Raw material container equipment for quantitatively making lactic acid bacteria marinated eggs

Abstract

The invention discloses raw material container equipment for quantitatively making marinated eggs, in the technical field of food making equipment. The device is provided with a liquid raw material quantifying device; when seasonings are added, the situation that the seasonings are too little or too much is avoided; proportioning accuracy is ensured, an arranged cutting blade can be used for cutting the solid ingredients, furthermore, the ingredients are crushed better, meanwhile, the stirring fan blades are used for stirring; the crushed solid ingredients are in full contact with the liquid ingredients; the marinating efficiency is improved, the marinade preparation time is shortened; fuel consumption is reduced, the cost is reduced, a screen frame is arranged, marinade residues can be filtered; the equipment has the beneficial effects that marinade residues are prevented from flowing into marinade when marinade is used, so that the appearance of marinated eggs is poor when the marinated eggs are made, meanwhile, the screen frame can be detached, cleaning is convenient, and the equipment can quantitatively add seasonings when marinade raw materials are made, is more thorough in seasoning mixing, low in marinade making cost, high in efficiency and convenient to clean.

Description

technical field [0001] The invention belongs to the technical field of food production equipment; in particular, it relates to a raw material container equipment for the quantitative production of lactic acid bacteria marinated eggs. Background technique [0002] Braised eggs, also known as marinated eggs. It is a cooked egg processed with various seasonings or gravy. Braised eggs are a popular food in poultry and egg products operated by deli restaurants. They are generally welcomed by the people. The most important thing in the production of marinated eggs is the production of marinade. The existing marinade is mostly made by manually adding raw materials. Put it into the pot and cook it directly. Because the ratio is difficult to control, especially the ratio of liquid materials, even if you know a certain ratio, there will be an overdose when adding it, so it is more difficult to control, which will lead to the finished product. The taste of the marinade is poor, and t...

AI Technical Summary

Problems solved by technology

Braised eggs are a popular food in poultry and egg products operated by deli restaurants. They are generally welcomed by the people. The most important thing in the production of marinated eggs is the production of marinade. The existing marinade is mostly made by manually adding raw materials. Put it into the pot and cook it directly. Because the ratio is difficult to control, especially the ratio of liquid materials, even if you know a certain ratio, there will be an overdose when adding it, so it is more difficult to control, which will lead to the finished product. The taste of the marinade is poor, and the flavor of the prepared marinated eggs is poor. At the same time, in the existing marinade cooking process, because the solid seasoning is not crushed, the degree of mixing between the solid seasoning and the liquid seasoning is insufficient, which leads to the lack of quality of the marinated seasoning. The efficiency is poor, so it takes a long time to process, and the efficiency is low, which greatly increases the time for making marinade, increases fuel consumption, and leads to an increase in cost. Therefore, a method that can quantitatively add seasoning when making marinade raw materials, The emergence of more thorough container equipment for seasoning mixing is imminent

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