A packaging device for cooked food

Abstract

The invention discloses a packaging device for cooked food. The shuttle rack cover is matched with the packaging workbench. By placing the cooked roast duck on the packaging workbench, and then placing the thick cotton film frame groove on the double ball groove frame of the torque slide frame, the microwave heat conduction is erected, and then the single rail column is used. Rod sliding brush alignment line spacing stretching and wheel groove counterweight sliding bracket angular spacing friction pull cylinder piston movement, so that the overall quilting and aluminum foil insulation layer form a heat sealing cycle effect, and pre-enhance the calorific value of the inner heat package The slowness of the volatilization also allows the line spacing and angular spacing to effectively interweave the lines of the duck meat and the distance between the frame grooves where the packaging is placed, ensuring that the duck meat is stored in the center, improving the precision of the cooked food packaging, and changing the phenomenon of rack air vacuum packaging. The oxygen exchange requirement of duck meat packaging forms a certain amount of oxygen storage to cooperate with the packaging operation.

Description

technical field [0001] The invention relates to a packaging device for cooked food, which belongs to the field of food packaging. Background technique [0002] The oil surface and internal meat oil of cooked duck meat are the key to 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 return temperature layer to ensure that the calorific value of the duck meat is small Reduced but generally delicious meat, improve consumer taste and satisfaction, the shortcomings of the current technology to be optimized are: [0003] The oil stains on the surface of cooked duck packaging and the thickness of the fat inside the inner core are effective heat preservation measures for the stored heat value of cooked food, while the packaging bags often stick to the oil stains through the plastic wrap, causing the duck meat and the oil stains to separate from the packaging fr...

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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