Steam marinating pot provided with drum-type food cage

Abstract

The invention relates to a steam marinating pot provided with a drum-type food cage, which comprises an interlayer steam heating pot body, the bottom of the marinating pot is provided with a movable marinated medicine net tank, a drum-type food cage is arranged above the marinated medicine net tank, a rotary shaft at the center of the drum-type food cage is arranged on open type sliding bearing seats at both sides of the interlayer pot body and is connected with a driving variable-frequency speed governing motor via a transmission gear and a clutch; and the outer wall of the drum-type food cage is provided with a stainless steel door with a fast opening lock catch. The invention replaces manual operation with machinery so as to increase production efficiency, reduce the amount of laborand reduce the production cost; material output can be completed instantaneously, so the marinating time of the same batch of food is consistent, and the quality problem that the raw and cooked degrees and flavors of the marinated foods are inconsistent is successfully solved.

Description

technical field [0001] The invention relates to a stew pot for braised food, in particular to a steam-heated interlayer stew pot provided with a drum-type food material cage. Background technique [0002] The existing brine pots for stewed food are all concave containers composed of a sandwich pot body. Feeding (foodstuffs and stewed raw and auxiliary materials), stirring, discharging, and cleaning (separating the stewed medicine and the stewed food) must all be carried out manually. Therefore, stewed production is not only labor-intensive, time-consuming, labor-intensive, production efficiency is low, and production cost is high; moreover, due to manual stirring, it is difficult to mix the stewed medicine and stewed ingredients evenly, and the discharge time is often too long, often resulting in the same pot Stewed food, due to the different discharge time, the raw, cooked and taste are inconsistent, which causes difficult to overcome stewed quality problems for stewed prod...

AI Technical Summary

Problems solved by technology

[0002] The existing brine pots for stewed food are all concave containers composed of a sandwich pot body. Feeding (foodstuffs and stewed raw and auxiliary materials), stirring, discharging, and cleaning (separating the stewed medicine and the stewed food) must all be carried out manually. Therefore, stewed production is not only labor-intensive, time-consuming, labor-intensive, production efficiency is low, and production cost is high; moreover, due to manual stirring, it is difficult to mix the stewed medicine and stewed ingredients evenly, and the discharge time is often too long, often resulting in the same pot For stewed food, due to the different discharge time, raw, cooked and taste are inconsistent, causing difficult to overcome stewed quality problems for stewed products

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