Marinating and boiling equipment for processing sauced and marinated products

Abstract

The invention discloses marinating and boiling equipment for processing sauced and marinated products. The equipment comprises a base, wherein a bracket and a box body which are vertically arranged are mounted on two opposite sides of the top of the base, a marinating and boiling pot body is positioned between the bracket and the box body, two opposite sides outside the marinating and boiling pot body are respectively connected with a first rotating shaft and a second rotating shaft, and the free end of the first rotating shaft is rotatably mounted on the side surface of the bracket; the free end of the second rotating shaft extends into the box body and is connected with a rotation driving mechanism which is located in the box body and used for driving the second rotating shaft to rotate; a cover body is arranged at an opening in the top of the marinating and boiling pot body in an openable and closable sealing mode; at least two clamping and fixing pieces are symmetrically arranged at the top of the marinating and boiling pot body; a layered placing piece is movably arranged in the marinating and boiling pot body; and lifting pieces which are respectively clamped and fixed with the clamping and fixing pieces are arranged at the top of the layered article placing piece. In the using process, the equipment can be rotated, raw materials to be marinated are in full contact with marinade, the taste is better, the quality of sauced and marinated products is guaranteed, the sauced and marinated products can be conveniently taken out or put in, and the working efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of food processing equipment, in particular to a stewing equipment for processing soy sauce products. Background technique [0002] Braised sauce products are rich in nutrients, unique in shape and unique in flavor, and are favored by people. During processing and production of braised sauce products, they need to go through the process of cooking to make the materials more delicious and have a better flavor. The traditional stewing process is to put the raw materials after preliminary processing and blanching into the stew pot, and then add the prepared marinade to the stew pot for cooking. After cooking for a period of time, the stewed meat is taken out for cooling. Then follow up processing. [0003] The existing brine pot has the following problems in use: the raw materials to be marinated are usually placed directly in the brine pot, and when a large number of raw materials to be marinated are added, a...

AI Technical Summary

Problems solved by technology

[0003] The existing stewed pots have the following problems in use: the raw materials to be stewed are usually placed directly in the stewed pot, and when more raw materials to be stewed are added, a large amount of stewed raw materials are piled up inside the stewed pot, resulting in the taste of the raw materials in the middle position Poor, affecting the quality of the final stewed sauce product, if adopting the method of stirring by installing a stirrer inside the stew pot, the stirring blades in the stirrer will damage the appearance of the stewed sauce product and cause loss of raw materials; in addition, Due to the deep stew pot, it is inconvenient to remove the sauce and stew products inside after the stew is finished, which is time-consuming and labor-intensive

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