Cooked food product juice hanging regulation and control equipment

Abstract

The utility model relates to the technical field of cooked food products, and discloses cooked food product juice hanging regulation and control equipment which comprises a tank body, a rectangular frame is fixedly installed on the outer side wall of the tank body, connecting plates are connected to the two sides of the inner wall of the rectangular frame in a sliding mode, a rectangular rod is fixedly installed at the top of each connecting plate, and a supporting plate is connected to one side of each rectangular rod in an inserted mode. A liquid collecting tray is fixedly mounted at the bottom of the supporting plate, and a liquid collecting groove is formed in the top of the liquid collecting tray; a threaded groove is formed in the bottom of the supporting plate, an arc-shaped plate is fixedly installed on one side of the rectangular rod, a first threaded rod is installed at the bottom of the arc-shaped plate in a penetrating mode through threads, the first threaded rod is in threaded connection with the threaded groove, a limiting groove is formed in one side of the rectangular rod in a penetrating mode, and the supporting plate is connected with the limiting groove in an inserted mode. Through the arrangement of the first threaded rod, the threaded groove and the supporting plate, the first threaded rod is rotated to be separated from the threaded groove, the supporting plate is pulled out to be separated from the rectangular rod, and then the liquid collecting disc can be taken down, so that marinated soup in the liquid collecting disc is conveniently poured out for use next time.

Description

Technical Field

[0001] The utility model relates to the technical field of cooked food products, in particular to a device for regulating the hanging of juice on cooked food products. Background Art

[0002] Cooked food products can generally be divided into three categories: braised dishes, cold dishes, and spicy fried dishes. Braised meat products are all cooked meat products. The products are crispy, soft, and have a strong flavor. They are not suitable for storage. If you want to coat the braised meat products with sauce, you can add appropriate edible glue to the braising soup, or put sugar and other ingredients in the braised meat, and wait for it to cool. The addition of edible glue, sugar, and other ingredients that can be used to mix the sauce needs to be determined according to the amount of braising soup used on site and the amount of braised meat. The best effect can be achieved by determining the best amount of ingredients.

[0003] After searching, Chinese patent publication No. CN221241624U discloses a device for regulating the hanging of sauce on meat products, comprising a tank body, a braising bin is provided on the upper part of the tank body, a liquid collecting pan is slidably connected to the inner wall of the braising bin, and liquid collecting tanks are provided on the liquid collecting pan at equal distances. The utility model provides a liquid collecting pan in the sauce-braised meat product, and a plurality of liquid collecting tanks are provided on the liquid collecting pan. The liquid collecting pan is used to fill each liquid collecting tank with braising soup, and then different amounts of ingredients are added to each liquid collecting tank and the amounts are recorded. The hanging of sauce on each liquid collecting tank is observed, and the optimal amount of ingredients is obtained. After that, the corresponding proportion of ingredients can be added to the tank body. The device can mix or test different ingredient amounts in the same braising soup, thereby effectively improving the accuracy of regulating the hanging of sauce on the ingredients of the sauce-braised meat product, and reasonably controlling its amount, thereby effectively improving the hanging of sauce on the meat product.

[0004] However, in the implementation of relevant technologies, it was found that the above-mentioned sauce-cured meat product sauce-curing control device had the following problems: after the optimal amount of ingredients was obtained in the above-mentioned technical solution, the braising soup in the liquid collection tray was inconvenient to pour out, which brought inconvenience to the next use. Based on this, the present invention designed a sauce-curing control device for cooked food products to solve the above-mentioned problem. Utility Model Content

[0005] The purpose of the utility model is to provide a device for regulating the sauce of cooked food products, so as to solve the problem in the background art that the brine in the liquid collection tray is inconvenient to pour out, which causes inconvenience for the next use.

[0006] To achieve the above-mentioned object, the present invention provides the following technical solution: a device for regulating the dripping of cooked food products, comprising a tank body, a rectangular frame fixedly mounted on the outer wall of the tank body, connecting plates slidably connected to both sides of the inner wall of the rectangular frame, a rectangular rod fixedly mounted on the top of the connecting plate, a support plate plugged into one side of the rectangular rod, a liquid collecting pan fixedly mounted on the bottom of the support plate, and a liquid collecting groove formed on the top of each of the liquid collecting pans;

[0007] A threaded groove is provided at the bottom of the support plate, an arc-shaped plate is fixedly installed on one side of the rectangular rod, a threaded rod 1 is installed on the bottom of the arc-shaped plate through a thread, and the threaded rod 1 is threadedly connected to the threaded groove.

[0008] As a preferred solution, a limiting groove is provided through one side of the rectangular rod, and the support plate is plugged into the limiting groove.

[0009] As a preferred solution, the outer side walls of the tank body are fixedly installed with a plate body, the inner walls of the plate body are rotatably connected with material pipes on both sides, the bottom end of the material pipe is installed with a threaded rod 2 through a thread, the inner side wall of the material pipe is slidably connected with a piston, and one end of the threaded rod 2 is rotatably connected to the piston.

[0010] As a preferred solution, the outer side wall of the material tube is provided with scale lines.

[0011] As a preferred solution, an electric push rod is fixedly mounted on the bottom inner wall of the rectangular frame, and the output end of the electric push rod is fixedly connected to the bottom of the connecting plate.

[0012] As a preferred solution, slide rails are fixedly installed on both sides of the inner wall of the rectangular frame, and the connecting plate is slidably connected to the slide rails.

[0013] As a preferred solution, a U-shaped plate is fixedly installed on the outer side wall of the tank body, a hopper is fixedly installed through the top of the U-shaped plate, and a discharge valve is installed on the outer side wall of the hopper.

[0014] The technical effects and advantages of this utility model are:

[0015] 1. By setting the threaded rod 1, the threaded groove and the support plate, the threaded rod 1 is rotated to disengage from the threaded groove, and the support plate is pulled out to separate from the rectangular rod, and the liquid collection tray can be removed, so that the brine in the liquid collection tray can be poured out for next use.

[0016] 2. Through the electric push rod, connecting plate, rectangular rod and support plate, the output end of the electric push rod drives the connecting plate to move downward, and the rectangular rod drives the liquid collecting tray down into the braising soup through the support plate. After the collecting tank is filled with braising soup, the liquid collecting tray moves upward and resets, so there is no need to manually operate the liquid collecting tray to move up and down to fill the braising soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of the overall three-dimensional structure of the utility model.

[0018] Figure 2 It is a schematic diagram of the three-dimensional structure of the utility model.

[0019] Figure 3It is a cross-sectional view of the three-dimensional structure of the material tube of the present invention.

[0020] Figure 4 For this utility model Figure 2 Schematic diagram of the enlarged structure at point A in the middle.

[0021] In the figure: 1. Tank body; 2. Rectangular frame; 3. Connecting plate; 4. Rectangular rod; 5. Support plate; 6. Arc plate; 7. Threaded rod 1; 8. Threaded groove; 9. Liquid collecting tray; 10. Liquid collecting trough; 11. Limiting groove; 12. Plate body; 13. Material pipe; 14. Threaded rod 2; 15. Piston; 16. U-shaped plate; 17. Hopper; 18. Discharge valve; 19. Slide rail; 20. Electric push rod. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0023] The utility model provides Figure 1-4 The device for regulating the hanging juice of cooked food products shown in the figure comprises a tank body 1, a rectangular frame 2 is fixedly installed on the outer wall of the tank body 1, connecting plates 3 are slidably connected to the inner walls of the rectangular frame 2, a rectangular rod 4 is fixedly installed on the top of the connecting plate 3, a support plate 5 is plugged into one side of the rectangular rod 4, a limiting groove 11 is provided on one side of the rectangular rod 4, the support plate 5 is plugged into the limiting groove 11, a liquid collecting pan 9 is fixedly installed on the bottom of the support plate 5, and a liquid collecting pan 9 is provided on the top of each liquid collecting pan 9. A liquid collecting tank 10 is provided, which is downwardly discharged through the connecting plate 3. Move, the rectangular rod 4 drives the collecting pan 9 to descend into the brine through the supporting plate 5, so that the collecting pan 9 moves upward and resets after the collecting tank 10 is filled with brine, and a threaded groove 8 is opened at the bottom of the supporting plate 5, and an arc plate 6 is fixedly installed on one side of the rectangular rod 4. A threaded rod 17 is installed on the bottom of the arc plate 6 through a thread, and the threaded rod 17 is threadedly connected to the threaded groove 8. The threaded rod 17 is turned to disengage from the threaded groove 8, and the support plate 5 is pulled out to separate the limiting groove 11, and the collecting pan 9 is removed to pour out the brine in the collecting tank 10.

[0024] In this embodiment, the outer wall of the tank body 1 is fixedly installed with a plate body 12, and the inner walls of the plate body 12 are rotatably connected with material pipes 13 on both sides. The bottom end of the material pipe 13 is installed with a threaded rod 2 14 through a thread, and the inner wall of the material pipe 13 is slidably connected with a piston 15. One end of the threaded rod 2 14 is rotatably connected to the piston 15. The outer wall of the material pipe 13 is provided with scale lines. Rotating the threaded rod 2 14 drives the piston 15 to move through the scale lines. The piston 15 in each material pipe 13 moves to different positions, and different ingredients are added to multiple material pipes 13. Then, the material pipe 13 is rotated to make the ingredients fall into the liquid collecting tank 10. The juice hanging situation in the liquid collecting tank 10 is observed to obtain the optimal ingredient dosage. The capacity of the liquid collecting tank 10 is reduced according to the percentage of the capacity of the tank body 1. For example, the capacity of the liquid collecting tank 10 is one percent of the capacity of the tank body 1.

[0025] In this embodiment, an electric push rod 20 is fixedly installed on the bottom inner wall of the rectangular frame 2, and the output end of the electric push rod 20 is fixedly connected to the bottom of the connecting plate 3. Slide rails 19 are fixedly installed on both sides of the inner wall of the rectangular frame 2. The connecting plate 3 and the slide rails 19 are slidably connected. The output end of the electric push rod 20 drives the connecting plate 3 to move downward through the slide rails 19, and the rectangular rod 4 drives the liquid collection tray 9 to descend into the brine through the support plate 5, so that the liquid collection tank 10 is filled with brine.

[0026] In this embodiment, a U-shaped plate 16 is fixedly installed on the outer wall of the tank body 1, and a hopper 17 is fixedly installed through the top of the U-shaped plate 16. A discharge valve 18 is installed on the outer wall of the hopper 17. An amount of ingredients equal to the amount of ingredients in the tank body 1 is added to the hopper 17, and the discharge valve 18 is opened to allow the ingredients to fall into the tank body 1.

[0027] Working principle of the utility model: The utility model is a device for regulating the hanging of juice on cooked food products. First, when in use, the output end of the electric push rod 20 drives the connecting plate 3 to move downward, so that the rectangular rod 4 drives the collecting pan 9 to descend into the brine through the supporting plate 5. After the collecting tank 10 is filled with brine, the collecting pan 9 moves upward and resets. The second threaded rod 14 is rotated to drive the piston 15 to move through the scale line, so that the piston 15 in each material tube 13 moves to a different position. Different ingredients are added to multiple material tubes 13. The material tubes 13 are rotated to make the ingredients fall into the collecting tank 10. The hanging juice situation in the collecting tank 10 is observed to obtain the optimal ingredient dosage. After the ingredient dosage in the tank body 1 is obtained according to the collecting tank 10, the ingredient dosage equal to the ingredient dosage of the tank body 1 is added to the hopper 17. The unloading valve 18 is opened and the ingredients fall into the tank body 1.

[0028] When the brine soup in the collecting tray 9 needs to be poured out, the threaded rod 7 is rotated to disengage from the threaded groove 8, the support plate 5 is pulled out to separate from the limiting groove 11, and the collecting tray 9 can be removed to pour out the brine soup.

[0029] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or make equivalent replacements for some of the technical features therein. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A device for regulating the sauce of cooked food products, comprising a tank (1), characterized in that: A rectangular frame (2) is fixedly mounted on the outer wall of the tank body (1), connecting plates (3) are slidably connected to both sides of the inner wall of the rectangular frame (2), a rectangular rod (4) is fixedly mounted on the top of the connecting plate (3), a support plate (5) is plugged into one side of the rectangular rod (4), a liquid collecting tray (9) is fixedly mounted on the bottom of the support plate (5), and a liquid collecting trough (10) is provided on the top of each of the liquid collecting trays (9); A threaded groove (8) is provided at the bottom of the support plate (5), an arc-shaped plate (6) is fixedly mounted on one side of the rectangular rod (4), a threaded rod (7) is installed through the bottom of the arc-shaped plate (6) via a thread, and the threaded rod (7) is threadedly connected to the threaded groove (8).

2. The device for controlling the sauce of cooked food according to claim 1, characterized in that: A limiting groove (11) is provided through one side of the rectangular rod (4), and the support plate (5) is plugged into the limiting groove (11).

3. The device for controlling the sauce of cooked food according to claim 1, characterized in that: The outer side wall of the tank body (1) is fixedly mounted with a plate body (12), and the inner walls of the plate body (12) are rotatably connected with a material pipe (13) on both sides, and a threaded rod (14) is installed at the bottom end of the material pipe (13) through a thread, and the inner side wall of the material pipe (13) is slidably connected with a piston (15), and one end of the threaded rod (14) is rotatably connected to the piston (15).

4. The device for controlling the sauce of cooked food according to claim 3, characterized in that: The outer side wall of the material tube (13) is provided with scale lines.

5. The device for controlling the sauce of cooked food according to claim 1, characterized in that: An electric push rod (20) is fixedly mounted on the inner wall of the bottom of the rectangular frame (2), and the output end of the electric push rod (20) is fixedly connected to the bottom of the connecting plate (3).

6. The device for controlling the sauce of cooked food according to claim 1, characterized in that: Slide rails (19) are fixedly installed on both sides of the inner wall of the rectangular frame (2), and the connecting plate (3) is slidably connected to the slide rails (19).

7. The device for controlling the sauce of cooked food according to claim 1, characterized in that: A U-shaped plate (16) is fixedly mounted on the outer side wall of the tank body (1), a hopper (17) is fixedly mounted through the top of the U-shaped plate (16), and a discharge valve (18) is mounted on the outer side wall of the hopper (17).

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