Cooked food packaging device

Abstract

The invention discloses a cooked food packaging device. The cooked food packaging device structurally comprises a sliding shuttle disc frame cover cap, a swing arm rack, a sealing strip block, a packaging workbench, an industrial control panel, a packaging case and a supporting column block. According to the cooked food packaging device, the fact that the sliding shuttle disc frame cover cap is used for being matched with the packaging workbench is realized, cooked roast ducks are placed on the packaging workbench, a thick cotton membrane frame groove is erected to be aligned to microwave heatguide on a double-ball groove frame of a torque sliding column frame, then a slide brush of a single-rail pole aligning to line distance stretching and angular distance friction and cylinder piston pulling movement of a balance sliding support frame of a wheel disc groove are applied, so that a whole sandwiched cotton is matched with an aluminum foil heat insulation layer to form a heat sealing circulation effect; the slow degree of heat value volatilization of internal heat packaging is increased in advance, so that the line spacing and the angular spacing are effectively interwoven with duck meat lines and frame groove distances for containing and packaging, it is guaranteed that duck meat is stored in the middle, and the precision degree of cooked food packaging is increased; and oxygen exchange requirements of rack vacuumizing vacuum packaging phenomenon on duck meat packaging are changed, and a certain amount oxygen is formed to be stored to cooperate with the packaging operation.

Description

Technical field [0001] The invention is a packaging device for cooked food and belongs to the field of food packaging. Background technique [0002] The oil noodles and endoplasmic meat oil of cooked duck meat are the key to the heat preservation of the whole duck meat, and the cooked food packaging is to evenly seal the hot oil on the surface of the duck meat, and increase the overall thickness and temperature recovery layer to ensure that the duck meat has a small heat value Reduced but generally delicious meat quality, and improve the taste and satisfaction of consumers, the current technical common disadvantages to be optimized are: [0003] The oil stains on the surface of the cooked duck packaging and the fat thickness of the inner core are effective heat preservation measures for the stored calorific value of the cooked food. The packaging bags often stick to the oil stains through the cling film, causing the packaging of the duck and the oil stains to be separated by fricti...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a packaging device for cooked food, so as to solve the problem that the oil stain on the surface of the package of cooked duck meat and the fat thickness of the inner core are effective heat preservation measures for the stored calorific value of cooked food, while packaging bags often Sticking and applying oil stains through the plastic wrap will cause the packaging friction between the duck meat and the oil stains to separate, causing too much oil to stick to the inner surface of the packaging bag, so that the skin elasticity and slippery mouth of the duck meat will produce a dry and rough taste during the packaging process. The post-encapsulation effect cannot be eaten while it is hot, and the vacuum packaging film has a poor heat preservation effect on cooked food. It is easy to cool the food quickly when the film is dialysis of hot air, which affects the packaging quality.

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