Duck cooking pot with defoaming function

Abstract

The invention discloses a duck cooking pot with a defoaming function, which relates to the technical field of duck cooking pots. The invention discloses the duck cooking pot with the defoaming function, which comprises a pot cover, a hand-cranking wheel, a water inlet, a water outlet, a steaming curtain, a foam outlet, a pot body, a stirring device and a water receiving device. The pot cover, thehand-cranking wheel, the water inlet, the water outlet, the steaming curtain, the foam outlet, the stirring device and the water receiving device are arranged on a pot body so that duck can be steamedat a time. The pot has the excellent effects of being simple in structure, convenient to use and the like, cost can be effectively saved, and working time is shortened.

Description

technical field [0001] The invention relates to the technical field of duck cooking pots, in particular to a duck cooking pot with a defoaming function. Background technique [0002] As is known, the process of cooking duck meat is a very common process in cooked food processing. In general, the duck meat must be decomposed and cleaned first. After decomposing and cleaning, the duck meat must be cooked first. Steaming, the traditional process is very troublesome and needs to be processed step by step. During the process of cooking duck meat, there will be blood foam floating on the surface. When the staff scoops up the duck meat, the blood foam will be taken out and then cleaned. During the process, the duck meat may fall, and the dropped duck meat can only be thrown away for food hygiene. The washed duck meat is then steamed again. This operation will undoubtedly increase the cost of the product and the waste of labor. Contents of the invention [0003] In order to overc...

AI Technical Summary

Problems solved by technology

[0002] As is known, the process of cooking duck meat is a very common process in cooked food processing. In general, the duck meat must be decomposed and cleaned first. After decomposing and cleaning, the duck meat must be cooked first. Steaming, the traditional process is very troublesome and needs to be processed step by step. During the process of cooking duck meat, there will be blood foam floating on the surface. When the staff scoops up the duck meat, the blood foam will be taken out and then cleaned. During the process, the duck meat may fall. The dropped duck meat can only be thrown away for food hygiene. After cleaning, the duck meat will be steamed again. This operation will undoubtedly increase the cost of the product and the waste of labor.

Images