Sauce boiling and feeding device

Abstract

The utility model discloses a sauce boiling and feeding device which comprises a supporting plate, the periphery of the lower surface of the supporting plate is supported by supporting columns, a boiling barrel is installed on the surface of the supporting plate in an embedded mode, and the lower portion of the boiling barrel is arranged in a heating cooking bench. The periphery of the upper portion of the boiling barrel is fixed through a stabilizing ring, the two sides of the stabilizing ring are fixed to the upper surface of a support plate through L-shaped connecting rods, supports are upwards arranged on the surfaces, on the two sides of the boiling barrel, of the support plate, a mounting plate is arranged between the tops of the supports, and a plurality of air cylinders are fixedly embedded into the surface of the mounting plate; the bottom of a telescopic piston rod below each air cylinder is connected to the peripheral surface of the lifting ring. According to the boiling and feeding device, the small boiling pot and the filtering assembly are specially designed for boiling sauce of chili sauce, on one hand, the boiling efficiency of onion soup is improved, unnecessary water resources are saved, on the other hand, many impurities in sorghum soup can be well removed, and manual labor is saved.

Description

Technical Field

[0001] This utility model relates to the technical field of sauce processing equipment, and more specifically, to a sauce cooking and feeding device. Background Technology

[0002] In the process of making chili sauce, the base broth is generally made by fermenting 30 catties of sorghum and 5 catties of glutinous rice to enhance the flavor. During the process, it needs to be simmered in a large pot over high heat for 30 minutes, with water added continuously to dilute it and sweet potato starch added to increase the viscosity. At the same time, in order to improve the sweetness and spiciness of the sauce, onions need to be simmered in another pot to obtain onion broth. The onion broth is then added to the sorghum broth. The sorghum broth is then boiled, filtered, and fermented to form the base broth. Finally, chili powder, white sugar, and a large amount of pepper powder are added to the base broth and stirred evenly to obtain the chili sauce.

[0003] The above processing has the following problems: First, the onion broth is a relatively small ingredient, and the current cooking method usually involves cooking it in a large pot, which wastes a lot of water and takes a long time, thus reducing the efficiency of the sauce. Second, because a lot of materials are added to the sorghum broth, it is easy for it to contain a lot of impurities. Before extracting the broth, these impurities need to be removed. In the current operation, a strainer is generally used to remove them, which is inefficient and the removal effect is not good enough. Utility Model Content

[0004] The purpose of this invention is to provide a sauce cooking and feeding device. This device is specially designed for cooking chili sauce, including a small cooking pot and a filtering component. On the one hand, it improves the cooking efficiency of onion broth and saves unnecessary water resources. On the other hand, it can effectively remove more impurities from sorghum broth and save manual labor.

[0005] To achieve the above objectives, the technical solution adopted by this utility model is as follows:

[0006] A sauce cooking and adding device includes a support plate, the lower surface of which is supported by pillars on all four sides. A cooking cylinder is embedded in the surface of the support plate and placed inside a heating stove. The upper periphery of the cooking cylinder is fixed by a stabilizing ring, and both sides of the stabilizing ring are fixed to the upper surface of the support plate by L-shaped connecting rods. Supports are provided on the upper surfaces of the support plate on both sides of the cooking cylinder, and a mounting plate is provided between the tops of the supports. Several cylinders are embedded in the surface of the mounting plate, and the bottom of the telescopic piston rod of each cylinder is connected to the outer surface of a lifting ring. The lifting ring moves up and down inside the cooking cylinder driven by the telescopic piston rod.

[0007] As a further optimization of this solution, a filling port is provided in front of the heating stove.

[0008] As a further optimization of this solution, the lifting ring is hollow inside and the hollow area is equipped with two layers of filter screens, wherein the pore size of the upper filter screen is larger than that of the lower filter screen.

[0009] As a further optimization of this solution, a small heating stove is connected upward to the support plate at the rear of the cooking cylinder via several support rods. A small soup pot is placed on top of the small heating stove, and a discharge pipe is connected to the front of the small soup pot.

[0010] As a further optimization of this solution, the upper end of the discharge pipe is provided with an opening and closing knob, the lower end of the discharge pipe is processed into a semi-circular arc surface, and a filter screen is embedded at the junction of the semi-circular arc surface and the lower end of the discharge pipe. The semi-circular arc surface does not extend to the area above the cooking cylinder. The lower end of the semi-circular arc surface is fixed with a semi-circular extension guide groove by bolts, and the extension guide groove extends into the area above the cooking cylinder.

[0011] Compared with existing technologies, the beneficial effects of this utility model are as follows:

[0012] This utility model, through the design of a small heating stove and a small soup pot structure, allows for the separate simmering of onion broth during the chili sauce processing, replacing the traditional large pot simmering. This saves water resources and improves simmering efficiency. The onion broth is added to the simmering pot in batches through the discharge pipe structure with an opening and closing knob, realizing the simmering and adding of ingredients for the sauce.

[0013] This invention features a liftable lifting ring structure. Combined with its internal upper and lower filter screen structure, after removing the extended guide channel of the discharge pipe, the lifting ring located inside the cooking cylinder can be lifted upward by the telescopic piston rod to remove the impurities mixed in the sorghum soup and clean them separately, thereby improving the fermentation quality of the subsequent original soup. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the overall structure of the sauce cooking and feeding device of this utility model;

[0015] Figure 2 This is a schematic diagram of the disassembled lifting ring structure of this utility model;

[0016] Figure 3 This is a schematic diagram of the installation structure of the small soup pot of this utility model;

[0017] Figure 4 This is a schematic diagram of the discharge pipe structure of this utility model;

[0018] Figure 5 This is a schematic diagram of the disassembled structure of the extended guide channel of this utility model;

[0019] In the diagram: 1. Support plate; 2. Column; 3. Heating stove; 4. Filling port; 5. Cooking cylinder; 6. Stabilizing ring; 7. Support; 8. Mounting plate; 9. Cylinder; 10. Telescopic piston rod; 11. Lifting ring; 12. Upper filter screen; 13. Lower filter screen; 14. Small soup pot; 15. Small heating stove; 16. Discharge pipe; 17. Extended guide channel; 18. Opening and closing knob; 19. Filter screen plate; 20. Semi-circular arc surface; 21. Bolt. Detailed Implementation

[0020] To make the technical means, creative features, objectives and effects of this utility model easier to understand, the following description, in conjunction with specific illustrations, further elaborates on this utility model.

[0021] To address the issue that the existing onion broth requires a relatively small amount of ingredients, the current cooking method typically involves boiling the broth in a large pot, which wastes a lot of water and takes a long time, reducing the efficiency of sauce preparation. Additionally, because the sorghum broth contains a lot of ingredients, it is prone to contamination with impurities. These impurities need to be removed before extracting the broth. The current method generally uses a strainer to remove these impurities, which is inefficient and does not remove them effectively.

[0022] like Figure 1 As shown, this application includes a support plate 1. The lower surface of the support plate 1 is supported by pillars 2 on all four sides. A cooking cylinder 5 is embedded in the surface of the support plate 1. The cooking cylinder 5 is placed inside the heating stove 3. The upper periphery of the cooking cylinder 5 is fixed by a stabilizing ring 6, and both sides of the stabilizing ring 6 are fixed to the upper surface of the support plate 1 by L-shaped connecting rods. The surfaces of the support plate 1 on both sides of the cooking cylinder 5 are provided with supports 7 facing upwards, and a mounting plate 8 is provided between the tops of the supports 7. Two cylinders 9 are embedded in the surface of the mounting plate 8. The bottom of the telescopic piston rod 10 below each cylinder 9 is connected to the outer surface of the lifting ring 11. The lifting ring 11 is driven to move up and down inside the cooking cylinder 5 by the telescopic piston rod 10. A filling port 4 is provided in front of the heating stove 3.

[0023] like Figure 2 As shown, the lifting ring 11 is hollow inside and the hollow area is equipped with two layers of filter screens, with the upper filter screen 12 having a larger pore size than the lower filter screen 13. In specific settings, the upper and lower filter screens with appropriate pore sizes are selected according to the ingredients added to the sorghum soup to meet the requirements for filtering impurities.

[0024] like Figure 3 As shown, a small heating stove 15 is connected to the surface of the support plate 1 behind the cooking cylinder 5 by several support rods. A small soup pot 14 is placed on top of the small heating stove 15, and a discharge pipe 16 is connected to the front of the small soup pot 14.

[0025] like Figure 4As shown, the upper end of the discharge pipe 16 is provided with an opening and closing knob 18, the lower end of the discharge pipe 16 is processed into a semi-circular arc surface 20, and a filter screen plate 19 is embedded at the junction of the semi-circular arc surface 20 and the lower end of the discharge pipe 16. The semi-circular arc surface 20 does not extend to the area above the cooking cylinder 5.

[0026] like Figure 5 As shown, a semi-circular extended guide groove 17 is fixed to the lower end of the semi-circular arc surface 20 by bolts 21, and the extended guide groove 17 extends into the area above the cooking cylinder 5.

[0027] Specifically, a small heating stove 15 and a small soup pot 14 are designed to separately cook the onion broth during the chili sauce processing, replacing the traditional large pot cooking. This saves water resources and improves cooking efficiency. After the extended guide groove 17 is installed at the lower end of the semi-circular surface 20 using bolts 21, the cooked onion broth can be added to the cooking cylinder 5 in batches through the discharge pipe 16 with the opening and closing knob 18, realizing the cooking and adding of the sauce. After cooking is completed, the extended guide groove 17 at the lower end of the semi-circular surface 20 is removed. The cylinder 9 drives the telescopic piston rod 10 to work and drive the lifting ring 11 to rise. Through the upper and lower filter structures inside the lifting ring 11, namely the upper filter 12 and the lower filter 13 with different pore sizes, the impurities mixed in the sorghum soup are removed and cleaned separately, improving the fermentation quality of the subsequent original soup.

[0028] All standard parts used in this utility model can be purchased from the market, and irregular parts can be customized according to the description and drawings. The specific connection methods of each part adopt conventional methods such as bolts, rivets, and welding that are mature in the prior art. The machinery, parts and equipment adopt conventional models in the prior art, and the circuit connection adopts conventional connection methods in the prior art, which will not be described in detail here.

[0029] The foregoing has shown and described the basic principles and main features of this utility model, as well as its advantages. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claims. The scope of protection of this utility model is defined by the appended claims and their equivalents.

Claims

1. A sauce cooking and ingredient adding device, characterized in that: The system includes a support plate, with its lower surface supported by pillars on all four sides. A cooking cylinder is embedded in the surface of the support plate and placed inside a heating stove. The upper periphery of the cooking cylinder is fixed by a stabilizing ring, and both sides of the stabilizing ring are fixed to the upper surface of the support plate by L-shaped connecting rods. Supports are provided on the surface of the support plate on both sides of the cooking cylinder, and a mounting plate is provided between the tops of the supports. Several cylinders are embedded in the surface of the mounting plate, and the bottom of the telescopic piston rod of each cylinder is connected to the outer surface of a lifting ring. The lifting ring moves up and down inside the cooking cylinder driven by the telescopic piston rod.

2. The sauce cooking and feeding device according to claim 1, characterized in that: The heating stove is equipped with a filling port at the front.

3. The sauce cooking and adding device according to claim 1, characterized in that: The lifting ring is hollow inside, and the hollow area is equipped with two layers of filter screens, with the upper filter screen having a larger pore size than the lower filter screen.

4. The sauce cooking and feeding device according to claim 3, characterized in that: A small heating stove is connected upwards to the support plate at the rear of the cooking cylinder via several support rods. A small soup pot is placed on top of the small heating stove, and a discharge pipe is connected to the front of the small soup pot.

5. The sauce cooking and feeding device according to claim 4, characterized in that: The upper end of the discharge pipe is equipped with an opening and closing knob. The lower end of the discharge pipe is machined into a semi-circular arc surface, and a filter screen is embedded at the junction of the semi-circular arc surface and the lower end of the discharge pipe. The semi-circular arc surface does not extend to the area above the cooking cylinder. The lower end of the semi-circular arc surface is fixed with a semi-circular extension guide groove by bolts. The extension guide groove extends into the area above the cooking cylinder.

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