Cooking device for producing sauced duck stewed meat

Abstract

The utility model discloses a boiling device for producing stewed duck meat in soy sauce, which relates to the technical field of stewed product production, and comprises a heat insulation shell, a marinating barrel is fixedly arranged in the heat insulation shell, a plurality of marinating barrels are arranged in the marinating barrel, a plurality of vent holes are arranged at one end of each marinating barrel, and the vent holes are communicated with the marinating barrels. A plurality of through-flow grooves are formed in the side surface of the marinating barrel, the marinating barrel is used for loading the stewed duck, a clamping block is rotationally mounted on the outer wall of the marinating barrel, a clamping torsion spring is arranged on the clamping block, the other end of the clamping torsion spring is arranged on the outer wall of the marinating barrel, a clamping groove is further formed in the marinating barrel, and the clamping torsion spring is arranged in the clamping groove. According to the device, the stewed ducks are placed in a layered mode through the marinating barrels, so that the stewed ducks are conveniently separated from marinade after being marinated, the working efficiency is improved, residues in the marinade can be reduced, the use frequency of the marinade is increased, and the cost is reduced.

Description

TECHNICAL FIELD

[0001] The utility model relates to the technical field of preserved product production, in particular to a cooking device for sauce duck preserved meat production. BACKGROUND

[0002] At present, in the food preserving industry, such as the preservation of duck necks, chicken claws, beef, etc., a rotating type preserving pot is usually used. In the prior art, a preserving pot is disclosed in the utility model patent with the patent number 201920247523.4, which comprises a preserving pot body, a horizontal turning stirring blade is arranged in the preserving pot body, the stirring blade is connected with a driving mechanism through a transmission assembly, and the material at the bottom of the preserving pot body is turned to the upper part through the turning of the stirring blade in the preserving pot body, so that the material in the preserving pot body is circulated and turned.

[0003] However, when the preserved meat is turned in the pot through rotation, although the adhesion of the preserved meat to the pot body can be avoided, the preserved meat needs to be manually fished one by one when separating the preserved meat from the marinade, which greatly wastes the preservation efficiency. SUMMARY

[0004] In view of the above technical problems, the utility model provides the following technical scheme:

[0005] A cooking device for sauce duck preserved meat production, comprising a heat-insulating shell, a preserving cylinder is fixedly installed in the heat-insulating shell, a plurality of preserving barrels are arranged in the preserving cylinder, a plurality of air holes are arranged at one end of the preserving barrel, a plurality of flow grooves are arranged on the side surface of the preserving barrel, the preserving barrel is used to load sauce duck, a clamping block is rotatably installed on the outer wall of the preserving barrel, a clamping torsional spring is arranged on the clamping block, the other end of the clamping torsional spring is arranged on the outer wall of the preserving barrel, a clamping groove is further arranged on the preserving barrel, and the clamping groove on the preserving barrel is used to engage with the clamping block on another preserving barrel.

[0006] Further, an upper support is fixedly installed on the preserving cylinder, the upper support is further fixedly connected with the heat-insulating shell, a pressure torsional spring is arranged on the upper support, a fixed pressing block is rotatably installed on the upper support, the fixed pressing block is connected with the pressure torsional spring, and the pressure torsional spring is used to limit the rotation of the fixed pressing block.

[0007] Further, a main shaft is arranged in the preserving barrel, the main shaft is used to limit the positions of the plurality of preserving barrels, one end of the main shaft is in contact with the preserving cylinder, the other end of the main shaft is in contact with the upper support, and the other end of the main shaft is clamped by the upper support and the fixed pressing block.

[0008] Further, a heat preservation chamber is arranged between the preserving cylinder and the heat-insulating shell, a heating wire is arranged in the heat preservation chamber, the heating wire is fixedly connected with the outer wall of the preserving cylinder, and the heating wire is used to heat the preserving cylinder.

[0009] Further, the halogenation barrel is provided with a plurality of heat insulation covers for closing the halogenation barrel.

[0010] The present application has the following advantages compared with the prior art: (1) the halogenation barrel can place the marinated duck in layers, which not only facilitates the separation of the marinated duck from the marinade after halogenation, improves work efficiency, but also reduces the generation of residues in the marinade, prolongs the use frequency of the marinade and reduces the cost; (2) the device fixes the marinated duck through the halogenation barrel, thereby preventing the marinated duck from adhering to the inner wall of the halogenation barrel and preventing the marinated duck from being unevenly halogenated. BRIEF DESCRIPTION OF DRAWINGS

[0011] Figure 1 It is a whole structure schematic view of the present application.

[0012] Figure 2 It is a structure schematic view of the heat insulation shell and the halogenation barrel after being cut open.

[0013] Figure 3 It is a structure schematic view of the heat insulation cover.

[0014] Figure 4 It is a structure schematic view of the halogenation barrel.

[0015] Figure 5 It is a structure schematic view of the heat insulation shell, the halogenation barrel and the halogenation barrel after being cut open.

[0016] Figure 6 It is a structure schematic view of the clamping block.

[0017] The reference signs: 101-leg; 102-heat insulation shell; 103-upper support; 104-fixed pressing block; 105-pressure torsion spring; 106-heat insulation cover; 107-heating wire; 108-halogenation barrel; 201-main shaft; 202-pressing cover; 203-halogenation barrel; 204-clamping block; 205-clamping torsion spring. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical scheme and advantages of the present application more clear, the present application will be further described in detail below in combination with the drawings and examples, and it should be understood that the specific examples described herein are only used to explain the present application and do not limit the present application.

[0019] As Figures 1 to 4As shown, a cooking device for producing braised duck and meat includes a support leg 101 and a heat-insulating shell 102. The support leg 101 is fixedly installed at the bottom of the heat-insulating shell 102. A braising cylinder 108 is fixedly installed inside the heat-insulating shell 102. A heat-insulating chamber is provided between the braising cylinder 108 and the heat-insulating shell 102. A heating wire 107 is provided in the heat-insulating chamber and is fixedly connected to the outer wall of the braising cylinder 108. The heating wire 107 is used to heat the braising cylinder 108. The brine cylinder 108 is provided with a plurality of heat-insulating caps 106, which are used to seal the brine cylinder 108. An upper support 103 is fixedly installed on the brine cylinder 108. The upper support 103 is also fixedly connected to the heat-insulating shell 102. A pressure torsion spring 105 is provided on the upper support 103. A fixing block 104 is rotatably installed on the upper support 103. The fixing block 104 is connected to the pressure torsion spring 105. The pressure torsion spring 105 is used to restrict the rotation of the fixing block 104.

[0020] like Figures 2 to 6 As shown, a plurality of braising barrels 203 are arranged inside the braising cylinder 108. The braising barrels 203 are interlocked with each other inside the braising cylinder 108. A plurality of vent holes are provided at one end of the braising barrel 203, and a plurality of flow grooves are provided on the side of the braising barrel 203. The braising barrel 203 is used to hold the braised duck. A locking block 204 is rotatably installed on the outer wall of the braising barrel 203. A locking torsion spring 205 is provided on the locking block 204, and the other end of the locking torsion spring 205 is located outside the braising barrel 203. On the wall, the braising barrel 203 is also provided with a snap-fit ​​groove, which is used to engage with the snap-fit ​​block 204 on another braising barrel 203. A main shaft 201 is provided inside the braising barrel 203, which is used to restrict the position of multiple braising barrels 203. One end of the main shaft 201 is in contact with the braising cylinder 108, and the other end of the main shaft 201 is in contact with the upper support 103. The other end of the main shaft 201 is held in place by the upper support 103 and the fixing block 104.

[0021] During operation, the braised duck is placed inside the braising barrel 203. Then, the braising barrels 203 are sequentially passed through the main shaft 201. After the bottom braising barrel 203 is placed, the second braising barrel 203 is filled with braised duck, and then placed on top of the bottom braising barrel 203. During placement, the locking block 204 on the bottom braising barrel 203 engages with the locking groove on the second braising barrel 203, thus connecting the two braising barrels 203 and preventing the braised duck from rolling in the braising liquid. After being placed on the top layer, the top layer is sealed with a pressure cap 202. Then, the entire assembly of the main shaft 201 and multiple braising barrels 203 is moved manually or mechanically. Figure 4In the shown state, then the marinating barrel 203 is put into the marinating cylinder 108, one end of the main shaft 201 is in contact with the bottom of the marinating cylinder 108, when the marinating barrel 203 is put in, the main shaft 201 is clamped between the fixed pressing block 104 and the upper support 103, then the heat insulation cover 106 is closed on the marinating cylinder 108, then the temperature in the marinating cylinder 108 can be increased through the heating wire 107, when the temperature in the marinating cylinder 108 is increased, the sauce duck cannot contact the inner wall of the marinating cylinder 108, meanwhile the sauce duck is fixed by the marinating barrel 203, thereby the sauce duck is prevented from adhering to the inner wall of the marinating cylinder 108, meanwhile the sauce duck is layered by the marinating barrel 203, not only the sauce duck can be separated from the marinade after marinating, but also the residue in the marinade can be reduced.

[0022] The above merely describes preferred embodiments of the present application, but is not intended to limit the protection scope of the present application.

Claims

1. A cooking device for producing sauce duck braised meat, comprising a heat-insulating outer shell (102), characterized in that: The heat insulation shell (102) is fixedly installed with a marinating barrel (108), the marinating barrel (108) is provided with a plurality of marinating barrels (203), one end of the marinating barrel (203) is provided with a plurality of air holes, the side of the marinating barrel (203) is provided with a plurality of flow grooves, the marinating barrel (203) is used to load duck sauce, the marinating barrel (203) is rotatably installed with a clamping block (204) on the outer wall, the clamping block (204) is provided with a clamping torsion spring (205), the other end of the clamping torsion spring (205) is arranged on the outer wall of the marinating barrel (203), the marinating barrel (203) is further provided with a clamping groove, and the clamping groove on the marinating barrel (203) is used to engage with the clamping block (204) on another marinating barrel (203).

2. The cooking device for producing sauce duck according to claim 1, characterized in that: The marinating barrel (108) is fixedly installed with an upper support (103), the upper support (103) is further fixedly connected with the heat insulation shell (102), the upper support (103) is provided with a pressure torsion spring (105), the upper support (103) is rotatably installed with a fixed pressing block (104), the fixed pressing block (104) is connected with the pressure torsion spring (105), and the pressure torsion spring (105) is used to limit the rotation of the fixed pressing block (104).

3. The cooking device for producing sauce duck according to claim 2, characterized in that: The marinating barrel (203) is provided with a main shaft (201), the main shaft (201) is used to limit the position of the plurality of marinating barrels (203), one end of the main shaft (201) is in contact with the marinating barrel (108), the other end of the main shaft (201) is in contact with the upper support (103), and the other end of the main shaft (201) is clamped by the upper support (103) and the fixed pressing block (104).

4. The cooking device for producing sauce duck according to claim 1, characterized in that: The marinating barrel (108) and the heat insulation shell (102) are provided with a heat preservation chamber, the heat preservation chamber is provided with a heating wire (107), the heating wire (107) is fixedly connected with the outer wall of the marinating barrel (108), and the heating wire (107) is used to heat the marinating barrel (108).

5. The cooking device for producing sauce duck according to claim 1, characterized in that: The marinating barrel (108) is provided with a plurality of heat insulation covers (106), and the heat insulation covers (106) are used to close the marinating barrel (108).

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