4results about How to "Improve taste effect" patented technology

The utility model discloses a sauce braised meat product processing device, which relates to the technical field of meat processing, and comprises a control platform, the surface of the control platform is welded with a cooking box, the surface of the cooking box is movably provided with a cover plate body, the inner side of the cooking box is fixedly provided with an inner box body and an outer net cover, and the inner side of the cooking box is slidably provided with a built-in guide plate; according to the sauce braised meat product processing device, when a power support block pushes an internal guide plate to move, a material guide support rod enters the inner box body to prick holes in sauce braised meat, at the same time, a positioning clamping block is in butt joint and fit with a feeding notch in an inner net cover to form limiting, and at the moment, the positioning clamping block drives the inner net cover to rotate and work in an outer net cover; at the moment, the seasoning inside the inner net cover can release the taste more sufficiently during marinating, so that the mode not only ensures that the seasoning can be placed in a simple and convenient manner during marinating of the sauced meat, but also ensures that the sauced meat can be subjected to simple and convenient pricking operation so as to improve the internal taste of the sauced meat.

This utility model belongs to the technical field of flavoring devices, specifically relating to a flavoring device for processing braised meat. It includes a marinating mechanism comprising a storage cylinder, a heat-conducting cylinder, electric heating tubes, an electrical socket, a heat-insulating cylinder, a cylinder cover, and a pressure relief valve. The outer wall of the storage cylinder is wrapped with a heat-conducting cylinder for heat transfer. Several electric heating tubes are embedded inside the heat-conducting cylinder, and the ends of these electric heating tubes are connected to the same electrical socket. This design heats the heat-conducting cylinder with electric heating tubes, and then the heat-conducting cylinder evenly transfers the heat to the storage cylinder, ensuring that the brine maintains a suitable temperature during marinating and does not solidify, thereby improving the marinating effect. The heat-insulating cylinder effectively prevents heat from escaping, avoiding burns to operators from contact with high-temperature components and improving safety. The sealing structure of the cylinder cover and the configuration of the pressure relief valve balance the internal pressure during closed heating, preventing equipment damage or safety hazards due to excessive pressure.

The utility model relates to the field of boneless chicken foot processing, in particular to boneless chicken foot vacuum tumbling equipment with an automatic feeding function, which comprises a bottom plate, two connecting plates are arranged at the top of the bottom plate, a first motor is fixedly connected to the top of the right connecting plate, the output end of the first motor penetrates through the connecting plates to be fixedly connected with a threaded rod, the threaded rod is rotationally connected with the bottom plate, and a limiting rod is fixedly connected to the bottom of the right connecting plate; the bottom of the left side connecting plate is fixedly connected with two same limiting rods; the material frame filled with chicken feet and seasonings is placed in the rotating frame, the first motor drives the threaded rod to rotate so that the material frame can move upwards to a proper position, then the third motor enables the material guide plate to rotate, meanwhile, the piston pushes the material guide plate to move upwards, and the problem that manual feeding is needed in traditional boneless chicken foot vacuum rolling and kneading is solved. The labor intensity is high, the sanitary risk is high, and workers need to frequently put raw materials.