Marine-product cooking device

Abstract

The invention belongs to the technical field of marine-product processing, and relates to a marine-product cooking device.A disc-shaped top cover is arranged at the top end of a cooking barrel to which base supports are welded; a vertical rod is welded to the middle of the top cover through a fixing ring in an embedded mode, the other end of the vertical rod is fixedly welded to a transverse rod with a bracelet hung to the tail, and a connecting shaft is arranged in the middle of the transverse rod and used for connecting the transverse rod and the extending ends of the base supports; an air pressure thermometer, a poroid-structure partition plate and a water containing cavity are arranged in the cooking barrel, an electric heating device electrically connected with a controller with a power switch is arranged at the bottom end of the water containing cavity, and a water inlet with a switch valve is formed in one side of the water containing cavity; a timer and a stopping cover with a handle are arranged on the outer surface of the cooking barrel, the timer is electrically connected with the electric heating device and the controller, and a discharging opening is formed in the covering position of the stopping cover.The marine-product cooking device is simple in structure, novel in design, reliable in principle, easy and convenient to operate, low in cost, mature in preparing technology, high in cooking efficiency, good in cooking effect, friendly in environment, safe and reliable.

Description

Technical field [0001] The invention belongs to the technical field of seafood processing equipment, and relates to a seafood cooking device, which realizes the automatic cooking of seafood such as crabs, clams, lobsters, sea urchins, etc., reduces production costs and improves cooking efficiency. Background technique [0002] At present, seafood such as crabs, clams, shrimps, fish, scallops and sea urchins are favored by people due to their rich animal protein and relatively tender taste. Frequent consumption of seafood such as crabs, sea prawns and sea urchins is good for people. The body has a very good nourishing effect. Crab has multiple functions such as relaxing muscles and qi, regulating stomach and digesting food, clearing meridians, dissipating heat, clearing heat and nourishing yin. Crab meat is effective for high blood pressure, arteriosclerosis, cerebral thrombosis, high blood fat and various other functions. This kind of cancer also has good curative effect; sea shr...

AI Technical Summary

Problems solved by technology

[0002] At present, sea products such as crabs, clams, shrimps, fish, scallops and sea urchins are favored by people because they contain rich animal protein and relatively fresh and tender eating mouthfeel. The body has a good nourishing effect. Crabs have multiple functions such as relaxing muscles and nourishing qi, regulating stomach and eliminating food, dredging meridians, dispersing heat, clearing heat and nourishing yin. This kind of cancer also has a good curative effect; sea shrimp can enhance human immunity and sexual function, tonify kidney and strengthen yang, and resist premature aging. Often eating steamed fresh shrimp can treat diseases such as kidney deficiency, impotence, chills, body fatigue, and sore waist and knees; clams contain Iodine, calcium, phosphorus, iron and other minerals and vitamins, which have good effects of nourishing yin and moistening dryness, diuresis, reducing swelling, softening and resolving hard masses, steamed, boiled, or stewed, can effectively treat diabetes and goiter , jaundice, poor urination and other diseases; sea urchin has good effects of antacid and pain relief, softening hard masses, removing blood stasis and swelling, clearing heat and reducing inflammation, invigorating the spleen and kidney, relaxing tendons and activating blood circulation, nourishing yin and nourishing yang, etc. Diseases such as stagnant phlegm, sternal pain and other diseases have good therapeutic effects; however, the equipment for cooking and steaming various seafood generally used in the market is limited to household or small restaurants, and has a single structure and function, automation and The degree of integration is not high, and it is not suitable for mass production and processing. Chinese patents 2011104143180 and

[0003] 2011104143053 discloses a cooker, which integrates the water inlet and the steam outlet into a through hole into the cooking compartment to avoid the loss of hot steam. The disadvantage is that it is impossible to judge whether the cooking compartment has reached the required temperature for cooking; A cooking device disclosed in Chinese patent 2011200547388 controls the opening and closing of the water outlet through a control valve to realize the function of boiling the cooked food in the cooking device first and then steaming, and is equipped with a water level gauge and a thermometer to monitor the water level and temperature in the device , the disadvantage is that it requires staff to monitor in real time and control the control valve, which consumes manpower and material resources; therefore, it is sought to design a seafood cooking device for automatic flow operations in mass processing and production, which can realize automatic timing cooking and improve production. Efficiency while reducing production costs, with good economic prospects and practical value

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