Preparation method of self-heating double cooked pork slices and stir-frying device of self-heating double cooked pork slices

Abstract

The invention discloses a preparation method of self-heating double cooked pork slices and a stir-frying device thereof, and relates to the technical field of preparation of the self-heating double cooked pork slices, the self-heating double cooked pork slices comprise a support, a supporting plate is rotatably connected to the support, a heating barrel is fixedly connected to the upper end face of the supporting plate, a stir-frying barrel is rotatably connected in the heating barrel, and the self-heating double cooked pork slices further comprise a water vapor guiding and discharging mechanism and a limiting mechanism; the water vapor guiding and discharging mechanism comprises a circular ring, the circular ring is fixedly connected to the side wall of the heating barrel, the water vapor guiding and discharging mechanism is used for discharging water vapor in the stir-frying barrel, and the limiting mechanism is used for assisting work of the water vapor guiding and discharging mechanism, so that dishes can be prevented from becoming too wet or sticky, and the due taste and texture of the dishes are kept; according to the utility model, dishes can better meet the expected taste requirement, the corrosion risk of internal structures and electrical elements of the stir-frying barrel and the heating barrel can be reduced, the service life of the stir-frying barrel and the heating barrel can be prolonged, the insulation resistance of the electrical elements can be prevented from being reduced, the electrical fault can be reduced, and the maintenance cost can be reduced.

Description

Technical Field

[0001] The invention relates to the technical field of self-heating twice-cooked pork preparation, in particular to a self-heating twice-cooked pork preparation method and a stir-frying device thereof. Background Art

[0002] As one of the traditional Sichuan dishes in China, twice-cooked pork is deeply loved by consumers for its unique taste and flavor. However, the preparation of traditional twice-cooked pork requires on-site cooking and has high requirements for the heat and processing of ingredients. With the accelerated pace of modern life, people are increasingly in need of a self-heating food that is convenient and fast while maintaining the traditional flavor. In the preparation process of twice-cooked pork, in order to improve the preparation efficiency of twice-cooked pork, a stir-fry machine is usually used for stir-frying to reduce the workload of the staff.

[0003] In the prior art, during the process of using a stir-fry machine to stir-fry dishes, although the existing stir-fry machine is usually equipped with circulating hot air to make the stir-fried dishes more delicious, it cannot naturally dissipate the moisture inside the food, which easily leads to the growth of water vapor during the stir-frying process, forming a humid environment, which not only causes the dishes to become too moist or sticky, affecting their taste and appearance, and failing to achieve crispy or dry dishes, thereby affecting the taste and quality of the dishes, but also causes the internal structure and electrical components of the stir-fry machine to be corroded or damaged when working in a humid environment for a long time. For example, the insulation resistance of the electrical components in the stir-fry machine decreases, and electrical failures are prone to occur, thereby increasing maintenance costs, and in order to remove excess water vapor, the stir-frying time of the dishes needs to be extended during stir-frying. Excessive and long-term stir-frying will cause the flavor components in the dishes to be lost, losing their proper taste and texture, and making the flavor of the dishes become lighter.

[0004] Therefore, the present invention proposes a preparation method of self-heating twice-cooked pork and a stir-frying device thereof to solve the above problems. Summary of the Invention

[0005] (1) Technical problems solved

[0006] In view of the deficiencies in the prior art, the present invention provides a method for preparing self-heating twice-cooked pork and a stir-frying device thereof, which can effectively solve the problems in the prior art.

[0007] (2) Technical solution

[0008] To achieve the above object, the object of the present invention can be achieved through the following technical solutions:

[0009] A method for preparing self-heating twice-cooked pork, comprising:

[0010] Step 1: Prepare high-quality pork belly or pork leg, and wash and remove surface impurities;

[0011] Step 2: Blanch the cleaned meat slices in boiling water to remove blood and fishy smell, then remove and drain the water and cut into thin slices;

[0012] Step 3: Prepare green and red peppers, wash and cut into pieces;

[0013] Step 4: Pour cooking oil into a stir-fry machine, heat it, add the meat slices processed in step 2, and stir-fry until the meat slices curl up and the fat is separated;

[0014] Step 5: Add Pixian Doubanjiang and sweet noodle sauce to the stir-fry machine, continue to stir-fry evenly, then add the green and red peppers processed in step 3, and stir-fry until cooked;

[0015] Step 6: Add soy sauce, cooking wine, sugar and salt to the stir-fry machine for seasoning;

[0016] Step 7: Put the fried twice-cooked pork into a vacuum packaging bag, evacuate the bag and seal it;

[0017] Step 8: Place the twice-cooked pork packaged in step 7 into a self-heating packaging container box to produce a self-heating twice-cooked pork product.

[0018] A stir-frying device for self-heating twice-cooked pork, comprising a bracket, a support plate rotatably connected to the bracket, an upper end face of the support plate fixedly connected to a heating barrel, a stir-frying barrel rotatably connected to the heating barrel, and a water vapor guiding and discharging mechanism and a limiting mechanism, the water vapor guiding and discharging mechanism comprising a ring fixedly connected to the side wall of the heating barrel, the water vapor guiding and discharging mechanism being used to discharge water vapor in the stir-frying barrel, and the limiting mechanism being used to assist the operation of the water vapor guiding and discharging mechanism.

[0019] As a further solution of the present invention: the water vapor guiding and discharging mechanism also includes a support block, which is fixedly connected to the center of the bottom of the stir-fry barrel. A threaded hole is provided on the side of the support block away from the stir-fry barrel. A sleeve is provided in the threaded hole. A threaded groove is provided on the outer surface of the sleeve close to the support block. The sleeve is threadedly connected to the support block through the threaded groove and the threaded hole.

[0020] As a further solution of the present invention: a cavity is provided inside the sleeve, air inlet holes are provided in a circular manner at equal intervals on the outer surface of the sleeve close to the thread groove, and exhaust holes are provided in a circular manner at equal intervals on the side of the sleeve away from the support block, the exhaust holes and the air inlet holes are both connected to the cavity, and one-way valves are provided in the exhaust holes and the air inlet holes, and a piston rod is slidably connected to the side of the sleeve away from the support block.

[0021] As a further solution of the present invention: the piston rod is fixedly connected to a horizontal plate at one end away from the sleeve, and linkage columns are fixedly connected on both sides of the horizontal plate. The linkage columns are in contact with the inner wall of the circular ring at one end away from the horizontal plate, and the inner wall of the circular ring is symmetrically provided with arc grooves and V-shaped grooves. The arc grooves and V-shaped grooves are distributed crosswise with each other, and the arc grooves and V-shaped grooves are connected, and the linkage columns are slidably connected between the arc grooves and the V-shaped grooves at one end away from the horizontal plate.

[0022] As a further solution of the present invention: connecting grooves are symmetrically opened inside the circular ring, one end of each connecting groove is connected to the arc groove, and each connecting groove is adapted to the end of the linkage column away from the horizontal plate.

[0023] As a further solution of the present invention: the outer surface of the sleeve is symmetrically fixedly connected with fixed columns, the outer surfaces of the fixed columns on the same side are slidably connected with movable columns, and the outer surfaces of the movable columns are fixedly connected with stir-fry plates.

[0024] As a further solution of the present invention: the movable column is fixedly connected to a connecting block on one end close to the piston rod, the connecting block is rotatably connected to a connecting rod on one side close to the sleeve, and a fixed block is rotatably connected between the ends of the two connecting rods away from the connecting block, and the fixed block is fixedly connected to the outer surface of the piston rod.

[0025] As a further solution of the present invention: an annular groove is opened on the side of the support block close to the threaded hole, a connecting ring is slidably connected in the annular groove, and a protective plate and a gravity plate are fixedly connected to the side of the connecting ring away from the annular groove. The gravity plate is located below the protective plate, and the protective plate is attached to the outer surface of the sleeve.

[0026] As a further solution of the present invention: the limiting mechanism includes symmetrically arranged mounting frames, the mounting frames are fixedly connected to the outer surface of the ring, the mounting frames are rotatably connected with threaded rods, the threaded rods are fixedly connected to the ends away from the rings with knobs, the outer surfaces of the threaded rods are threadedly connected to limiting plates, and the limiting plates are slidably connected to the rings.

[0027] (3) Beneficial effects

[0028] Compared with the prior art, the present invention provides a preparation method of self-heating twice-cooked pork and a stir-frying device thereof, which have the following beneficial effects:

[0029] 1. The water vapor guiding and discharging mechanism can drive the piston rod to slide back and forth in the sleeve when the heating barrel drives the stir-fry barrel to rotate, so as to absorb the water vapor in the stir-fry barrel into the cavity opened inside the sleeve, and then discharge it out of the stir-fry barrel through the exhaust hole. This not only prevents the dishes from becoming too moist or sticky, thereby maintaining the proper taste and texture of the dishes and making the dishes more in line with the expected taste requirements, but also helps to reduce the risk of corrosion of the internal structure and electrical components of the stir-fry barrel and the heating barrel, extend the service life of the stir-fry barrel and the heating barrel, prevent the insulation resistance of the electrical components from decreasing, reduce the occurrence of electrical failures, and thus reduce maintenance costs. In addition, by quickly discharging the water vapor in the stir-fry barrel, the stir-frying time extended to remove excess water vapor can be reduced, thereby speeding up the cooking speed, reducing the loss of flavor components in the dishes, and maintaining the original flavor and texture of the dishes.

[0030] 2. By providing the fixed block, connecting rod, fixed column and movable column, the movable column can be driven to slide synchronously on the outer surface of the fixed column during the reciprocating sliding of the piston rod inside the sleeve, so that the stir-fry plate connected to the movable column stirs the dishes in the stir-fry barrel, thereby increasing the stir-frying methods of the dishes in the stir-fry barrel. The multi-directional stir-frying method not only helps to ensure that the dishes are evenly heated during the stir-frying process, avoids burnt or undercooked conditions caused by local overheating, and enhances the overall taste and flavor of the dishes, making them more delicious. Moreover, the multi-directional stir-frying method can ensure that every corner in the stir-fry barrel can be evenly stir-fried, thereby reducing the dead corners of stir-frying and improving the stir-frying efficiency, ensuring that the dishes are evenly heated in a short time, and achieving the ideal cooking effect.

[0031] 3. Through the support blocks, threaded holes, threaded grooves and connecting grooves, workers can easily remove the sleeve and stir-fry plate from the stir-fry barrel and heating barrel by following a specific sequence and method. This not only makes cleaning and maintenance more convenient, keeping the stir-fry barrel, stir-fry plate and sleeve clean and hygienic, and extending their service life, but also makes it easy to inspect and repair each component through simple disassembly and reassembly, helping to promptly identify and solve problems and reduce maintenance costs and time costs.

[0032] Among them, through the provision of annular grooves, protective plates and gravity plates, the protective plates can always be attached to the air inlet holes opened above the outer surface of the sleeve during the process of the stir-fry barrel rotating and stir-frying the dishes inside, thereby preventing small particles and juices of the dishes from falling from above into the air inlet holes during the stir-frying process. This can ensure that during the rotation and stir-frying of the stir-fry barrel, water vapor can be effectively discharged through the air inlet holes, thereby maintaining the stir-frying effect and cooking quality of the dishes.

[0033] 4. The limiting mechanism can limit the linkage column in the arc groove to prevent the linkage column from detaching from the arc groove and sliding into the connecting groove during rotation. This not only ensures the stability and reliability of the linkage column during operation and reduces failures and downtime caused by component detachment, but also ensures that the linkage column always maintains the correct position during rotation, thereby effectively driving the piston rod to slide back and forth in the sleeve through the cross plate to discharge the water vapor in the stir-fry barrel. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] To facilitate understanding by those skilled in the art, the present invention is further described below with reference to the accompanying drawings.

[0035] Figure 1 It is a schematic diagram of the overall structure of the present invention;

[0036] Figure 2 For the present invention Figure 1 Schematic diagram of the enlarged structure of area A in the middle;

[0037] Figure 3 For the present invention Figure 1 Schematic diagram of the enlarged structure of the middle B area;

[0038] Figure 4 This is a schematic diagram of the internal structure of the stir-fry bucket of the present invention;

[0039] Figure 5 For the present invention Figure 4 Schematic diagram of the enlarged structure of the middle C area;

[0040] Figure 6 Schematic diagram of the internal structure of the sleeve of the present invention;

[0041] Figure 7 It is a schematic diagram of the connection structure between the sleeve and the support block of the present invention.

[0042] In the picture: 1. Bracket; 2. Support plate; 3. Heating barrel; 4. Stir-frying barrel;

[0043] 501, sleeve; 502, horizontal plate; 503, linkage column; 504, circular ring; 505, arc groove; 506, V-shaped groove; 507, piston rod; 508, exhaust hole; 509, fixed block; 510, connecting rod; 511, connecting groove; 512, fixed column; 513, connecting block; 514, movable column; 515, stir-fry plate; 516, air inlet; 517, supporting block; 518, connecting ring; 519, gravity plate; 520, protective plate; 521, threaded groove; 522, cavity; 523, threaded hole; 524, annular groove;

[0044] 601. Mounting bracket; 602. Threaded rod; 603. Limiting plate; 604. Knob. DETAILED DESCRIPTION

[0045] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0046] A method for preparing self-heating twice-cooked pork in this embodiment is as follows: Figure 1 - Figure 7 Shown, including:

[0047] Step 1: Prepare high-quality pork belly or pork leg, and wash and remove surface impurities;

[0048] Step 2: Blanch the cleaned meat slices in boiling water to remove blood and fishy smell, then remove and drain the water and cut into thin slices;

[0049] Step 3: Prepare green and red peppers, wash and cut into pieces;

[0050] Step 4: Pour cooking oil into a stir-fry machine, heat it, add the meat slices processed in step 2, and stir-fry until the meat slices curl up and the fat is separated;

[0051] Step 5: Add Pixian Doubanjiang and sweet noodle sauce to the stir-fry machine, continue to stir-fry evenly, then add the green and red peppers processed in step 3, and stir-fry until cooked;

[0052] Step 6: Add soy sauce, cooking wine, sugar and salt to the stir-fry machine for seasoning;

[0053] Step 7: Put the fried twice-cooked pork into a vacuum packaging bag, evacuate the bag and seal it;

[0054] Step 8: Place the twice-cooked pork packaged in step 7 into a self-heating packaging container box to produce a self-heating twice-cooked pork product.

[0055] A self-heating twice-cooked pork stir-frying device according to this embodiment, such as Figure 1 - Figure 7 As shown, it includes a bracket 1, a support plate 2 is rotatably connected to the bracket 1, a heating barrel 3 is fixedly connected to the upper end surface of the support plate 2, a stir-fry barrel 4 is rotatably connected to the heating barrel 3, and also includes a water vapor guiding and discharging mechanism and a limiting mechanism. The water vapor guiding and discharging mechanism includes a ring 504, which is fixedly connected to the side wall of the heating barrel 3. The water vapor guiding and discharging mechanism is used to discharge the water vapor in the stir-fry barrel 4.

[0056] In this embodiment, Figure 5 and Figure 7As shown, the water vapor guiding and discharging mechanism also includes a support block 517, which is fixedly connected to the center of the bottom of the stir-fry barrel 4. A threaded hole 523 is provided on the side of the support block 517 away from the stir-fry barrel 4, and a sleeve 501 is provided in the threaded hole 523. A threaded groove 521 is provided on the outer surface of the sleeve 501 close to the support block 517. The sleeve 501 is threadedly connected to the support block 517 through the threaded groove 521 and the threaded hole 523. The threaded groove 521 and the threaded hole 523 can facilitate the staff to remove the sleeve 501 from the stir-fry barrel 4, so that the staff can clean the stir-fry barrel 4 and the sleeve 501 separately.

[0057] In this embodiment, Figure 4 - Figure 6 As shown, a cavity 522 is provided inside the sleeve 501, and air inlet holes 516 are provided in a circular manner at equal intervals on the outer surface of the sleeve 501 near the thread groove 521. Exhaust holes 508 are provided in a circular manner at equal intervals on the side of the sleeve 501 away from the support block 517. The exhaust holes 508 and the air inlet holes 516 are both connected to the cavity 522. One-way valves are provided in the exhaust holes 508 and the air inlet holes 516. A piston rod 507 is slidably connected to the side of the sleeve 501 away from the support block 517. When the piston rod 507 is released from the sleeve 50 1, the water vapor near the air inlet 516 is sucked into the cavity 522. When the piston rod 507 slides into the sleeve 501, the water vapor in the cavity 522 is discharged through the exhaust hole 508. The cavity 522 serves as a temporary storage space for water vapor and can accommodate sufficient water vapor without causing excessive obstruction to the sliding movement of the piston rod 507. This design ensures that the water vapor can be smoothly inhaled and discharged without affecting the working efficiency and performance of the entire piston rod 507.

[0058] In this embodiment, Figure 1 and Figure 2 As shown, the end of the piston rod 507 away from the sleeve 501 is fixedly connected to the cross plate 502, and the two sides of the cross plate 502 are fixedly connected to the linkage column 503. The end of the linkage column 503 away from the cross plate 502 is in contact with the inner wall of the ring 504. The inner wall of the ring 504 is symmetrically provided with an arc groove 505 and a V-shaped groove 506. The arc groove 505 and the V-shaped groove 506 are distributed crosswise, and the arc groove 505 and the V-shaped groove 506 are connected. The end of the linkage column 503 away from the cross plate 502 is slidably connected between the arc groove 505 and the V-shaped groove 506. When the piston rod 507 drives the cross plate 502 to rotate, it will drive the linkage columns 503 connected on both sides of the cross plate 502 to slide along the path of the arc groove 505. When the linkage column 503 slides into the V-shaped groove 506, it will drive the piston rod 507 to slide back and forth synchronously during the rotation process through the cross plate 502.

[0059] In this embodiment, Figure 1 and Figure 3 As shown, connecting grooves 511 are symmetrically opened inside the circular ring 504, and one end of the connecting grooves 511 is connected to the arc groove 505, and the connecting grooves 511 are adapted to the end of the linkage column 503 away from the horizontal plate 502. The linkage column 503 can slide into the arc groove 505 through the connecting groove 511 and move to the inside of the circular ring 504. This sliding mechanism increases the flexibility of the structure, makes the linkage column 503 easy to operate and adjust, and is convenient for the staff to remove the linkage column 503 from the circular ring 504 in the subsequent process.

[0060] In this embodiment, Figure 4 As shown, the outer surface of the sleeve 501 is symmetrically fixedly connected with a fixed column 512, and the outer surfaces of the fixed columns 512 on the same side are slidably connected with a movable column 514, and the outer surfaces of the movable columns 514 are fixedly connected with a stir-fry plate 515. When the movable column 514 slides on the outer surface of the fixed column 512, it can drive the stir-fry plate 515 to reciprocate and separate from the inner wall of the stir-fry barrel 4, and throw out the dishes on the surface of the stir-fry plate 515, which increases the rolling and mixing of the dishes, reduces the adhesion of the dishes to the inner wall of the stir-fry barrel 4, and reduces the risk of burning. It not only maintains the integrity of the dishes, but also improves the taste and appearance of the dishes.

[0061] In this embodiment, Figure 4 As shown, the movable column 514 is fixedly connected to a connecting block 513 at one end close to the piston rod 507, and the connecting block 513 is rotatably connected to a connecting rod 510 on the side close to the sleeve 501. A fixed block 509 is rotatably connected between the ends of the two connecting rods 510 away from the connecting block 513, and the fixed block 509 is fixedly connected to the outer surface of the piston rod 507. When the piston rod 507 reciprocates, the movable column 514 can be pulled to slide synchronously back and forth on the outer surface of the fixed column 512 through the set fixed block 509 and the connecting rod 510. The ingenious arrangement of the connecting rod 510 and the connecting block 513 minimizes the space occupied by the entire transmission mechanism while maintaining an efficient transmission effect, simplifying the path of energy transfer, and improving the efficiency of energy transfer.

[0062] In this embodiment, Figure 5 and Figure 7As shown, an annular groove 524 is provided on the side of the support block 517 near the threaded hole 523, and a connecting ring 518 is slidably connected in the annular groove 524. A protective plate 520 and a gravity plate 519 are fixedly connected to the side of the connecting ring 518 away from the annular groove 524. The gravity plate 519 is located below the protective plate 520, and the protective plate 520 is attached to the outer surface of the sleeve 501. When the support block 517 rotates, the gravity plate 519 is affected by its own gravity, which will make the gravity plate 519 always located below the protective plate 520, thereby driving the connecting ring 518 to slide in the annular groove 524 and keep the protective plate 520 located above the sleeve 501, protecting the air inlet 516 located above the outer surface of the sleeve 501. This adaptability enables the structure to provide effective protection at various angles and positions, preventing fine particles and juice from falling from above into the air inlet 516 during the stir-frying process of dishes.

[0063] In the prior art, although the hot air circulation inside the stir-fry machine can make the dishes more fragrant and delicious, it cannot naturally dissipate the moisture inside the food, which easily leads to the growth of water vapor during the stir-frying process, forming a humid environment, which not only causes the dishes to become too moist or sticky, affecting their taste and appearance, and it is impossible to pursue dishes with a crispy or dry taste, thereby affecting the taste and quality of the dishes. Moreover, when working in a humid environment for a long time, the internal structure and electrical components of the stir-fry machine will be corroded or damaged. For example, the insulation resistance of the electrical components in the stir-fry machine will decrease, and electrical failures will easily occur, thereby increasing maintenance costs. In order to remove excess water vapor, the stir-frying time of the dishes needs to be extended during stir-frying. Excessive and long-term stir-frying will cause the flavor components in the dishes to be lost, and the proper taste and texture will be lost, making the flavor of the dishes lighter. Compared with the prior art, the stir-fry machine can When the heating barrel 3 drives the stir-fry barrel 4 to rotate, the piston rod 507 is driven to slide back and forth in the sleeve 501, and the water vapor in the stir-fry barrel 4 is absorbed into the cavity 522 opened in the sleeve 501, and then discharged out of the stir-fry barrel 4 through the exhaust hole 508. This not only prevents the dishes from becoming too wet or sticky, thereby maintaining the proper taste and texture of the dishes and making the dishes more in line with the expected taste requirements, but also helps to reduce the corrosion risk of the internal structures and electrical components of the stir-fry barrel 4 and the heating barrel 3, extend the service life of the stir-fry barrel 4 and the heating barrel 3, prevent the insulation resistance of the electrical components from decreasing, reduce the occurrence of electrical failures, and thus reduce maintenance costs. In addition, by quickly discharging the water vapor in the stir-fry barrel 4, the stir-frying time extended to remove excess water vapor can be reduced, thereby speeding up the cooking speed, reducing the loss of flavor components in the dishes, and maintaining the original flavor and texture of the dishes.

[0064] Among them, by setting the fixed block 509, connecting rod 510, fixed column 512 and movable column 514, the movable column 514 can be driven to slide synchronously on the outer surface of the fixed column 512 during the reciprocating sliding of the piston rod 507 inside the sleeve 501, so that the stir-fry plate 515 connected to the movable column 514 can stir-fry the dishes in the stir-fry barrel 4, thereby increasing the stir-frying methods of the dishes in the stir-fry barrel 4. The multi-directional stir-frying method not only helps to ensure that the dishes are evenly heated during the stir-frying process, avoids the situation of burning or undercooking caused by local overheating, and enhances the overall taste and flavor of the dishes, making them more delicious. In addition, the multi-directional stir-frying method can ensure that every corner in the stir-fry barrel 4 can be evenly stir-fried, reducing the dead corners of stir-frying and improving the stir-frying efficiency, ensuring that the dishes are evenly heated in a short time, and achieving the ideal cooking effect.

[0065] In other aspects, this embodiment also provides a limiting mechanism for assisting the operation of the water vapor guide and discharge mechanism, such as Figure 1 and Figure 3 As shown, the limiting mechanism includes symmetrically arranged mounting frames 601, which are fixedly connected to the outer surface of the ring 504. A threaded rod 602 is rotatably connected to the mounting frames 601. A knob 604 is fixedly connected to the end of the threaded rod 602 away from the ring 504. The outer surface of the threaded rod 602 is threadedly connected to a limiting plate 603, and the limiting plate 603 is slidably connected to the ring 504.

[0066] Compared with the prior art, the linkage column 503 in the arc groove 505 can be limited to prevent the linkage column 503 from detaching from the arc groove 505 and sliding into the connecting groove 511 during rotation. This not only ensures the stability and reliability of the linkage column 503 during operation, reduces failures and downtime caused by component detachment, but also ensures that the linkage column 503 always maintains the correct position during rotation, thereby effectively driving the piston rod 507 to slide back and forth in the sleeve 501 through the cross plate 502 to discharge the water vapor in the stir-fry barrel 4.

[0067] The working process and principles involved in the overall content of the above embodiment are as follows:

[0068] When the staff needs to stir-fry the twice-cooked pork dish, they first put the stir-fry barrel 4 into the heating barrel 3. During this process, the staff needs to ensure that the linkage columns 503 connected on both sides of the horizontal plate 502 can slide along the path of the connecting groove 511 opened on the inner wall of the ring 504 and slide from the connecting groove 511 into the arc groove 505. When the connecting groove 511 slides into the arc groove 505, the staff can turn the knobs 604 on both sides of the rod ring 504 to drive the threaded rod 602 to rotate on the mounting bracket 601. Since the limiting plate 603 is threadedly connected to the threaded rod 602, and the limiting plate 603 penetrates and slides on the ring 504, Therefore, during the rotation of the threaded rod 602, the limiting plate 603 can be pushed to slide into the ring 504, limiting the linkage column 503, and preventing the linkage column 503 from escaping from the arc groove 505 and sliding into the connecting groove 511 during the sliding process along the arc groove 505. This not only ensures the stability and reliability of the linkage column 503 during operation and reduces failures and downtime caused by component detachment, but also ensures that the linkage column 503 always maintains the correct position during the rotation process, thereby effectively driving the piston rod 507 to slide back and forth in the sleeve 501 through the cross plate 502 to discharge the water vapor in the stir-fry barrel 4;

[0069] After the stir-fry barrel 4 is placed in the heating barrel 3, the heating barrel 3 is started to heat the stir-fry barrel 4 and the stir-fry barrel 4 is driven to rotate in the heating barrel 3. At the same time, the staff can pour cooking oil into the stir-fry barrel 4. After the oil is heated, the prepared meat slices are poured into the stir-fry barrel 4. As the stir-fry barrel 4 rotates, the stir-fry barrel 4 can drive the horizontal plate 502 to rotate synchronously through the support block 517, the sleeve 501 and the piston rod 507, and the couplings connected on both sides of the horizontal plate 502 are toggled. The movable column 503 slides synchronously along the path of the arc groove 505. When the linkage column 503 slides into the V-shaped groove 506 connected between the two arc grooves 505, the linkage column 503 will slide along the upward path of the V-shaped groove 506 and pull the piston rod 507 out of the sleeve 501 through the cross plate 502. At this time, the water vapor inside the heating barrel 3 will be sucked into the sleeve 501 through the air inlet 516 opened on the outer surface of the sleeve 501 as the piston rod 507 slides. 1, when the linkage column 503 slides along the descending path of the V-shaped groove 506, the linkage column 503 will push the piston rod 507 to slide into the sleeve 501 again through the cross plate 502, pushing the water vapor in the cavity 522 into the exhaust hole 508 and then discharged from the stir-fry barrel 4 through the exhaust hole 508. This not only prevents the dishes from becoming too wet or sticky, thereby maintaining the proper taste and texture of the dishes and making the dishes more in line with the expected taste requirements, but also helps to reduce the corrosion risk of the internal structures and electrical components of the stir-fry barrel 4 and the heating barrel 3, extend the service life of the stir-fry barrel 4 and the heating barrel 3, prevent the insulation resistance of the electrical components from decreasing, reduce the occurrence of electrical failures, and thus reduce maintenance costs. In addition, by quickly discharging the water vapor in the stir-fry barrel 4, the stir-frying time extended to remove excess water vapor can be reduced, thereby accelerating the cooking speed, reducing the loss of flavor components in the dishes, and maintaining the original flavor and texture of the dishes.

[0070] When the piston rod 507 is affected by the V-shaped groove 506, the linkage column 503 and the cross plate 502 to slide back and forth in the sleeve 501, the piston rod 507 will drive the fixed block 509 connected to the outer surface to move back and forth synchronously, so that the fixed block 509 first pulls one end of the connecting rod 510 away from the sleeve 501 and changes the state of the connecting rod 510. As the state of the connecting rod 510 changes, the connecting rod 510 will pull the moving column 514 connected to the rotation of the end away from the fixed block 509 to slide on the outer surface of the fixed column 512 close to the sleeve 501, so that the stir-fry plate 515 connected to the outer surface of the moving column 514 moves away from the inner wall of the stir-fry barrel 4, throwing out the dishes on the stir-fry plate 515, and then the fixed block 509 pushes one end of the connecting rod 510 close to the sleeve 501 When the stir-frying pan 515 is in the air, the stir-frying pan 515 is moved to the left of the stir-frying pan 514 and the left of the stir-frying pan 514 is moved to the right of the stir-frying pan 514 so that the stir-frying pan 515 is moved to the right of the stir-frying pan 514 and the left of the stir-frying pan 514.

[0071] When the stir-fry drum 4 rotates, the supporting block 517 is provided with an annular groove 524 on one side of the supporting block 517 close to the sleeve 501, and a connecting ring 518 is slidably connected in the annular groove 524. The lower end surface of the connecting ring 518 is fixedly connected to the gravity plate 519, and the connecting ring 518 is connected to the protective plate 520. Therefore, when the supporting block 517 rotates, the connecting ring 518 is affected by the gravity plate 519 and slides in the connecting ring 518 provided on the side wall of the supporting block 517, so that the gravity plate 519 can always be located below the protective plate 520. At this time, the protective plate 520 connected to the connecting ring 518 can always protect the air inlet 516 on the upper surface of the sleeve 501, thereby preventing small particles and juice of dishes from falling into the air inlet 516 from above during the stir-frying process. This ensures that during the rotating stir-frying process of the stir-frying drum 4, water vapor can be effectively discharged through the air inlet 516, thereby maintaining the stir-frying effect and cooking quality of the dishes.

[0072] When the staff needs to clean the stir-fry barrel 4 and the stir-fry plate 515, they first rotate the knobs 604 set on both sides of the ring 504 in the opposite direction, driving the threaded rod 602 to rotate in the opposite direction on the mounting bracket 601, and the threaded connection between the threaded rod 602 and the limit plate 603 is threaded, driving the limit plate 603 to slide out of the ring 504, releasing the limit of the linkage column 503 slidably connected to the inside of the arc groove 505, and then the staff can take the heating barrel 3 out of the stir-fry barrel 4. At the same time, it is necessary to make sure that the linkage column 503 slides along the connecting groove 511 opened on the inner wall of the ring 504 to separate the linkage column 503 and the ring 504. After the stir-fry barrel 4 and the heating barrel 3 are separated, the staff can flip the horizontal plate 502 and toggle the sleeve 503 through the piston rod 507. 1 and 515 rotate in the opposite direction simultaneously. At this time, since the sleeve 501 has a threaded groove 521 on the side close to the support block 517 and the support block 517 has a threaded hole 523 on the side close to the sleeve 501, the sleeve 501 can slowly slide out of the threaded hole 523 on the side wall of the support block 517 during its rotation, so that the sleeve 501 and the stir-fry bucket 4 can be separated, and the sleeve 501 and the stir-fry plate 515 can be easily removed from the stir-fry bucket 4. This not only makes cleaning and maintenance more convenient, keeps the stir-fry bucket 4, the stir-fry plate 515 and the sleeve 501 clean and hygienic, and extends their service life, but also makes it easy to inspect and repair various components through simple disassembly and reassembly, which helps to timely discover and solve problems and reduce maintenance costs and time costs.

[0073] The preferred embodiments of the present invention disclosed above are intended only to help illustrate the present invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the present invention to the specific embodiments described. Obviously, many modifications and variations are possible based on the content of this specification. These embodiments are selected and described in detail in this specification to better explain the principles and practical applications of the present invention, thereby enabling those skilled in the art to better understand and utilize the present invention. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for preparing self-heating twice-cooked pork, characterized in that: include: Step 1: Prepare high-quality pork belly or pork leg, and wash and remove surface impurities; Step 2: Blanch the cleaned meat slices in boiling water to remove blood and fishy smell, then remove and drain the water and cut into thin slices; Step 3: Prepare green and red peppers, wash and cut into pieces; Step 4: Pour cooking oil into a stir-fry machine, heat it, add the meat slices processed in step 2, and stir-fry until the meat slices curl up and the fat is separated; Step 5: Add Pixian Doubanjiang and sweet noodle sauce to the stir-fry machine, continue to stir-fry evenly, then add the green and red peppers processed in step 3, and stir-fry until cooked; Step 6: Add soy sauce, cooking wine, sugar and salt to the stir-fry machine for seasoning; Step 7: Put the fried twice-cooked pork into a vacuum packaging bag, evacuate the bag and seal it; Step 8: Place the twice-cooked pork packaged in step 7 into a self-heating packaging container box to produce a self-heating twice-cooked pork product.

2. A stir-frying device for self-heating twice-cooked pork, suitable for use in a preparation method for self-heating twice-cooked pork as claimed in claim 1, comprising a bracket (1), a support plate (2) rotatably connected to the bracket (1), a heating barrel (3) fixedly connected to the upper end surface of the support plate (2), a stir-frying barrel (4) rotatably connected to the heating barrel (3), characterized in that: It also includes a water vapor guide and discharge mechanism and a limiting mechanism; The water vapor guiding and discharging mechanism comprises a circular ring (504), the circular ring (504) being fixedly connected to the side wall of the heating barrel (3), and the water vapor guiding and discharging mechanism is used to discharge the water vapor in the stir-frying barrel (4); The limiting mechanism is used to assist the work of the water vapor guiding and discharging mechanism.

3. The stir-frying device for self-heating twice-cooked pork according to claim 2, characterized in that: The water vapor guide and discharge mechanism further comprises a support block (517), wherein the support block (517) is fixedly connected to the center of the bottom of the stir-fry barrel (4), a threaded hole (523) is provided on the side of the support block (517) away from the stir-fry barrel (4), a sleeve (501) is provided in the threaded hole (523), a threaded groove (521) is provided on the outer surface of the sleeve (501) on the side close to the support block (517), and the sleeve (501) is threadedly connected to the support block (517) through the threaded groove (521) and the threaded hole (523).

4. The stir-frying device for self-heating twice-cooked pork according to claim 3, characterized in that: A cavity (522) is provided inside the sleeve (501), and air inlet holes (516) are provided in an annular manner and equidistantly on the outer surface of the sleeve (501) near the thread groove (521). Exhaust holes (508) are provided in an annular manner and equidistantly on the side of the sleeve (501) away from the support block (517). Both the exhaust holes (508) and the air inlet holes (516) are connected to the cavity (522), and both the exhaust holes (508) and the air inlet holes (516) are provided with one-way valves. A piston rod (507) is slidably connected to the side of the sleeve (501) away from the support block (517).

5. The stir-frying device for self-heating twice-cooked pork according to claim 4, characterized in that: The piston rod (507) is fixedly connected to a transverse plate (502) at one end away from the sleeve (501), and linkage columns (503) are fixedly connected to both sides of the transverse plate (502). The linkage columns (503) are in contact with the inner wall of the ring (504) at one end away from the transverse plate (502). The inner wall of the ring (504) is symmetrically provided with arc grooves (505) and V-shaped grooves (506). The arc grooves (505) and V-shaped grooves (506) are distributed crosswise with each other, and the arc grooves (505) and V-shaped grooves (506) are connected. The linkage columns (503) are slidably connected between the arc grooves (505) and the V-shaped grooves (506) at one end away from the transverse plate (502).

6. The stir-frying device for self-heating twice-cooked pork according to claim 5, characterized in that: The circular ring (504) is symmetrically provided with a communication groove (511), one end of each communication groove (511) is connected to the arc groove (505), and each communication groove (511) is adapted to the end of the linkage column (503) away from the horizontal plate (502).

7. The stir-frying device for self-heating twice-cooked pork according to claim 6, characterized in that: The outer surface of the sleeve (501) is symmetrically fixedly connected with a fixed column (512), and the outer surfaces of the fixed columns (512) on the same side are slidably connected with a movable column (514), and the outer surfaces of the movable columns (514) are fixedly connected with a stir-frying plate (515).

8. The stir-frying device for self-heating twice-cooked pork according to claim 7, characterized in that: The movable column (514) is fixedly connected to a connecting block (513) at one end close to the piston rod (507), and the connecting block (513) is rotatably connected to a connecting rod (510) at one side close to the sleeve (501). A fixed block (509) is rotatably connected between the ends of the two connecting rods (510) away from the connecting block (513), and the fixed block (509) is fixedly connected to the outer surface of the piston rod (507).

9. The stir-frying device for self-heating twice-cooked pork according to claim 4, characterized in that: The support block (517) is provided with an annular groove (524) on one side close to the threaded hole (523), a connecting ring (518) is slidably connected in the annular groove (524), and a protective plate (520) and a gravity plate (519) are fixedly connected to the connecting ring (518) on the side away from the annular groove (524), the gravity plate (519) is located below the protective plate (520), and the protective plate (520) is attached to the outer surface of the sleeve (501).

10. The stir-frying device for self-heating twice-cooked pork according to claim 2, characterized in that: The limiting mechanism comprises symmetrically arranged mounting frames (601), each of the mounting frames (601) being fixedly connected to the outer surface of the circular ring (504), each of the mounting frames (601) being rotatably connected to a threaded rod (602), each of the threaded rods (602) being fixedly connected to one end away from the circular ring (504), and each of the threaded rods (602) being threadedly connected to a limiting plate (603), and each of the limiting plates (603) being slidably connected to the circular ring (504).

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