• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Method and pressure vessel for cooking food. The pressure vessel is divided into two zones one of which receives the food to be cooked and the other of which may receive a predetermined quantity of liquid. The pressure vessel is periodically pivoted during cooking with saturated steam, and due to the pivotal or rotational movement the liquid passes periodically from one zone into the other, thus wetting the food retained therein, and back into the former zone.
    公开号:SU803849A3
    申请号:SU772459352
    申请日:1977-03-03
    公开日:1981-02-07
    发明作者:Кунц Пауль
    申请人:Kunz Paul；
    IPC主号:
    专利说明:

    This invention relates to social nutrition. There is a known method of preparing food by heat treatment of them under pressure. The method can be carried out in a device containing a chamber divided by a perforated partition into two sections — the main and auxiliary, having an opening for unloading and a device for blocking the opening for unloading. The aim of the invention is to reduce the time of food preparation. To achieve this goal, heat treatment is carried out under a pressure of 0.2-3.5 atm, feeding saturated steam, while rotating, and periodically sprinkled with liquid; condensate is used as the irrigation liquid. Before serving steam, the product is treated with superheated steam. In the device for implementation. The way the camera is mounted is rotatable. The device can be equipped with a pipeline for water supply, which is made perforated and is located horizontally in the main section. The device can be equipped with a pipeline for supplying steam and draining condensate. The device for closing the discharge opening is a damper located inside the main section, mounted on a spring-loaded rod with the possibility of axial movement. Example. To prepare rice that has been put into the chamber, water is added in an amount approximately equal to the amount of rice. Using saturated steam, a pressure of 0.5-1.6 atm (preferably up to 1.2 atm) is established. At certain intervals of about 0.5 minutes, the product is rotated, causing the rice to be watered. The cooking time for unrefined rice, depending on its variety, is 6-12 minutes. After the treatment is completed, rice is sprayed with cold water to prevent the formation of lumps. Especially good results are obtained with a pressure of saturated vapor in the chamber of 0.7 atm, and a treatment time of 10 minutes. when turning the product every half minute. At the end of the process, well cooked rice is produced, and its graininess is sufficiently protected.
    Example 2. In the camera load approximately equal amounts of water and spaghetti. Then the addition in it is increased by using saturated steam to 0.3-1.8 atm. At short intervals, the product is rotated. As a result, the pasta is periodically watered. After 6–12 minutes (depending on the type of pasta), the boiling process is completed. The steam is removed and the poppy seeds are washed with water to prevent them from sticking together. Especially good results are achieved with a saturated vapor pressure of 0.5 atm. At first, the product is rotated continuously for 2-3 minutes, and then it is made one turn every half minute. The spaghetti cooking time which, under the usual method, is cooked for 25 minutes, is 8 minutes.
    Example Approximately equal amounts of water and legumes are loaded into the chamber, after which the pressure in it is raised with the help of saturated steam to 0.4-1.5 atm. The processing time, depending on the type of legumes, is from 8 to 20 minutes, and at equal intervals of time the product makes one revolution, as a result of which the legumes are watered. It is especially important that at the beginning of the treatment the product rotates for the contact of water and saturated steam with the product. After processing, the beans, respectively, the peas. evenly swells; and their skin remains intact. If desired, by increasing the processing time, it is possible to achieve complete cooking of the pods. Especially good results when cooking peas are achieved if at first the saturated steam pressure is 0.3-0.5 atm for 5-8 min and then for about 3 min it rises to a maximum value of 2 atm. After that, over a period of about 2 minutes, the pressure is slowly reduced to zero. The turning, respectively, turning of the product is carried out as in the previous example.
    PRI me R 4. After loading saturated steam with a pressure of 0.5-3.5 atm is fed into the chamber of the meat. Depending on the type of meat, water is supplied or not supplied. Some water m is absorbed from saturated steam. Therefore, water must not be introduced in each case. Each time the product is circulated, it is irrigated. The processing time is chosen depending on the type of meat, it is approximately 5% of the time required for cooking meat in the device operating under the pressure. Tsli, for example, you need to get the extract from the meat with bones, then first fed saturated steam under a pressure of 0, 20, 3 atm, and then slowly increase its pressure to the maximum, 3.5 atm. In this case, a large yield is obtained. If you need to prepare meat with which the juice would not flow out, then saturated steam with a maximum pressure of 2.53.5 atm, preferably 3.5 atm, should be immediately fed into the device. As a result of this treatment, the juice remains in the cell. After that, start. The process of stewing and cooking meat is saturated with steam, superheated steam can be supplied at the very beginning of the fire, due to which a crust forms and the juice stops flowing, and then steaming and steaming takes place with saturated steam.
    When cooking or boiling food, the amount of water added does not have a significant value.
    A device for carrying out the method according to the invention is illustrated in the drawings, where FIG. 1 shows a sectional view of the device at the moment of loading with the disconnected fixture blocking the opening for unloading F in FIG. 2 is the same, but with the removed fixture closing the discharge opening; FIG. 3 shows another embodiment of the device in section, the discharge opening is open; in fig. 4 - the same, but the discharge opening is closed; in fig. 5, when the discharge opening is in the lower position, in FIG. 6 is a device with supplying communications.
    The device is made in the form of a boiler whose inner chamber has two main sections 1 and an additional section separated by a partition 3 with openings 4 for the flow of fluid from section 1 to section 2. The device has an opening 5 for loading and unloading, as well as a device for closing openings for loading and unloading, containing the valve b, mounted on a spring-loaded rod 7 connected to the piston 8. This device opens the device when it moves down. The piston 8 is placed in the cylinder 9 where the naip is fed.
    The device is provided with inlet and outlet shafts 10 and 11, mounted in bearings on the legs 12 and 13. A shaft 14 passes through the steam supply pipe 14, which is fixed in a sliding support inside the shaft, by means of a high pressure hose 15. Steam is exhausted through the shaft 11 and the exhaust valve 16. Through the valve 17, connecting pipes 18 and 19, pipes 20 and 21 and openings 7.i water is supplied to the device. Through valve 23 and conduit 19, superheated steam is supplied to the device. The device works as follows. With the position of the device shown in FIG. 2, the flap 6 under the action of its own weight is lowered. When turning from the position in FIG. 2 to the loading position in accordance with FIG. 1, the locking pawl 24 engages with the jaw 25, and the product to be processed enters the casing through the aperture 5 into the device. Thereafter, the outflow valve 16 is closed and steam is supplied to the cylinder 9. As a result, the shutter 6 is set to the position shown in FIG. 4, in which the camera is closed. Simultaneously with the contact of the shutter 6 with the edges of the opening, openings 26 (Fig. 4) are opened to allow steam to escape, with the result that steam enters the chamber. By increasing the pressure inside the chamber, the damper presses the edges of the hole with even greater force. Within a few seconds, the pressure in the chamber increases to the maximum working value. After that, water is supplied to the chamber through pipelines 21, the amount of which depends on the product being processed. If desired, dl. a sharp rise in temperature or, for filling with spikes, superheated steam or liquid and containing gravity can be supplied through the valve 23 to the chamber, respectively. At the same time, at certain time intervals, the device is rocking or is being rotated around its axis. Water comes into contact with the product being processed and at the position of the device shown in FIG. 4, flows through the sieve openings 4 into an additional section 2. As soon as the device rotates from the position shown in FIG. 4 to the position shown in FIG. 5, water returns from the second section 2 to the first section 1, the passage at this time through the processed product. During the treatment process, this flow is carried out repeatedly. At the end of the preparation, the valve 27 for supplying steam closes and the exhaust valve 16 opens. At this time, only the pressure in the chamber is close to atmospheric, and the damper 6, while continuing to rotate the device against the clock, drops itself by opening the chamber. When the device rotates counterclockwise, the locking pawl 24 rotates under the action of gravity around its axis and reappears in iftu niioi.M with a shift of 25, as shown in Fig. 1. Thereafter, the device is rotated to the left in the direction of the arrow in accordance with FIG. 1 and 2 so that the hole is obtstseno down. The finished product slides through the opening 5. With the help of the water supplied through the pipe 21, the chamber can be easily rinsed. Thus, the device can be alternately used for the preparation of various products. Shown in FIG. 3.4 A device for closing - opening is different from the described device for closing - opening in that the side dog and the juice of the valve member are replaced in it by a spring 28, which holds the valve 6 when the chamber is out of pressure, in an open position, in which device camera is open. The closing of the valve 6 is carried out in the same way when a new device is applied to the cylindrical pore. When the pressure is released, as soon as the pressure in the chamber is close to atmospheric, the spring 28 again returns the device to the open position shown in FIG. In the case of the device shown in FIG. 4, the second chamber section is provided with a pipe for draining condensate, so that if desired, a constant steam flow can be maintained in the device during cooking. It promotes uniform interaction of the processed product with steam. The pipe 29 also serves to adjust the water level in the second section 2. In the proposed device, the time for cooking is reduced by a factor of 2-3. The formula of the invention 1. A method for preparing food products by heat treatment of them under pressure, characterized in that, in order to shorten the preparation time, the products are heat treated under a pressure of 0.2-3.5 atm, supplying saturated steam, while the product results in rotation and periodically irrigated with fluid. 2. The method according to claim 1, about the t and h and yu and the fact that as an irrigation use condensate. 3. The method of pop.1difference and with that, before the supply of saturated steam, the product is treated with superheated steam. 4. The device for carrying out the manual in claims 1 and 2, comprising a chamber divided by a perforated partition into two sections: the main and secondary, having an opening for unloading and a device for interrupting the latter, which is rotatably mounted
    5. The device according to p. 3, 6 tons is designed in that it is equipped with a pipeline for water supply, which is made perforated and located horizontally in the main section.
    6. A device according to Clause 3, characterized in that it is equipped with a pipe for steam supply.
    7. The device according to the Paragraph 3, which is tactile in that the device for blocking the discharge opening is a damper located inside the main section mounted on a spring-loaded rod with the possibility of its axial movement when the device is rotated
    8. The device according to p. 3, which means that it is equipped with a pipeline for draining condensate.
    Sources of Infrastructure, taken into account by expert
    1. For the name of FRG 2217093, cl. 34 E 27/08, publ. 1972.
    权利要求:
    Claims (8)
    [1]
    Claim
    1. A method of preparing food products by heat treatment under pressure, characterized in that, in order to reduce cooking time, heat treatment of products is carried out under a pressure of 0.2-3.5 atm, supplying saturated steam, while the product is rotated and periodically irrigate with liquid.
    [2]
    2. The method according to claim 1, characterized in that condensate is used as the irrigation liquid.
    [3]
    3. The method is pop.1 distinguishing with the fact that before the supply of saturated steam, the product is treated with an overheated lar.
    [4]
    4. A device for implementing the method according to claims 1 and 2, comprising a chamber divided by a perforated pen
    Ί a town in two sections: the main and the additional one, with an opening for unloading and a device for blocking the latter, characterized in that the camera is mounted for rotation.
    [5]
    5. The device according to claim 3, wherein the device is provided with a pipeline for supplying water, which is perforated and located horizontally in the main section.
    [6]
    6. The device according to claim 3, characterized in that it is provided with a pipeline for supplying steam.
    [7]
    7. The device according to claim 3, wherein the device for blocking the discharge opening is a valve located inside the main section and mounted on a spring-loaded rod with the possibility of axial movement of the rod during rotation of the device.
    [8]
    8. The device according to claim 3, with the proviso that it is equipped with a pipeline for condensate drainage.
    类似技术:
    公开号 | 公开日 | 专利标题
    SU803849A3|1981-02-07|Method and device for preparing food products
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    EP0231330A1|1987-08-12|A machine for rapidly cooking batches of spaghetti
    PL94660B1|1977-08-31|DEVICE FOR COOKING IN HOT WATER MEASURED AMOUNT OF FOOD PRODUCTS
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    US4205601A|1980-06-03|Method and apparatus for producing masa corn
    JPS5840057A|1983-03-08|Swelling and drying of food under reduced pressure
    US2909114A|1959-10-20|Continuous cooking apparatus
    RU178423U1|2018-04-04|Combined food processing unit
    JP2606733B2|1997-05-07|Superheated steam sterilizer
    US2169362A|1939-08-15|Means for the preparation of glace fruit
    SU544414A1|1977-01-30|Steamer for fruit and vegetables
    US247573A|1881-09-27|Apparatus for making glue
    RU2113800C1|1998-06-27|Apparatus for frying semifinished fast-cook macaroni product
    SU92708A1|1951-11-30|A device for washing dairy and similar dishes
    RU7282U1|1998-08-16|QUICK COOKED SEMI-FROZEN DEVICE
    RU12330U1|2000-01-10|UNIT FOR HEAT PROCESSING OF FOOD PRODUCTS
    IE44720B1|1982-03-10|A method of cooking food
    同族专利:
    公开号 | 公开日
    IE44719B1|1982-03-10|
    GB1538184A|1979-01-10|
    SE7614515L|1977-09-12|
    BE848613A|1977-03-16|
    GB1538185A|1979-01-10|
    AU510055B2|1980-06-05|
    PL117747B1|1981-08-31|
    JPS5356368A|1978-05-22|
    FR2343456A1|1977-10-07|
    US4160445A|1979-07-10|
    US4256775A|1981-03-17|
    FR2343456B1|1982-05-14|
    IE44719L|1977-09-11|
    DE2610221A1|1977-10-06|
    NL7611407A|1977-09-13|
    AU2307977A|1978-09-14|
    DE2610221C2|1983-11-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US978491A|1909-06-07|1910-12-13|Richard J Savage|Tilting mixing-kettle.|
    US1369249A|1920-04-14|1921-02-22|Frank J Kroupa|Steam-cooker|
    US2293435A|1941-04-05|1942-08-18|American Laundry Mach Co|Unloading means for rotatable containers|
    GB613604A|1946-06-18|1948-12-01|John Bell Busby|Improvements in or relating to high pressure cooking devices|
    BE483374A|1946-06-18|1948-07-15|
    US2827379A|1955-07-11|1958-03-18|Louis A M Phelan|Process of cooking food|
    US2917200A|1956-08-23|1959-12-15|Phelan|Pressure cooker|
    US2964215A|1959-07-13|1960-12-13|Phelan Louis A M|Pressure cooker vessel and cover support therefor|
    DE1234690B|1962-01-08|1967-02-23|Paul Kunz|Pressure vessel with hydraulically operated opening and closing device, which is controlled by the pressure medium|
    US3121621A|1962-05-16|1964-02-18|Udylite Corp|Rotary tiltable drum dryer|
    US3134203A|1962-08-08|1964-05-26|Silver Service Corp|Tumbling apparatus|
    US3234571A|1963-11-05|1966-02-15|Ametek Inc|Laundry machines|
    DE1635141C3|1967-08-05|1980-08-07|Hans F. 7120 Bietigheim- Bissingen Arendt|Process for the non-shrink finishing of textiles which contain at least a proportion of natural fibers, and drum dryers for carrying out the process|
    DE1804153A1|1968-10-19|1970-04-30|Passat Maschb Gmbh|Drum dryer for laundry|
    US3769958A|1971-06-23|1973-11-06|Vischer Products Co|Steam pressure cooker|
    DE2144358C3|1971-09-04|1978-06-01|Hans Dr.H.C. 8391 Erlau Vogt|Device for the heat treatment of chunky foods v|
    NL7303774A|1973-03-19|1974-09-23|
    DE2333914A1|1973-07-04|1975-01-23|Koppers Gmbh Heinrich|CERAMIC REGENERATOR|
    GB1445941A|1974-02-26|1976-08-11|Apv Co Ltd|Heat treatment of particulate solid materials|
    US4101682A|1975-04-15|1978-07-18|Paul Kunz|Method and apparatus for steam peeling produce|
    US4048473A|1975-04-17|1977-09-13|Burkhart William H|Food cooking machine|US4563364A|1984-06-11|1986-01-07|Key Technology, Inc.|Method for steam blanching foodstuffs in a pressure vessel|
    EP0176462B1|1984-08-28|1988-03-30|Armor-Inox Sa|Process for cooking foodstuffs such as hams and apparatus for carrying out the process|
    KR950004806B1|1989-12-14|1995-05-10|미쓰비시 덴끼 가부시기가이샤|Cooker|
    US5993878A|1992-03-17|1999-11-30|Tippmann; Eugene R.|Method for steam heating a food product|
    US6152024A|1994-09-26|2000-11-28|Tippmann; Eugene R.|Apparatus and method for producing a food product|
    US5662959A|1992-03-17|1997-09-02|Tippmann; Eugene R.|Method for steam cooking a meat product|
    US5490453A|1995-01-09|1996-02-13|Sas Tv Products, Inc.|Centrifugal fat extraction apparatus|
    US5863591A|1996-01-16|1999-01-26|James J. Seguin|Process to shorten the cooking time of dried legume beans|
    NL1025156C2|2003-12-31|2005-07-04|Swilion B V|Device and method for heating food.|
    JP6042190B2|2012-11-30|2016-12-14|シャープ株式会社|Cooker|
    GR20140100278A|2014-05-15|2016-02-01|Σπυριδων Αλεξανδρου Μπιτζιος|Device for the hygienic roasting and frying of various productswith use of a minimal quantity of oil|
    JP6530348B2|2016-05-09|2019-06-12|東芝ホームテクノ株式会社|Cooker|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    DE2610221A|DE2610221C2|1976-03-11|1976-03-11|Method for cooking food and device for carrying out the method|
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