveaccurate control over the raw material ratio, the stirring effect is good, subsequent processing is facilitated, and the taste of the konjac vegetarian tripe is not affected.

Description

technical field [0001] The invention relates to a stirring and mixing device for konjac element tripe gelation treatment, and belongs to the technical field of konjac element tripe processing. Background technique [0002] Konjac vegetable hairy tripe is a very popular food now. No matter what method is used to make it, the taste is very good. The very delicious taste makes people have a very deep impression on it. In order to ensure the taste of konjac vegetable hairy tripe , in the processing process of konjac tripe, gelation treatment is required. Gelation treatment refers to konjac fine powder is stirred and puffed-standstill-refined to form a pasty colloid continuously with a pre-prepared coagulant Add and mix evenly in proportion, and the ratio of paste colloid to coagulant is very important in the gelation process. Excessive paste colloid will cause the konjacin tripe after molding to be too moist, difficult to form, and too tasteful. It is soft and inconvenient for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01F7/18B01F15/00B01F15/04
CPCB01F27/902B01F35/2205B01F35/22142B01F35/82B01F2101/06
Inventor 张志
Owner ANHUI SPICY MAGIC KING FOOD CO LTD
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