A clear pinellia cooking device

Abstract

The invention relates to the technical field of traditional Chinese medicine processing, and discloses a Qing Pinellia steaming device, which includes a seat plate, a steamer and a storage frame. Both sides of the top outer wall of the seat plate are welded with vertical plates, and one of the vertical plate top outer walls is welded with a A support rod, the top of the support rod is movably socketed with a top plate, one side of the top outer wall of the top plate is connected with a hydraulic cylinder through bolts, the bottom outer wall of the hydraulic cylinder is welded with a support plate, and one side of the top outer wall of the support plate is movably connected with a rotating shaft. The outside of the rotating shaft is movably sleeved with a pot cover, and the outer wall of the bottom end of the rotating shaft is welded with a retaining rod. Through the conical structure of the retaining cone, it is convenient to feed the inside of the storage frame and prevent the Qing Pinellia from slipping out. The movable piece is convenient to remove the Qing Pinellia from the Take it out from the bottom of the storage frame. When the drum rotates, hot water enters the tangent hole to rinse the pinellia. The screen structure of the retaining cone and the sieve cone facilitates the flow of water. Concoction effect.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicine processing, in particular to a Qing Pinellia cooking device. Background technique [0002] Qing Pinellia is a processed product obtained by soaking in alum (aluminum potassium sulfate containing aluminum potassium sulfate) and soaked in a solution of Pinellia sinensis planted by Araceae. It is used for cough with damp phlegm, fullness in the stomach, coagulation of phlegm and saliva, and inability to vomit. Pinellia has been used clinically in China for more than 2,000 years. The "Leigong Paozhi Lun" records the specific method: "If you practice things, you should use four taels of Pinellia sinensis, 2 taels of white mustard seed powder, and six taels of vinegar for the head. , The two flavors are stirred to make it turbid, put Pinellia in the middle, wash it three times and use it", and pointed out that the purpose of processing is: there are gaps on the Pinellia, if it is n...

AI Technical Summary

Problems solved by technology

[0004] 1. There are pits in the place where the roots of Qing Pinellia come into contact with the outer skin. The saliva exuded during cooking is wrapped on the surface of Qing Pinellia. The high temperature in the cooking pot is not convenient to use manual stirring to remove the saliva. After soaking in cold water, not only the pits The saliva in the pit is not cleaned cleanly, and it is easy to damage the epidermis of Pinellia, resulting in incomplete removal of the toxicity and irritation of Pinellia;

[0005] 2. Some stirring or drum cooking pots can remove part of the saliva through the movement of clearing pinellia during cooking, but it is easy to splash boiling water or clear pinellia slipping out of the drum during cooking, which is not conducive to clearing pinellia. operation, less security

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