Low-temperature pickling device for smoked duck

Abstract

The utility model discloses a low-temperature pickling device for smoked ducks, and belongs to the field of food processing.The low-temperature pickling device comprises a box body, an observation frame is fixedly connected to the upper portion of the box body, a sauce box is fixedly connected to the upper portion of the observation frame, a brushing assembly is arranged below the sauce box, and the brushing assembly comprises an electric push rod; the electric push rod is fixedly connected with the lower portion of the sauce box, a lifting plate is fixedly connected to the lower end of the electric push rod, a supporting piece is fixedly connected to the lower portion of the lifting plate, the front face of the supporting piece penetrates through and is fixedly connected with a rotating pipe, and bristles are fixedly connected to the outer surface of the rotating pipe; the front end and the rear end of the rotating pipe are fixedly connected with pipeline rotating joints. According to the duck sauce brushing device, sauce is brushed on the outer surface of a duck by arranging the brushing assembly, bristles in the brushing assembly can automatically extrude according to the shape of the outer surface of the duck, so that the outer surface of the duck is completely matched with the shape of the outer surface of the duck to brush the sauce, and the effect of conveniently and uniformly brushing the sauce is achieved.

Description

Technical Field

[0001] The present application relates to the field of food processing, and in particular to a low-temperature curing device for smoked duck. Background Art

[0002] Sanming smoked duck has a long history. Smoking was a method used by the ancients to preserve meat, and historical records of Sanming smoked duck can be traced back to the Ming Dynasty. In Sanming, smoked duck is a must-have delicacy for locals during festivals. Before smoking, the duck is usually marinated at low temperatures. To ensure the quality of the duck meat and the flavor of the marinade, traditional smoked ducks are washed and coated with sauce before being placed in a low-temperature marinating device for low-temperature marinating. During the marinating process, the duck is taken out and coated with sauce multiple times to ensure the flavor of the duck and prevent it from being too salty after marinating.

[0003] The patent document with announcement number CN219288702U discloses a low-temperature marinating device. The utility model relates to a low-temperature marinating device, including a low-temperature marinating box, a hanging mechanism, a sauce box and a brushing mechanism. The above application document uses a brushing tube to brush the duck. However, the outer surface of the duck is irregular in shape, and the brushing tube may not ensure uniform contact with the outer surface of the duck, making it inconvenient to evenly apply sauce on the outer surface of the duck. Utility Model Content

[0004] In view of the deficiencies of the prior art, the present invention provides a low-temperature curing device for smoked duck, which solves the problems raised in the above background technology. To achieve the above purpose, the present invention is implemented through the following technical solutions: A low-temperature curing device for smoked duck, comprising a box body, an observation frame fixedly connected to the top of the box body, a sauce box fixedly connected to the top of the observation frame, a brushing assembly provided below the sauce box, the brushing assembly comprising an electric push rod, the electric push rod fixedly connected to the bottom of the sauce box, a lifting plate fixedly connected to the lower end of the electric push rod, a support plate fixedly connected to the bottom of the lifting plate, a rotating tube passing through and fixedly connected to the front of the support plate, bristles fixedly connected to the outer surface of the rotating tube, and pipe rotary joints fixedly connected to the front and rear ends of the rotating tube.

[0005] Preferably, the brushing assembly further comprises an electronic valve, which is fixedly connected to the bottom of the sauce box, and a hose is connected to the pipeline between the electronic valve and the pipeline rotary joint.

[0006] Preferably, a refrigeration device is fixedly installed on the right side of the box.

[0007] Preferably, a placement component is provided on the inner surface of the box, and the placement component includes a closing plate, the closing plate is movably penetrated with the left side of the box, a hanging bracket is fixedly connected to the right side of the closing plate, a collection trough is fixedly connected to the right side, the collection trough is slidably connected to the bottom of the inner surface of the box, and a cleaning component is provided on the inner surface of the collection trough.

[0008] Preferably, the cleaning assembly includes a block, which movably penetrates the closing plate and the left side of the collecting trough, is bolted to the closing plate, and the right side of the block is fixedly connected to a scraper via a connecting rod.

[0009] Preferably, an opening is provided at the bottom of the collecting tank, and the opening is provided below the stopper.

[0010] The benefits of this application are:

[0011] (1) The present application sets a brushing component to apply sauce to the outer surface of the duck. The bristles in the brushing component will automatically squeeze according to the shape of the outer surface of the duck, so that it can fully adapt to the shape of the outer surface of the duck to apply the sauce, which has the effect of facilitating the uniform application of the sauce.

[0012] (2) The present application sets a placement component to place the duck and clean the sauce dripping when applying the sauce. The collected sauce can be cleaned by the cleaning component, which makes it easy to clean the sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] The drawings that constitute part of this application are used to provide a further understanding of this application and make other features, objects and advantages of this application more apparent. The illustrative embodiment drawings of this application and their descriptions are used to explain this application and do not constitute an improper limitation of this application. In the drawings:

[0014] Figure 1 It is a schematic diagram of the overall structure of the utility model;

[0015] Figure 2 This is a bottom view of the overall structure of the utility model;

[0016] Figure 3 It is a cross-sectional view of the overall structure of the utility model;

[0017] Figure 4 This utility model Figure 3 A magnified schematic diagram of the structure in the middle.

[0018] In the above figure,

[0019] 1. Box body; 2. Observation frame; 3. Sauce box; 4. Brushing assembly; 401. Electric push rod; 402. Lifting plate; 403. Support plate; 404. Rotating tube; 405. Bristles; 406. Electronic valve; 407. Hose; 408. Pipe rotary joint; 5. Refrigeration equipment; 6. Placement assembly; 601. Closing plate; 602. Hanging rack; 603. Collection tank; 7. Cleaning assembly; 701. Block; 702. Connecting rod; 703. Scraper. DETAILED DESCRIPTION

[0020] In order to enable those skilled in the art to better understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts should fall within the scope of protection of this application.

[0021] It should be noted that, in the absence of conflict, the embodiments and features of the embodiments in this application can be combined with each other. The present application will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0022] Example 1

[0023] See also Figures 1-4, the present embodiment provides a low-temperature marinating device for smoked duck, comprising a box body 1, an observation frame 2 is fixedly connected to the top of the box body 1, the material of the observation frame 2 is acrylic, a metal pillar is provided in the observation frame 2 for support, a sauce box 3 is fixedly connected to the top of the observation frame 2, a sauce feeding port with a sealing cover is provided above the sauce box 3, a brushing assembly 4 is provided below the sauce box 3, the brushing assembly 4 comprises an electric push rod 401, the electric push rod 401 is fixedly connected to the bottom of the sauce box 3, a lifting plate 402 is fixedly connected to the lower end of the electric push rod 401, a support sheet 403 is fixedly connected to the bottom of the lifting plate 402, each lifting plate 402 is provided with two support sheets 403, a rotating tube 404 is passed through and fixedly connected to the front of the support sheet 403, and the support sheet 403 is connected to the rotating tube A bearing is provided between 404, and bristles 405 are fixedly connected to the outer surface of the rotating tube 404. The bristles 405 are distributed in a ring on the outer surface of the rotating tube 404. Holes are provided on the outer surface of the rotating tube 404 for leaking the sauce onto the bristles 405. The front and rear ends of the rotating tube 404 are fixedly connected to pipe rotary joints 408. The pipe rotary joint 408 can prevent the rotating tube 404 from twisting the hose 407 when rotating. The brushing assembly 4 also includes an electronic valve 406, which is fixedly connected to the bottom of the sauce box 3. A hose 407 is connected to the pipeline between the electronic valve 406 and the pipe rotary joint 408. A refrigeration device 5 is fixedly installed on the right side of the box 1, and the air inlet of the refrigeration device 5 is set on the right side of the inner surface of the box 1, which is used to cool the box 1 for low-temperature pickling.

[0024] When the above device is used, the duck is first hung on the hanger 602, and then the refrigeration device 5 is started to cool the box 1 so as to marinate the duck at low temperature. When the duck needs to be coated with sauce, the electronic valve 406 is opened first, and the sauce in the sauce box 3 will enter the rotating tube 404 through the electronic valve 406, the hose 407 and the pipe rotary joint 408 in sequence. The sauce will leak from the rotating tube 404 to the bristles 405. At this time, the electric push rod 401 is started, and the lifting plate 402 is pushed down by the electric push rod 401 to make it fall. The descent of the lifting plate 402 will drive the supporting plate 403 to lower the rotating tube 404 and the bristles 405 on its outer surface. The bristles 405 will contact the outer surface of the duck and roll on the outer surface of the duck, thereby brushing the sauce on it. The bristles 405 will also drive the rotating tube 404 to rotate in the supporting plate 403. At this time, the pipe rotary joint 408 will also rotate. The rotation of the rotating tube 404 and the bristles 405 will also make the sauce in the rotating tube 404 evenly penetrate into the bristles 405, so as to evenly brush the outer surface of the duck.

[0025] Example 2

[0026] See also Figures 1-4On the basis of the first embodiment, a placement component 6 is provided on the inner surface of the box body 1, and the placement component 6 includes a closing plate 601, and the closing plate 601 is movably penetrated with the left side of the box body 1. An opening adapted to the closing plate 601 is provided on the left side of the box body 1. A hanging rack 602 is fixedly connected to the right side of the closing plate 601. The hanging rack 602 is made of metal and a hook is provided below it for hanging ducks. A collecting trough 603 is fixedly connected to the right side. The collecting trough 603 is slidably connected to the bottom of the inner surface of the box body 1. A cleaning component 7 is provided on the inner surface of the collecting trough 603. The cleaning component 7 includes a stopper 701, and the stopper 701 and the closing plate 601 are connected. It is movable through the left side of the collecting trough 603, and the stopper 701 is bolted to the closing plate 601. A protruding piece is provided above the stopper 701, and the piece is bolted to the closing plate 601. The right side of the stopper 701 is fixedly connected to a scraper 703 through a connecting rod 702. There are two connecting rods 702. The scraper 703 fits on the bottom and right side of the inner surface of the collecting trough 603. An opening is provided at the bottom of the collecting trough 603, and the opening is in the shape of a long slot. The opening is provided below the stopper 701. Under normal conditions, the stopper 701 will block the long slot so that the sauce in the collecting trough 603 will not leak out of the opening.

[0027] When the above-mentioned device is used, when the sauce is applied to the outer surface of the duck, some of the sauce will drip from the duck, and the sauce will fall into the collecting tank 603. When the duck is marinated, the closing plate 601 is pulled to the left to drive the hanger 602 to be taken out of the box body 1, and the collecting tank 603 will also be pulled out of the box body 1. At this time, the bolt on the stopper 701 is loosened, and then the stopper 701 is pulled to the left. The stopper 701 will drive the connecting rod 702 to pull the scraper 703 to scrape the sauce in the collecting tank 603. At the same time, the stopper 701 will be removed from the opening at the bottom of the collecting tank 603, and the scraper 703 will eventually scrape the sauce to make it leak out from the opening, so as to facilitate cleaning the sauce.

[0028] The above is only a preferred specific implementation method of the present invention, but the protection scope of the present invention is not limited to this. Any technician familiar with the technical field within the technical scope disclosed by the present invention can make equivalent replacements or changes based on the technical solution and utility model concept of the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A low-temperature curing device for smoked duck, comprising a box (1), characterized in that: An observation frame (2) is fixedly connected to the top of the box body (1), a sauce box (3) is fixedly connected to the top of the observation frame (2), a brush assembly (4) is provided below the sauce box (3), and the brush assembly (4) comprises an electric push rod (401), the electric push rod (401) is fixedly connected to the bottom of the sauce box (3), the lower end of the electric push rod (401) is fixedly connected to a lifting plate (402), the lower end of the lifting plate (402) is fixedly connected to a support plate (403), the front of the support plate (403) passes through and is fixedly connected to a rotating tube (404), the outer surface of the rotating tube (404) is fixedly connected to brush bristles (405), and the front and rear ends of the rotating tube (404) are fixedly connected to pipe rotating joints (408).

2. A low-temperature curing device for smoked duck according to claim 1, characterized in that: The brushing assembly (4) further comprises an electronic valve (406), wherein the electronic valve (406) is fixedly connected to the bottom of the sauce tank (3), and a hose (407) is connected to the pipeline between the electronic valve (406) and the pipeline rotary joint (408).

3. A low-temperature curing device for smoked duck according to claim 2, characterized in that: A refrigeration device (5) is fixedly installed on the right side of the box (1).

4. A low-temperature curing device for smoked duck according to claim 3, characterized in that: The inner surface of the box (1) is provided with a placement component (6), the placement component (6) comprises a closing plate (601), the closing plate (601) movably penetrates the left side of the box (1), the right side of the closing plate (601) is fixedly connected to a hanging rack (602), the right side is fixedly connected to a collecting trough (603), the collecting trough (603) is slidably connected to the bottom of the inner surface of the box (1), and the inner surface of the collecting trough (603) is provided with a cleaning component (7).

5. A low-temperature curing device for smoked duck according to claim 4, characterized in that: The cleaning assembly (7) comprises a stopper (701), the stopper (701) movably penetrates the left side of the closing plate (601) and the collecting trough (603), the stopper (701) and the closing plate (601) are bolted together, and the right side of the stopper (701) is fixedly connected to a scraper (703) via a connecting rod (702).

6. A low-temperature curing device for smoked duck according to claim 5, characterized in that: The bottom of the collecting tank (603) is provided with an opening, and the opening is provided below the stopper (701).

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