Shredded meat digester
By using low-temperature irrigation technology of cold water and steam in the shredded pork cooking pot, combined with the design of running water holes and vent holes, the problem of fiber toughness and water content damage during the shredded pork thawing process in the prior art is solved, and high efficiency is achieved. Even shredded pork thawing process.
Patent Information
- Application Number
- CN202420957099.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-06
- Publication Date
- 2024-12-31
- Estimated Expiration
- 2034-05-06
AI Technical Summary
In the prior art, in order to speed up the shredded pork, high-temperature water or microwave are often used, but this can easily damage the fiber toughness and moisture content of the shredded pork, resulting in a decrease in the quality of the shredded pork after thawing.
A shredded pork cooking pot was designed. By setting up steam pipes and conveying pipes in the pot body, the water pressure and steam of cold water are used for low-temperature irrigation, and the water temperature is controlled at 40-50 degrees. Combined with the design of the running water hole and the air outlet hole, it is uniform. Heat and disperse the shredded meat to prevent local overheating.
It effectively accelerates the thawing speed of shredded pork, while protecting the fiber toughness and moisture content of shredded pork, ensuring the quality of shredded pork after thawing.
Smart Images
Figure CN222264229U_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of meat floss processing, and in particular to a meat floss cooking pot. Background Art
[0002] For the raw material of making meat floss cakes - shredded meat, the raw meat floss is usually a piece of shredded meat frozen at -18℃. When it is necessary to make meat filling, the frozen shredded meat block needs to be thawed. The thawing method in the prior art has the choice of natural thawing, and the quality of the shredded meat is relatively maintained, but the thawing time is relatively long. In order to speed up the thawing rate, some choose to place it in hot water or thaw it by microwave. This thawing speed is faster, but for a whole frozen shredded meat block, its thickness is large and the penetration is limited, which will cause the outer shredded meat to be heated more, and the outer part will be cooked, thereby damaging the fiber toughness and water content requirements of the meat floss, so that the quality of the thawed shredded meat is reduced, so further improvement is needed. Utility Model Content
[0003] In order to ensure the quality of shredded meat fibers after thawing, the present application provides a shredded meat cooking pot.
[0004] The present application provides a shredded meat steaming and cooking pot, which adopts the following technical solution:
[0005] A shredded meat cooking pot comprises a pot body, a steam pipe built in the pot body, a delivery pipe fixedly arranged through the pot body and connected with the steam pipe, a frame arranged above the steam pipe for containing shredded meat, a water delivery pipe arranged above the pot body for delivering cold water to the frame, and a pot cover for covering the opening of the pot body; the steam pipe is provided with a plurality of air outlet holes, the frame is provided with a plurality of water flow holes, and a drainage pipe is fixedly arranged through the pot body.
[0006] By adopting the above technical solution, after the frozen shredded meat block is placed in the frame, cold water is transported into the frame through the water pipe. Under the water pressure impact of the cold water, the shredded meat on the outer surface of the shredded meat block can be dispersed to accelerate the thawing of the entire frozen shredded meat block, and the flow rate of the water can be accelerated as it flows away from the water flow hole to improve the dispersion effect of the frozen shredded meat block. When the water flows to the bottom of the frame, it will be temporarily retained. When the water submerges the shredded meat in the frame, stop adding water, start to cover the pot, and input steam through the steam pipe, diffuse in the pot through the air outlet, and perform heat exchange with the surrounding water to heat the water.
[0007] The water temperature needs to be controlled at 40-50 degrees to assist the low-temperature blanching process of the frozen shredded meat to be completed. Compared with high-temperature water or microwave heating, the influence of high-temperature water on the fiber toughness of the shredded meat can be reduced to ensure the fiber toughness and water content of the shredded meat, that is, to ensure the quality of the shredded meat fiber after thawing.
[0008] Preferably, the steam pipe includes a first pipe and a second pipe connected to the first pipe, a plurality of the first pipes are arranged at intervals along the length direction of the pot body, and a plurality of the second pipes are arranged at intervals along the width direction of the pot body; a plurality of the air outlets are arranged at intervals along the length direction of the first pipe and the second pipe, and the delivery pipe is connected to one of the first pipes.
[0009] By adopting the above technical solution, a plurality of first pipes and second pipes are provided, and steam is input into the first pipe and the second pipe which are interconnected through one of the first pipes, so as to disperse the steam more evenly and heat the water in the pot more evenly, thereby reducing the possibility of excessive local heating.
[0010] Preferably, the air outlet holes are arranged on opposite side walls of the first pipe and the second pipe.
[0011] By adopting the above technical solution, when the air outlet is arranged on the upper surface of the first pipe and the second pipe, if the frame is directly mounted on the upper surface of the first pipe and the second pipe, it will affect the subsequent steam output. Therefore, the air outlet is arranged on the opposite side walls of the first pipe and the second pipe to reduce the impact on the steam output.
[0012] Preferably, a first mesh plate is laid on the steam pipe.
[0013] By adopting the above technical scheme, since a water flow hole is opened on the frame, and the diameter of the shredded meat itself is small, it may flow out of the water flow hole and flow to the air outlet, which may cause blockage, thereby affecting the subsequent outflow of steam, thereby protecting the steam pipe and isolating the shredded meat flowing out of the water flow hole, so as to collect the shredded meat that falls later.
[0014] Preferably, a bracket is provided between the first mesh plate and the frame.
[0015] By adopting the above technical solution, a bracket is provided, and when the frame is placed on the bracket, the height of the frame is increased. Due to the height difference, the water flow rate is increased, and the flow rate of water flowing from the water flow hole to the pot body is increased, that is, the dispersion effect of the frozen shredded meat in the frame is accelerated.
[0016] Preferably, the water flow hole is arranged on the lower surface of the frame.
[0017] By adopting the above technical solution, the water can flow out of the frame under the influence of gravity, thereby accelerating the water flow rate, thereby accelerating the heat exchange effect between the water and the frozen shredded meat, that is, the thawing effect.
[0018] Preferably, the side wall of the frame is also provided with water flow holes.
[0019] By adopting the above technical solution, the water flow speed in the frame is further accelerated.
[0020] Preferably, it also includes a stirring rod for stirring the shredded meat in the frame.
[0021] By adopting the above technical solution, a stirring rod is provided to stir the shredded meat, so that some frozen shredded meat dispersed by water pressure can be moved to other positions, and some larger frozen shredded meat blocks can be brought into contact with water, thereby accelerating the dispersion of the frozen shredded meat blocks themselves.
[0022] Preferably, the drain pipe is arranged on the side wall of the pot body, and the inner bottom wall of the pot body is inclined toward the direction close to the drain pipe.
[0023] By adopting the above technical solution, the inner bottom wall of the pot body is inclined toward the direction close to the drain pipe to facilitate subsequent water discharge.
[0024] Preferably, the steam pipe is provided with a water-permeable membrane or a filter screen at the air outlet.
[0025] By adopting the above technical solution, a water-permeable membrane or a filter is provided to reduce the possibility that the water in the pot drives the shredded meat to flow to the vent, thereby affecting the subsequent circulation of water vapor.
[0026] In summary, the utility model has the following beneficial effects:
[0027] After the frozen shredded meat block is placed in the frame, cold water is transported into the frame through the water pipe. Under the impact of the water pressure of the cold water, the shredded meat on the outer surface of the shredded meat block can be dispersed to accelerate the thawing of the entire frozen shredded meat block, and the flow rate of the water can be accelerated as it flows out of the water flow hole to improve the dispersion effect of the frozen shredded meat block. When the water flows to the bottom of the frame, it will be temporarily retained. When the water submerges the shredded meat in the frame, after stopping adding water and starting to cover the pot, steam is input through the steam pipe, diffused in the pot through the air outlet, and heat exchange is performed with the surrounding water to heat the water, so as to assist the frozen shredded meat in the low-temperature scalding process to complete the operation, so as to ensure the toughness and water content of the shredded meat fiber, that is, to ensure the quality of the thawed shredded meat fiber. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 It is a schematic diagram of the overall structure of Example 1 of the present application;
[0029] Figure 2 It is a schematic diagram of the explosion structure of Example 1 of the present application;
[0030] Figure 3 is a schematic diagram of the structure of the stirring rod in Example 1 of the present application;
[0031] Figure 4 It is a schematic diagram of the structure of the breathable membrane or filter screen in Example 2 of the present application.
[0032] Explanation of the accompanying drawings: 1. pot body; 11. supporting leg; 12. drain pipe; 2. steam pipe; 21. first pipe; 22. second pipe; 23. air outlet; 3. delivery pipe; 4. frame; 41. water flow hole; 5. water delivery pipe; 6. pot cover; 7. control valve; 8. first mesh plate; 9. bracket; 91. support column; 92. support frame; 921. first support rod; 922. second support rod; 93. second mesh plate; 10. stirring rod. DETAILED DESCRIPTION
[0033] The following is combined with Figure 1-4 , further details of this application are given.
[0034] The embodiment of the present application discloses a shredded meat cooking pot.
[0035] Embodiment 1:
[0036] A shredded meat steaming pot, referring to Figure 1 , Figure 2 , comprising a pot body 1, a steam pipe 2 built into the pot body 1, a delivery pipe 3 fixedly penetrated through the pot body 1 and connected to the steam pipe 2, a frame 4 disposed above the steam pipe 2 for containing shredded meat, a water delivery pipe 5 disposed above the pot body 1 for delivering cold water to the frame 4, and a pot cover 6 for covering the opening of the pot body 1. Among them, the lower surface of the pot body 1 is fixedly connected with support legs 11 at four top corners, one side wall of the pot body 1 is fixedly penetrated with a drain pipe 12, a control valve 7 is disposed on the drain pipe 12, and the bottom inner wall of the pot body 1 is inclined toward the direction close to the drain pipe 12, so as to discharge water from the pot body 1.
[0037] In this embodiment, the steam pipe 2 is a metal pipe and is a square pipe. The steam pipe 2 specifically includes a first pipe 21 and a second pipe 22 connected to the first pipe 21. A plurality of first pipes 21 are arranged at intervals along the length direction of the pot body 1, specifically five are arranged. A plurality of second pipes 22 are arranged at intervals along the width direction of the pot body 1, specifically three are arranged. The second pipe 22 located in the middle is connected to the three first pipes 21 arranged in the middle. The steam pipe 2 is provided with a plurality of air outlet holes 23. A plurality of air outlet holes 23 are arranged at intervals along the length direction of the first pipe 21 and the second pipe 22. The air outlet holes 23 are specifically arranged on the opposite side walls of the first pipe 21 and the second pipe 22.
[0038] The delivery pipe 3 is connected to a first pipeline 21 arranged in the middle, and a control valve 7 is also arranged on the delivery pipe 3 to control the flow of steam in the delivery pipe 3 .
[0039] The frame 4 is provided with a plurality of water holes 41, which are specifically provided on the bottom wall of the frame 4. In this embodiment, the water holes 41 can also be provided on the side walls of the frame 4 to speed up the water flow. The upper surface of the steam pipe 2 is paved with a first mesh plate 8, which has a plurality of mesh holes, and the diameter of the mesh holes is smaller than the diameter of the water holes 41.
[0040] A bracket 9 is arranged between the first mesh plate 8 and the frame 4, and the frame 4 is mounted on the bracket 9, and two frames 4 are arranged along the length direction of the pot body 1. The bracket 9 specifically includes a support column 91 abutting against the first mesh plate 8, a support frame 92 fixedly connected to the support column 91, and a second mesh plate 93 fixed in the support frame 92. Among them, a plurality of support columns 91 are arranged at intervals along the length direction of the pot body 1, which can be specifically arranged according to the number of the first pipes 21, and are arranged one by one, so as to provide support for the support columns 91 through the first pipes 21, and two support columns 91 are arranged along the width direction of the pot body 1. Among them, the support frame 92 includes two first support rods 921 arranged oppositely and a second support rod 922 fixedly connected between the first support rods 921 and arranged oppositely, the length direction of the first support rod 921 is parallel to the length direction of the pot body 1, and the length direction of the second support rod 922 is parallel to the width direction of the pot body 1. The second mesh plate 93 specifically includes a plurality of horizontal rods and a plurality of vertical rods, which are arranged perpendicularly and staggered to each other.
[0041] Among them, a control valve 7 is also provided on the water pipe 5. When adding water, the water pipe 5 can disperse the shredded meat because the water has a certain water pressure. It should be noted that if you want to speed up the dispersion of the shredded meat, you can deliver warm water to speed up the heat exchange effect between the shredded meat and the frozen shredded meat.
[0042] It should be noted that the delivered water flows into the pot body 1 along the water flow hole 41. When the water in the frame body 4 exceeds the frozen shredded meat and is at the same level as the water in the pot body 1, the water adding is completed.
[0043] Reference Figure 3 Furthermore, the shredded meat cooking pot also includes a stirring rod 10 for stirring the shredded meat in the frame 4. When water is added to the frame 4 through the water pipe 5, some frozen shredded meat dispersed by the water pressure are driven to move to other positions, and some larger frozen shredded meat blocks are brought into contact with the water, thereby accelerating the dispersion of the frozen shredded meat blocks themselves.
[0044] It should be noted that after the pot cover 6 is covered, the control valve 7 on the delivery pipe 3 is started to input steam into the pot body 1 through the first pipe 21 and the second pipe 22 to heat the water in the pot body 1. During the heating process, the water temperature needs to be controlled between 40-50°C to assist the low-temperature blanching of the frozen shredded meat.
[0045] The implementation principle of the shredded meat cooking pot of the present application embodiment is as follows: after placing the frozen shredded meat block in the frame 4, cold water is transported into the frame 4 through the water pipe 5. Under the impact of the water pressure of the cold water, the shredded meat on the outer surface of the shredded meat block can be dispersed to accelerate the thawing of the entire frozen shredded meat block, and as the water flows away from the water flow hole 41, the flow rate of the flowing water can be accelerated to improve the dispersion effect of the frozen shredded meat block. When the water flows to the bottom of the frame 4, it will be temporarily retained. When the water submerges the shredded meat in the frame 4, stop adding water, start to cover the pot cover 6, input steam through the steam pipe 2, diffuse in the pot body 1 through the air outlet 23, and perform heat exchange with the surrounding water to heat the water.
[0046] The water temperature needs to be controlled at 40-50 degrees to assist the low-temperature blanching process of the frozen shredded meat to be completed. Compared with high-temperature water or microwave heating, the influence of high-temperature water on the fiber toughness of the shredded meat can be reduced to ensure the fiber toughness and water content of the shredded meat, that is, to ensure the quality of the shredded meat fiber after thawing.
[0047] Embodiment 2:
[0048] Reference Figure 4 The difference from Example 1 is that, for the water vapor flowing out of the steam pipe 2 through the air outlet 23, in order to reduce the possibility that the water in the pot body 1 drives the shredded meat to flow to the air outlet 23, a breathable membrane or a filter net through which water vapor can flow can be provided at the air outlet 23, and the specific setting is based on demand.
[0049] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.
Claims
1. A shredded pork cooking pot, characterized by: The invention comprises a pot body (1), a steam pipe (2) built into the pot body (1), a delivery pipe (3) fixedly penetrated through the pot body (1) and connected to the steam pipe (2), a frame (4) arranged above the steam pipe (2) for containing shredded meat, a water delivery pipe (5) arranged above the pot body (1) for delivering cold water to the frame (4), and a pot cover (6) for covering the opening of the pot body (1); the steam pipe (2) is provided with a plurality of air outlet holes (23), the frame (4) is provided with a plurality of water flow holes (41), and the pot body (1) is fixedly provided with a drainage pipe (12).
2. The shredded pork cooking pot according to claim 1, characterized in that: The steam pipe (2) comprises a first pipe (21) and a second pipe (22) connected to the first pipe (21); a plurality of the first pipes (21) are arranged at intervals along the length direction of the pot body (1); a plurality of the second pipes (22) are arranged at intervals along the width direction of the pot body (1); a plurality of the air outlet holes (23) are arranged at intervals along the length directions of the first pipe (21) and the second pipe (22); and the delivery pipe (3) is connected to one of the first pipes (21).
3. The shredded pork cooking pot according to claim 2, characterized in that: The air outlet holes (23) are arranged on two opposite side walls of the first pipe (21) and the second pipe (22).
4. The shredded pork cooking pot according to claim 2, characterized in that: A first mesh plate (8) is laid on the steam pipe (2).
5. The shredded pork cooking pot according to claim 4, characterized in that: A bracket (9) is provided between the first mesh plate (8) and the frame (4).
6. The shredded pork cooking pot according to claim 1, characterized in that: The water flow hole (41) is arranged on the lower surface of the frame (4).
7. The shredded pork cooking pot according to claim 6, characterized in that: The side wall of the frame (4) is also provided with a water flow hole (41).
8. The shredded pork cooking pot according to claim 1, characterized in that: It also includes a stirring rod (10) for stirring the shredded meat in the frame (4).
9. The shredded pork cooking pot according to claim 1, characterized in that: The drainage pipe (12) is arranged on the side wall of the pot body (1), and the inner bottom wall of the pot body (1) is arranged to be inclined in a direction close to the drainage pipe (12).
10. The shredded pork cooking pot according to claim 1, characterized in that: The steam pipe (2) is provided with a water-permeable membrane or a filter screen at the air outlet (23).