Marinating pot for processing roast chicken

Abstract

The utility model discloses a marinating pot for processing roast chicken, and belongs to the technical field of marinating pots. Comprising a pot body and a pot cover, the pot body comprises an outer pot, an inner pot made of a grid plate is arranged in the outer pot, a plurality of hinged lead screws and observation pipes communicated with the interior of the outer pot are arranged on the upper portion of the outer pot at equal angles, a bottom plate of the inner pot is located on the portion, close to the lower end, of a side plate, and a plurality of handles with different heights are symmetrically arranged on the two sides of the inner pot. A threaded rod penetrating through the pot cover and a pipeline facilitating pressure relief and water adding are arranged in the middle of the pot cover, a pressing plate pressed at the upper end of the inner pot is arranged at the end, located on the pot body, of the threaded rod, a control rod is arranged at the other end of the threaded rod, and the pot cover is fixed through a nut screwed into a lead screw. The observation pipe is convenient for personnel to observe the water level, the arrangement of the inner pot enables auxiliary materials not to enter the roast chicken, the pressing plate controlled by the threaded rod can prevent the roast chicken from floating out of the water surface during marinating, and the personnel can gradually lift the inner pot through the handle, so that the roast chicken can be taken out one by one, and the integrity of the roast chicken is protected.

Description

Technical Field

[0001] The utility model provides a braising pot for processing roast chicken, belonging to the technical field of braising pots. Background Art

[0002] Chicken is a globally popular source of high protein that is rich in essential amino acids, B vitamins, and minerals. It is a low-fat and healthy choice. White meat breasts, wings, and red meat legs can be cooked in a variety of ways and are suitable for frying, stewing, roasting, steaming, and stir-frying to meet taste and nutritional needs. From families to banquets, chicken is an indispensable symbol of deliciousness and health on the dining table.

[0003] In the processing of roast chicken, braising is the key step to make the chicken tasty. However, during the braising process, the various auxiliary materials in the seasoning bag are easy to leak out and enter the roast chicken, affecting the consumption. In addition, the roast chicken will float during the braising process, making the chicken unevenly flavored. Finally, after braising and simmering for a period of time, it is necessary to use a colander to take out the roast chicken. At this time, the chicken is relatively loose. When using the colander to scoop up the roast chicken, it is difficult to control the force, which can easily cause the chicken to collide with the side wall of the container, destroying the integrity of the roast chicken. Utility Model Content

[0004] The technical problem to be solved by the utility model is that, when a roast chicken is marinated, auxiliary materials are easy to enter the roast chicken, and during the marinating process, the roast chicken will float up, and when the roast chicken is taken out, the integrity of the roast chicken is easy to be damaged.

[0005] In order to solve the above problems, the utility model proposes a technical solution: a braising pot for roast chicken processing, comprising a pot body and a pot cover; the pot body comprises an outer pot, an inner pot made of a grid plate is arranged in the outer pot, a plurality of hinged screw rods and an observation tube connected to the inner part of the outer pot are arranged at equal angles on the upper part of the outer pot, the bottom plate of the inner pot is located at a position close to the lower end of the side plate, a plurality of handles of different heights are symmetrically arranged on both sides of the inner pot, a threaded rod passing through the pot cover and a pipeline for relieving pressure and adding water are arranged in the middle part of the pot cover, a pressure plate pressed on the upper end of the inner pot is arranged at one end of the pot body where the threaded rod is located, a control rod is arranged at the other end, and the pot cover is fixed by a nut screwed into the screw rod.

[0006] As an improvement, a plurality of legs are provided at equal angles at the lower end of the outer pot;

[0007] As an improvement, the upper end of the inner pot is located in the middle of the observation tube;

[0008] As an improvement, an auxiliary platform is provided in the middle of the pot cover, and the threaded rod passes through the auxiliary platform;

[0009] As an improvement, the upper end of the pipe is provided with a threaded cover;

[0010] As an improvement, the diameter of the pressing plate is larger than the outer diameter of the inner pot and smaller than the inner diameter of the outer pot.

[0011] Beneficial effects of the utility model:

[0012] By arranging an observation tube, personnel can observe the water level in the outer pot at any time. By arranging the bottom plate of the inner pot near the lower end of the side plate, the auxiliary materials are located at the side plate and the bottom plate of the inner pot and will not enter the inside of the roast chicken. By arranging a pressure plate to press the upper end of the inner pot, the roast chicken can be prevented from floating up during braising. By arranging a number of handles of different heights symmetrically on both sides of the inner pot, after the roast chicken has been braising and simmered for a period of time, personnel can gradually raise the inner pot, so as to take out the roast chicken one by one, thereby protecting the integrity of the roast chicken. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 The utility model is a structural schematic diagram of a marinating pot for roast chicken processing.

[0014] Figure 2 The utility model is an exploded view of a marinating pot for roast chicken processing.

[0015] Figure 3 The utility model is a schematic diagram of a pot cover of a marinating pot for roast chicken processing.

[0016] 1. Pot body; 2. Pot cover; 3. Outer pot; 4. Inner pot; 5. Screw; 6. Observation tube; 7. Handle; 8. Threaded rod; 9. Pipe; 10. Press plate; 11. Control lever; 12. Nut; 13. Leg; 14. Auxiliary table; 15. Lid. DETAILED DESCRIPTION

[0017] The utility model is further described below in conjunction with the accompanying drawings.

[0018] according to Figure 1—3: The utility model provides a stewing pot for roast chicken processing: it comprises a pot body 1 and a pot cover 2; the pot body 1 comprises an outer pot 3, an inner pot 4 made of a mesh plate is arranged in the outer pot 3, a plurality of hinged screw rods 5 and an observation tube 6 connected to the inner part of the outer pot 3 are arranged at equal angles on the upper part of the outer pot 3, the bottom plate of the inner pot 4 is located at a part near the lower end of the side plate, a plurality of handles 7 of different heights are symmetrically arranged on both sides of the inner pot 4, a threaded rod 8 passing through the pot cover 2 and a pipe 9 for relieving pressure and adding water are arranged in the middle part of the pot cover 2, a pressing plate 10 pressed on the upper end of the inner pot 4 is arranged at one end of the pot body 1 where the threaded rod 8 is located, and a control rod 11 is arranged at the other end, and the pot cover 2 is fixed by a nut 12 screwed into the screw rod 5, A plurality of legs 13 are provided at equal angles at the lower end of the outer pot 3, an auxiliary platform 14 is provided in the middle of the pot cover 2, and a threaded rod 8 passes through the auxiliary platform 14. By arranging an observation tube 6, personnel can observe the water level in the outer pot 3 at any time, and by arranging the bottom plate of the inner pot 4 near the lower end of the side plate, the auxiliary materials are located at the side plate and the bottom plate of the inner pot 4, so that they will not enter the interior of the roast chicken. By arranging a pressing plate 10 to press the upper end of the inner pot 4, the roast chicken can be prevented from floating up during braising. By arranging a plurality of handles 7 of different heights symmetrically on both sides of the inner pot 4, after the roast chicken is braising and simmering for a period of time, personnel can lift the inner pot 4, so that the roast chicken can be taken out one by one, thereby protecting the integrity of the roast chicken.

[0019] according to Figure 1 , 2 As shown: the upper end of the inner pot 4 is located in the middle of the observation tube 6, so that the water level at the upper end of the inner pot 4 can be observed through the observation tube 6, so that water can be added in time;

[0020] according to Figure 2 As shown: a threaded cover 15 is provided at the upper end of the pipe 9, so that screwing in the cover 15 can gradually increase the pressure inside the outer pot 3, and unscrewing the cover 15 can release the pressure inside the outer pot 3 and add water;

[0021] The diameter of the pressing plate 10 is larger than the outer diameter of the inner pot 4 and smaller than the inner diameter of the outer pot 3, so that the pressing plate 10 will not press on the roast chicken and cause damage to the roast chicken;

[0022] The principle of the utility model is as follows: when in use, the auxiliary material bag is first placed in the middle of the outer pot 3, then the inner pot 4 is placed in the outer pot 3, and then the roast chicken is placed in the inner pot 4, and then the pot cover 2 is clamped on the upper end of the outer pot 3, and then the screw rod 5 is rotated so that the upper end of the screw rod 5 is at the upper end of the pot cover 2, and then the nut 12 is screwed onto the screw rod 5 so that the lower end surface of the nut 12 is in contact with the upper end surface of the pot cover 2, and then the threaded rod 8 is rotated by the control rod 11, and the rotation of the threaded rod 8 will drive the pressing plate 10 to press down, when the pressing plate 10 is pressed on the upper end of the inner pot 4, the threaded rod 8 is stopped from rotating, and then the lid 15 is opened, and water is added into the outer pot 3 through the pipe 9, and the water level is observed through the observation tube 6, and when the water level displayed by the observation tube 6 is at the upper part, the water addition is stopped and the lid 15 is selected at the upper end of the pipe 9 again, and then the pot body 1 is heated;

[0023] During heating, the pressure inside the outer pot 3 will gradually increase, which can make the roast chicken more flavorful. If pressure is not needed, the lid 15 is screwed down. If the auxiliary materials leak from the material bag, the auxiliary materials will be located at the side plate and the bottom plate of the inner pot 4 and will not enter the roast chicken. When the roast chicken floats up during the marinating, it will be pressed by the pressing plate 10 so that it will not be exposed to the water surface. If it is observed from the observation tube 6 that the water level is lower than the middle of the observation tube 6, add hot water to the outer pot 3. After the marinating is completed, the roast chicken is simmered for a period of time to make the roast chicken more flavorful and the marinade is cooled at the same time.

[0024] When the roast chicken is stewed and the temperature of the marinade is lowered, first unscrew the nut 12, then remove the pot cover 2, and then two people cooperate to use a hook to hook the handle 7 of the inner pot 4 to lift the inner pot 4, so that the handle 7 at the top of the inner pot 4 is exposed, and then one hand with heat-insulating gloves holds the handle 7 to lift the inner pot 4, and the other hand takes the roast chicken from the inner pot 4. In this way, it is convenient to control the strength when taking the roast chicken, thereby avoiding damage to the roast chicken and ensuring the integrity of the roast chicken.

[0025] The above description of the utility model and its implementation methods is not restrictive. The drawings show only one implementation method of the utility model, and the actual structure is not limited thereto. In short, if ordinary technicians in this field are inspired by it and design structural methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention of the utility model, they should all fall within the protection scope of the utility model.

Claims

1. A stewing pot for roast chicken, comprising a pot body (1) and a pot cover (2); characterized in that: The pot body (1) comprises an outer pot (3), wherein an inner pot (4) made of a mesh plate is arranged inside the outer pot (3), a plurality of hinged screw rods (5) and an observation tube (6) connected to the interior of the outer pot (3) are arranged at equal angles on the upper part of the outer pot (3), the bottom plate of the inner pot (4) is located near the lower end of the side plate, a plurality of handles (7) of different heights are symmetrically arranged on both sides of the inner pot (4), a threaded rod (8) passing through the pot cover (2) and a pipe (9) for facilitating pressure relief and water addition are arranged in the middle part of the pot cover (2), a pressing plate (10) pressed on the upper end of the inner pot (4) is arranged at one end of the pot body (1) where the threaded rod (8) is located, and a control rod (11) is arranged at the other end, and the pot cover (2) is fixed by a nut (12) screwed into the screw rod (5).

2. The stewing pot for roast chicken according to claim 1, characterized in that: A plurality of legs (13) are provided at equal angles at the lower end of the outer pot (3).

3. The stewing pot for roast chicken according to claim 1, characterized in that: The upper end of the inner pot (4) is located in the middle of the observation tube (6).

4. The stewing pot for roast chicken according to claim 1, characterized in that: An auxiliary platform (14) is provided in the middle of the pot cover (2), and the threaded rod (8) passes through the auxiliary platform (14).

5. The stewing pot for roast chicken according to claim 1, characterized in that: The upper end of the pipe (9) is provided with a cover (15) which is threadedly connected.

6. The stewing pot for roast chicken according to claim 1, characterized in that: The diameter of the pressing plate (10) is larger than the outer diameter of the inner pot (4) and smaller than the inner diameter of the outer pot (3).

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