Blending device for marinade of marinated chicken feet

Abstract

The utility model relates to the technical field of marinade blending devices, in particular to a marinated chicken foot marinade blending device which comprises a marinating material barrel, a juice outlet pipe, a valve and a barrel cover, one side of the marinating material barrel is fixedly connected with the juice outlet pipe, one side of the juice outlet pipe is provided with the valve, the barrel cover is tightly attached to the top of the marinating material barrel, a filter plate is tightly attached to the interior of the marinating material barrel, and the filter plate is connected with the valve. A plurality of first through holes are formed in the surface of the filter plate, a positioning block is fixedly connected to the bottom of the filter plate, a threaded sleeve is fixedly connected to the top of the filter plate, a connecting block is rotationally connected into the threaded sleeve, and a first fixing frame is fixedly connected to the top of the connecting block. The detachable and openable aniseed storage device is arranged in the marinating material barrel, so that the tedious process of wrapping aniseed with gauze is omitted, meanwhile, the possibility of loosening of a gauze tying belt is avoided, and chicken feet at the bottom are easy to take out through the arranged movable filter plate.

Description

Technical Field

[0001] The utility model relates to the technical field of marinade mixing devices, in particular to a marinade mixing device for braised chicken feet. Background Art

[0002] Braised chicken feet is a common home-cooked dish. When making it, the chicken feet need to be washed and blanched, and then various spices used in the marinade are mixed according to the number of braised chicken feet. Wrap the spices with clean gauze and seal it with a tie. After placing it in clean water, continue to add the remaining seasonings used, and then place the chicken feet in the marinade with the spices and seasonings for braising.

[0003] When preparing the common marinade on the market, various ingredients are placed in gauze according to a certain amount and then sealed with a tie. This process is relatively cumbersome, and the gauze sealed with the tie may become loose during the turning of the chicken feet. Therefore, a device for preparing marinade for braised chicken feet is proposed to solve the above problems. Utility Model Content

[0004] The utility model aims to provide a device for preparing marinade for braised chicken feet, so as to solve the problems that the process of wrapping the ingredients with gauze is complicated and the lacing is easy to become loose.

[0005] In order to achieve the above purpose, the utility model provides the following technical solutions:

[0006] A device for preparing marinade for braised chicken feet, comprising a marinade barrel, a juice outlet pipe, a valve and a barrel cover, wherein a juice outlet pipe is fixedly connected to one side of the marinade barrel, a valve is provided on one side of the juice outlet pipe, a barrel cover is tightly fitted on the top of the marinade barrel, a filter plate is tightly fitted in the marinade barrel, a plurality of first through holes are provided on the surface of the filter plate, a positioning block is fixedly connected to the bottom of the filter plate, a threaded sleeve is fixedly connected to the top of the filter plate, a connecting block is rotatably connected in the threaded sleeve, a first fixing frame is fixedly connected to the top of the connecting block, a second fixing frame is rotatably connected to one side of the first fixing frame, a layered plate is fixedly connected in the first and second fixing frames, a first fixing block is fixedly connected to the outside of the first and second fixing frames, a plurality of second through holes are provided on the surfaces of the first and second fixing frames, and a hand bolt is provided on one side of the first fixing block.

[0007] Preferably, the inner side of the bottom of the brine barrel is provided with a rectangular depression, and the depression on the inner side of the bottom of the brine barrel fits tightly with the positioning block.

[0008] Preferably, the first fixing frame and the second fixing frame are both arranged in a semicircular shape, and the bottom of the second fixing frame fits the connecting block.

[0009] Preferably, a plurality of holes are provided on the surface of the layered plate, and the number of holes of the layered plate is eight in total.

[0010] Preferably, the tops of the first fixing frame and the second fixing frame are both fixedly connected with connecting rods, the tops of the connecting rods are fixedly connected with second fixing blocks, and the bottom of the second fixing block is provided with two arc-shaped depressions.

[0011] Compared with the prior art, the beneficial effects of the utility model are:

[0012] In the utility model, through the arranged brine barrel, juice outlet pipe, valve, barrel cover, filter plate, threaded sleeve, connecting block, first fixed frame, second fixed frame, layered plate, first fixed block and hand-tightening bolt, the user can rotate the first fixed frame and the second fixed frame to drive the connecting block to rotate in the threaded sleeve until the connecting block is taken out, that is, the first fixed frame and the second fixed frame are taken out as a whole, and then the hand-tightening bolt is held to disassemble them, and then the second fixed frame is rotated to expose the layered plate, and the user can place various large materials on the appropriate layered plate, and then rotate it in the opposite direction. The second fixed frame is fixed and placed in the marinade barrel. This method saves the tedious process of wrapping the ingredients with gauze and avoids the possibility of the gauze tying becoming loose. Since the layered plate, the first fixed frame and the second fixed frame are all provided with a plurality of through holes, it is convenient for the seasoning to be absorbed during marinating. Through the filter plate, the first through hole, the positioning block, the connecting rod and the second fixed block, since the marinade barrel is usually deep, the chicken feet near the bottom are inconvenient to be fished out. At this time, the second fixed block is held and moved up as a whole, thereby driving the filter plate up and driving the chicken feet at the bottom up, thereby facilitating the serving of the chicken feet after marinating. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 It is a schematic diagram of the overall structure of the utility model;

[0014] Figure 2 For this utility model Figure 1 A schematic diagram of the structure at A;

[0015] Figure 3 This is a schematic cross-sectional structural diagram of the first fixing frame of the utility model;

[0016] Figure 4 This is a schematic diagram of the top view of the structure of the brine barrel of the utility model;

[0017] Figure 5 This is a schematic diagram of the structure of the layered plate of the utility model.

[0018] In the figure: 1. marinade barrel; 2. juice outlet pipe; 3. valve; 4. barrel cover; 5. filter plate; 6. first through hole; 7. positioning block; 8. threaded sleeve; 9. connecting block; 10. first fixed frame; 11. second fixed frame; 12. layered plate; 13. first fixed block; 14. hand-tightening bolt; 15. second through hole; 16. connecting rod; 17. second fixed block. DETAILED DESCRIPTION

[0019] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0020] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0021] In addition, it should be noted that the use of terms such as "first" and "second" to limit components is only for the convenience of distinguishing the corresponding components. If not otherwise stated, the above terms have no special meaning and therefore cannot be understood as limiting the scope of protection of the present invention.

[0022] See also Figure 1-5 , the utility model provides a technical solution:

[0023] A device for preparing marinade for braised chicken feet comprises a marinade barrel 1, a juice outlet pipe 2, a valve 3 and a barrel cover 4, wherein the marinade barrel 1 is fixedly connected to the juice outlet pipe 2 on one side, the valve 3 is arranged on the one side of the juice outlet pipe 2, the barrel cover 4 is tightly fitted on the top of the marinade barrel 1, a filter plate 5 is tightly fitted in the marinade barrel 1, a plurality of first through holes 6 are opened on the surface of the filter plate 5, a positioning block 7 is fixedly connected to the bottom of the filter plate 5, a threaded sleeve 8 is fixedly connected to the top of the filter plate 5, a connecting block 9 is rotatably connected in the threaded sleeve 8, a first fixed frame 10 is fixedly connected to the top of the connecting block 9, and a second fixed frame 10 is rotatably connected to one side of the first fixed frame 10 Frame 11, a layered plate 12 is fixedly connected inside the first fixed frame 10 and the second fixed frame 11, a first fixed block 13 is fixedly connected outside the first fixed frame 10 and the second fixed frame 11, a plurality of second through holes 15 are opened on the surface of the first fixed frame 10 and the second fixed frame 11, and a hand-tightened bolt 14 is provided on one side of the first fixed block 13. By providing a detachable and openable large material storage device in the marinade barrel 1, the tedious process of wrapping the large material with gauze is saved, and the possibility of the gauze tying being loose is avoided. The movable filter plate 5 is provided to make it easy to scoop out the chicken feet at the bottom.

[0024] The inner side of the bottom of the marinade barrel 1 is arranged in a rectangular depression, and the depression on the inner side of the bottom of the marinade barrel 1 fits tightly with the positioning block 7, so that when the connecting block 9 rotates, the filter plate 5 will not be driven to rotate at the same time; the first fixed frame 10 and the second fixed frame 11 are arranged in a semicircular shape, and the bottom of the second fixed frame 11 fits with the connecting block 9, which is convenient for the rotation of the second fixed frame 11; a plurality of holes are provided on the surface of the layering plate 12, and there are eight layering plates 12 in total, which is convenient for the placement of large ingredients and the flavoring during marinating; the tops of the first fixed frame 10 and the second fixed frame 11 are fixedly connected with a connecting rod 16, and the top of the connecting rod 16 is fixedly connected with a second fixed block 17, and the bottom of the second fixed block 17 is arranged with two arc-shaped depressions, which is convenient for the user to scoop out the chicken feet at the bottom.

[0025] Working process: When the device for preparing marinade for braised chicken feet is used, the device for preparing marinade for braised chicken feet is first placed in a suitable position, and the user holds the second fixed block 17 to rotate it, thereby driving the first fixed frame 10, the second fixed frame 11 and the connecting block 9 to rotate at the same time. Since the positioning block 7 is arranged in a rectangular shape, the filter plate 5 will not be driven to rotate. At this time, the connecting block 9 rotates and moves upward in the threaded sleeve 8 until it is completely taken out, and then the hand-tightening bolt 14 is held to rotate and remove it, and then the second fixed frame 11 is rotated to expose the layering plate 12. The user places a certain amount of various large ingredients in a suitable position on the layering plate 12, and then rotates the second fixed frame 11 in the opposite direction until the first fixed block 13 set in front of the first fixed frame 10 and the first fixed block 13 set in front of the second fixed frame 11 are tightly fitted, and then the hand-tightening bolt 14 is placed in place and tightened. Finally, the connecting block 9 is placed in the threaded sleeve 8 and tightened. At this time, the chicken feet and clean water that meet food safety requirements can be placed in the marinade barrel 1 for marinating. Since the first fixed frame 10 and the second fixed frame 11 are both provided with a plurality of second through holes 15, and the surface of the layered plate 12 is also provided with a plurality of holes, it is convenient for the chicken feet to be flavored during marinating. After the marinating is completed, the chicken feet need to be served. Since the marinade barrel 1 is usually deep, the chicken feet near the bottom are inconvenient to be fished out. At this time, the second fixed block 17 is held and moved upward as a whole, driving the filter plate 5 upward, and at the same time driving the chicken feet at the bottom upward, so as to facilitate the serving of the chicken feet after marinating. By setting a detachable and openable large material storage device in the marinade barrel 1, the cumbersome process of gauze wrapping large materials is saved, and the possibility of the gauze lacing being loose is avoided. The movable filter plate 5 is provided to make the chicken feet at the bottom easy to serve. In the preparation process, the machine replaces manual operation, so that the staff usually does not have direct contact, which guarantees the food safety of the chicken feet marinade to a certain extent.

[0026] The contents not described in detail in this specification belong to the prior art known to the professional and technical personnel in this field. The standard parts used in this utility model can be purchased from the market, and the special-shaped parts can be customized according to the description and the drawings. The specific connection methods of each part adopt the conventional means such as bolts, rivets, welding, etc. in the prior art. The machinery, parts and equipment all adopt the conventional models in the prior art, and the circuit connection adopts the conventional connection method in the prior art, which will not be described in detail here.

[0027] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A device for preparing marinade for braised chicken feet, comprising a marinade barrel (1), a juice outlet pipe (2), a valve (3) and a barrel cover (4), characterized in that: A juice outlet pipe (2) is fixedly connected to one side of the brine barrel (1), and a valve (3) is provided on one side of the juice outlet pipe (2). A barrel cover (4) is tightly fitted on the top of the brine barrel (1). A filter plate (5) is tightly fitted inside the brine barrel (1), and a plurality of first through holes (6) are provided on the surface of the filter plate (5). A positioning block (7) is fixedly connected to the bottom of the filter plate (5), and a threaded sleeve (8) is fixedly connected to the top of the filter plate (5). A connecting block (9) is rotatably connected inside the threaded sleeve (8), and the top of the connecting block (9) is A first fixing frame (10) is fixedly connected, a second fixing frame (11) is rotatably connected to one side of the first fixing frame (10), a layered plate (12) is fixedly connected inside the first fixing frame (10) and the second fixing frame (11), a first fixing block (13) is fixedly connected outside the first fixing frame (10) and the second fixing frame (11), a plurality of second through holes (15) are provided on the surfaces of the first fixing frame (10) and the second fixing frame (11), and a hand-tightened bolt (14) is provided on one side of the first fixing block (13).

2. A device for preparing marinade for braised chicken feet according to claim 1, characterized in that: The inner side of the bottom of the marinade barrel (1) is provided with a rectangular depression, and the depression on the inner side of the bottom of the marinade barrel (1) is tightly fitted with the positioning block (7).

3. The device for preparing marinade for braised chicken feet according to claim 1, characterized in that: The first fixing frame (10) and the second fixing frame (11) are both arranged in a semicircular shape, and the bottom of the second fixing frame (11) fits the connecting block (9).

4. A device for preparing marinated chicken feet according to claim 1, characterized in that: A plurality of holes are provided on the surface of the layered plate (12), and the number of holes of the layered plate (12) is eight in total.

5. The device for preparing marinade for braised chicken feet according to claim 1, characterized in that: The tops of the first fixed frame (10) and the second fixed frame (11) are both fixedly connected with connecting rods (16), the tops of the connecting rods (16) are fixedly connected with second fixing blocks (17), and the bottoms of the second fixing blocks (17) are provided with two arc-shaped recesses.

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