Steam device for preparing preserved vegetables
By introducing an inner ring cover and a condensate tank into the steaming device for dried plum vegetables, combined with electric heating tubes, the problem of uneven heat distribution in the steamer is solved, achieving uniform heating and efficient steaming of the dried plum vegetables, thus ensuring consistent taste.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-31
- Publication Date
- 2026-03-27
AI Technical Summary
Existing steamers have problems with uneven heat distribution during the preparation of dried plum vegetables, resulting in prolonged steaming time and inconsistent taste.
A steam device including an inner ring cover and a condensate tank was designed. The condensate dripping from the inner ring cover is collected and heated. Combined with the electric heating tube on the side wall of the pot, the heating of the inner and outer steaming baskets is coordinated, which improves heating efficiency and ensures consistent taste.
While reducing heating time, it ensures that the inner and outer layers of the dried plum vegetables have a basically consistent texture, thus improving steaming efficiency and quality.
Smart Images
Figure CN121730495A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of food processing, in particular to a steam device for preparing preserved vegetable. BACKGROUND
[0002] Preserved vegetable is a food made from mustard, snow radish, radish seedlings, and rape. It is called preserved vegetable in Shaoxing, Ningbo, Jinhua, and Lishui of Zhejiang Province, Fuzhou of Jiangxi Province, and preserved vegetable in Taizhou of Zhejiang Province, and preserved vegetable in Meizhou of Guangdong Province. In the processing method of three steaming and three drying, the preparation of preserved vegetable generally includes: preparing materials: selecting fresh mustard, washing and drying to ensure moderate moisture, and not too dry. First steaming: steaming the mustard in a steamer for 20 minutes, taking it out after steaming, and slightly cooling. First drying: drying the steamed mustard under the sun, usually for 2 days, until the leaves become soft. Second steaming: steaming the dried mustard again in a steamer for 20 minutes. Second drying: drying the steamed mustard again to ensure complete evaporation of moisture. Third steaming: repeating the steaming step, steaming for 20 minutes for the last time. Third drying: finally drying the mustard to ensure complete dryness before storage. The preserved vegetable made by this three steaming and three drying method has a unique flavor and is suitable for stewing meat in winter.
[0003] Usually, the steaming is carried out in the form of a steamer, and the steam in the conventional steamer condenses water backflow on the outer wall of the steamer, which causes a temperature difference between the middle and edge positions of the steamer, resulting in different maturity levels of the internal steaming, and the steaming time needs to be lengthened to make the steamed taste basically consistent. SUMMARY
[0004] (I) Technical problems solved In view of the shortcomings of the prior art, the present application provides a steam device for preparing preserved vegetable, which solves the problem of uneven heat in the steaming process of the existing steamer, which must be steamed for a long time.
[0005] (II) Technical solutions To achieve the above purpose, the present application is implemented by the following technical solutions: a steam device for preparing preserved vegetable, comprising a pot body, a second electric heating pipe is arranged on the inner bottom of the pot body, a baffle disc is fixedly connected to the inner wall of the pot body, a steam outlet is arranged in the middle of the baffle disc and is vertically and upwardly open, a steamer is arranged on the upper side of the pot body and is stacked from bottom to top, an upper cover is arranged on the upper side of the uppermost steamer, a condensate water tank is arranged on the side wall of the pot body, a first electric heating pipe is arranged in the condensate water tank, and a condensate heat recovery channel is arranged on the steamer corresponding to the condensate water tank.
[0006] Preferably, a first drain pipe is arranged at the middle of the bottom of the pot body, and a second drain pipe is arranged at the side wall of the pot body and the side bottom of the condensate groove, and valves are arranged on the second drain pipe and the first drain pipe.
[0007] Preferably, a support frame is fixedly arranged at the inner bottom of the pot body, and the second electric heating pipe is arranged above the support frame, and a support seat is arranged at the bottom of the pot body.
[0008] Preferably, an inner ring cover is fixedly connected to the inner ring plate in the inner part of the steamer, a support rod is fixedly connected to the inner side of the inner ring cover, a steaming tray is arranged on the support rod, a flow guide hole is arranged on the inner ring plate, and a backflow port is arranged above the steaming tray.
[0009] Preferably, the backflow port is located above the inner ring plate, the outer side of the steaming tray is fixedly connected to the inner wall of the inner ring cover, the steaming tray is provided with a guide groove at the connection position of the inner ring cover, and the upper end of the backflow port is in communication with the guide groove.
[0010] Preferably, the side wall of the inner ring cover is provided with an inclined steam return hole, and the steam return hole is located below the support rod.
[0011] Preferably, the steam return hole is inclined upward from the outer side to the inner side of the inner ring cover, and the steam return hole, the backflow port and the flow guide hole are distributed in a staggered manner.
[0012] Preferably, the outer side of the pot body is provided with a first control switch and a second control switch, the second control switch is electrically connected with the second electric heating pipe, and the first control switch is electrically connected with the first electric heating pipe.
[0013] (Three) beneficial effects The present application provides a steam device for preparing preserved plums. The following beneficial effects are achieved: In the present application, the condensate water dropped from the inner ring cover is collected and then flows from the backflow port to the space between the inner ring cover and the steamer, and is heated by the first electric heating pipe arranged in the condensate groove of the side wall of the pot body, so that the heating of the inner and outer layers is coordinated, the heating efficiency is improved, and the taste of the preserved plums after steaming is basically consistent while the heating time is reduced. BRIEF DESCRIPTION OF DRAWINGS
[0014] Figure 1 The figure is a structural schematic diagram of the present application; Figure 2 The figure is a structural schematic diagram of the pot body in the present application; Figure 3 The figure is a connection schematic diagram of the steamer in the present application; Figure 4 The figure is a longitudinal sectional view of Figure 3 Figure 5 As Figure 4 Enlarged view at A in Figure 1; Figure 6 Structure diagram of the steamer in the application; Figure 7 Structure diagram of the upper cover in the application.
[0015] Wherein, 1, the pot body; 2, the first control switch; 3, the first drain pipe; 4, the second control switch; 5, the upper cover; 6, the first electric heating pipe; 7, the condensate tank; 8, the second electric heating pipe; 9, the baffle disc; 10, the support frame; 11, the steam outlet; 12, the second drain pipe; 13, the steamer; 14, the inner ring plate; 15, the flow guide hole; 16, the steam return hole; 17, the inner ring cover; 18, the steaming tray; 19, the support rod; 20, the backflow port; 21, the guide groove. DETAILED DESCRIPTION
[0016] The technical solutions in the embodiments of the application will be clearly and completely described below with reference to the drawings in the embodiments of the application. Obviously, the described embodiments are only part of the embodiments of the application, rather than all the embodiments of the application. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the application.
[0017] As Figures 1-7 shown, the embodiment of the application provides a steam device for dried plum preparation, which comprises a pot body 1, the inner bottom of the pot body 1 is provided with a second electric heating pipe 8, the inner bottom of the pot body 1 is fixedly provided with a support frame 10, the second electric heating pipe 8 is installed above the support frame 10, the bottom of the pot body 1 is provided with a support seat, the inner wall of the pot body 1 is fixedly connected with a baffle disc 9, the middle part of the baffle disc 9 is provided with a steam outlet 11 which is vertically and upwardly open, the steam device in the above-mentioned is used in the process, water is added from the steam outlet 11 into the inside of the pot body 1, then the water vapor rises upward to the steamer 13 after the second electric heating pipe 8 heats the water.
[0018] The upper part of the pot body 1 is provided with the steamer 13 which is sequentially clamped and stacked from bottom to top, the lowermost steamer 13 covers the upper part of the pot body 1, the uppermost steamer 13 is covered with the upper cover 5, the outer sides of the steamer 13 and the upper cover 5 are fixedly connected with handles, the steamer 13 and / or the upper cover 5 are taken and placed through the handles, the side wall of the pot body 1 is provided with a condensate tank 7, the condensate tank 7 is provided with a first electric heating pipe 6, the steamer 13 is provided with a condensation and heat recovery channel corresponding to the condensate tank 7 in the up and down direction, after water is added into the pot body 1, one-third height of water is also added into the condensate tank 7, the first electric heating pipe 6 in the above-mentioned is opened after the second electric heating pipe 8 is opened for 5 minutes.
[0019] The first drain pipe 3 is arranged in the middle of the bottom of the pot body 1, and the second drain pipe 12 is arranged in the side wall of the pot body 1 and at the side bottom of the condensate tank 7, and the valve is arranged on the second drain pipe 12 and the first drain pipe 3, the first drain pipe 3 is used for draining the water in the pot body 1 after the valve is opened, and the second drain pipe 12 is used for draining the water in the condensate tank 7 after the valve is opened.
[0020] The inner circle cover 17 is fixedly connected to the inner circle plate 14 in the inner part of the steamer 13, the support rod 19 is fixedly connected to the inner side of the inner circle cover 17, the steaming tray 18 is arranged on the support rod 19, the flow guide hole 15 is arranged on the inner circle plate 14, the backflow port 20 is arranged above the steaming tray 18, the inner circle cover 17 and the steamer 13 are located on both sides of the condensate tank 7, thereby forming a channel for the secondary heating of the condensate, the flow guide hole 15 is used for the steam to pass through the inner circle plate 14 upwards, and the backflow port 20 is used for the condensate in the inner circle cover 17 to flow back between the inner circle cover 17 and the steamer 13, and then flow downwards along the outer wall of the inner circle cover 17 and / or the inner wall of the steamer 13.
[0021] The backflow port 20 is located above the inner circle plate 14, the outer side of the steaming tray 18 is fixedly connected to the inner wall of the inner circle cover 17, the steaming tray 18 is provided with the guide groove 21 at the connection position of the inner circle cover 17, the upper end of the backflow port 20 is in communication with the guide groove 21, and the guide groove 21 is used for the condensate dripping from the inner circle cover 17 to be collected and then flow to the inner circle cover 17 and the steamer 13 through the backflow port 20.
[0022] The side wall of the inner circle cover 17 is provided with the steam return hole 16 which is obliquely distributed, and the steam return hole 16 is located below the support rod 19, the steam return hole 16 is used for the steam generated by the first electric heating pipe 6 to pass through between the inner circle cover 17 and the steamer 13 and then act on the preserved plum from below the steaming tray 18, cooperates with the steam rising from the steam outlet 11, realizes the cooperative heating of the inner and outer layers, improves the heating efficiency, reduces the heating time, and ensures that the taste of the preserved plum after steaming is basically consistent.
[0023] The steam return hole 16 is obliquely upward from the outer side to the inner side of the inner circle cover 17, the steam return hole 16, the backflow port 20 and the flow guide hole 15 are distributed in a staggered manner, and through the staggered distribution, the steam rising and the condensate flowing back are prevented from interfering with each other.
[0024] The first control switch 2 and the second control switch 4 are arranged on the outer side of the pot body 1, the second control switch 4 is electrically connected with the second electric heating pipe 8, and the first control switch 2 is electrically connected with the first electric heating pipe 6, and through the first control switch 2, the first electric heating pipe 6 is controlled to be opened or closed, and through the second control switch 4, the second electric heating pipe 8 is controlled to be opened or closed.
[0025] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are merely exemplary of the principles and application of the present application. Numerous modifications and adaptions can be effected without departing from the spirit and scope of the present application, which is not limited to the exact construction and arrangement described. It is intended, therefore, to cover all modifications and adaptions that fall within the scope of the claims and their equivalents.
Claims
1. A steaming device for preparing dried plum vegetables, comprising a pot body (1), characterized in that: The inner bottom of the pot body (1) is provided with a second electric heating tube (8), and the inner wall of the pot body (1) is fixedly connected with a baffle plate (9). The middle part of the baffle plate (9) is provided with a steam outlet (11) that is vertically open and upward. The upper part of the pot body (1) is provided with a steamer (13) that is stacked and locked together from bottom to top. The uppermost steamer (13) is covered with a top cover (5). The side wall of the pot body (1) is provided with a condensate tank (7). The condensate tank (7) is provided with a first electric heating tube (6). The steamer (13) is provided with a condensation and heat recovery channel that corresponds to the condensate tank (7) above and below.
2. The steam apparatus for preparing dried plum vegetables according to claim 1, characterized in that: A first drain pipe (3) is provided at the bottom center of the pot body (1), and a second drain pipe (12) is provided on the side wall of the pot body (1) and at the bottom side of the condensate tank (7). Valves are provided on both the second drain pipe (12) and the first drain pipe (3).
3. A steam device for preparing dried plum vegetables according to claim 2, characterized in that: A support frame (10) is fixedly installed at the bottom of the pot body (1), and the second electric heating tube (8) is installed above the support frame (10). A support base is provided at the bottom of the pot body (1).
4. A steaming device for preparing dried plum vegetables according to claim 3, characterized in that: The interior of each steamer (13) is fixedly connected to an inner ring cover (17) via an inner ring plate (14). A support rod (19) is fixedly connected to the inner side of the inner ring cover (17). A steaming tray (18) is provided on the support rod (19). A guide hole (15) is provided on the inner ring plate (14). A return port (20) is provided above the steaming tray (18) on the inner ring cover (17).
5. A steaming device for preparing dried plum vegetables according to claim 4, characterized in that: The reflux port (20) is located above the inner ring plate (14). The outer side of the steaming tray (18) is fixedly connected to the inner wall of the inner ring cover (17). The steaming tray (18) is provided with a guide groove (21) at the connection of the inner ring cover (17). The upper end of the reflux port (20) is connected to the guide groove (21).
6. A steaming device for preparing dried plum vegetables according to claim 5, characterized in that: The inner ring cover (17) has inclined steam return holes (16) on its side wall, and the steam return holes (16) are located below the support rod (19).
7. A steaming device for preparing dried plum vegetables according to claim 6, characterized in that: The return steam hole (16) is inclined upward from the outside of the inner ring cover (17) towards the inside, and the return steam hole (16), the return port (20) and the guide hole (15) are all staggered.
8. A steaming device for preparing dried plum vegetables according to claim 7, characterized in that: The outer side of the pot body (1) is provided with a first control switch (2) and a second control switch (4). The second control switch (4) is electrically connected to the second electric heating tube (8), and the first control switch (2) is electrically connected to the first electric heating tube (6).