Barbecue marinating sauce gelatinization container cover and marinating sauce processing method thereof

Abstract

The barbecue marinating sauce gelatinization processing cover comprises a cover body and is characterized in that the cover body is directly placed on the upper portion of a container box without a cover in a covering mode, the cover body is provided with a feeding hopper, the side edge of the feeding hopper is provided with a high-pressure water pipe, the lower portion of the cover body is provided with a nozzle communicated with the high-pressure water pipe, and the nozzle is communicated with the high-pressure water pipe. A stirring mechanism arranged downwards is further arranged, the stirring mechanism comprises driving motors, a stirring shaft, stirring blades, a heating resistance wire and a mounting groove, the driving motors are arranged on the two sides of the feeding hopper, the output ends of the driving motors are connected to the stirring shaft, and the stirring blades are mounted on the outer side of the stirring shaft. The cover body can be placed on the upper portion of any container box which is equal to or smaller than the outer size of the cover body and contains materials in a covering mode, the materials can be conveniently kept still in an uncovering mode, meanwhile, the single cover body can achieve multifunctional integrated gelatinization processing of stirring, heating, material spraying and water spraying, the structure is simple, and the intelligent and automatic gelatinization processing of barbecue marinating sauce is very suitable for intelligent and automatic gelatinization processing of barbecue marinating sauce.

Description

Technical Field

[0001] The invention relates to the technical field of barbecue marinade sauce processing, in particular to a barbecue marinade sauce processing cover and a gelatinization processing method thereof. Background Art

[0002] Barbecue sauce is an indispensable part of barbecue food. The quality of the sauce will directly affect the taste of barbecue food and even the eating experience of the eaters. Therefore, as a popular food, the flavor of barbecue depends to a large extent on the quality of the sauce. The processing efficiency and quality of the barbecue sauce are the most critical factors.

[0003] The existing barbecue marinade processing includes stirring some raw materials and then leaving them uncovered for a period of time, and then heating, gelatinizing, stirring and other processing steps are carried out for other ingredients in chronological order. The processing requires uncovered oxidation, and different processing requirements such as heating, stirring, gelatinizing and water spraying are required. Due to these process requirements, it is necessary to fill or output in different containers for multiple times for conveying processing, resulting in many processing container filling equipment and complex processing procedures, which affects the processing efficiency and quality of large quantities of barbecue marinade, and the cost is high. The barbecue marinade itself is a food material with a slightly lower cost. If it is processed using high-end intelligent equipment, the processing cost of the barbecue marinade is further increased. Summary of the invention

[0004] The present invention provides a barbecue marinade gelatinization processing cover and a barbecue marinade processing method based on the cover device, so as to reduce the problem of multiple filling or outputting into different containers for recycling processing, so as to improve the processing efficiency and processing quality of large-scale barbecue marinade.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A barbecue marinade gelatinization container cover, comprising a cover body, characterized in that the cover body is directly placed and covered on the upper part of an uncovered container box, the cover body is provided with a feed hopper, and a high-pressure water pipe is provided on the side of the feed hopper, a nozzle connected to the high-pressure water pipe is provided at the lower part of the cover body, and a stirring mechanism is also provided downwardly, the stirring mechanism comprises a driving motor, a stirring shaft, stirring blades, a heating resistor wire, and a mounting groove, and driving motors are provided on both sides of the feed hopper, the output end of the driving motor is connected to the stirring shaft, and stirring blades are installed on the outer side of the stirring shaft.

[0007] The stirring blade is provided with a mounting groove inside, and a heating resistance wire is provided inside the mounting groove to form a heating type stirring structure.

[0008] A water inlet pipe is arranged on the side of the high-pressure water pipe.

[0009] Also included is a container box which is placed and covered with the cover body.

[0010] Grooves are arranged inside the two sides of the container box, spiral heating tubes are arranged inside the grooves, a heating mechanism is arranged outside the container box, and a protective box is sleeved outside the container box, and the cover body completely covers the top of the protective box.

[0011] The container box includes a bottom plate, a trapezoidal discharge hopper is arranged in the middle of the bottom plate, and a slidable discharge port is arranged below the discharge hopper, a slide is arranged inside the discharge port, and a baffle matching the slide is arranged inside the discharge port in a slidable connection, and a boss is arranged on the side of the baffle at one end.

[0012] A support frame is arranged at the bottom of the base plate, and a telescopic support top is arranged below the support frame.

[0013] The heating mechanism includes a heater, a liquid outlet pipe, a liquid inlet pipe, and a connecting pipe, and heaters are arranged on both sides of the container box. The bottom of the heating pipe at one end is connected to the side of the heater through a groove passing through the liquid outlet pipe, and the bottom of the heating pipe at the other end is connected to the other side of the heater through a groove passing through the liquid inlet pipe. The heaters on both sides of the container box are connected by a connecting pipe to form a heating structure.

[0014] A controller is also provided, which is respectively connected to the driving motor, heating resistor and heater, and is also respectively connected to the electromagnetic valve connected to the high-pressure water pipe, water inlet pipe, liquid outlet pipe and liquid inlet pipe.

[0015] A method for gelatinizing a barbecue sauce based on the barbecue sauce gelatinization container cover comprises the following steps:

[0016] Put the cover on the upper part of any container box with materials that is equal to or smaller than the outer size of the cover, start the driving motor, and the driving motor drives the stirring shaft and the outer stirring blades to stir evenly. At the same time, the heating resistance wire set in the internal installation groove of the stirring blade is heated, and at the same time, the nozzle is started to spray materials and water for gelatinization;

[0017] If it is necessary to stop during the process, the cover can be directly taken out and placed on the top of other container boxes for stirring, heating, spraying or water spraying gelatinization processing. The container materials will not be input or output during the process, and only the cover movement process will be performed.

[0018] The details include:

[0019] S1. Prepare materials, including weight ratio: fennel 2%, salt 20%, sugar 8%, monosodium glutamate 4%, soy sauce 20%, ground black beans 8%, yeast extract 2%, oyster sauce 5%, water 1%, starch 1.5%, chicken shell enzymatic hydrolyzate 5%, sauce and marinade paste 6%, chicken paste 3%, old hen paste 2%, water 5%, meat monosodium glutamate powder 0.5%, red yeast rice pigment 0.1%, cooking wine 6.72%, sodium D-isoVC 0.02%, potassium sorbate 0.05%, spices 0.11%,

[0020] Put the cover on the upper part of the container box, put 1.72% cooking wine and fennel into the container box, start the driving motor 21, the driving motor 21 drives the stirring shaft 22 and the outer stirring blade 23 to stir evenly, and the large-mouthed lower hopper is kept still for 30 minutes as an open cover, or the cover body is directly taken out and put into another container box for use and then placed on the upper part of this container box;

[0021] S2, 30 minutes later, add salt 20%, sugar 8.00%, monosodium glutamate 4.00%, soy sauce 20%, ground soybean 8%, yeast extract 2%, oyster sauce 5%, water 1%, starch 1.5%, chicken shell enzymatic hydrolyzate 5%, sauce marinade ointment 6%, chicken paste 3%, old hen ointment 2%, drive motor 21 to drive the stirring shaft to mix and stir evenly in different forms, and heat the resistance wire to heat up at the same time, and the heating structure of the container box is also auxiliary heated to heat up the mixture to 100 degrees, gelatinize for 15 minutes,

[0022] During gelatinization, water is sprayed at a nozzle once every 5 minutes to gelatinize;

[0023] S3, add 0.5% meat MSG powder, 0.1% monascus red pigment, 5% cooking wine, 0.02% sodium D-isoVC, 0.05% potassium sorbate and 0.11% spices and stir to complete the gelatinization and processing of the barbecue sauce.

[0024] The cover structure is also a barbecue sauce gelatinization device.

[0025] Compared with the prior art, the beneficial effects of the present invention are:

[0026] 1. The cover can be placed on the top of any container box with materials that is equal to or smaller than the outer size of the cover, which is convenient for the material to be still with the cover open. At the same time, a single cover can achieve multifunctional gelatinization of stirring, heating, spraying, and water spraying. The output ends of the driving motors on both sides are connected to the stirring shaft. The stirring blades are installed on the outside of the stirring shaft by bolts, and the appropriate shape, number and layout of the stirring blades are adopted. By changing the speed and direction of the stirring blades, a more uniform stirring effect can be achieved. At the same time, the segmented stirring method is adopted to divide the materials into multiple levels for stirring, which further improves the stirring efficiency and uniformity. Secondly, the internal mounting groove of the stirring blade is provided with a heating resistor wire to ensure that the heat can The material can be evenly transferred to the material, and heating can still be selected. A water inlet pipe is set on the side of the high-pressure water pipe. The external high-pressure water pump sprays the material and water into the container box through the nozzle for gelatinization. It can also spray water for cleaning to avoid material residue and reduce the difficulty and cost of cleaning and maintenance. Secondly, the stirring blade connected by bolts is convenient for maintenance and replacement of wearing parts, reducing the difficulty and cost of replacement and maintenance. The overall cover structure is very suitable for barbecue marinade to open the cover statically and realize integrated processing of multiple processes. There is no need to input or output materials in different container boxes. The processing efficiency is high and it is very practical. The overall structure is simple and the cost is low. It can be used for further intelligent processing of barbecue marinade gelatinization.

[0027] The device is also provided with a spiral heating tube arranged inside the groove. The heating tube is respectively connected to the heater through the liquid outlet pipe and the liquid inlet pipe, so as to further ensure the uniformity of heating. The internal and external heating are coordinated to improve the heating efficiency and speed, and ensure the processing quality of the marinade. At the same time, a protective box is provided on the outside of the container box to improve the thermal insulation performance, reduce heat loss, avoid the risk of scalding of the operator, and play a protective role.

[0028] 2. The gelatinization processing method of the barbecue marinade sauce based on the barbecue marinade sauce gelatinization container cover is simple and practical, and does not require multiple filling or outputting into different containers for conveying processing, which greatly improves the gelatinization efficiency and quality of the marinade sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a schematic diagram of the structure of the present invention.

[0030] Figure 2 This is a schematic diagram of the disassembled structure from another perspective of the present invention.

[0031] Figure 3 It is a schematic diagram of the discharge hopper structure of the present invention.

[0032] Figure 4 It is a schematic diagram of the stirring mechanism structure of the present invention.

[0033] Numbers in the figure: 1. bottom plate; 2. support frame; 3. support top; 4. discharge hopper; 5. discharge port; 6. container box; 7. groove; 8. heating pipe; 9. protection box; 10. feed hopper; 11. high-pressure water pipe; 12. nozzle; 13. electric push rod; 14. slide; 15. baffle; 16. boss; 17. heater; 18. liquid outlet pipe; 19. liquid inlet pipe; 20. connecting pipe; 21. driving motor; 22. stirring shaft; 23. stirring blade; 24. heating resistor wire; 25. mounting slot; 26. bolt; 27. water inlet pipe. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0035] Reference Figure 1-Figure 4 The present invention provides a technical solution: a barbecue marinade gelatinization processing cover, the cover body is directly placed and covered on the upper part of an uncovered container box, the cover body is provided with a feed hopper 10, and a high-pressure water pipe 11 is provided on the side of the feed hopper 10, a nozzle 12 connected to the high-pressure water pipe 11 is provided at the lower part of the cover body, and a stirring mechanism arranged downward is also provided, the stirring mechanism includes a driving motor 21, a stirring shaft 22, stirring blades 23, a heating resistor wire 24, a mounting groove 25, and a bolt 26, and the driving motor 21 is provided on both sides of the feed hopper 10 at the top of the protective box 9, the output end of the driving motor 21 is connected to the stirring shaft 22, and the stirring blade 23 is installed on the outer side of the stirring shaft 22 by bolts 26; the stirring blade 23 is provided with a mounting groove 25, and the mounting groove 25 is provided with a heating resistor wire 24 to form a heating type stirring structure.

[0036] The side of the high-pressure water pipe 11 is provided with a water inlet pipe 27, and also includes a container box 6 that is placed and covered with a cover body, grooves 7 are provided inside the two sides of the container box 6, spiral heating tubes 8 are provided inside the grooves 7, and a heating mechanism is provided on the outside of the container box 6, and a protective box 9 is provided on the outside of the container box 6, and the cover body completely covers the top of the protective box 9.

[0037] The invention also comprises a bottom plate 1, a trapezoidal discharge hopper 4 is arranged in the middle of the bottom plate 1, a discharge port 5 that can be slidably opened and closed is arranged below the discharge hopper 4, and a container box 6 is arranged on the top of the discharge hopper 4.

[0038] The high-pressure water pipe 11 arranged on the side of the feed hopper 10 and the nozzle 12 located above the top of the container box 6 also constitute a cleaning structure. The high-pressure water pipe 11 is communicated with the water inlet pipe 27, and an external high-pressure water pump is used to clean the inside of the container box 6 and the stirring structure, thereby reducing the difficulty and cost of cleaning and maintenance. A support frame 2 is arranged at the bottom of the base plate 1, and a telescopic support top 3 is arranged under the support frame 2. An electric push rod 13 is arranged on the top of the support top 3, and the top of the electric push rod 13 is connected to the support frame 2, thereby ensuring the stability of the equipment; a slide 14 is arranged on the inner side of the discharge port 5, and a baffle 15 matching the slide 14 is arranged inside the discharge port 5 in a sliding connection, and a boss 16 is arranged on the side of the baffle 15 at one end.

[0039] Reference Figure 2 The heating mechanism includes a heater 17, a liquid outlet pipe 18, a liquid inlet pipe 19, and a connecting pipe 20, and heaters 17 are arranged on both sides of the container box 6. The bottom of the heating tube 8 at one end passes through the groove 7 through the liquid outlet pipe 18 and is connected to the side of the heater 17, and the bottom of the heating tube 8 at the other end passes through the groove 7 and is connected to the other side of the heater 17. The heaters 17 on both sides of the container box 6 are connected by the connecting pipe 20 to form a heating structure to ensure that heat can be evenly transferred to the material.

[0040] After the cover is closed, the stirring shaft 22 is located inside the container box 6, and the stirring blade 23 is installed on the outside of the stirring shaft 22 by bolts 26, which can be disassembled and used at will. When in use, the rotation speed and direction of the stirring blade 23 can also be changed to achieve a more uniform stirring effect. A mounting groove 25 is provided inside the stirring blade 23, and a heating resistor wire 24 is provided inside the mounting groove 25 to form a heating type stirring structure. The internal and external heating are coordinated to improve the heating efficiency and speed, thereby ensuring the processing quality of the marinade.

[0041] The above structure is also a barbecue sauce processing device. When the barbecue sauce processing device is in use, the device is firstly placed stably on the working site by supporting the top 3 and the electric push rod 13. Then, the spiral heating tube 8 in the groove 7 is connected to the heater 17 through the liquid outlet pipe 18 and the liquid inlet pipe 19 to heat the inside of the container box 6. The material can be poured into the container box 6 through the feed hopper 10.

[0042] During operation, the driving motor 21 is started, and the driving motor 21 drives the stirring shaft 22 and the outer stirring blades 23 to stir evenly. At the same time, a heating resistor wire 24 is provided in the internal mounting groove 25 of the stirring blades 23 to further heat the mixture. The internal and external heating are coordinated to improve the heating efficiency and speed, thereby ensuring the processing quality of the marinade. Finally, the material is unloaded through the sliding baffle 15 on the inner side of the slide 14 of the discharge port 5.

[0043] The cover can be placed on the top of any container box with materials that is equal to or smaller than the outer size of the cover, which is convenient for the material to be still with the cover open. At the same time, a single cover can achieve multifunctional gelatinization of stirring, heating, spraying, and water spraying. The output ends of the drive motors on both sides are connected to the stirring shaft. The stirring blades are installed on the outside of the stirring shaft by bolts, and the appropriate shape, number and layout of the stirring blades are adopted. By changing the speed and direction of the stirring blades, a more uniform stirring effect can be achieved. At the same time, the segmented stirring method is adopted to divide the materials into multiple levels for stirring, which further improves the stirring efficiency and uniformity. Secondly, the internal installation groove of the stirring blade A heating resistor wire is provided to ensure that heat can be evenly transferred to the material, and heating can still be selected. A water inlet pipe is provided on the side of the high-pressure water pipe. The external high-pressure water pump sprays the material and water into the container box through the nozzle for gelatinization, and can also spray water for cleaning to avoid material residue and reduce the difficulty and cost of cleaning and maintenance. Secondly, the stirring blade connected by bolts is convenient for maintenance and replacement of wearing parts, reducing the difficulty and cost of replacement and maintenance. It is suitable for barbecue marinade lid opening and static and multiple processes can be integrated for processing. There is no need to input or output materials into different container boxes. The processing efficiency is high and it is very practical.

[0044] A controller is also provided, which is respectively controlled and connected with the above-mentioned drive motor, heating resistor wire, and heater, and is respectively controlled and connected with the solenoid valve connected to the high-pressure water pipe, water inlet pipe, liquid outlet pipe, and liquid inlet pipe, which belongs to the electrical control connection of the existing electronic circuit and will not be further refined here.

[0045] By using a robot in combination with the cover, it is very easy to realize intelligent and automated gelatinization processing, which is very suitable for use in barbecue marinade processing lines with slightly lower costs.

[0046] The device is also provided with a spiral heating tube arranged inside the groove. The heating tube is respectively connected to the heater through the liquid outlet pipe and the liquid inlet pipe, so as to further ensure the uniformity of heating. The internal and external heating are coordinated to improve the heating efficiency and speed, and ensure the processing quality of the marinade. At the same time, a protective box is provided on the outside of the container box to improve the thermal insulation performance, reduce heat loss, avoid the risk of scalding of the operator, and play a protective role.

[0047] The overall structure is very practical.

[0048] A method for gelatinizing a barbecue sauce based on the barbecue sauce gelatinization container cover comprises the following steps:

[0049] Put the cover on the upper part of any container box with materials which is equal to or smaller than the outer size of the cover, start the driving motor 21, the driving motor 21 drives the stirring shaft 22 and the outer stirring blade 23 to stir evenly, and at the same time, the heating resistance wire 24 arranged in the internal installation groove 25 of the stirring blade 23 is heated, and at the same time, the nozzle is started to spray materials and water for gelatinization;

[0050] If it is necessary to stop during the process, the cover can be directly taken out and placed on the top of other container boxes for stirring, heating, spraying or water spraying gelatinization processing. During the process, the container will not be input or output, and only the movement of the cover will be processed.

[0051] The details include:

[0052] S1. Prepare materials, including: 2.00 fennel, 20.00 salt, 8.00 sugar, 4.00 monosodium glutamate, 20.00 soy sauce, 8.00 ground black beans, 2.00 yeast extract, 5.00 oyster sauce, 1.00 water, 1.50 starch, 5.00 chicken shell enzymatic hydrolysate, 6.00 sauce and marinade paste, 3.00 chicken paste, 2.00 old hen paste, 5.00 water, 0.50 meat monosodium glutamate powder, 0.10 red yeast rice pigment, 1.15 cooking wine, 0.02 sodium D-isoVC, 0.05 potassium sorbate, 0.11 spices,

[0053] Put the cover on the upper part of the container box, put the cooking wine and fennel into the container box, start the driving motor 21, the driving motor 21 drives the stirring shaft 22 and the outer stirring blades 23 to stir evenly, and open the baffle 15 to keep it open for 30 minutes; or directly take out the cover, put it into another container box for use and then put it on the upper part of this container box;

[0054] S2, 30 minutes later, then add salt 20.00, sugar 8.00, monosodium glutamate 4.00, soy sauce 20.00, ground soybean 8.00, yeast extract 2.00, oyster sauce 5.00, water 1.00, starch 1.50, chicken shell enzymatic hydrolyzate 5.00, sauce and marinade paste 6.00, chicken paste 3.00, old hen paste 2.00, drive motor 21 to drive stirring shaft to mix and stir evenly, and heat resistance wire to heat up at the same time, and the heating structure of the container box performs auxiliary heating at the same time, so that the mixture is heated to 100 degrees, and gelatinized for 15 minutes,

[0055] During gelatinization, water is sprayed at a nozzle once every 5 minutes to gelatinize;

[0056] S3, add 0.50 of meat MSG powder, 0.10 of monascus red pigment, 1.15 of cooking wine, 0.02 of sodium D-isoVC, 0.05 of potassium sorbate and 0.11 of spices and stir to complete the gelatinization and processing of the barbecue sauce.

[0057] The above weights are in kilograms.

[0058] The gelatinization processing method of the barbecue marinade based on the barbecue marinade gelatinization container cover is simple and practical, and does not require multiple filling or outputting into different containers for conveying processing, thereby greatly improving the gelatinization efficiency and quality of the marinade.

[0059] The above are only preferred specific implementation modes of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and inventive concepts of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A barbecue sauce gelatinization container cover, comprising a cover body, characterized in that: The cover body is directly placed and covered on the upper part of the uncovered container box, the cover body is provided with a feed hopper (10), and a high-pressure water pipe (11) is provided on the side of the feed hopper (10), the lower part of the cover body is provided with a nozzle (12) connected to the high-pressure water pipe (11), and a stirring mechanism arranged downward is also provided, the stirring mechanism comprises a driving motor (21), a stirring shaft (22), stirring blades (23), a heating resistance wire (24), and a mounting groove (25), and the driving motors (21) are arranged on both sides of the feed hopper (10), the output end of the driving motor (21) is connected to the stirring shaft (22), and the stirring blades (23) are installed on the outer side of the stirring shaft (22).

2. The barbecue sauce gelatinization container cover according to claim 6, characterized in that: The stirring blade (23) is provided with a mounting groove (25) inside, and a heating resistance wire (24) is provided inside the mounting groove (25) to form a heating type stirring structure.

3. The barbecue marinade gelatinization container cover according to claim 1, characterized in that: A water inlet pipe (27) is arranged on the side of the high-pressure water pipe (11).

4. The barbecue sauce gelatinization container cover according to claim 1, characterized in that: It also includes a container box (6) which is placed and covered with the cover body.

5. The barbecue marinade gelatinization container cover according to claim 4, characterized in that: Grooves (7) are provided inside both sides of the container box (6), spiral heating tubes (8) are provided inside the grooves (7), a heating mechanism is provided outside the container box (6), and a protective box (9) is sleeved outside the container box (6), and the cover body completely covers the top of the protective box (9).

6. The barbecue marinade gelatinization container cover according to claim 5, characterized in that: The container box (6) comprises a bottom plate (1), a trapezoidal discharge hopper (4) is arranged in the middle of the bottom plate (1), and a slidable discharge port (5) is arranged below the discharge hopper (4), a slideway (14) is arranged inside the discharge port (5), and a baffle (15) matching the slideway (14) is arranged inside the discharge port (5) in a slidable connection, and a boss (16) is arranged on the side of one end of the baffle (15).

7. The barbecue marinade gelatinization container cover according to claim 6, characterized in that: A support frame (2) is arranged at the bottom of the base plate (1), and a telescopic support top (3) is arranged below the support frame (2).

8. The barbecue sauce gelatinization container cover according to claim 5, characterized in that: The heating mechanism comprises a heater (17), a liquid outlet pipe (18), a liquid inlet pipe (19), and a connecting pipe (20), and heaters (17) are arranged on both sides of the container box (6), the bottom of the heating pipe (8) at one end is connected to the side of the heater (17) through the liquid outlet pipe (18) penetrating the groove (7), and the bottom of the heating pipe (8) at the other end is connected to the other side of the heater (17) through the liquid inlet pipe (19) penetrating the groove (7), and the heaters (17) on both sides of the container box (6) are connected by the connecting pipe (20) to form a heating structure.

9. A method for processing barbecue marinade based on the barbecue marinade gelatinization container cover according to any one of claims 1 to 8, characterized in that: These include: The cover is placed on the upper part of any container box containing materials which is equal to or smaller than the outer size of the cover, and the driving motor (21) is started. The driving motor (21) drives the stirring shaft (22) and the outer stirring blade (23) to stir evenly. At the same time, the heating resistance wire (24) provided in the internal mounting groove (25) of the stirring blade (23) is heated. At the same time, the nozzle is started to spray the material and water for gelatinization; If it is necessary to stop during the process, the cover can be directly taken out and placed on the top of other container boxes for stirring, heating, spraying or water spraying gelatinization processing. The container materials will not be input or output during the process, and only the cover movement process will be performed.

10. The method for processing the barbecue sauce gelatinization container cover of claim 9, characterized in that: The details include: S1. Prepare materials, including weight ratio: fennel 2%, salt 20%, sugar 8%, monosodium glutamate 4%, soy sauce 20%, ground black beans 8%, yeast extract 2%, oyster sauce 5%, water 1%, starch 1.5%, chicken shell enzymatic hydrolyzate 5%, sauce and marinade paste 6%, chicken paste 3%, old hen paste 2%, water 5%, meat monosodium glutamate powder 0.5%, red yeast rice pigment 0.1%, cooking wine 6.72%, sodium D-isoVC 0.02%, potassium sorbate 0.05%, spices 0.11%, The cover is placed on the upper part of the container box, 1.72% cooking wine and fennel are put into the container box, and the driving motor (21) is started. The driving motor (21) drives the stirring shaft (22) and the outer stirring blades (23) to stir evenly. The large-mouthed lower hopper is used as an open cover and remains stationary for 30 minutes, or the cover is directly taken out and placed in another container box for use and then placed on the upper part of this container box; S2, 30 minutes later, add salt 20%, sugar 8.00%, monosodium glutamate 4.00%, soy sauce 20%, ground soybean 8%, yeast extract 2%, oyster sauce 5%, water 1%, starch 1.5%, chicken shell enzymatic hydrolyzate 5%, sauce marinade ointment 6%, chicken paste 3%, old hen ointment 2%, drive motor 21 to drive the stirring shaft to mix and stir evenly in different forms, and heat the resistance wire to heat up at the same time, and the heating structure of the container box is also auxiliary heated to heat up the mixture to 100 degrees, gelatinize for 15 minutes, During gelatinization, water is sprayed at a nozzle once every 5 minutes to gelatinize; S3, add 0.5% meat MSG powder, 0.1% monascus red pigment, 5% cooking wine, 0.02% sodium D-isoVC, 0.05% potassium sorbate and 0.11% spices and stir to complete the gelatinization and processing of the barbecue sauce.

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