Cooking device for preparing beef soup base

Abstract

The utility model discloses a stewing device for preparing beef soup base, and relates to the technical field of stewing devices. The electric heating device comprises an electric heating device, a fixing groove is formed in the top end of the electric heating device, a digester is fixedly placed in the fixing groove, a plurality of fixing rods are evenly arranged on the inner wall of the top end of the digester, and fixing holes are formed in the adjacent ends of the fixing rods. The fixing rods with the fixing holes in one ends are evenly arranged on the inner wall of the top of the digester and matched with the connecting rods to immerse part of the soup ladle below the beef soup surface, and then floating foam is gathered around the soup ladle through the convection phenomenon and finally transferred into the soup ladle. A worker only needs to pour the foam after the spoon is full of the foam, the foam does not need to be skimmed for many times, the workload is reduced, the two opposite-door type pot cover plates are arranged, full covering, half covering and user-defined covering are conducted on the cooking pot under the cooperative control of the sliding grooves and the sliding rods, different covering requirements are met, and the pot cover is prevented from falling off.

Description

Technical Field

[0001] The utility model belongs to the technical field of steaming and boiling devices, in particular to a steaming and boiling device for preparing a beef soup base. Background Art

[0002] Preparation of beef broth base: 1. First, prepare an appropriate amount of beef bones, beef, spices and other auxiliary ingredients; 2. After cleaning, blanch the beef bones and beef, and stir-fry the auxiliary ingredients; 3. Simmer the stir-fried auxiliary ingredients and the blanched beef bones and beef over high heat, then reduce heat to low and cook for 5-8 hours; 4. Season the simmered beef broth base with salt and other seasonings and filter it; In the preparation process of beef broth base, simmering the beef broth base is an important part of whether the beef broth base is delicious:

[0003] During the cooking process of beef soup base, the foam on the surface of the beef soup needs to be skimmed off in time. This foam contains impurities and fat. Timely removal can ensure that the soup base is clear and tastes better. However, due to the long cooking time, the foam needs to be skimmed off many times, which increases the workload of the staff.

[0004] Therefore, the existing beef soup base preparation and cooking device cannot meet the needs of actual use, so there is an urgent need for improved technology on the market to solve the above problems. Utility Model Content

[0005] The utility model aims to provide a device for preparing a beef soup base by steaming and boiling the soup base. The device evenly arranges a plurality of fixing rods with fixing holes at one end on the inner wall of the top of the boiling pot, and cooperates with the connecting rods to partially immerse a soup spoon under the surface of the beef soup. Then, convection is utilized to gather floating foam around the soup spoon and finally transfer it into the soup spoon, thereby solving the problem of increased workload for the staff due to the need for multiple skimming of floating foam due to the long boiling time.

[0006] In order to solve the above technical problems, the present invention is achieved through the following technical solutions:

[0007] The utility model is a device for preparing and steaming beef soup base, comprising an electric heating device with a fixing groove provided inside the top, a cooking pot fixedly placed inside the fixing groove, a plurality of fixing rods evenly provided on the inner wall of the top of the cooking pot, and a fixing hole provided at one adjacent end of each of the fixing rods, a connecting rod movably connected to each of the fixing holes, and a soup spoon fixed at the bottom end of each of the connecting rods, a third of the bottom of the soup spoon being located below the level of the beef soup, when the beef soup begins to boil, water and other ingredients are heated, which generates an upward and downward flow, and a convection phenomenon occurs, however, the foam is mainly caused by the egg in the water. Protein and fat are solidified in hot water. When the beef soup boils, these substances will be brought to the surface of the beef soup. Because part of the soup spoon is immersed in the beef soup, the soup spoon will hinder the natural convection flow of the fluid to a certain extent. This slight flow disturbance will cause local changes in the fluid dynamics, causing the foam to gather around the soup spoon and eventually flow into the soup spoon. The electric heating equipment is used to control the heating of the cooking pot inside the fixed tank. The cooking pot and the fixed rod with a fixed hole are used in combination to fix the position of the connecting rod, thereby fixing the position of the soup spoon and facilitating the separation of the soup spoon from the fixed rod.

[0008] Furthermore, a second handle is fixed on the top of the connecting rod, and the radius of the second handle is larger than the radius of the connecting rod. The second handle increases the firmness of the connection between the fixing rod and the fixing hole, prevents the fixing rod from falling off along the fixing hole, and makes it easier for staff to take the soup spoon.

[0009] Furthermore, four slide grooves are symmetrically provided on the top of the electric heating device about its vertical center line, and slide rods are slidably connected inside the four slide grooves, and the position of the pot cover is limited and fixed by the cooperation of the slide rods and the slide grooves.

[0010] Furthermore, the four sliding rods are arranged in groups of two, and two pot cover plates are evenly fixed on the top ends of the two groups of sliding rods, so that the pot cover plates are convenient for covering the cooking pot.

[0011] Furthermore, a clamping rod is fixedly provided at the middle of one side of one pot cover plate, and a clamping groove is opened at the middle of one side of the other pot cover plate, and the clamping rod and the clamping groove are used in combination to increase the fixing stability between the two pot cover plates.

[0012] Furthermore, the engaging groove and the engaging rod are slidably engaged with each other, and a first handle is fixedly provided at the middle portion of the top end of the two pot cover plates, and the first handle facilitates the staff to move the pot cover plates.

[0013] Furthermore, a heat-insulating sleeve is fixedly sleeved on the outside of the first handle and the second handle.

[0014] The utility model has the following beneficial effects:

[0015] 1. The utility model evenly arranges a plurality of fixing rods with fixing holes at one end on the inner wall of the top of the cooking pot, and cooperates with the connecting rods to immerse a portion of the soup spoon under the surface of the beef soup, and then utilizes the convection phenomenon to gather the floating foam around the soup spoon and eventually transfer it into the soup spoon. The staff only needs to pour out the floating foam in the soup spoon after it is full, and there is no need to skim off the floating foam many times, thereby reducing the workload.

[0016] 2. The utility model sets two door-type pot cover plates, which can fully cover, half cover or customize the cooking pot under the coordinated control of the slide groove and the slide rod to meet different covering requirements and prevent the pot cover from falling off when moving the pot position due to the needs of boiling the beef soup base. 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 structure of the electric heating equipment of the utility model;

[0019] Figure 3 This is a schematic structural diagram of a cooking pot according to the present invention.

[0020] In the accompanying drawings, the components represented by the reference numerals are as follows:

[0021] 101. Electric heating device; 102. Fixing groove; 103. Slide groove; 104. Slide rod; 105. Pot cover; 106. Snap-on rod; 107. Snap-on groove; 108. First handle; 201. Cooking pot; 202. Fixing rod; 203. Fixing hole; 204. Connecting rod; 205. Soup ladle; 206. Second handle. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention will be described clearly and completely below with reference to the accompanying drawings in the embodiments of the present invention.

[0023] See also Figure 1-3As shown, the utility model is a device for preparing and boiling beef soup base, comprising an electric heating device 101 with a fixing groove 102 formed inside the top, and a cooking pot 201 is placed and fixed inside the fixing groove 102, a plurality of fixing rods 202 are evenly arranged on the inner wall of the top of the cooking pot 201, and a fixing hole 203 is formed at one adjacent end of each of the fixing rods 202, a connecting rod 204 is movably connected to the inside of each of the fixing holes 203, and a soup spoon 205 is fixed at the bottom end of each of the connecting rods 204, and a bottom third of the soup spoon 205 is located below the level of the beef soup. When the beef soup begins to boil, water and other ingredients such as fat and protein are heated, which will produce an upward and downward flow, resulting in a convection phenomenon. However, the foam is mainly caused by the Protein and fat are coagulated in hot water. When the beef soup boils, these substances will be brought to the beef soup noodles. Because part of the soup spoon 205 is immersed in the beef soup noodles, the soup spoon 205 will hinder the natural convection flow of the fluid to a certain extent. This slight flow interference will cause local changes in the fluid dynamics, causing the foam to gather around the soup spoon 205 and eventually flow into the soup spoon 205. The electric heating device 101 is used to control the heating of the cooking pot 201 inside the fixed groove 102. The cooking pot 201 and the fixed rod 202 with a fixing hole 203 are used in conjunction to fix the position of the connecting rod 204, thereby fixing the position of the soup spoon 205 and facilitating the separation of the soup spoon 205 from the fixed rod 202.

[0024] Among them Figure 3 As shown, a second handle 206 is fixed to the top of the connecting rod 204, and the radius of the second handle 206 is larger than the radius of the connecting rod 204. The second handle 206 increases the firmness of the connection between the fixing rod 202 and the fixing hole 203, preventing the fixing rod 202 from falling off along the fixing hole 203, while making it easier for the staff to take the soup spoon 205.

[0025] Among them Figure 2-3 As shown, the top of the electric heating device 101 is symmetrically provided with four slide grooves 103 about its vertical midline, and the four slide grooves 103 are all slidably connected with slide rods 104. The position of the pot cover plate 105 is limited and fixed by the slide rods 104 and the slide grooves 103. The four slide rods 104 are grouped in twos, and two pot cover plates 105 are evenly fixed on the top of the two groups of slide rods 104. The pot cover plate 105 is convenient for covering the cooking pot 201. A card is fixed in the middle of one side of the pot cover plate 105. A connecting rod 106 is provided, and a snap-in groove 107 is provided in the middle of one side of the other pot cover plate 105. The snap-in rod 106 and the snap-in groove 107 are used in conjunction with each other to increase the fixing stability between the two pot cover plates 105. The snap-in groove 107 and the snap-in rod 106 are slidably snap-connected. A first handle 108 is fixed in the middle of the top of each of the two pot cover plates 105. The first handle 108 makes it easy for the staff to move the pot cover plates 105. The first handle 108 and the second handle 206 are both fixed with a heat-insulating sleeve on the outside.

[0026] The above are only preferred embodiments of the present invention and do not limit the present invention. Any modification to the technical solutions described in the aforementioned embodiments, any equivalent replacement of some of the technical features therein, and any modification, equivalent replacement, and improvement made are within the scope of protection of the present invention.

Claims

1. A beef soup base preparation and cooking device, characterized by: The invention comprises an electric heating device (101) with a fixing groove (102) provided inside the top, and a cooking pot (201) is placed and fixed inside the fixing groove (102), a plurality of fixing rods (202) are evenly provided on the inner wall of the top of the cooking pot (201), and a fixing hole (203) is provided at an adjacent end of each of the plurality of fixing rods (202), a connecting rod (204) is movably connected inside each of the plurality of fixing holes (203), and a soup spoon (205) is fixed at the bottom end of each of the plurality of connecting rods (204), and a bottom third of each of the soup spoons (205) is located below the level of the beef soup.

2. The beef soup base preparation and cooking device according to claim 1, characterized in that: A second handle (206) is fixedly provided at the top end of the connecting rod (204), and the radius of the second handle (206) is greater than the radius of the connecting rod (204).

3. The beef soup base preparation and cooking device according to claim 1, characterized in that: Four sliding grooves (103) are symmetrically provided on the top of the electric heating device (101) about its vertical center line, and sliding rods (104) are slidably engaged inside the four sliding grooves (103).

4. The beef soup base preparation and cooking device according to claim 3, characterized in that: The four sliding rods (104) are arranged in groups of two, and two pot cover plates (105) are evenly fixed on the top ends of the two groups of sliding rods (104).

5. The beef soup base preparation and cooking device according to claim 4, characterized in that: A clamping rod (106) is fixedly provided in the middle of one side of one pot cover plate (105), and a clamping groove (107) is provided in the middle of one side of the other pot cover plate (105).

6. The beef soup base preparation and cooking device according to claim 5, characterized in that: The clamping groove (107) and the clamping rod (106) are slidably clamped, and a first handle (108) is fixedly provided at the middle of the top end of the two pot cover plates (105).

7. The beef soup base preparation and cooking device according to claim 6, characterized in that: The first handle (108) and the second handle (206) are both sleeved and fixed with heat-insulating sleeves on their exteriors.

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