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High-temperature cooking equipment for producing sweet-scented osmanthus vinegar eggs

A technology of high-temperature steaming and vinegar eggs, which is applied in the fields of application, food forming, food science, etc., can solve the problems of reducing consumers' desire to buy, unable to clamp and fix eggs, and reducing the adaptability of devices, so as to improve the purchasing power. Desire, improve the effect of fixation, improve the effect of adaptability

Inactive Publication Date: 2022-03-22
安徽程嫂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, when the existing cooking equipment cooks eggs, they often pour the eggs directly into the cooking pot, which will not only crush the bottom eggs, but also make the boiled eggs unattractive and reduce the The desire of consumers to buy, and in this way, the eggs are heated unevenly during processing, thereby reducing the product quality, and at the same time, the existing device cannot clamp and fix eggs of different sizes, thereby reducing the adaptability of the device

Method used

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  • High-temperature cooking equipment for producing sweet-scented osmanthus vinegar eggs
  • High-temperature cooking equipment for producing sweet-scented osmanthus vinegar eggs
  • High-temperature cooking equipment for producing sweet-scented osmanthus vinegar eggs

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Effect test

Embodiment 1

[0032] Such as Figure 1-6 As shown, a kind of sweet-scented osmanthus vinegar egg production that the present invention proposes uses high-temperature cooking equipment, comprises support frame 1 and main frame body 11, and the inner wall of main frame body 11 is provided with groove 12 near the middle position, is used for cooking frame 17 Fixing, the inner bottom end of the main frame body 11 is located in the middle position and is fixedly connected with a snap-fitting part 13, and the snap-fit ​​part 13 is used for snap-fit ​​connection with the fixing part 6, so that the main frame body 11 can be effectively fixed in the cooking pot 4 , and then carry out the cooking work on the eggs clamped on the cooking rack 17, and the engaging part 13 has a hollow structure, and the inside of the engaging part 13 of the hollow structure is provided with a card slot 14 near the upper end. The main frame body 11 There are several sub-frames 15 distributed in a staggered manner inside ...

Embodiment 2

[0036] Such as Figure 1-7 As shown, the inner wall of the sub-frame body 15 is also provided with a groove 12, and the inside of the groove 12 is engaged with a cooking rack 17 for fixing and layering eggs, and the two ends of the cooking rack 17 are telescopic structures, There are several fixed grooves 18 equidistant inside the cooking frame 17, and both sides of the inner wall of the fixed groove 18 are provided with telescopic grooves 19, and the connecting rod 21 and the chuck 22 are stretched to the inside of the telescopic groove 19 by using the telescopic grooves 19, so as to be able to Effectively suitable for clamping and fixing eggs of different specifications, the inner wall side of the telescopic groove 19 is fixedly connected with the second spring 20, and the second spring 20 can be effectively used for fixing different eggs and can also use the second spring 20 to fix eggs. The resilience of the spring 20 effectively fixes the eggs to prevent the eggs from fal...

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Abstract

The invention relates to high-temperature cooking equipment for sweet-scented osmanthus vinegar egg production, the high-temperature cooking equipment comprises a support frame and a main frame body, a control panel is arranged at the position, close to the upper end, of the outer surface of the left side of the support frame, the support frame is of a U-shaped structure, a cooking pot is arranged in the middle of the support frame of the U-shaped structure, and a rotating rod is movably connected between the cooking pot and the support frame; a bearing is connected to the middle of the inner bottom end of the cooking pot in an embedded mode, eggs needing to be cooked can be layered through splicing of a main frame body and a plurality of auxiliary frame bodies, the main frame body and the auxiliary frame bodies are provided with grooves in different positions, so that the cooking frame is fixed layer by layer when fixed, and the cooking efficiency is improved. Therefore, eggs can be effectively cooked in a layered mode, the eggs can be evenly heated in the cooking process, the product quality is improved, meanwhile, the eggs at the bottom end can not be broken due to extrusion of the upper layer, the attractiveness of the product is improved, and the purchasing desire of consumers is improved.

Description

technical field [0001] The invention relates to the field of high-temperature cooking equipment, in particular to a high-temperature cooking equipment for producing sweet-scented osmanthus vinegar eggs. Background technique [0002] High-temperature cooking is a relatively common food processing method for heat-steaming food. The method of steaming simplifies the food production process and protects the nutritional content of food to the greatest extent. As people pay more and more attention to healthy eating Correspondingly, people have also put forward higher and higher requirements for cooking equipment. [0003] However, when the existing cooking equipment cooks eggs, they often pour the eggs directly into the cooking pot, which will not only crush the bottom eggs, but also make the boiled eggs unsightly and reduce the The desire of consumers to buy, and in this way, the eggs are heated unevenly during processing, thereby reducing the product quality, and at the same ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L15/00A23P30/00
CPCA23L5/13A23L15/00A23P30/00
Inventor 程光霞何继东何凤保何成义何成伟贾晶晶肖忠兵
Owner 安徽程嫂食品有限公司
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