Cooking device convenient for feeding and discharging for meat product production

Abstract

The utility model provides a meat product production cooking device convenient to feed and discharge, which belongs to the technical field of food processing, and comprises a marinating barrel, a layering box, an isolating layer and a gland, the upper surface of the gland is fixedly connected with a gland pull ring, the opening of the upper end of the marinating barrel is connected with a barrel cover in a clamping manner, the upper surface of the barrel cover is fixedly connected with a handle, and the handle is fixedly connected with the layering box. The separation layer is placed on the inner bottom surface of the marinating barrel, the layering box is placed above the separation layer, the layering box is placed below the pressing cover, stand columns are fixedly connected to the two sides of the marinating barrel, and notches are formed in the sides, close to the center of the marinating barrel, of the two stand columns. According to the marinating device, the layering boxes are arranged, and the honeycomb holes are formed in the surfaces of the layering boxes, so that different meat can be placed in the different layering boxes, then the layering boxes are placed at different positions in the marinating barrel, the purpose of feeding and discharging is achieved through stacking of the layering boxes, and meanwhile the marinating process is not affected.

Description

Technical Field

[0001] The utility model belongs to the technical field of food processing, and particularly relates to a boiling device for convenient loading and unloading in meat product production. Background Art

[0002] Meat products are foods made mainly from livestock and poultry meat through various processing techniques. These techniques include, but are not limited to, salting, grilling, smoking, braising in soy sauce, fermentation, etc. A wide variety of products can be made, such as sausages, hams, bacon, braised meat in soy sauce, grilled meat, dried meat, meat jerky, meatballs, etc. The processing of meat products can not only improve the taste and flavor of meat, but also extend the shelf life of meat.

[0003] The processing techniques of meat products include steps such as mincing, chopping and mixing, tumbling, stuffing, heat processing, drying, cooking, and heat dissipation. These steps ensure the diversity and unique flavor of meat products. For example, mincing means cutting meat or fat into pieces with a meat mincer, and chopping and mixing is to make the meat filling evenly mixed or improve the emulsification of meat through the chopping and mixing of a chopping and mixing machine.

[0004] The existing boiling device for convenient loading and unloading in the production of braised meat in soy sauce still has the following deficiencies: Although different types of meat are placed in layers during the feeding process, the boiling of the brine will affect the placement position of the meat materials, which will have an impact during the material taking process. When making braised meat products in hot seasons, due to the influence of temperature and bacteria, the braised meat products cannot be soaked in the brine for too long, otherwise it is easy to deteriorate and affect food safety. However, this cannot be achieved because the braised meat and the brine are too hot. Summary of the Utility Model

[0005] The purpose of the utility model is to solve the problem of how to place and collect different materials during the braising process when making different types of braised meat products in a large and deep cooking pot in the prior art, and to propose a boiling device for convenient loading and unloading in meat product production.

[0006] In order to achieve the above purpose, the utility model adopts the following technical scheme:

[0007] A boiling device for convenient loading and unloading in meat product production, comprising: a marinating barrel, a layered box, an isolation layer and a pressing cover. A pull ring of the pressing cover is fixedly connected to the upper surface of the pressing cover. A barrel cover is snap-connected to the upper opening of the marinating barrel. A handle is fixedly connected to the upper surface of the barrel cover. The isolation layer is placed on the inner bottom surface of the marinating barrel. The layered box is placed above the isolation layer. The layered box is placed below the pressing cover. Columns are fixedly connected to both sides of the marinating barrel. Notch openings are provided on one side of each of the two columns close to the center of the marinating barrel. A plurality of honeycomb holes are provided on the surfaces of the layered box and the isolation layer. Side pull rings and clamping blocks are fixedly connected to both sides of the layered box and the isolation layer close to the columns. The provided clamping blocks are connected to the columns through the notch openings. A heat conducting sheet is fixedly connected to the lower surface of the marinating barrel. A heating box is provided on the lower surface of the marinating barrel. An electromagnetic heating furnace is fixedly connected to the inner bottom surface of the heating box. The electromagnetic heating furnace is arranged at the lower end of the heat conducting sheet. The electromagnetic heating furnace is electrically connected to a control console through a wire. A base is fixedly connected to the lower surface of the heating box;

[0008] Preferably, the protruding end at the lower end of the layered box is engaged with the groove at the upper end, the protruding end at the lower end of the pressing cover is engaged with the groove at the upper end of the layered box, and the groove at the upper end of the isolation layer is engaged with the protruding end at the lower end of the layered box;

[0009] Preferably, a probe is fixedly connected to the lower surface of the barrel cover, and a detector is fixedly connected to the upper surface of the barrel cover. The detector is electrically connected to the probe;

[0010] Preferably, a cooling layer is fixedly connected to the upper end of the heating box. The marinating barrel is arranged inside the cooling layer. A water pipe is fixedly connected to the inner side wall of the cooling layer. A water pump is fixedly connected to the outer side wall of the cooling layer. The water pipe is connected to the water pump;

[0011] Preferably, the length of the side pull ring is less than the length of the clamping block. A small hole is provided at one end of the side pull ring close to the column. The inner diameter of the hole on the side pull ring is equal to the inner diameter of the hole provided on the pull ring of the pressing cover;

[0012] Preferably, there is a gap between the marinating barrel and the cooling layer. The heating box communicates with this gap. The diameter of the barrel cover is larger than the diameter of the cooling layer.

[0013] Compared with the prior art, the present utility model has the following advantages:

[0014] 1. By setting up a circulating water cooling mechanism, after the marinating is completed, the water pump can be used for water circulation to discharge the heat in the marinating barrel through water circulation, so as to achieve the purpose of rapid cooling.

[0015] 2. The utility model is provided with a layered box, and a plurality of honeycomb holes are arranged on the surface of the layered box. Different kinds of meat can be placed in different layered boxes, and then the layered boxes are placed at different positions in the brine barrel. The purpose of loading and unloading is achieved by stacking the layered boxes, and the brine-making process is not affected at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 FIG. 1 is a schematic diagram of the front internal structure of a cooking device for convenient loading and unloading in meat product production proposed by the utility model;

[0017] Figure 2 FIG. 2 is a schematic diagram of the front internal structure of the water circulation cooling layer of a cooking device for convenient loading and unloading in meat product production proposed by the utility model;

[0018] Figure 3 FIG. 3 is a schematic diagram of the front internal structure of the layered box of a cooking device for convenient loading and unloading in meat product production proposed by the utility model;

[0019] Figure 4 FIG. 4 is a top internal view of a cooking device for convenient loading and unloading in meat product production proposed by the utility model.

[0020] In the figure: 1 brine barrel, 2 cooling layer, 3 pressing cover pull ring, 4 pressing cover, 5 layered box, 6 side pull ring, 7 clamping block, 8 honeycomb hole, 9 column, 10 water pipe, 11 water pump, 12 heating box, 13 heat conducting sheet, 14 electromagnetic heating furnace, 15 base, 16 control console, 17 handle, 18 barrel cover, 19 detector, 20 probe, 21 isolation layer. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0021] The technical solutions in the present utility model will be further described below with reference to the accompanying drawings and embodiments.

[0022] Refer to Figures 1-4, A cooking device for convenient loading and unloading in meat product production, comprising: a brine bucket 1, a layered box 5, an isolation layer 21 and a gland 4. A gland pull ring 3 is fixedly connected to the upper surface of the gland 4. The upper end opening of the brine bucket 1 is snap-connected with a bucket lid 18. A handle 17 is fixedly connected to the upper surface of the bucket lid 18. The isolation layer 21 is placed on the inner bottom surface of the brine bucket. The layered box 5 is placed above the isolation layer 21. The layered box 5 is placed below the gland 4. The protruding end at the lower end of the layered box 5 is engaged with the groove at the upper end. The protruding end at the lower end of the gland 4 is engaged with the groove at the upper end of the layered box 5. The groove at the upper end of the isolation layer 21 is engaged with the protrusion at the lower end of the layered box 5. Two columns 9 are fixedly connected to both sides of the brine bucket 1. There are notches on one side of both columns 9 close to the center of the brine bucket 1. A number of honeycomb holes 8 are provided on the surfaces of the layered box 5 and the isolation layer 21. The establishment of the honeycomb holes 8 facilitates brining. On both sides of the layered box 5 and the isolation layer 21 close to the column 9, a side pull ring 6 and a clamping block 7 are fixedly connected. The provided clamping block 7 is connected to the column 9 through the notch. A heat conducting sheet 13 is fixedly connected to the lower surface of the brine bucket 1. The heat conducting sheet 13 makes the lower surface of the brine bucket 1 heat more evenly. A heating box 12 is provided on the lower surface of the brine bucket 1. An electromagnetic heating furnace 14 is fixedly connected to the inner bottom surface of the heating box 12. The electromagnetic heating furnace 14 is arranged below the heat conducting sheet 13. The electromagnetic heating furnace 14 is electrically connected to a control console 16 through a wire. A base 15 is fixedly connected to the lower surface of the heating box 12. Placing the base 15 can prevent long-term high temperature from damaging the ground or surrounding objects;

[0023] A probe 20 is fixedly connected to the lower surface of the bucket lid 18. A detector 19 is fixedly connected to the upper surface of the bucket lid 18. The detector 19 is electrically connected to the probe 20. The temperature and pressure inside the brine bucket 1 are detected through the probe 20, and then displayed by the detector 19, and the inside of the brine bucket is monitored in real time;

[0024] A cooling layer 2 is fixedly connected to the upper end of the heating box 12. The brine bucket 1 is arranged inside the cooling layer 2. A water pipe 10 is fixedly connected to the inner side wall of the cooling layer 2. A water pump 11 is fixedly connected to the outer side wall of the cooling layer 2. The water pipe 10 is connected to the water pump 11. Through the action of the water pump 11 and the water pipe 10, water circulation cooling is realized, effectively reducing the temperature;

[0025] The length of the side pull ring 6 is less than the length of the clamping block 7. There is a small hole at one end of the side pull ring 6 close to the column 9. The inner diameter of the hole on the side pull ring 6 is equal to the inner diameter of the hole provided on the gland pull ring 3. The side pull ring 6 and the gland pull ring 3 are connected through a hook lock;

[0026] There is a gap between the brine bucket 1 and the cooling layer. The heating box 12 communicates with this gap. The diameter of the bucket lid 18 is larger than the diameter of the cooling layer 2. During the bottom heating process, the excess heat is used to heat the surrounding side of the brine bucket 1 through the gap, reducing heat loss and achieving the brining effect faster.

[0027] The functional principle of the present utility model can be described through the following operation method:

[0028] First, classify the meat of different parts and types and place them in different layered boxes 5. Use a hook to hook the side pull rings 6 fixed on both sides of the isolation layer 21, and then pick up the isolation layer 21 and place the clamping blocks 7 on both sides of it against the notches provided on the upright columns 9 and place them downwards until the bottom end of the brine barrel 1. Then use a hook to hook the side pull rings 6 fixed on both sides of the layered box 5 to lift the layered box 5 with the classified items, and then place the clamping blocks 7 fixed on both sides of it against the notches on the upright columns 9 from bottom to top in sequence. Use the protrusion at the bottom end of the layered box 5 to engage with the groove provided at the upper end of the layered box 5 to achieve fixation. Finally, pick up the handle 17 and snap the barrel cover 18 above the brine barrel 1. Then use the control console 16 to adjust the temperature and heating time of the electromagnetic heating furnace 14, and then start brining. During the brining process, the temperature and air pressure inside the brine barrel can be measured using the probe 20, and the situation can be observed in real time through the detector. After the brining is completed, to facilitate quick material taking and the preservation of the brine, turn on the water pump 11, and use the water pump 11 to circulate the water through the water pipe 10 to take away the heat inside the brine barrel 1. After the brine products inside the barrel are cooled, take them out.

[0029] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present utility model and not to limit them. Although the present utility model has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present utility model can be modified or equivalently replaced without departing from the purpose and scope of the technical solutions of the present utility model, and they should all be covered within the scope of the claims of the present utility model.

Claims

1. A boiling device for convenient loading and unloading in meat product production, characterized in that, It includes a marinating barrel (1), a layered box (5), an isolation layer (21) and a pressing cover (4). A pull ring (3) is fixedly connected to the upper surface of the pressing cover (4). The upper end opening of the marinating barrel (1) is snap-connected with a barrel cover (18). A handle (17) is fixedly connected to the upper surface of the barrel cover (18). The isolation layer (21) is placed on the inner bottom surface of the marinating barrel. The layered box (5) is placed above the isolation layer (21). The layered box (5) is placed below the pressing cover (4). Two columns (9) are fixedly connected to both sides of the marinating barrel (1). Grooves are provided on one side of each of the two columns (9) close to the center of the marinating barrel (1). A number of honeycomb holes (8) are provided on the surfaces of the layered box (5) and the isolation layer (21). Side pull rings (6) and clamping blocks (7) are fixedly connected to both sides of the layered box (5) and the isolation layer (21) close to the columns (9). The clamping blocks (7) are connected to the columns (9) through the grooves. A heat conducting sheet (13) is fixedly connected to the lower surface of the marinating barrel (1). A heating box (12) is provided on the lower surface of the marinating barrel (1). An electromagnetic heating furnace (14) is fixedly connected to the inner bottom surface of the heating box (12). The electromagnetic heating furnace (14) is arranged at the lower end of the heat conducting sheet (13). The electromagnetic heating furnace (14) is electrically connected to a control console (16) through a wire. A base (15) is fixedly connected to the lower surface of the heating box (12).

2. The cooking device for convenient loading and unloading in the production of meat products according to claim 1, characterized in that, Wherein: The protruding end at the lower end of the layered box (5) is snap-fitted with the groove at the upper end. The protruding end at the lower end of the pressing cover (4) is snap-fitted with the groove at the upper end of the layered box (5). The groove at the upper end of the isolation layer (21) is snap-fitted with the protrusion at the lower end of the layered box (5).

3. A boiling device for convenient loading and unloading in meat product production according to claim 1, characterized in that, Wherein: A probe (20) is fixedly connected to the lower surface of the barrel cover (18). A detector (19) is fixedly connected to the upper surface of the barrel cover (18). The detector (19) is electrically connected to the probe (20).

4. A boiling device for convenient loading and unloading in meat product production according to claim 1, characterized in that, Wherein: A cooling layer (2) is fixedly connected to the upper end of the heating box (12). The marinating barrel (1) is arranged inside the cooling layer (2). A water pipe (10) is fixedly connected to the inner side wall of the cooling layer (2). A water pump (11) is fixedly connected to the outer side wall of the cooling layer (2). The water pipe (10) is connected to the water pump (11).

5. A cooking device for convenient loading and unloading in meat product production according to claim 1, characterized in that, Wherein: The length of the side pull ring (6) is less than the length of the clamping block (7). A small hole is provided at one end of the side pull ring (6) close to the column (9). The inner diameter of the hole on the side pull ring (6) is equal to the inner diameter of the hole provided on the pull ring (3) of the pressing cover.

6. A cooking device for convenient loading and unloading in the production of meat products according to claim 1, characterized in that, Wherein: There is a gap between the marinating barrel (1) and the cooling layer. The heating box (12) communicates with this gap. The diameter of the barrel cover (18) is greater than the diameter of the cooling layer (2).

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