Low-temperature vibration soaking device for sauce braised meat products

Abstract

The utility model belongs to the technical field of sauce braised meat product production, particularly relates to a low-temperature vibration soaking device for sauce braised meat products, and aims to solve the problems that vibration control is inconvenient and the production efficiency is greatly reduced in the low-temperature vibration soaking process of the sauce braised meat products in the prior art. The soaking box is fixedly connected to the top of the base, and a low-temperature copper pipe is arranged in the soaking box; the hollow frame is slidably connected to the right side of the soaking box, and a hollow bearing box is slidably connected into the hollow frame; according to the sauce stewed meat soaking device, sauce stewed meat materials are placed in the bearing box, the motor is controlled to work, the motor can control the first rack to move through the gear, so that the bearing box is guided and controlled to extend into the soaking box, meanwhile, the gear can control the second rack to move, the second rack is matched with the low-temperature copper pipe, and the low-temperature vibration soaking effect is achieved.

Description

Technical Field

[0001] The utility model relates to the technical field of production of sauce-cured meat products, in particular to a low-temperature shaking soaking device for sauce-cured meat products. Background Art

[0002] In the prior art, braised meat products are made by placing fresh (frozen) livestock and poultry meat and edible by-products in water with salt, soy sauce (or no soy sauce), and spices, followed by pre-cooking, soaking, cooking, and then marinating (braising). Depending on the processing technique, these products can be categorized as boiled meat, braised meat, and pickled meat. In the prior art, the low-temperature oscillation soaking process of braised meat products is difficult to control, significantly reducing production efficiency.

[0003] Therefore, the present application proposes a low-temperature oscillating soaking device for marinated meat products to solve the above problems. Utility Model Content

[0004] The purpose of the utility model is to solve the shortcomings of the prior art in that the oscillation control is inconvenient during the low-temperature oscillation immersion process of braised meat products, which greatly reduces the production efficiency, and to propose a low-temperature oscillation immersion device for braised meat products.

[0005] In order to achieve the above purpose, the present invention adopts the following technical solutions:

[0006] A low-temperature oscillating soaking device for marinated meat products, comprising a base;

[0007] A soaking box, the soaking box is fixedly connected to the top of the base, and a low-temperature copper tube is provided in the soaking box;

[0008] A hollow frame is slidably connected to the right side of the soaking box, and a hollow carrying box is slidably connected inside the hollow frame;

[0009] The control mechanism includes a support plate, a control plate, a driving plate, a guide plate and a connecting plate. The support plate is fixedly connected to the left side of the immersion box, the control plate is slidably connected to the top of the base, the driving plate is fixedly connected to the right side of the control plate, the guide plate is slidably connected to the top of the base, and the left side of the guide plate is fixedly connected to the right side of the control plate, the connecting plate is rotatably connected to the right side of the guide plate, and the top of the connecting plate is rotatably connected to the right side of the hollow frame.

[0010] As a preferred solution of the present invention, a support base is provided on the top of the support plate, and a motor is fixedly connected to the top of the support base.

[0011] As a preferred solution of the present invention, the rear side of the driving plate is fixedly connected to a No. 1 spring, and one end of the No. 1 spring is fixedly connected to the front side of the immersion box, and the bottom of the hollow frame is fixedly connected to a No. 2 spring, and one end of the No. 2 spring is fixedly connected to the rear side of the immersion box.

[0012] As a preferred solution of the present invention, the top of the support plate is slidably connected to a No. 1 rack, and the No. 1 rack is fixedly connected to the front side of the control board, the output shaft of the motor is fixedly connected to a gear, and the No. 1 rack is meshed with the gear.

[0013] As a preferred solution of the present invention, a No. 2 rack is fixedly connected to the left side of the carrying box, and the No. 2 rack is movably engaged with the gear.

[0014] As a preferred solution of the present invention, the rear side of the control panel is slidably connected to a positioning plate, and the positioning plate is in movably contact with the rear side of the base.

[0015] Beneficial effects:

[0016] 1. Place the marinated meat ingredients in the carrying box. Then, the motor is controlled to work. The output shaft of the motor can control the gear to rotate. At this time, the gear rotates to control the No. 1 rack to move backward through the tooth pattern. When the No. 1 rack moves, the No. 1 rack can push the control panel to move backward.

[0017] 2. As the control plate moves, the control plate can control the driving plate to move, and the driving plate can push the guide plate to move. When the guide plate moves, the guide plate can pull the connecting plate to move. At this time, the movement of the connecting plate can pull the hollow frame down. At this time, the descent of the hollow frame can control the carrying box to extend into the immersion box, and at the same time control the No. 2 rack to engage with the gear, and the No. 1 rack to disengage from the gear. At the same time, the movement of the control plate can push the positioning plate to move. When the positioning plate disengages from the top of the base, it descends and contacts the back side of the base, limiting the movement of the control plate and ensuring the stability of the hollow frame.

[0018] 3. The motor can control the No. 2 rack to move cyclically through the gear. At this time, the No. 2 rack can synchronously control the movement of the carrying box to control the vibration of the material in the carrying box. At the same time, the low-temperature copper tube is used for cooling to achieve the effect of low-temperature vibration immersion.

[0019] In the utility model: by placing the marinated meat materials in a carrying box and controlling the operation of the motor, the motor can control the movement of rack No. 1 through the gear, thereby guiding the controlled carrying box to extend into the soaking box. At the same time, the gear can control the movement of rack No. 2, and cooperate with the low-temperature copper tube to achieve the effect of low-temperature shock soaking. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a three-dimensional diagram of the structure of the utility model;

[0021] Figure 2 It is a side three-dimensional diagram of the utility model;

[0022] Figure 3 A three-dimensional diagram of the structure of the control panel and positioning panel of the present invention;

[0023] Figure 4 This is an enlarged view of the structure A of the present utility model.

[0024] In the figure: 1. Base; 2. Support plate; 3. Soaking box; 4. Motor; 5. Gear; 6. Rack No. 1; 7. Control board; 8. Positioning plate; 9. Driving plate; 10. Spring No. 1; 11. Guide plate; 12. Connecting plate; 13. Hollow frame; 14. Carrying box; 15. Spring No. 2; 16. Rack No. 2. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention will be described clearly and completely 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, rather than all the embodiments.

[0026] Example

[0027] Reference Figures 1-4 , a low-temperature shaking soaking device for marinated meat products, comprising a base 1;

[0028] The soaking box 3 is fixedly connected to the top of the base 1, and a low-temperature copper tube is provided in the soaking box 3;

[0029] A hollow frame 13 is slidably connected to the right side of the soaking box 3, and a hollow carrying box 14 is slidably connected inside the hollow frame 13;

[0030] The control mechanism includes a support plate 2, a control plate 7, a driving plate 9, a guide plate 11 and a connecting plate 12. The support plate 2 is fixedly connected to the left side of the immersion box 3, the control plate 7 is slidably connected to the top of the base 1, the driving plate 9 is fixedly connected to the right side of the control plate 7, the guide plate 11 is slidably connected to the top of the base 1, and the left side of the guide plate 11 is fixedly connected to the right side of the control plate 7, the connecting plate 12 is rotatably connected to the right side of the guide plate 11, and the top of the connecting plate 12 is rotatably connected to the right side of the hollow frame 13.

[0031] By means of the above structure: by setting up the immersion box 3, the immersion box 3 cooperates with the low-temperature copper tube to achieve the effect of cooling the inside of the immersion box 3; by setting up the hollow frame 13, the hollow frame 13 moves to drive the carrying box 14 to extend into the immersion box 3.

[0032] As a preferred solution of the present invention, a support seat is provided on the top of the support plate 2, and the top of the support seat is fixedly connected to the motor 4. By providing the support seat, the support seat plays the effect of supporting the motor 4.

[0033] As a preferred solution of the present invention, the rear side of the driving plate 9 is fixedly connected to a No. 1 spring 10, and one end of the No. 1 spring 10 is fixedly connected to the front side of the immersion box 3, and the bottom of the hollow frame 13 is fixedly connected to a No. 2 spring 15, and one end of the No. 2 spring 15 is fixedly connected to the rear side of the immersion box 3. By setting the No. 1 spring 10, the No. 1 spring 10 plays a role in assisting the driving plate 9 to return to its original position. By setting the No. 2 spring 15, the No. 2 spring 15 can push the hollow frame 13 to rise and return to its original position through its own elastic force.

[0034] As a preferred solution of the present invention, the top of the support plate 2 is slidingly connected to a No. 1 rack 6, and the No. 1 rack 6 is fixedly connected to the front side of the control plate 7. The output shaft of the motor 4 is fixedly connected to the gear 5, and the No. 1 rack 6 is meshed with the gear 5. When the output shaft of the motor 4 rotates, the motor 4 can control the No. 1 rack 6 to move through the gear 5, thereby driving the control plate 7 to move.

[0035] As a preferred solution of the present invention, a second rack 16 is fixedly connected to the left side of the carrying box 14, and the second rack 16 is movably engaged with the gear 5. By setting the second rack 16, the second rack 16 plays the effect of controlling the movement of the carrying box 14.

[0036] As a preferred solution of the present invention, the rear side of the control panel 7 is slidably connected with a positioning plate 8, and the positioning plate 8 is in active contact with the rear side of the base 1. By setting the positioning plate 8, the positioning plate 8 plays a role in ensuring the stability of the hollow frame 13.

[0037] It should be noted that the specific type of motor 4 to be used is a matter for the relevant technicians familiar with this field to choose, and the above motor 4 belongs to the existing technology and will not be elaborated in this solution.

[0038] The working principle of the present invention is as follows: in actual operation, by placing the marinated meat materials in the carrying box 14, the motor 4 is controlled to work at this time, and the output shaft of the motor 4 can control the gear 5 to rotate. At this time, the gear 5 rotates to control the No. 1 rack 6 to move backward through the tooth pattern. When the No. 1 rack 6 moves, the No. 1 rack 6 can push the control plate 7 to move backward. As the control plate 7 moves, the control plate 7 can control the driving plate 9 to move. At this time, the driving plate 9 can push the guide plate 11 to move. When the guide plate 11 moves, the guide plate 11 can pull the connecting plate 12 to move. At this time, the movement of the connecting plate 12 can pull the hollow frame 13 down. At this time, the hollow frame 13 descends to control the carrying box 14 to extend into the immersion box 3, and at the same time controls the No. 2 rack 16 to engage with the gear 5, and the No. 1 rack 6 to disengage from the gear 5. At the same time, the movement of the control plate 7 can push the positioning plate 8 to move. When the positioning plate 8 disengages from the top of the base 1, it descends and contacts the back side of the base 1, limiting the movement of the control plate 7 and ensuring the stability of the hollow frame 13. At the same time, the motor 4 can control the No. 2 rack 16 to move in a cycle through the gear 5. At this time, the No. 2 rack 16 can synchronously control the movement of the carrying box 14 to control the vibration of the material in the carrying box 14. At the same time, the low-temperature copper tube is used for cooling to achieve the effect of low-temperature vibration soaking.

[0039] 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 oscillating soaking device for marinated meat products, characterized in that: include Base (1); A soaking box (3), wherein the soaking box (3) is fixedly connected to the top of the base (1), and a low-temperature copper tube is provided in the soaking box (3); A hollow frame (13), wherein the hollow frame (13) is slidably connected to the right side of the soaking box (3), and an internal hollow carrying box (14) is slidably connected inside the hollow frame (13); A control mechanism, comprising a support plate (2), a control plate (7), a driving plate (9), a guide plate (11) and a connecting plate (12), wherein the support plate (2) is fixedly connected to the left side of the soaking box (3), the control plate (7) is slidably connected to the top of the base (1), the driving plate (9) is fixedly connected to the right side of the control plate (7), the guide plate (11) is slidably connected to the top of the base (1), and the left side of the guide plate (11) is fixedly connected to the right side of the control plate (7), the connecting plate (12) is rotatably connected to the right side of the guide plate (11), and the top of the connecting plate (12) is rotatably connected to the right side of the hollow frame (13).

2. A low-temperature oscillation soaking device for marinated meat products according to claim 1, characterized in that: A support seat is provided on the top of the support plate (2), and a motor (4) is fixedly connected to the top of the support seat.

3. A low-temperature oscillation soaking device for marinated meat products according to claim 1, characterized in that: The rear side of the driving plate (9) is fixedly connected to a No. 1 spring (10), and one end of the No. 1 spring (10) is fixedly connected to the front side of the soaking box (3); the bottom of the hollow frame (13) is fixedly connected to a No. 2 spring (15), and one end of the No. 2 spring (15) is fixedly connected to the rear side of the soaking box (3).

4. A low-temperature oscillation soaking device for marinated meat products according to claim 2, characterized in that: The top of the support plate (2) is slidably connected to a rack (6), and the rack (6) is fixedly connected to the front side of the control plate (7). The output shaft of the motor (4) is fixedly connected to a gear (5), and the rack (6) is meshed with the gear (5).

5. A low-temperature oscillating soaking device for marinated meat products according to claim 4, characterized in that: The left side of the carrying box (14) is fixedly connected with a second rack (16), and the second rack (16) is movably engaged with the gear (5).

6. The low-temperature oscillation soaking device for marinated meat products according to claim 1, characterized in that: The rear side of the control panel (7) is slidably connected to a positioning plate (8), and the positioning plate (8) is in active contact with the rear side of the base (1).

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