Cooking pot for duck meat sauce marinating

Abstract

The utility model relates to the technical field of duck meat saucing and marinating, and discloses a cooking pot for duck meat saucing and marinating, which comprises a cooking pot, and a gantry bracket is fixedly arranged on the outer circumference of the cooking pot; by rotating the adjusting block, the magnetic suction nozzles on the outer diameter of the adjusting block are respectively communicated with the end parts of the connecting pipes at the bottoms of the plurality of groups of material guide tanks, so that the material guide tanks can quantitatively guide liquid sauce in the material guide tanks into the cooking pot under the matching of the metering pump, and quantitative and automatic sauce guide for duck meat sauce marinating is realized; compared with the existing feeding of the sauce marinated sauce, the operation step of manually pouring the sauce is not needed; by rotating a flange plate at the top of the lead screw, adjusting blocks on the two sides of an end cover at the top of the digester slide up and down on the inner side of the gantry support, so that the end cover can be lifted to the position above the digester, the end cover and a filtering inner container below the end cover are separated from the digester, and sauce adhering to filtering holes in the surface of the filtering inner container can be washed and cleaned.

Description

Technical Field

[0001] The utility model relates to the technical field of duck meat sauce and stew, in particular to a cooking pot for duck meat sauce and stew. Background Art

[0002] Duck meat marinated in sauce is prepared by putting the duck meat into a steamer, introducing the marinade with a variety of seasonings into the steamer and steaming it, and then the duck meat absorbs the marinade to form the marinated duck meat.

[0003] For example, the Chinese patent publication number is CN218790440U, a cooking pot for duck sauce, including a pot body, a cooling mechanism and a water temperature detection mechanism, a discharge valve is installed on one side of the outer bottom end of the pot body, and clamps are welded at both ends of the inner wall of the pot body, a brine screen is installed on the top of the clamp, and blocks are welded at both ends of the outer wall of the brine screen, and a hook is welded on the top of the block, a water supply pipe is arranged at the other end of the outer wall of the pot body, and a connecting pipe is welded on the outer wall of the water supply pipe, the cooling mechanism is installed at one end of the outer wall of the pot body, and the water temperature detection mechanism is installed at the top of the pot body;

[0004] In the prior art, the brine sieve and the hook are provided, so that when the sauce is boiled, the required brine can be put into the brine sieve, and then the brine sieve is placed in the water in the pot body to form brine by boiling. After the boiling is completed, the brine sieve is hung on the hook by a lifting device and taken out to prevent impurities in the brine from mixing with the brine.

[0005] However, the existing sauce marinade needs to be manually added in batches, and multiple liquid sauces need to be manually added in a quantitative manner, which is cumbersome and inconvenient to operate. In addition, the inner pot of the cooking pot is located inside the pot body, and the sauces adhered to the surface are not easy to clean. Utility Model Content

[0006] The utility model aims to provide a cooking pot for duck meat sauce and stew, which can realize quantitative feeding of a variety of liquid sauces without manual pouring, and can adjust the lifting and lowering of the inner pot in the cooking pot, so as to facilitate the cleaning of the sauces adhered to the surface.

[0007] To achieve the above-mentioned purpose, the utility model provides the following technical solutions: a cooking pot for duck meat sauce and braising, comprising a cooking pot, a gantry bracket is fixedly installed on the outer circumference of the cooking pot, an end cover is sealingly connected to the top of the cooking pot, a material guide pipe is fixedly installed on the top of the end cover, material guide tanks are installed at equal intervals on the outer circumference of the material guide pipe, a metering pump is installed in the middle of the bottom connecting pipe of the material guide tank, screw rods and guide rods are rotatably connected on both sides of the inner wall of the gantry bracket, a slide seat is fixedly installed on the circumference of the end cover, two groups of the slide seats are respectively sleeved on the screw rod and the guide rod, an adjusting block is rotatably connected on the inner wall of the material guide pipe, the material guide tank extends to the inner wall of the adjusting block through the bottom connecting pipe, and a magnetic suction nozzle is connected through the circumference of the adjusting block.

[0008] Preferably, a control panel is installed on the front of the cooking pot, and the control panel is electrically connected to the metering pump.

[0009] Preferably, a rotating block is integrally formed on the top of the adjusting block, and the rotating block is used to rotate the adjusting block.

[0010] Preferably, the slide seat on one side of the end cover is sleeved on the outside of the screw rod through a thread, and the slide seat on the other side of the end cover is movably sleeved on the outside of the guide rod.

[0011] Preferably, a filter liner is threadedly mounted on the bottom of the end cover, and the bottom surface of the end cover is sealed and connected to the top of the cooking pot via a sealing strip.

[0012] Preferably, the adjustment block is an annular structure, the connecting pipe at the bottom of the material guide tank is arranged coplanar with the magnetic suction nozzle, and multiple groups of connecting pipes are arranged at equal intervals around the circumference.

[0013] Compared with the prior art, the beneficial effects of the utility model are:

[0014] The utility model rotates the adjusting block so that the magnetic suction nozzles on the outer diameter of the adjusting block are respectively connected with the ends of the bottom connecting pipes of the plurality of material guide tanks. In this way, the material guide tank can quantitatively guide the liquid sauce in the material guide tank into the cooking pot in cooperation with the metering pump, thereby realizing quantitative automatic material guiding of the sauce for duck marinade. Compared with the existing sauce marinade, there is no need to manually pour the sauce, which reduces the steps of manually pouring multiple sauces and is more convenient to operate.

[0015] The utility model rotates the flange plate at the top of the screw rod, and the adjusting blocks on both sides of the end cover at the top of the cooking pot slide up and down on the inner side of the gantry bracket, so that the end cover can be lifted to the top of the cooking pot, so that the end cover and the filter inner tank below are separated from the cooking pot, so that the sauce adhered to the filter holes on the surface of the filter inner tank can be washed and cleaned. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1It is a schematic diagram of the three-dimensional structure of the utility model;

[0017] Figure 2 This is a schematic diagram of the side section structure of the cooking pot in the utility model;

[0018] Figure 3 This is a schematic diagram of the end cover structure of the utility model;

[0019] Figure 4 for Figure 3 Schematic diagram of the local enlarged structure at point A in the middle.

[0020] In the figure: 1. cooking pot; 2. material guide pipe; 3. material guide tank; 4. screw rod; 5. guide rod; 6. adjustment block; 7. filter liner; 11. gantry bracket; 12. end cover; 13. control panel; 31. metering pump; 41. slide seat; 61. rotating block; 62. magnetic nozzle. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. The described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments.

[0022] See also Figure 1-4 The utility model provides a technical solution: a cooking pot for duck sauce, comprising a cooking pot 1, a gantry bracket 11 is fixedly installed on the outer circumference of the cooking pot 1, an end cover 12 is sealed and connected to the top of the cooking pot 1, a material guide pipe 2 is fixedly installed on the top of the end cover 12, a material guide tank 3 is installed at equal intervals on the outer circumference of the material guide pipe 2, and a metering pump 31 is installed in the middle of the connecting pipe at the bottom of the material guide tank 3;

[0023] The inner wall of the gantry bracket 11 is rotatably connected with a screw rod 4 and a guide rod 5 on both sides, and a slide seat 41 is fixedly installed on the circumference of the end cover 12. Two sets of slide seats 41 are respectively sleeved on the screw rod 4 and the guide rod 5. The inner wall of the guide pipe 2 is rotatably connected with an adjustment block 6. The guide tank 3 is connected to the inner wall of the adjustment block 6 through a bottom connecting pipe, and a magnetic suction nozzle 62 is connected through the circumference of the adjustment block 6.

[0024] The heating plate arranged on the inner wall of the cooking pot 1 can heat the introduced sauces, so that a variety of sauces can be introduced and heated to form sauce marinade, so that the duck meat in the filter liner 7 can be marinated;

[0025] By rotating the adjusting block 6, the magnetic suction nozzles 62 on the outer diameter of the adjusting block 6 are respectively connected to the ends of the bottom connecting pipes of the plurality of groups of material guiding tanks 3. In this way, the material guiding tank 3 can quantitatively introduce the liquid sauce in the material guiding tank 3 into the cooking pot 1 under the cooperation of the metering pump 31, thereby realizing the quantitative automatic material introduction of the sauce for duck meat marinade. Compared with the existing sauce marinade, there is no need to manually pour the sauce, which reduces the steps of manually pouring multiple sauces, and the operation is more convenient.

[0026] By rotating the flange at the top of the screw rod 4, the adjusting blocks 6 on both sides of the end cover 12 at the top of the cooking pot 1 slide up and down on the inner side of the gantry bracket 11, so that the end cover 12 can be raised and lowered to the top of the cooking pot 1, so that the end cover 12 and the filter liner 7 below are separated from the cooking pot 1, so that the sauce adhered to the filter holes on the surface of the filter liner 7 can be rinsed and cleaned.

[0027] Among them, a control panel 13 is installed on the front of the cooking pot 1, and the control panel 13 is electrically connected to the metering pump 31. A rotating block 61 is integrally formed on the top of the adjusting block 6, and the rotating block 61 is used to rotate the adjusting block 6. After the magnetic suction nozzle 62 on the outer diameter of the rotating adjusting block 6 is respectively connected with the ends of the bottom connecting pipes of multiple groups of material guiding tanks 3, the metering pump 31 at the bottom of the corresponding material guiding tank 3 can be controlled to open through the control panel 13, so that the liquid sauce can be quantitatively introduced into the cooking pot 1.

[0028] Among them, the slide seat 41 on one side of the end cover 12 is threadedly sleeved on the outside of the screw rod 4, and the slide seat 41 on the other side of the end cover 12 is movably sleeved on the outside of the guide rod 5. The bottom of the end cover 12 is threadedly installed with a filter liner 7, and the bottom surface of the end cover 12 is sealed and connected with the top of the cooking pot 1 through a sealing strip. By rotating the top flange of the screw rod 4, the adjustment blocks 6 on both sides of the end cover 12 on the top of the cooking pot 1 slide up and down on the inside of the gantry bracket 11, so that the end cover 12 can be raised and lowered to the top of the cooking pot 1, so that the sauce adhered to the filter holes on the surface of the filter liner 7 can be rinsed and cleaned.

[0029] Among them, the adjusting block 6 is an annular structure, the connecting pipe at the bottom of the material guiding tank 3 is coplanarly arranged with the magnetic suction nozzle 62, and multiple groups of connecting pipes are arranged at equal intervals on the circumference. By periodically twisting the adjusting block 6 at a certain angle, the magnetic suction nozzle 62 on the outer diameter is connected to the corresponding connecting pipe at the bottom of the sauce material guiding tank 3. In this way, the material guiding tank 3, in cooperation with the metering pump 31, can quantitatively introduce the liquid sauce in the material guiding tank 3 into the cooking pot 1, thereby realizing the quantitative and automatic guiding of the sauce for duck meat marinade, compared with the existing sauce and marinade delivery.

[0030] Working principle: When in use, firstly, multiple groups of material guide tanks 3 are respectively introduced with sufficient sauce through external labels;

[0031] Then, put the duck meat into the filter liner 7, and thread the filter liner 7 and the end cover 12 together;

[0032] Then, by rotating the flange on the top of the screw rod 4, the filter liner 7 and the end cover 12 are lowered from the top of the cooking pot 1 to the inside of the pot body. Similarly, the end cover 12 can be raised and lowered to the top of the cooking pot 1, so that the end cover 12 and the filter liner 7 below are separated from the cooking pot 1, so that the sauce adhered to the filter holes on the surface of the filter liner 7 can be rinsed and cleaned;

[0033] Finally, when introducing the sauce, by rotating the adjusting block 6, the magnetic suction nozzle 62 on the outer diameter of the adjusting block 6 is respectively connected to the end of the bottom connecting pipe of the multiple groups of material guiding tanks 3. In this way, the material guiding tank 3, with the cooperation of the metering pump 31, can quantitatively introduce the liquid sauce in the material guiding tank 3 into the cooking pot 1, thereby realizing the quantitative and automatic material introduction of the sauce for duck meat sauce. Compared with the existing sauce and marinade feeding, there is no need to manually pour the sauce, which reduces the steps of manual pouring of multiple sauces and makes the operation more convenient.

[0034] Although the embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes and modifications may be made to the embodiments without departing from the principles of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A cooking pot for duck sauce stew, comprising a cooking pot (1), characterized in that: A gantry bracket (11) is fixedly mounted on the outer circumference of the cooking pot (1); an end cover (12) is sealed at the top of the cooking pot (1); a material guide pipe (2) is fixedly mounted on the top of the end cover (12); material guide tanks (3) are evenly spacedly mounted on the outer circumference of the material guide pipe (2); a metering pump (31) is mounted in the middle of a bottom connecting pipe of the material guide tank (3); a screw rod (4) and a guide rod (5) are rotatably connected to the two sides of the inner wall of the gantry bracket (11); a slide seat (41) is fixedly mounted on the circumference of the end cover (12); two groups of the slide seats (41) are respectively sleeved on the screw rod (4) and the guide rod (5); an adjustment block (6) is rotatably connected to the inner wall of the material guide pipe (2); the material guide tank (3) extends to the inner wall of the adjustment block (6) through a bottom connecting pipe; a magnetic suction nozzle (62) is penetrated and connected to the circumference of the adjustment block (6).

2. A cooking pot for duck sauce stew according to claim 1, characterized in that: A control panel (13) is installed on the front of the cooking pot (1), and the control panel (13) is electrically connected to the metering pump (31).

3. The cooking pot for duck sauce stew according to claim 1, characterized in that: A rotating block (61) is integrally formed on the top of the adjusting block (6), and the rotating block (61) is used to rotate the adjusting block (6).

4. The cooking pot for duck sauce stew according to claim 1, characterized in that: The slide seat (41) on one side of the end cover (12) is sleeved on the outside of the screw rod (4) through a thread, and the slide seat (41) on the other side of the end cover (12) is movably sleeved on the outside of the guide rod (5).

5. The cooking pot for duck sauce stew according to claim 1, characterized in that: The bottom of the end cover (12) is threadedly mounted with a filter liner (7), and the bottom surface of the end cover (12) is sealed and connected to the top of the cooking pot (1) via a sealing strip.

6. The cooking pot for duck sauce stew according to claim 1, characterized in that: The regulating block (6) is an annular structure, the connecting pipe at the bottom of the material guiding tank (3) is arranged coplanarly with the magnetic suction nozzle (62), and a plurality of groups of connecting pipes are arranged at equal intervals around the circumference.

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