Special dinner plate for raw fish

Abstract

The utility model provides a dinner plate special for raw fish, and relates to the field of tableware. The dinner plate special for the raw fish comprises a dinner plate base and a sealing cover, the sealing cover is connected with the dinner plate base in a clamped mode, ultraviolet lamp holders arranged circumferentially are arranged in the sealing cover, a refrigeration mechanism is arranged in the dinner plate base, and the refrigeration mechanism comprises a cold guide plate fixedly connected with the dinner plate base and a microprocessor. The bottom of the cold guide plate is fixedly connected with a sealing bin, and a mist making mechanism is arranged in the middle of the dinner plate base. According to the dinner plate special for the raw fish, the dinner plate base is sealed through the sealing cover, the raw fish is sterilized and disinfected through the ultraviolet lamp holder, water and dry ice are contained through the sealing bin, the temperature of the dinner plate is reduced through the cold guide plate, the raw fish is kept at the optimal eating temperature, and then the crisp and tasty taste and quality of the raw fish after meal are maintained for a long time; carbon dioxide gas generated by the dry ice is blown to the surface of the raw fish, so that the eating experience of the raw fish is improved.

Description

Technical Field

[0001] The utility model relates to a dinner plate, in particular to a special dinner plate for sashimi, and belongs to the technical field of tableware. Background Art

[0002] Tableware refers to non-edible tools that come into direct contact with food during meals, and are used to assist in distributing or consuming food. Tableware includes complete sets of metal utensils, ceramic tableware, tea and wine utensils, glassware, paper utensils, plastic utensils, and a variety of container tools and hand-held utensils with different uses.

[0003] Sashimi, also known as raw fish slices, is a traditional delicacy with a long history. Currently, the plates are generally processed by freezing them at -20℃ or covering them with a layer of crushed ice and then wrapping them with plastic wrap before placing the sliced sashimi slices on them. This process is complicated and prone to microbial contamination. To this end, we provide a special sashimi plate to solve the above problems. Utility Model Content

[0004] The purpose of the present invention is to provide a special sashimi dinner plate in order to solve the above problems, so as to solve the problem that the sashimi dinner plate in the prior art is relatively cumbersome to use.

[0005] The utility model is realized through the following technical scheme: a special dinner plate for sashimi.

[0006] It includes a dinner plate base and a sealing cover, which is snap-connected to the dinner plate base. The sealing cover is provided with circumferentially arranged ultraviolet lamp heads inside. A refrigeration mechanism is provided inside the dinner plate base, and the refrigeration mechanism includes a cold conduction plate and a microprocessor fixedly connected to the dinner plate base. A sealing chamber is fixedly connected to the bottom of the cold conduction plate. A mist-making mechanism is provided in the middle of the dinner plate base, and the mist-making mechanism includes a spray ring fixedly connected to the dinner plate base.

[0007] Preferably, an ultraviolet control board is fixedly connected to the inside of the sealing cover, and the ultraviolet control board is electrically connected to the microprocessor, the ultraviolet lamp head is fixedly connected to the ultraviolet control board, and the inside of the sealing chamber is provided with circumferentially arranged cooling fins, and the cooling fins are fixedly connected to the cold conduction plate. The cooling fins improve the heat exchange efficiency of the cold conduction plate, thereby improving the cooling efficiency of the cold conduction plate.

[0008] Preferably, a temperature detector is fixedly connected to the surface of the cold conduction plate, and the temperature detector is electrically connected to the microprocessor. A sealing ring is fixedly connected to the inside of the fixed shell, and the sealing ring and the sealing chamber are in conflict with each other. The gap between the fixed shell and the sealing chamber is filled by the sealing ring, thereby improving the sealing performance of the fixed shell to the sealing chamber.

[0009] Preferably, the bottom of the fixed shell is fixedly connected to a supporting base plate, and the supporting base plate is slidably connected to the dinner plate base, and the bottom surface of the supporting base plate is fixedly connected to an isolation pad, and the dinner plate base is supported by the supporting base plate.

[0010] Preferably, the surfaces of the supporting base plate and the isolation pad are provided with connection slots, the surface of the plate base is fixedly connected to a control panel, and the control panel is electrically connected to the microprocessor, and the data detected by the microprocessor is displayed through the control panel.

[0011] Preferably, the surface of the spray ring is fixedly connected with circumferentially arranged nozzles, the surface of the spray ring is fixedly connected with a connecting pipe, and the bottom end of the connecting pipe passes through the base of the dinner plate and is fixedly connected with the sealed chamber. The gaseous carbon dioxide inside the sealed chamber is transported to the inside of the spray ring through the connecting pipe, and is sprayed on the surface of the sashimi on the cold conduction plate through the nozzles.

[0012] Preferably, a solenoid valve is fixedly connected to the middle of the connecting pipe, the solenoid valve is fixedly connected to the cold conduction plate, and the solenoid valve is electrically connected to the microprocessor, and the opening and closing of the connecting pipe are controlled by the microprocessor and the solenoid valve.

[0013] The utility model provides a special dish for sashimi, which has the following beneficial effects:

[0014] The special sashimi plate seals the plate base with a sealing cover to prevent the sashimi on the plate base from being exposed to external bacteria during the serving process. The sashimi is sterilized and disinfected by an ultraviolet lamp to improve the safety of sashimi consumption. Water and dry ice are placed in a sealed chamber, and the low temperature inside the sealed chamber is transferred out through a cold conduction plate, thereby lowering the temperature of the plate and keeping the sashimi at the optimal serving temperature, thereby maintaining the crisp taste and quality of the sashimi for a long time after serving. The operating equipment is turned on, off and linked by a microprocessor, and the carbon dioxide gas generated by the dry ice is blown onto the surface of the sashimi through a spray ring to cool the sashimi twice. The plate can also be decorated to improve the experience of eating sashimi.

[0015] The special sashimi dinner plate controls the ultraviolet lamp to turn on through the ultraviolet control board when the sealing cover is closed, and controls the ultraviolet lamp to turn off when the sealing cover is opened. The cooling fins improve the heat exchange efficiency of the cold conduction plate, thereby improving the cooling efficiency of the cold conduction plate. The temperature of the cold conduction plate is detected by the temperature detector and the detected temperature is transmitted to the microprocessor. The gap between the fixed shell and the sealing chamber is filled by the sealing ring, thereby improving the sealing performance of the fixed shell to the sealing chamber. The base of the dinner plate is supported by the supporting bottom plate. The friction between the supporting bottom plate and the dining table is increased by the isolation pad, thereby improving the stability of the dinner plate.

[0016] The special sashimi plate can isolate temperature through an isolation pad, reduce the temperature diffusion area of the plate base, and improve the cold-keeping effect of the plate. The data detected by the microprocessor is displayed through the control panel, and the microprocessor can be controlled to be turned on and off. The gaseous carbon dioxide inside the sealed chamber is transported to the inside of the spray ring through a connecting pipe, and is sprayed onto the surface of the cold guide plate through a nozzle, thereby cooling and moisturizing the sashimi and improving the aesthetics of the sashimi plating. The opening and closing of the connecting pipe are controlled by the microprocessor and the electromagnetic valve. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of the overall structure of the utility model;

[0018] Figure 2 This is a schematic diagram of the sealing cover structure of the utility model;

[0019] Figure 3 This is an exploded schematic diagram of the base structure of the dining tray of the utility model;

[0020] Figure 4 This is an exploded schematic diagram of the supporting base plate structure of the utility model.

[0021]

Main component symbol description

[0022] 1. Dinner plate base; 2. Sealing cover; 3. UV control panel; 4. UV lamp head;

[0023] 6. Refrigeration mechanism; 601. Cooling plate; 602. Sealed chamber; 603. Refrigeration fins; 604. Support base plate; 605. Fixed housing; 606. Sealing ring; 607. Temperature detector; 608. Microprocessor; 609. Control panel; 610. Isolation pad; 611. Connecting slot;

[0024] 7. Mist-generating mechanism; 701. Spray ring; 702. Nozzle; 703. Connecting pipe; 704. Solenoid valve. DETAILED DESCRIPTION

[0025] The embodiment of the utility model provides a special dinner plate for sashimi.

[0026] See also Figure 1 and Figure 2 It includes a dinner plate base 1 and a sealing cover 2. The sealing cover 2 is snap-connected with the dinner plate base 1. The sealing cover 2 is provided with circumferentially arranged ultraviolet lamp heads 4 inside. The sealing cover 2 seals the dinner plate base 1 to prevent the sashimi on the dinner plate base 1 from being exposed to external bacteria during the serving process. The ultraviolet lamp heads 4 sterilize and disinfect the sashimi, thereby improving the safety of sashimi consumption.

[0027] An ultraviolet control board 3 is fixedly connected to the inside of the sealing cover 2, and the ultraviolet control board 3 is electrically connected to the microprocessor 608. The ultraviolet lamp head 4 is fixedly connected to the ultraviolet control board 3. A photosensitive probe is provided on the surface of the ultraviolet control board 3. When the sealing cover 2 is closed, the ultraviolet control board 3 is used to control the ultraviolet lamp head 4 to turn on. When the sealing cover 2 is opened, the ultraviolet lamp head 4 is controlled to turn off.

[0028] See also Figure 3 and Figure 4 A refrigeration mechanism 6 is provided inside the dinner plate base 1. The refrigeration mechanism 6 includes a cold conduction plate 601 fixedly connected to the dinner plate base 1 and a microprocessor 608. A sealed chamber 602 is fixedly connected to the bottom of the cold conduction plate 601. Water and dry ice are placed in the sealed chamber 602. The low temperature inside the sealed chamber 602 is transferred out through the cold conduction plate 601, thereby lowering the temperature of the dinner plate and keeping the sashimi at the optimal eating temperature. The crisp taste and quality of the sashimi after serving are maintained for a long time. The microprocessor 608 is used to open, close and link the operating equipment.

[0029] The sealed chamber 602 is provided with circumferentially arranged cooling fins 603 , which are fixedly connected to the cooling plate 601 . The cooling fins 603 improve the heat exchange efficiency of the cooling plate 601 , thereby improving the cooling efficiency of the cooling plate 601 .

[0030] A temperature detector 607 is fixedly connected to the surface of the cold conduction plate 601, and the temperature detector 607 is electrically connected to the microprocessor 608. A sealing ring 606 is fixedly connected to the inside of the fixed shell 605, and the sealing ring 606 and the sealing chamber 602 are in conflict with each other. The temperature detector 607 is used to detect the temperature of the cold conduction plate 601, and the detected temperature is transmitted to the microprocessor 608. The sealing ring 606 is used to fill the gap between the fixed shell 605 and the sealing chamber 602, thereby improving the sealing performance of the fixed shell 605 to the sealing chamber 602.

[0031] The bottom of the fixed shell 605 is fixedly connected to a supporting base plate 604, and the supporting base plate 604 is slidably connected to the dinner plate base 1. The bottom surface of the supporting base plate 604 is fixedly connected to an isolation pad 610. The surfaces of the supporting base plate 604 and the isolation pad 610 are provided with connecting slots 611. The dinner plate base 1 is supported by the supporting base plate 604. The isolation pad 610 increases the friction between the supporting base plate 604 and the dining table, thereby improving the stability of the dinner plate. The isolation pad 610 can isolate the temperature, reduce the temperature diffusion area of the dinner plate base 1, and improve the cooling effect of the dinner plate. The connecting slot 611 makes it convenient to use tools to rotate the supporting base plate 604, thereby reducing the efficiency of installing and disassembling the fixed shell 605.

[0032] Please refer again Figure 1 and Figure 3 A control panel 609 is fixedly connected to the surface of the dinner plate base 1, and the control panel 609 is electrically connected to the microprocessor 608. The data detected by the microprocessor 608 is displayed through the control panel 609, and the microprocessor 608 can be controlled to be turned on and off.

[0033] Please refer again Figure 1 and Figure 3 A mist-generating mechanism 7 is provided in the middle of the dinner plate base 1. The mist-generating mechanism 7 includes a spray ring 701 fixedly connected to the dinner plate base 1. The carbon dioxide gas generated by the dry ice is blown onto the surface of the sashimi through the spray ring 701, thereby cooling the sashimi for the second time and providing a certain decoration for the dinner plate, thereby improving the experience of eating sashimi.

[0034] The surface of the spray ring 701 is fixedly connected to circumferentially arranged nozzles 702, and the surface of the spray ring 701 is fixedly connected to a connecting pipe 703, and the bottom end of the connecting pipe 703 passes through the plate base 1 and is fixedly connected to the sealed chamber 602. The gaseous carbon dioxide inside the sealed chamber 602 is transported to the inside of the spray ring 701 through the connecting pipe 703, and the gaseous carbon dioxide is sprayed on the surface of the cold conduction plate 601 through the nozzle 702, thereby cooling and moisturizing the sashimi, and improving the aesthetics of the sashimi plating.

[0035] The middle of the connecting pipe 703 is fixedly connected with an electromagnetic valve 704, which is fixedly connected to the cold conduction plate 601 and electrically connected to the microprocessor 608. The opening and closing of the connecting pipe 703 are controlled by the microprocessor 608 and the electromagnetic valve 704.

[0036] The ultraviolet control board 3, temperature detector 607, microprocessor 608, control panel 609 and electromagnetic valve 704 are all existing technologies, and this application will not go into details about their detailed parameters and models.

[0037] When the utility model is used, the supporting bottom plate 604 is first rotated to separate the fixed shell 605 from the sealed chamber 602, and then dry ice and water are poured into the sealed chamber 602. Then, the supporting bottom plate 604 is rotated to make the fixed shell 605 seal the sealed chamber 602. The sealed chamber 602 and the cold plate 601 are heat-exchanged by the refrigeration fins 603, so that the cold plate 601 is cooled quickly. The chef places the processed sashimi on the surface of the cold plate 601, and then closes the sealing cover 2. The control panel 609 is used to control the electric control device to start, and the temperature of the cold plate 601 is detected by the temperature detector 607. 1 temperature, and the temperature is displayed on the control panel 609. The ultraviolet control panel 3 controls the ultraviolet lamp head 4 to turn on to sterilize the sashimi. The electromagnetic valve 704 is turned on to allow the gaseous carbon dioxide to pass through the connecting pipe 703 and be transported to the inside of the spray ring 701. The carbon dioxide is sprayed on the surface of the cold guide plate 601 through the nozzle 702 to cool the sashimi and improve the appearance of the sashimi. Through the above device, the sashimi is kept at the optimal eating temperature, thereby maintaining the crisp taste and quality of the sashimi for a long time after serving, reducing the preparation time of the sashimi plate and improving the efficiency of sashimi serving.

[0038] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and improvements may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and improvements are intended to fall within the scope of the present invention. The scope of protection claimed in this invention is defined by the appended claims and their equivalents.

Claims

1. A special dish for sashimi, comprising a dish base (1), a sealing cover (2) and a fixed shell (605), characterized in that: The sealing cover (2) is snap-fitted to the dinner plate base (1); a circumferentially arranged ultraviolet lamp heads (4) are provided inside the sealing cover (2); a refrigeration mechanism (6) is provided inside the dinner plate base (1); the refrigeration mechanism (6) comprises a cooling plate (601) fixedly connected to the dinner plate base (1) and a microprocessor (608); a sealing chamber (602) is fixedly connected to the bottom of the cooling plate (601); a mist-generating mechanism (7) is provided in the middle of the dinner plate base (1); the mist-generating mechanism (7) comprises a spray ring (701) fixedly connected to the dinner plate base (1).

2. The sashimi-specific dinner plate according to claim 1, characterized in that: An ultraviolet control board (3) is fixedly connected to the interior of the sealing cover (2), and the ultraviolet control board (3) is electrically connected to the microprocessor (608). The ultraviolet lamp head (4) is fixedly connected to the ultraviolet control board (3). Circumferentially arranged cooling fins (603) are provided inside the sealing chamber (602), and the cooling fins (603) are fixedly connected to the cooling plate (601).

3. The sashimi-specific dinner plate according to claim 1, characterized in that: A temperature detector (607) is fixedly connected to the surface of the cold conduction plate (601), and the temperature detector (607) is electrically connected to the microprocessor (608). A sealing ring (606) is fixedly connected to the interior of the fixed housing (605), and the sealing ring (606) and the sealing chamber (602) are in conflict with each other.

4. The sashimi-specific dinner plate according to claim 1, characterized in that: The bottom of the fixed housing (605) is fixedly connected to a supporting base plate (604), and the supporting base plate (604) is slidably connected to the dining plate base (1). The bottom surface of the supporting base plate (604) is fixedly connected to an isolation pad (610).

5. The sashimi-specific dinner plate according to claim 4, characterized in that: The surfaces of the supporting base plate (604) and the isolation pad (610) are both provided with connection slots (611), the surface of the dining plate base (1) is fixedly connected to a control panel (609), and the control panel (609) is electrically connected to the microprocessor (608).

6. The sashimi-specific dinner plate according to claim 1, characterized in that: The surface of the spray ring (701) is fixedly connected to circumferentially arranged spray heads (702), and the surface of the spray ring (701) is fixedly connected to a connecting pipe (703), and the bottom end of the connecting pipe (703) passes through the dinner plate base (1) and is fixedly connected to the sealed chamber (602).

7. The sashimi-specific dinner plate according to claim 6, characterized in that: The middle portion of the connecting pipe (703) is fixedly connected to an electromagnetic valve (704), the electromagnetic valve (704) is fixedly connected to the cold conduction plate (601), and the electromagnetic valve (704) is electrically connected to the microprocessor (608).

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