Method for preparing river snail sauce and stir-frying device
Through reasonable raw material ratio and the stir-frying, cooling and unloading mechanism of special fried equipment, the problems of unstable flavor and long cooling time of the snail sauce are solved, and uniform heating, rapid cooling and efficient production of the sauce are achieved.
Patent Information
- Application Number
- CN202510567530.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-30
- Publication Date
- 2025-07-29
- Estimated Expiration
- Not applicable · inactive patent
Smart Images
Figure CN120381141A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, and particularly relates to a method for preparing a field snail sauce and a frying device. Background Art
[0002] As a traditional flavor food, the field snail sauce is deeply loved by consumers for its unique fresh and fragrant taste and rich nutritional value. Its traditional preparation process mainly includes steps such as field snail cleaning, seasoning frying, sterilization and packaging. However, the traditional process may rely on manual experience, resulting in unstable flavors. When the spice ratio is not scientific enough, it is also easy to lead to a single taste or insufficient layering.
[0003] In addition, a frying device is used when frying the sauce. The fried sauce is usually packaged after natural cooling. For example: the fried sauce is poured into a shallow and wide container, such as a stainless steel tray or baking pan, spread out flat to increase the contact area with the air, and placed in a well-ventilated room temperature environment for natural cooling; although this cooling method has low cost, it is greatly affected by the environmental temperature and humidity. In a high temperature and high humidity environment, the cooling time will be prolonged, and microorganisms may grow. Summary of the Invention
[0004] The purpose of the present invention is to provide a method for preparing a field snail sauce and a frying device, which have the effects of optimizing the flavor and taste of the sauce, quickly cooling the fried sauce, and maintaining its freshness and safety.
[0005] The above technical purpose of the present invention is achieved through the following technical solutions: A method for preparing a field snail sauce includes the following steps:
[0006] S1 Prepare spices: The spices include the following raw materials in parts by weight: 10 parts of star anise, 10 parts of cinnamon, 10 parts of fennel, 12 parts of chili peppers, 12 parts of Chinese prickly ash, 0.8 part of lemongrass, 0.8 part of bay leaves;
[0007] S2 Soak: Soak the above spices in water for 10 minutes;
[0008] S3 Boil: Heat the frying device, add oil and the soaked spices to the frying device, simmer for 8 hours, and remove the spice residue to make spice oil;
[0009] S4 Fry: Add Pixian bean paste, chili peppers, Chinese prickly ash, and spices to make a sauce, then add granulated sugar, oyster sauce, and salt for frying, and then boil for 1 hour.
[0010] By adopting the above technical solutions, through reasonable raw material ratio, the flavor and taste of the sauce are optimized, and the stable quality of the sauce is maintained.
[0011] A further setting of the present invention is: a frying device used in conjunction with the method for preparing the field snail sauce described in claim 1, including a frame, a discharge plate arranged on the frame, a pot body arranged on the discharge plate, and two shoveling plates arranged in the pot body. An electric heating tube is embedded in the inner bottom of the pot body. A connecting rod is fixed to the upper end of the shoveling plate. A connecting frame is arranged on the frame above the pot body. A fixing frame is fixed on the connecting frame. A frying mechanism for driving the two connecting rods to cross and move relative to each other is arranged on the fixing frame. The connecting frame is fixed with an annular frame between the pot body and the fixing frame. A plurality of fixing seats are fixedly arranged at equal intervals around the circumference of the annular frame. A sleeve seat is rotatably connected to the fixing seat. A blower is fixed on the sleeve seat. A heat dissipation mechanism for driving a plurality of sleeve seats to rotate back and forth is arranged on the annular frame. A lifting mechanism for driving the connecting frame to lift is arranged on the frame. An adjusting mechanism for driving the pot body to rotate is arranged on the discharge plate. A discharging mechanism for driving the discharge plate to turn over and discharge is arranged at the bottom of the frame.
[0012] By adopting the above technical solution, the frying raw materials are loaded into the pot body, and the electric heating tube at the inner bottom of the pot body starts to heat up, so that the frying mechanism drives the connecting rod and the shoveling plate to move back and forth to fry the raw materials in the pot body. During this period, the adjusting mechanism drives the pot body to rotate self - rotatably to force the material to roll axially, so that the shoveling plate rotates around its own axis and revolves around the pot body to cover the entire space of the pot, enabling the material to continuously contact the heating surface, avoiding local overheating and carbonization, and significantly improving the frying uniformity, flavor fusion degree and production efficiency; after frying is completed, the blower is started and the heat dissipation mechanism is started to drive the sleeve seat and the blower to rotate to quickly cool the sauce inside the pot body. At the same time, the shoveling plate and the pot body continue to rotate to lift the material for cooling, exposing more heat exchange surfaces, shortening the cooling time, ensuring the cooling uniformity, avoiding the reproduction of microorganisms under slow cooling, and at the same time being able to avoid local rapid crusting caused by the blower blowing directly, maintaining the fluidity of the sauce; after cooling is completed, the discharging mechanism drives the discharge plate and the pot body to turn over to quickly pour out the sauce in the pot body for subsequent packaging work, eliminating the risk of manual discharging, shortening the discharging time, and improving the overall production efficiency.
[0013] A further setting of the present invention is: the frying mechanism includes two first gears that are rotatably connected to the fixing frame and mesh with each other. A fixing rod is fixed on the first gear. A connecting plate is rotatably arranged outside the fixing rod. The connecting rod is fixed to the bottom of the connecting plate. A limiting hole is arranged on the fixing frame. A limiting rod is slidably arranged in the limiting hole. The upper ends of the two connecting plates are both hinged to the limiting rod. The first gear is fixed with a rotating shaft that is rotatably connected to the fixing frame. A frying motor is installed on the fixing frame. A driving belt is sleeved between the output end of the frying motor and one of the rotating shafts.
[0014] By adopting the above technical solution, when stir-frying the sauce, start the stir-frying motor. The output end of the stir-frying motor drives the rotating shaft to rotate synchronously through the driving belt. Then, the first gear fixed coaxially with the rotating shaft rotates. The synchronous rotation of the two meshing first gears drives the two connecting plates to rotate back and forth through the fixed rod. The limiting rod at the upper end of the connecting plate slides up and down reciprocally in the limiting hole for guiding. Finally, the connecting rod drives the shovel plate to swing back and forth to fully cover the pot body and stir-fry the sauce in the pot body, significantly improving the frying uniformity, flavor fusion degree and production efficiency.
[0015] The further setting of the present invention is: the heat dissipation mechanism includes an annular through groove arranged in the annular frame and a driving groove arranged on the side surface of the annular frame and communicating with the annular through groove. A toothed ring is rotatably connected in the annular through groove. A plurality of guide rods are fixedly arranged on the upper end surface of the toothed ring at equal intervals in the circumferential direction. A plurality of guide inclined grooves for the guide rods to be embedded and cooperating with the guide rods are arranged on the inner wall surface of the socket. A driving cavity is arranged in the connecting frame. A part of the annular frame is fixed in the driving cavity and one driving groove is arranged in the driving cavity. A connecting shaft extending into the driving cavity is rotatably connected to the connecting frame. A second gear engaged with the toothed ring through the driving groove is fixed at the bottom end of the connecting shaft. A driving mechanism for driving the connecting shaft to rotate is arranged between the fixed frame and the connecting frame.
[0016] By adopting the above technical solution, when performing heat dissipation work, the driving mechanism is used to drive the connecting shaft to rotate. Then, the second gear fixed coaxially with the connecting shaft rotates. One side of the second gear passes through the driving groove and meshes with the toothed ring to drive the toothed ring to rotate on the annular frame. Then, a plurality of guide rods on the upper end surface of the toothed ring continuously and uninterruptedly embed into the guide inclined grooves on the inner wall surface of the socket and push the socket to rotate on the fixed seat through the guide inclined grooves. More specifically, in this process, the guide inclined grooves are axially inclined along the inner wall surface of the socket, and a plurality of guide inclined grooves are arranged in a circumferential manner along the inner wall surface of the socket. After one guide rod embeds into the guide inclined groove and pushes the socket to rotate and swing on the fixed seat, after this guide rod leaves this guide inclined groove, the subsequent guide rod then engages into another guide inclined groove to push the socket to rotate and swing on the fixed seat, so that the guide rod plays a pushing role and a limiting role at the same time, avoiding the socket from rotating randomly on the fixed seat while being able to push the socket to rotate. Finally, the socket and the fan can swing to cool the sauce in the pot body in all directions, shortening the cooling time and ensuring the cooling uniformity.
[0017] The present invention is further configured as follows: the driving mechanism includes a first bevel gear fixed to the upper end of the connecting shaft, a fixing plate fixed to the fixing frame and a driving shaft rotatably connected to the fixing plate, one end of the driving shaft is fixed with a second bevel gear meshing with the first bevel gear, and the other end is fixed with a third gear, and the two rotating shafts are fixed with fourth gears meshing with each other at one end away from the first gear, and a plurality of toggle levers are fixed on the fourth gear that mesh with the third gear and toggle the third gear to rotate, and the positions of the toggle levers on the two fourth gears are staggered.
[0018] By adopting the above technical solution, when the stir-fry motor drives the rotating shaft and the first gear to rotate through the driving belt, the two first gears that mesh with each other rotate synchronously in opposite directions, and at the same time, the two rotating shafts coaxially fixed with the first gear rotate in the same direction, so the two rotating shafts drive the two fourth gears to rotate. During this period, due to the staggered positions of the toggle levers on the two fourth gears, the two toggle levers are segmentedly engaged with the third gear to drive the third gear to rotate. More specifically, the rotation of one fourth gear pushes the third gear to rotate in a short time through the toggle lever. When the third gear rotates, it drives the driving shaft coaxially fixed with it to rotate, and then the rotation of the second bevel gear drives the first bevel gear meshed with it to rotate, and then the coaxially fixed with it The connecting shaft rotates, driving the second gear and the ring gear to rotate, driving the sleeve and the fan to rotate in one direction. When the toggle lever on the fourth gear is turned away, the toggle lever on the other fourth gear immediately engages with the third gear to toggle the third gear to rotate in the opposite direction for a short period of time. Similarly, the second gear and the ring gear rotate in the opposite direction, driving the sleeve and the fan to rotate in the other direction. Therefore, when the toggle levers on the two fourth gears are segmented and continuously engaged with the third gear to toggle the third gear back and forth, the sleeve and the fan also rotate and swing back and forth on the fixed seat, achieving all-round cooling of the sauce in the pot and shortening the cooling time. Although the sleeve continues to swing on the fixed seat, the fan on the sleeve only starts to cool down when dissipating heat to the sauce.
[0019] The present invention is further configured as follows: the pot body is rotatably connected to the unloading plate, and the adjusting mechanism includes a worm gear sleeved and fixed to the outer wall of the pot body, a worm rotatably connected to the unloading plate and engaged with the worm gear, and an adjusting motor fixed to the unloading plate for driving the worm gear to rotate.
[0020] By adopting the above technical solution, when frying, the regulating motor is started to drive the worm to rotate, and then the worm drives the worm wheel and the pot body to rotate, thereby eliminating the dead corners of frying, solving the uneven mixing in the traditional frying process, and improving the frying uniformity, flavor fusion and production efficiency.
[0021] A further setting of the present invention is that the lifting mechanism includes a vertical frame fixed to the frame and a lifting screw rod rotatably connected to the vertical frame. The connecting frame is fixed with a movable plate that is threadedly connected to the lifting screw rod and slides on the vertical frame.
[0022] By adopting the above technical solution, when the pot body is tilted to pour the sauce in the pot body, the lifting screw rod rotates to drive the movable plate threadedly connected thereto and the connecting frame to slide and rise on the vertical frame, thereby moving the shoveling plate and the connecting rod out of the pot body. At the same time, the annular frame rises away from the pot body, avoiding affecting the unloading of the pot body, improving the smoothness of the pot body unloading, and making the overall structure more compact.
[0023] A further setting of the present invention is that the unloading mechanism includes a mounting plate fixed to the bottom of the frame. A plurality of unloading cylinders are hinged to the bottom of the unloading plate on the mounting plate. The end of the piston rod of the unloading cylinder is hinged to the bottom of the unloading plate. One side of the unloading plate is fixed with a transmission shaft rotatably connected to the frame. The two ends of the transmission shaft are fixed with fifth gears. A limiting groove is provided at the bottom of the frame. The lifting mechanism further includes a movable frame slidably connected to the limiting groove. Both sides of one end of the movable frame are fixed with first racks respectively meshing with the two fifth gears. A transmission cavity and a notch communicating with the transmission cavity are provided in the frame. One end of the movable frame away from the first rack passes through the notch and extends into the transmission cavity and is fixed with a second rack. The bottom end of the lifting screw rod extends into the transmission cavity and is fixed with a sixth gear meshing with the second rack.
[0024] By adopting the above technical solution, when unloading is required, the end of the piston rod of the unloading cylinder extends out, pushing the unloading plate to flip on the frame, so that the transmission shaft rotates on the frame. Therefore, when the transmission shaft rotates, the fifth gear coaxially fixed thereto rotates. The fifth gear drives the first rack meshing with it and the movable frame to slide along the frame, so that the second rack located in the transmission cavity at the other end of the movable frame drives the sixth gear meshing with it to rotate. Furthermore, the lifting screw rod coaxially fixed with the sixth gear rotates to drive the movable plate and the connecting frame to lift. Finally, when the unloading plate and the pot body are flipped and unloaded, the movable plate and the connecting frame immediately rise, moving the shoveling plate and the connecting rod out of the pot body. At the same time, the annular frame rises away from the pot body, avoiding affecting the unloading of the pot body. When the unloading plate and the pot body return, the shoveling plate and the connecting rod immediately re-enter the pot body, and at the same time the annular frame approaches above the pot body, realizing the frying and the cooling of the sauce after frying.
[0025] A further setting of the present invention is that a plurality of U-shaped grooves are fixed to the inner side of the annular frame. An L-shaped cleaning plate that fits against the inner wall of the pot body is installed in the U-shaped groove. The L-shaped cleaning plate is detachably connected to the U-shaped groove.
[0026] By adopting the above technical solution, the L-shaped cleaning plate is installed in the U-shaped groove, making the L-shaped cleaning plate adhere to the inner wall of the pot body. It can scrape the inner wall of the pot body in all directions when the pot body rotates, avoid the sauce from sticking to the pot during the frying process, improve the frying efficiency, eliminate the cleaning dead corners during cleaning, and improve the cleaning efficiency of the pot body.
[0027] A further setting of the present invention is that: both sides of the upper end of the L-shaped cleaning plate are provided with sliding grooves, and elastic members slide and extend out of the sliding grooves. One end of the elastic member extending out of the sliding groove is set as an arc head. A telescopic spring is fixed between one end of the elastic member located in the sliding groove and the inner wall surface of the sliding groove. The inner wall surface of the U-shaped groove is provided with an installation groove for the end of the elastic member to be embedded.
[0028] By adopting the above technical solution, by buckling the upper end of the L-shaped cleaning plate into the U-shaped groove, the elastic members at both ends are pushed by the telescopic spring to make the end parts embedded in the installation groove, completing the quick installation between the L-shaped cleaning plate and the U-shaped groove; when pulling out the L-shaped cleaning plate from the U-shaped groove, the end parts of the elastic members retract into the sliding grooves under the extrusion of the inner wall of the installation groove, and the telescopic spring is compressed, realizing the quick disassembly between the L-shaped cleaning plate and the U-shaped groove, improving the overall installation convenience, and facilitating the replacement and cleaning of the L-shaped cleaning plate.
[0029] The beneficial effects of the present invention are:
[0030] 1. By reasonably matching the raw materials, optimizing the flavor and taste of the sauce, and maintaining the stable quality of the sauce;
[0031] 2. The frying mechanism drives the connecting rod and the shovel plate to move back and forth to fry the raw materials in the pot body. During this period, the adjusting mechanism drives the pot body to rotate to force the material to axially roll, so that the shovel plate rotates both around the center and around its own axis to cover the entire space of the pot, making the material continuously contact the heating surface, avoiding local overheating and carbonization, and significantly improving the frying uniformity, flavor fusion degree and production efficiency;
[0032] 3. After frying is completed, by starting the fan and starting the heat dissipation mechanism to drive the socket and the fan to rotate to quickly cool the sauce inside the pot body. At the same time, the shovel plate and the pot body continue to rotate to lift the material for cooling, exposing more heat exchange surfaces, shortening the cooling time, ensuring the cooling uniformity, avoiding the reproduction of microorganisms under slow cooling, and at the same time being able to avoid the local rapid crusting caused by the direct blowing of the fan and maintaining the fluidity of the sauce;
[0033] 4. After cooling is completed, the discharging mechanism drives the discharging plate and the pot body to flip to quickly pour out the sauce in the pot body for subsequent packaging work, eliminating the risk of manual discharging, shortening the discharging time, and improving the overall production efficiency;
[0034] 5. When the pot body is tilted to pour out the sauce in the pot body, the lifting screw rod rotates to drive the movable plate and the connecting frame threadedly connected thereto to slide up on the vertical frame, thereby moving the shovel plate and the connecting rod out of the pot body. At the same time, the annular frame rises away from the pot body, avoiding affecting the discharging of the pot body, improving the discharging smoothness of the pot body, and making the overall structure more compact.
[0035] 6. Install the L-shaped cleaning plate in the U-shaped groove so that the L-shaped cleaning plate is in contact with the inner wall of the pot body, which can scrape the inner wall of the pot body in all directions when the pot body rotates. During the frying operation, it can prevent the sauce from sticking to the pot, improve the frying efficiency, and eliminate the cleaning dead corners during cleaning, improving the cleaning efficiency of the pot body. BRIEF DESCRIPTION OF THE DRAWINGS
[0036] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following will briefly introduce the drawings required for the description of the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.
[0037] Figure 1 It is a schematic structural diagram of the present invention.
[0038] Figure 2 is Figure 1 The enlarged view at A in
[0039] Figure 3 It is a schematic structural diagram of the present invention.
[0040] Figure 4 It is a schematic diagram of the connection relationship between the heat dissipation mechanism and the connecting frame in the present invention.
[0041] Figure 5 It is a schematic diagram of the connection relationship between the heat dissipation mechanism and the driving mechanism in the present invention.
[0042] Figure 6 is Figure 5 The enlarged view at B in
[0043] Figure 7 It is a schematic structural diagram of the socket in the present invention.
[0044] Figure 8 It is a bottom view structural schematic diagram of the present invention.
[0045] Figure 9 It is a schematic diagram of the connection relationship between the discharging mechanism and the lifting mechanism in the present invention.
[0046] Figure 10 It is an exploded view of the connection relationship between the L-shaped cleaning plate and the elastic member in the present invention.
[0047] In the figure, 1, frame; 2, discharge plate; 3, pot body; 4, shovel plate; 5, stir-fry mechanism; 51, first gear; 52, fixed rod; 53, connecting plate; 54, limit hole; 55, limit rod; 56, rotating shaft; 57, stir-fry motor; 58, driving belt; 6, heat dissipation mechanism; 61, annular groove; 62, driving groove; 63, gear ring; 64, guide rod; 65, guide inclined groove; 66, connecting shaft; 67, second gear; 68, driving mechanism; 681, first bevel gear; 682, fixed plate; 683, driving shaft; 684, second bevel gear; 685, third gear; 686, fourth gear; 687, toggle lever; 7, lifting Mechanism; 71. Stand; 72. Lifting screw; 73. Movable plate; 74. Movable frame; 75. First rack; 76. Notch; 77. Second rack; 78. Sixth gear; 8. Adjusting mechanism; 81. Worm gear; 82. Worm; 83. Adjusting motor; 9. Unloading mechanism; 91. Mounting plate; 92. Unloading cylinder; 93. Drive shaft; 94. Fifth gear; 95. Limiting groove; 10. Connecting rod; 11. Connecting frame; 12. Fixed frame; 13. Ring frame; 14. Fixed seat; 15. Sleeve seat; 16. Fan; 17. U-shaped groove; 18. L-shaped cleaning plate; 19. Slide; 20. Elastic part; 21. Telescopic spring; 22. Mounting groove. DETAILED DESCRIPTION
[0048] The technical solutions of the present invention will be described clearly and completely below with reference to specific embodiments. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are also within the scope of protection of the present invention.
[0049] Example 1, a method for preparing river snail sauce, comprising the following steps:
[0050] S1 Prepare spices: The spices include the following raw materials in proportions by weight: 10 parts star anise, 10 parts cinnamon, 10 parts cumin, 12 parts chili pepper, 12 parts Sichuan peppercorns, 0.8 parts lemongrass, and 0.8 parts bay leaves;
[0051] S2 Soaking: Soak the above spices in water for 10 minutes;
[0052] S3: heating the stir-frying device, adding oil and soaked spices into the stir-frying device, stirring for 8 hours on low heat, and removing the spice residue to make spice oil;
[0053] S4 stir-fry: Add Pixian Doubanjiang, chili pepper, Sichuan peppercorns, and spices to make a sauce, then add sugar, oyster sauce, and salt to stir-fry, then simmer for 1 hour;
[0054] A frying device used in a method for preparing field snail sauce in combination with claim 1, as Figure 1-10 shown, comprising a frame 1, a discharge plate 2 provided on the frame 1, a pot body 3 provided on the discharge plate 2, and two shovel plates 4 provided in the pot body 3. An electric heating tube is embedded in the inner bottom of the pot body 3. A connecting rod 10 is fixed to the upper end of the shovel plate 4. A connecting frame 11 is provided on the frame 1 above the pot body 3. A fixing frame 12 is fixed to the connecting frame 11. A stir-frying mechanism 5 for driving the two connecting rods 10 to move crosswise is provided on the fixing frame 12. The connecting frame 11 is fixed with an annular frame 13 between the pot body 3 and the fixing frame 12. A plurality of fixing seats 14 are equidistantly fixed around the circumference of the annular frame 13. A socket 15 is rotatably connected to the fixing seat 14. A blower 16 is fixed to the socket 15. A heat dissipation mechanism 6 for driving a plurality of sockets 15 to rotate back and forth is provided on the annular frame 13. A lifting mechanism 7 for driving the connecting frame 11 to lift and lower is provided on the frame 1. An adjusting mechanism 8 for driving the pot body 3 to rotate is provided on the discharge plate 2. A discharging mechanism 9 for driving the discharge plate 2 to flip and discharge is provided at the bottom of the frame 1. The frying raw materials are loaded into the pot body 3, and the electric heating tube at the inner bottom of the pot body 3 starts to heat, so that the stir-frying mechanism 5 drives the connecting rod 10 and the shovel plate 4 to move back and forth to stir-fry the raw materials in the pot body 3. During this period, the adjusting mechanism 8 drives the pot body 3 to rotate self-rotationally to force the materials to roll axially, so that the shovel plate 4 rotates around its own axis and revolves to cover the entire pot space, enabling the materials to continuously contact the heating surface, avoiding local overheating and carbonization, and significantly improving the frying uniformity, flavor fusion degree and production efficiency; after frying is completed, the blower 16 is started and the heat dissipation mechanism 6 is started to drive the socket 15 and the blower 16 to rotate to quickly cool the sauce inside the pot body 3. At the same time, the shovel plate 4 and the pot body 3 continue to rotate to lift the materials for cooling, exposing more heat exchange surfaces, shortening the cooling time, ensuring the cooling uniformity, avoiding the reproduction of microorganisms under slow cooling, and at the same time being able to avoid the local rapid crusting caused by the direct blowing of the blower 16 and maintaining the fluidity of the sauce; after cooling is completed, the discharging mechanism 9 drives the discharge plate 2 and the pot body 3 to flip to quickly pour the sauce in the pot body 3 for subsequent packaging work, eliminating the risk of manual discharging, shortening the discharging time, and improving the overall production efficiency.
[0055] Further, the frying mechanism 5 includes two first gears 51 that are rotatably connected to the fixed frame 12 and mesh with each other. A fixed rod 52 is fixed on the first gear 51. A connecting plate 53 is rotatably disposed outside the fixed rod 52. The connecting rod 10 is fixed to the bottom of the connecting plate 53. A limiting hole 54 is provided on the fixed frame 12. A limiting rod 55 is slidably disposed in the limiting hole 54. The upper ends of the two connecting plates 53 are both hinged to the limiting rod 55. The first gear 51 is fixed with a rotating shaft 56 that is rotatably connected to the fixed frame 12. A frying motor 57 is installed on the fixed frame 12. A driving belt 58 is sleeved between the output end of the frying motor 57 and one of the rotating shafts 56. When frying the sauce, the frying motor 57 is started. The output end of the frying motor 57 drives the rotating shaft 56 to rotate synchronously through the driving belt 58. Then, the first gear 51 coaxially fixed to the rotating shaft 56 rotates. The synchronous rotation of the two meshing first gears 51 drives the two connecting plates 53 to swing back and forth through the fixed rod 52. The limiting rod 55 at the upper end of the connecting plate 53 slides up and down reciprocally in the limiting hole 54 for guiding, so as to realize that the connecting rod 10 drives the shovel plate 4 to swing back and forth to completely cover the pot body 3 and fry the sauce in the pot body 3.
[0056] Further, the heat dissipation mechanism 6 includes an annular through groove 61 provided in the annular frame 13 and a driving groove 62 provided on the side surface of the annular frame 13 and communicating with the annular through groove 61. A gear ring 63 is rotatably connected in the annular through groove 61. A plurality of guide rods 64 are circumferentially and equidistantly fixed on the upper end surface of the gear ring 63. A plurality of guide inclined grooves 65 for the guide rods 64 to be embedded and cooperating with the guide rods 64 are provided on the inner wall surface of the socket 15. A driving cavity is provided in the connecting frame 11. A part of the annular frame 13 is fixed in the driving cavity and one driving groove 62 is arranged in the driving cavity. A connecting shaft 66 extending into the driving cavity is rotatably connected to the connecting frame 11. A second gear 67 passing through the driving groove 62 and meshing with the gear ring 63 is fixed to the bottom end of the connecting shaft 66. A driving mechanism 68 for driving the connecting shaft 66 to rotate is arranged between the fixed frame 12 and the connecting frame 11. When performing heat dissipation work, the driving mechanism 68 is used to drive the connecting shaft 66 to rotate, and then the second gear 67 coaxially fixed with the connecting shaft 66 rotates. One side of the second gear 67 passes through the driving groove 62 and meshes with the gear ring 63 to drive the gear ring 63 to rotate on the annular frame 13. Furthermore, a plurality of guide rods 64 on the upper end surface of the gear ring 63 continuously and uninterruptedly embed into the guide inclined grooves 65 on the inner wall surface of the socket 15 and push the socket 15 to rotate on the fixed seat 14 through the guide inclined grooves 65. More specifically, in this process, the guide inclined grooves 65 are axially inclined along the inner wall surface of the socket 15, and a plurality of guide inclined grooves 65 are arranged in a circular pattern along the inner wall surface of the socket 15. After a guide rod 64 is embedded into the guide inclined groove 65 and pushes the socket 15 to rotate and swing on the fixed seat 14 through the guide inclined groove 65, after this guide rod 64 leaves this guide inclined groove 65, the subsequent guide rod 64 then engages into another guide inclined groove 65 and pushes the socket 15 to rotate and swing on the fixed seat 14, so that the guide rod 64 plays a role in pushing and also plays a role in limiting. While being able to push the socket 15 to rotate, it prevents the socket 15 from rotating freely on the fixed seat 14. Finally, the socket 15 and the fan 16 can swing to achieve all-round cooling of the sauce in the pot body 3.
[0057] Furthermore, the driving mechanism 68 includes a first bevel gear 681 fixed to the upper end of the connecting shaft 66, a fixed plate 682 fixed to the fixing frame 12, and a driving shaft 683 rotatably connected to the fixed plate 682. One end of the driving shaft 683 is fixed with a second bevel gear 684 meshing with the first bevel gear 681, and the other end is fixed with a third gear 685. Both ends of the two rotating shafts 56 away from the first gear 51 are fixed with fourth gears 686 meshing with each other. A plurality of shifting rods 687 meshing with the third gear 685 and driving the third gear 685 to rotate are fixed on the fourth gears 686. The positions of the shifting rods 687 on the two fourth gears 686 are staggered. When the frying motor 57 drives the rotating shaft 56 and the first gear 51 to rotate through the driving belt 58, the two mutually meshing first gears 51 rotate synchronously in opposite directions. At the same time, the two rotating shafts 56 coaxially fixed with the first gear 51 rotate in the same direction synchronously. Therefore, the two rotating shafts 56 drive the two fourth gears 686 to rotate. During this period, due to the staggered positions of the shifting rods 687 on the two fourth gears 686, the two shifting rods 687 drive the third gear 685 to rotate in segments by meshing with the third gear 685. More specifically, when one fourth gear 686 rotates, it pushes the third gear 685 to rotate for a short time through the shifting rod 687. When the third gear 685 rotates, it drives the driving shaft 683 coaxially fixed with it to rotate. Then, the second bevel gear 684 rotates to drive the first bevel gear 681 meshing with it to rotate. Then, the connecting shaft 66 coaxially fixed with it rotates to drive the second gear 67 and the toothed ring 63 to rotate, driving the socket 15 and the fan 16 to rotate in one direction. When the shifting rod 687 on this fourth gear 686 rotates away, the shifting rod 687 on the other fourth gear 686 immediately meshes with the third gear 685 and drives the third gear 685 to rotate in the opposite direction for a short time. Similarly, the second gear 67 and the toothed ring 63 rotate in the opposite direction, driving the socket 15 and the fan 16 to rotate in the other direction. Therefore, when the shifting rods 687 on the two fourth gears 686 drive the third gear 685 to rotate back and forth in segments and continuously by meshing with the third gear 685, the socket 15 and the fan 16 also rotate back and forth and swing on the fixing seat 14, realizing all-round cooling of the sauce in the pot body 3.
[0058] Furthermore, the pot body 3 is rotatably connected to the discharging plate 2. The adjusting mechanism 8 includes a worm gear 81 sleeved and fixed on the outer wall of the pot body 3, a worm 82 rotatably connected to the discharging plate 2 and meshing with the worm gear 81, and an adjusting motor 83 fixed to the discharging plate 2 to drive the worm 82 to rotate. When performing the frying operation, the adjusting motor 83 is started to drive the worm 82 to rotate. Then, the worm 82 drives the worm gear 81 and the pot body 3 to rotate, thereby eliminating the frying dead angle, solving the problem of uneven mixing in the traditional frying process, and improving the frying uniformity, flavor fusion degree and production efficiency.
[0059] Further, the lifting mechanism 7 includes a vertical frame 71 fixed to the frame 1 and a lifting screw rod 72 rotatably connected to the vertical frame 71. The connecting frame 11 is fixed with a movable plate 73 threadedly connected to the lifting screw rod 72 and sliding on the vertical frame 71. When the sauce in the pot body 3 is tilted and poured, the rotation of the lifting screw rod 72 drives the movable plate 73 threadedly connected thereto and the connecting frame 11 to slide upward on the vertical frame 71, thereby moving the scraping plate 4 and the connecting rod 10 out of the pot body 3. At the same time, the annular frame 13 rises away from the pot body 3, avoiding affecting the discharging of the pot body 3, improving the discharging smoothness of the pot body 3, and making the overall structure more compact.
[0060] Further, the discharging mechanism 9 includes a mounting plate 91 fixed to the bottom of the frame 1. A plurality of discharging cylinders 92 located at the bottom of the discharging plate 2 are hinged to the mounting plate 91. The end of the piston rod of the discharging cylinder 92 is hinged to the bottom of the discharging plate 2. One side of the discharging plate 2 is fixed with a transmission shaft 93 rotatably connected to the frame 1. Both ends of the transmission shaft 93 are fixed with fifth gears 94. A limiting groove 95 is provided at the bottom of the frame 1. The lifting mechanism 7 further includes a movable frame 74 slidably connected to the limiting groove 95. Both sides of one end of the movable frame 74 are fixed with first racks 75 respectively meshing with the two fifth gears 94. A transmission cavity and a notch 76 communicating with the transmission cavity are provided in the frame 1. One end of the movable frame 74 away from the first rack 75 passes through the notch 76 and extends into the transmission cavity and is fixed with a second rack 77. The bottom end of the lifting screw rod 72 extends into the transmission cavity and is fixed with a sixth gear 78 meshing with the second rack 77. When discharging is required, the end of the piston rod of the discharging cylinder 92 extends out, pushing the discharging plate 2 to flip on the frame 1, so that the transmission shaft 93 rotates on the frame 1. Therefore, when the transmission shaft 93 rotates, the fifth gear 94 coaxially fixed thereto rotates. The fifth gear 94 drives the first rack 75 meshing with it and the movable frame 74 to slide along the frame 1, so that the second rack 77 located in the transmission cavity at the other end of the movable frame 74 drives the sixth gear 78 meshing with it to rotate. Further, the rotation of the lifting screw rod 72 coaxially fixed to the sixth gear 78 drives the movable plate 73 and the connecting frame 11 to lift. Finally, when the discharging plate 2 and the pot body 3 are flipped and discharged, the movable plate 73 and the connecting frame 11 immediately rise, moving the scraping plate 4 and the connecting rod 10 out of the pot body 3. At the same time, the annular frame 13 rises away from the pot body 3, avoiding affecting the discharging of the pot body 3. When the discharging plate 2 and the pot body 3 return, the scraping plate 4 and the connecting rod 10 immediately re-enter the pot body 3, and at the same time, the annular frame 13 approaches above the pot body 3, realizing the frying and the cooling of the sauce after frying.
[0061] Further, a plurality of U-shaped grooves 17 are fixed inside the annular frame 13. An L-shaped cleaning plate 18 that fits against the inner wall of the pot body 3 is installed in the U-shaped groove 17. The L-shaped cleaning plate 18 is detachably connected to the U-shaped groove 17. By installing the L-shaped cleaning plate 18 in the U-shaped groove 17 so that the L-shaped cleaning plate 18 is in contact with the inner wall of the pot body 3, the inner wall of the pot body 3 can be scraped all around when the pot body 3 rotates. During the frying operation, sticking of the sauce to the pot can be avoided, the frying efficiency can be improved, and cleaning dead corners can be eliminated during cleaning, improving the cleaning efficiency of the pot body 3.
[0062] Further, sliding grooves 19 are provided on both sides of the upper end of the L-shaped cleaning plate 18. Elastic members 20 slide and extend out of the sliding grooves 19. One end of the elastic member 20 extending out of the sliding groove 19 is provided as an arc head. A telescopic spring 21 is fixed between the end of the elastic member 20 located inside the sliding groove 19 and the inner wall surface of the sliding groove 19. The inner wall surface of the U-shaped groove 17 is provided with a mounting groove 22 for the end of the elastic member 20 to be inserted into. By buckling the upper end of the L-shaped cleaning plate 18 into the U-shaped groove 17, the elastic members 20 at both ends are pushed by the telescopic spring 21 to insert the lower ends into the mounting groove 22 to complete the quick installation between the L-shaped cleaning plate 18 and the U-shaped groove 17; when the L-shaped cleaning plate 18 is pulled out of the U-shaped groove 17, the end of the elastic member 20 retracts into the sliding groove 19 under the extrusion of the inner wall of the mounting groove 22, and the telescopic spring 21 is compressed, realizing the quick disassembly between the L-shaped cleaning plate 18 and the U-shaped groove 17, improving the overall installation convenience and facilitating the replacement and cleaning of the L-shaped cleaning plate 18.
[0063] When the present invention is in use, the frying raw materials are loaded into the pot body 3. The electric heating tube at the bottom inside the pot body 3 starts to heat. The frying motor 57 is started. The output end of the frying motor 57 drives the rotating shaft 56 to rotate synchronously through the driving belt 58. Then, the first gear 51 coaxially fixed with the rotating shaft 56 rotates. The two meshing first gears 51 rotate synchronously to drive the two connecting plates 53 to swing back and forth through the fixed rod 52. The limiting rod 55 at the upper end of the connecting plate 53 slides up and down reciprocally in the limiting hole 54 for guiding. Finally, the connecting rod 10 drives the shoveling plate 4 to swing back and forth to fully cover the pot body 3 and stir-fry the sauce inside the pot body 3. During this period, the adjusting motor 83 is started to drive the worm 82 to rotate. Then, the worm 82 drives the worm gear 81 and the pot body 3 to rotate, thereby eliminating the frying dead corners, solving the problem of uneven mixing in the traditional frying process, and improving the frying uniformity.
[0064] When performing the heat dissipation work after frying, the blower 16 is started, and the stir-frying motor 57 continuously drives the first gear 51 to rotate. The two rotating shafts 56 fixed coaxially with the first gear 51 rotate in the same direction synchronously. Therefore, the two rotating shafts 56 drive the two fourth gears 686 to rotate. During this period, due to the staggered arrangement of the toggle rods 687 on the two fourth gears 686, the two toggle rods 687 are meshed with the third gear 685 in segments to drive the third gear 685 to rotate. More specifically, when one fourth gear 686 rotates, it pushes the third gear 685 to rotate for a short time through the toggle rod 687. When the third gear 685 rotates, it drives the drive shaft 683 fixed coaxially with it to rotate. Then, the second bevel gear 684 rotates to drive the first bevel gear 681 meshed with it to rotate. Then, the connecting shaft 66 fixed coaxially with it rotates to drive the second gear 67 and the gear ring 63 to rotate, driving the socket 15 and the blower 16 to rotate in one direction. When the toggle rod 687 on this fourth gear 686 rotates away, the toggle rod 687 on the other fourth gear 686 immediately meshes with the third gear 685 to toggle the third gear 685 to rotate reversely for a short time. Similarly, the second gear 67 and the gear ring 63 rotate reversely, driving the socket 15 and the blower 16 to rotate in the other direction. Therefore, when the toggle rods 687 on the two fourth gears 686 are meshed with the third gear 685 in segments and continuously to toggle the third gear 685 to rotate back and forth, the socket 15 and the blower 16 also rotate back and forth on the fixed seat 14, realizing all-round cooling of the sauce in the pot body 3 and shortening the cooling time;
[0065] Subsequently, the discharging work is carried out. The piston rod end of the discharging cylinder 92 extends out, pushing the discharging plate 2 to turn over on the frame 1, so that the transmission shaft 93 rotates on the frame 1. Therefore, when the transmission shaft 93 rotates, the fifth gear 94 fixed coaxially with it rotates. The fifth gear 94 drives the first rack 75 meshed with it and the movable frame 74 to slide along the frame 1, so that the second rack 77 located in the transmission cavity at the other end of the movable frame 74 drives the sixth gear 78 meshed with it to rotate. Then, the lifting screw rod 72 fixed coaxially with the sixth gear 78 rotates to drive the movable plate 73 and the connecting frame 11 to rise on the vertical frame 71, moving the shoveling plate 4 and the connecting rod 10 out of the pot body 3. At the same time, the annular frame 13 rises away from the pot body 3 to avoid affecting the discharging of the pot body 3.
[0066] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirits of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A method for preparing a field snail sauce, characterized in that, It includes the following steps: S1 Prepare spices: The spices include the following raw materials in parts by weight: 10 parts of star anise, 10 parts of cinnamon, 10 parts of fennel, 12 parts of chili peppers, 12 parts of Chinese prickly ash, 0.8 part of lemongrass, 0.8 part of bay leaves; S2 Soak: Soak the above spices in water for 10 minutes; S3 Boil: Heat the frying device, add oil and the soaked spices into the frying device, and boil over low heat for 8 hours, then remove the spice residues to make spice oil; S4 Fry: Add Pixian bean paste, chili peppers, Chinese prickly ash, and spices to make a sauce, then add granulated sugar, oyster sauce, and salt and fry, and then boil for 1 hour.
2. A frying device used in conjunction with the method for preparing the field snail sauce described in claim 1, characterized in that: It includes a frame (1), a discharge plate (2) arranged on the frame (1), a pot body (3) arranged on the discharge plate (2), and two shovel plates (4) arranged in the pot body (3). An electric heating tube is embedded in the inner bottom of the pot body (3). A connecting rod (10) is fixed at the upper end of the shovel plate (4). A connecting frame (11) is arranged on the frame (1) above the pot body (3). A fixing frame (12) is fixed on the connecting frame (11). A stir-frying mechanism (5) for driving the two connecting rods (10) to move crosswise is arranged on the fixing frame (12). The connecting frame (11) is fixed with an annular frame (13) between the pot body (3) and the fixing frame (12). A plurality of fixing seats (14) are fixedly arranged at equal intervals around the circumference of the annular frame (13). A socket (15) is rotatably connected to the fixing seat (14). A blower (16) is fixed on the socket (15). A heat dissipation mechanism (6) for driving the plurality of sockets (15) to rotate back and forth is arranged on the annular frame (13). A lifting mechanism (7) for driving the connecting frame (11) to lift is arranged on the frame (1). An adjusting mechanism (8) for driving the pot body (3) to rotate is arranged on the discharge plate (2). A discharging mechanism (9) for driving the discharge plate (2) to turn over and discharge is arranged at the bottom of the frame (1).
3. A frying device for preparing field snail sauce according to claim 2, characterized in that: The stir-frying mechanism (5) includes two first gears (51) that are rotatably connected to the fixing frame (12) and mesh with each other. A fixing rod (52) is fixed on the first gear (51). A connecting plate (53) is rotatably arranged outside the fixing rod (52). The connecting rod (10) is fixed at the bottom of the connecting plate (53). A limiting hole (54) is arranged on the fixing frame (12). A limiting rod (55) is slidably arranged in the limiting hole (54). The upper ends of the two connecting plates (53) are both hinged to the limiting rod (55). A rotating shaft (56) that is rotatably connected to the fixing frame (12) is fixed on the first gear (51). A stir-frying motor (57) is installed on the fixing frame (12). A driving belt (58) is sleeved between the output end of the stir-frying motor (57) and one of the rotating shafts (56).
4. The frying device for preparing field snail sauce according to claim 3, characterized in that: The heat dissipation mechanism (6) comprises an annular groove (61) provided in the annular frame (13) and a driving groove (62) provided on the side of the annular frame (13) and communicating with the annular groove (61); a gear ring (63) is rotatably connected in the annular groove (61); a plurality of guide rods (64) are fixed to the upper end surface of the gear ring (63) at equal intervals around the circumference; a plurality of guide inclined grooves (65) cooperating with the guide rods (64) and for the guide rods (64) to be embedded are provided on the inner wall surface of the sleeve (15); the connecting frame (11) is provided with a driving cavity, the annular frame (13) is partially fixed in the driving cavity and one of the driving grooves (62) is provided in the driving cavity, the connecting frame (11) is rotatably connected to a connecting shaft (66) extending into the driving cavity, a second gear (67) passing through the driving groove (62) and meshing with the gear ring (63) is fixed at the bottom end of the connecting shaft (66), and a driving mechanism (68) for driving the connecting shaft (66) to rotate is provided between the fixed frame (12) and the connecting frame (11).
5. A frying device for preparing field snail sauce according to claim 4, characterized in that: The driving mechanism (68) comprises a first bevel gear (681) fixed to the upper end of the connecting shaft (66), a fixing plate (682) fixed to the fixing frame (12), and a driving shaft (683) rotatably connected to the fixing plate (682); a second bevel gear (684) meshing with the first bevel gear (681) is fixed to one end of the driving shaft (683); a third gear (685) is fixed to the other end; fourth gears (686) meshing with each other are fixed to one end of the two rotating shafts (56) away from the first gear (51); a plurality of toggle rods (687) meshing with the third gear (685) and toggling the third gear (685) for rotation are fixed to the fourth gear (686); the positions of the toggle rods (687) on the two fourth gears (686) are staggered.
6. The frying device for preparing the field snail sauce according to claim 2, characterized in that: The pot body (3) is rotatably connected to the discharge plate (2), and the adjustment mechanism (8) includes a worm gear (81) sleeved and fixed to the outer wall of the pot body (3), a worm (82) rotatably connected to the discharge plate (2) and engaged with the worm gear (81), and an adjustment motor (83) fixed to the discharge plate (2) for driving the worm gear (82) to rotate.
7. The frying device for preparing the field snail sauce according to claim 2, wherein: The lifting mechanism (7) comprises a stand (71) fixed to the frame (1) and a lifting screw (72) rotatably connected to the stand (71); the connecting frame (11) is fixed with a movable plate (73) threadedly connected to the lifting screw (72) and sliding on the stand (71).
8. The frying device for preparing the field snail sauce according to claim 7, wherein: The discharging mechanism (9) includes a mounting plate (91) fixed to the bottom of the frame (1). A plurality of discharging cylinders (92) are hinged to the mounting plate (91) and located at the bottom of the discharging plate (2). The end of the piston rod of the discharging cylinder (92) is hinged to the bottom of the discharging plate (2). A transmission shaft (93) rotatably connected to the frame (1) is fixed to one side of the discharging plate (2). Fifth gears (94) are fixed to both ends of the transmission shaft (93). A limiting groove (95) is provided at the bottom of the frame (1). The lifting mechanism (7) further includes a movable frame (74) slidably connected to the limiting groove (95). First racks (75) respectively meshing with the two fifth gears (94) are fixed to both sides of one end of the movable frame (74). A transmission cavity and a notch (76) communicating with the transmission cavity are provided inside the frame (1). One end of the movable frame (74) away from the first rack (75) passes through the notch (76) and extends into the transmission cavity and is fixed with a second rack (77). The bottom end of the lifting screw rod (72) extends into the transmission cavity and is fixed with a sixth gear (78) meshing with the second rack (77).
9. The frying device for preparing the field snail sauce according to claim 6, characterized in that: A plurality of U-shaped grooves (17) are fixed to the inner side of the annular frame (13). An L-shaped cleaning plate (18) fitting against the inner wall of the pot body (3) is installed in the U-shaped groove (17). The L-shaped cleaning plate (18) is detachably connected to the U-shaped groove (17).
10. A frying device for preparing field snail sauce according to claim 9, characterized in that: Chute grooves (19) are provided on both sides of the upper end of the L-shaped cleaning plate (18). Elastic members (20) slide in the chute grooves (19) and extend out. One end of the elastic member (20) extending out of the chute groove (19) is provided with an arc-shaped head. A telescopic spring (21) is fixed between one end of the elastic member (20) located in the chute groove (19) and the inner wall surface of the chute groove (19). An installation groove (22) for the end of the elastic member (20) to be embedded is provided on the inner wall surface of the U-shaped groove (17).