Blanching device

Abstract

The utility model discloses a blanching device, and belongs to the field of cooking utensils. The blanching device is composed of a food material container, a floating foam isolation net cover and a handle; wherein the bottom of the container is provided with a through hole for filtering food materials, and the upper end of the side wall of the container is vertical; the net cover at least comprises a filter net, the appearance size of the net cover is attached to the vertical inner side wall of the container, the lower portion of the net cover and the inner wall of the container form a food storage space, and the upper portion of the net cover and the inner wall of the container form a floating foam collection and storage space. According to the utility model, the novel structural design is provided, the problem that floating foam and food materials are difficult to completely separate in the blanching process is solved, and compared with the prior art, the floating foam and blanched food can be isolated and separated at one time, so that the blanching operation steps and time are reduced, and the blanching effect is better.

Description

Technical Field

[0001] This utility model relates to the field of cooking utensils, specifically to a blanching device. Background Technology

[0002] Blanching is a crucial step in the preparation of certain dishes. During the blanching of some ingredients, especially meats, a lot of scum is produced. This scum adheres to the surface of the food and the sides of the pot, and it's difficult to completely separate from the food. Therefore, it needs to be cleaned off the surface of the food later, otherwise it will affect the taste. Existing blanching equipment mainly uses a pot of water to boil the food. During blanching, various utensils such as slotted spoons, funnels, spatulas, and ladles are used to collect and remove the scum. However, this method can only collect and remove a limited amount of scum each time, requiring multiple repetitions. The operation is laborious due to the heat and poses a risk of burns and eye irritation. Moreover, even after multiple removals, a lot of scum still adheres to the food and dissolves into the broth, requiring further manual cleaning of the food, making the process very tedious. Utility Model Content

[0003] To overcome the shortcomings of existing solutions and address the problem of how to conveniently and efficiently obtain food free of scum during blanching, this invention innovatively proposes a blanching device that can isolate food from scum during and after blanching, conveniently and efficiently obtaining clean food free of scum. Using the blanching device described in this invention will greatly reduce the operational burden of the blanching process, easily obtaining blanched food free of scum, thus enabling the preparation of more delicious dishes. The detailed technical solution proposed by this invention is as follows:

[0004] A blanching device includes a food container and a foam isolation mesh cover. The food container has a perforated bottom, the perforation size of which is sufficient to prevent the blanched food from leaking out, for filtering the food from the cooking vessel. The upper section of the side wall of the food container is a vertical side wall. The foam isolation mesh cover includes a filter screen for separating food and foam during the blanching process, wherein the mesh size and density of the filter screen are sufficient to allow foam-forming substances to pass through freely before foaming but not after foaming. The shape and size of the foam isolation mesh cover fit the inner wall of the vertical side wall, and the foam isolation mesh cover can move up and down along the inner wall of the vertical side wall or be removed from the food container.

[0005] Furthermore, the perforated bottom has a detachable mechanism to remove the perforated bottom from the side wall, for releasing the blanched food from the bottom.

[0006] Furthermore, the foam isolation net cover also includes a foam fence; the foam fence is connected to the filter screen to form a foam collection and storage space, which is used to collect foam and store foam in it during the blanching process.

[0007] Furthermore, the foam isolation mesh cover also includes a fastening component and a lifting component; the fastening component is used to fix the foam isolation mesh cover to the inner wall of the vertical sidewall and can flexibly adjust its height on the inner wall of the pot under the action of external force, so as to counteract the upward force of boiling soup without the aid of external force, stabilize the position of the foam isolation mesh cover, and prevent the foam generated during boiling from overflowing the foam collection and storage space; the lifting component is connected to the filter screen or the foam fence, and the lifting part of the lifting component is higher than the upper edge of the foam fence, used to pick up the foam isolation mesh cover and adjust the height of the foam isolation mesh cover against the inner wall of the vertical sidewall, so as to facilitate the collection and filtering of foam.

[0008] Furthermore, the foam isolation mesh cover also includes a filter mesh skeleton to enhance the robustness and load-bearing capacity of the filter mesh structure.

[0009] Furthermore, the blanching device also includes a fixing component; the fixing component is connected to the food container and is used to fix the food container to the pot body.

[0010] Furthermore, the blanching device also includes a cooking pot that can accommodate the food container.

[0011] Furthermore, the cooking pot integrates a fixing component for fixing the food container, so as to counteract the upward force of boiling soup without the aid of external force and stably maintain the position of the blanching device in the cooking pot.

[0012] Furthermore, the surfaces of the blanching device that come into contact with the scum have a non-stick coating or are made of non-stick materials to facilitate cleaning.

[0013] The inventors proposed the blanching device based on meticulous observation of daily life processes and an understanding of the fundamental principles of foam formation: During high-temperature cooking, soluble proteins, residual blood, lipid particles, and biomolecules from food enter the broth. Under the influence of high-temperature boiling, some of these foaming or adhesive substances, upon reaching the surface of the broth, undergo a complex physicochemical process of deformation, foaming, adhesion, aggregation, and clumping to form foam. This foam contains a large amount of capillary residual blood and other substances with strong fishy or gamey odors. If not filtered out in time, it will seriously affect the taste of the food and broth. Recognizing this fundamental principle, the inventors innovatively proposed a blanching device, including a filter structure. A filter of a specific density is placed below the water surface before foam formation, so the generated foam resides above the filter on the water surface. This achieves separation of the food and foam, allowing for easy separation of the ingredients and foam, resulting in blanched food without any foam adhesion.

[0014] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0015] 1) Compared to the traditional blanching device, which uses a strainer or funnel to remove foam after it is generated, the device proposed in this invention places the food into the food container of the blanching device before foam is generated and covers it with a mesh cover. This isolates the foam from the food through the mesh cover. When the blanching device is removed from the pot, the water leaks out through the perforations at the bottom of the device, while the food remains in the food container inside the device. The foam is contained within the mesh cover, thus isolating the food from the foam. After removing the mesh cover, the food container contains only blanched food that is free of water and foam. This invention has significant advantages in terms of the basic principle of blanching, operation process, and blanching effect.

[0016] 2) Compared with traditional foam removal devices such as slurries and funnels, which often require repeated operations to remove a certain amount of cooking foam, this utility model can isolate and separate the foam from the blanched food in one go, which can not only save a lot of operation time, but also avoid the risk of being scalded by steam during the operation.

[0017] 3) The blanching device described in this utility model can filter out most of the foam in one go, eliminating the need to wash the food again, reducing the number of steps in the cooking process, saving time and water used to wash away the foam;

[0018] 4) By providing the blanching device with a non-stick coating on the surface in contact with the foam or made of a non-stick material, it is very easy to pour out and clean the foam on the filter screen.

[0019] 5) Applying this utility model device to the food processing industry, such as in the processing of cooked food and the production of pre-prepared dishes, can save the steps of washing and blanching ingredients, which can greatly save energy and water resources.

[0020] In summary, the blanching device proposed in this utility model is highly practical. It breaks through the conventional thinking of existing blanching devices that filter out foam after it is generated. By introducing an isolation filter before foam is generated and allowing the foam to be generated in an isolated foam storage space, the foam can be collected, stored and removed completely in one go. This reduces the subsequent steps after blanching, reduces the burden of cooking operations, saves cooking time, and reduces the consumption of water and energy. Attached Figure Description

[0021] To make the objectives, technical solutions, and beneficial effects of this utility model clearer, the following drawings are provided for illustration:

[0022] Figure 1 This is a three-dimensional structural diagram of Embodiment 1 of the present utility model; 110 is a food container, including a vertical side wall 111 and a perforated bottom 112; 120 is a foam isolation mesh cover, including a filter screen 121, a resilient fastening steel sheet 122, a mesh cover handle 123, a mesh cover foam barrier 125, and a filter screen frame 126; 130 is a handle as a lifting component.

[0023] Figure 2 This is a front view of the structure of Embodiment 1 of this utility model; the reference numerals in the figure refer to... Figure 1 same.

[0024] Figure 3 This is a three-dimensional cross-sectional view of the embodiment 1 of this utility model, showing the food placed inside a pot; 200 represents the wok; 500 represents the food storage space; other reference numerals in the figure refer to... Figure 1 same.

[0025] Figure 4 This is a three-dimensional structural diagram of Embodiment 2 of the present invention; 110 is a food container, including a vertical side wall 111 and a perforated bottom 112; 120 is a foam isolation mesh cover, including a filter screen 121, a resilient fastening steel sheet 122, a mesh cover handle 123, a mesh cover foam barrier 125, and a filter screen frame 126; 130 is a handle as a lifting component.

[0026] Figure 5 This is a three-dimensional cross-sectional view of the embodiment 2 of this utility model, showing the food placed inside a pot; 200 represents the wok; 500 represents the food storage space; other reference numerals in the figure refer to... Figure 4 same.

[0027] Figure 6This is a perspective structural diagram of Embodiment 3 of the present invention; 110 is a food container, including a vertical side wall 111 and a detachable perforated bottom 112; 115 and 116 are switch structures for the detachable bottom; 120 is a foam isolation mesh cover, including a filter screen 121, a resilient fastening steel sheet 122, a mesh cover handle 123, a mesh cover foam barrier 125, and a filter screen frame 126; 130 is a handle as a lifting component.

[0028] Figure 7 This is a three-dimensional structural cross-sectional view of Embodiment 3 of the present invention; other reference numerals in the figure refer to... Figure 6 same. Detailed Implementation

[0029] The following detailed description, in conjunction with the accompanying drawings, outlines three preferred embodiments of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0030] It should be noted that the illustrations provided in the following embodiments are only schematic representations of the basic concept of this utility model. Therefore, the illustrations only show components relevant to this utility model and are not drawn according to the actual number, shape, and size of the components in the actual implementation. In the actual implementation, the shape, quantity, and proportion of each component can be arbitrarily changed, and the component layout may also be more complex. The mesh density, color, and material of the device are not given in the figures. In the actual implementation, different materials or combinations such as stainless steel mesh, stainless steel perforated plate, aluminum alloy perforated plate, and non-stick multilayer board can be used. The surface can also be covered with a non-stick coating, and the layer color can be various colors with different patterns or designs. The various components or parts of the device can be integrally molded or processed into independent components and then connected and assembled by various forms such as buckles and bolts. It can also be adapted to different cooking utensils by adding a frame or changing the shape and size, so as to be applied in scenarios such as pre-cooked dishes and large pot dishes where foam needs to be removed.

[0031] Example 1: A blanching device, the structural design of which can be referred to Figure 1 The three-dimensional structure diagram shown Figure 2 The front view structure diagram shown Figure 3The diagram shows a three-dimensional cross-sectional view of the device placed in a pot. The blanching device includes a food container 110, a foam-isolating mesh cover 120, and a handle 130. The food container 110 has a perforated bottom 112 with a perforation diameter of 1 cm to prevent common food items from leaking out. The foam-isolating mesh cover 120 includes a filter screen 121, a foam barrier 125, a mesh cover filter frame 126, a mesh cover handle 123, and a resilient fastening steel plate 122. The upper section of the side wall of the food container 110 is a vertical side wall 111. The foam-isolating mesh cover 120 is placed inside the food container 110 and fits against the vertical side wall. The vertical side wall has alternating concave and convex fine ring patterns. Under the elastic force of the resilient fastening steel plate 122, it stays in a certain position on the vertical side wall and maintains its position even during the boiling action of blanching. In actual use, the mesh cover separates the space inside the food container into a foam storage space and a food storage space 500. After blanching, the foam and food are stored in different spaces, thus achieving clean blanched food with less foam adhering to it.

[0032] Example 2: A blanching device, the structural design of which can be referred to Figure 4 The three-dimensional structure diagram shown Figure 5 The diagram shows a three-dimensional cross-sectional view of the structure placed in the pot. The structural design of Example 2 is basically the same as that of Example 1, except that the diameter of the mesh at the bottom of Example 2 is smaller, only 5 mm, and the mesh distribution is not as wide as that of Example 1. This design is mainly intended to prevent the food from leaking out from the bottom when blanching some uncommon small pieces of food. The design of other parts is the same as that of Example 1, and will not be described again here.

[0033] Example 3: A blanching device with a detachable bottom, the structural design of which can be referred to Figure 6 The three-dimensional structure diagram shown Figure 7The cross-sectional view shown. The blanching device includes a food container 110, a foam isolation mesh cover 120, and a handle 130. The food container 110 has an integral vertical sidewall 111, a removable perforated bottom 112, and rotating buckle mechanisms 115 and 116. The diameter of the bottom perforation is 5 mm to prevent common food items from leaking out. The foam isolation mesh cover 120 includes a filter screen 121, a foam barrier 125, a mesh cover filter frame 126, a mesh cover handle 123, and a resilient fastening steel sheet 122. The sidewalls of the food container 110 are all vertical 111. The foam isolation mesh cover 120 is placed inside the food container 110 and fits snugly against the vertical sidewalls 111. The vertical sidewalls have alternating concave and convex fine ring patterns. Under the elastic force of the resilient fastening steel sheet 122, it stays in a certain position on the vertical sidewall and can maintain its position even during the boiling action of blanching. In actual use, the mesh cover isolates the space inside the food container into a foam storage space and a food storage space 500. In this way, after blanching, the foam and food are stored in different spaces, thus achieving clean blanched food with minimal foam adhesion.

Claims

1. A blanching device, characterized in that: The device includes a food container and a foam isolation mesh cover. The food container has a perforated bottom, with the perforation size sufficient to prevent the blanched food from leaking out, used to filter the food from the cooking vessel. The upper section of the side wall of the food container is a vertical side wall. The foam isolation mesh cover includes a filter screen used to separate food and foam during blanching, wherein the mesh size and density of the filter screen are such that foam-forming substances can pass through freely before foaming but cannot pass through after foaming. The shape and size of the foam isolation mesh cover fit the inner wall of the vertical side wall, and the foam isolation mesh cover can move up and down along the inner wall of the vertical side wall or be removed from the food container. The lower part of the foam isolation mesh cover forms a food storage space with the inner wall of the food container, and the upper part of the foam isolation mesh cover forms a foam collection and storage space with the inner wall of the food container.

2. The blanching device according to claim 1, characterized in that: The perforated bottom has a detachable mechanism to remove the perforated bottom from the side wall for releasing the blanched food from the bottom.

3. A blanching device according to claim 1 or 2, characterized in that: The foam isolation net cover also includes a foam fence; the foam fence is connected to the filter screen to form a foam collection and storage space, which is used to collect foam during the blanching process and store the foam therein.

4. The blanching device according to claim 3, characterized in that: The foam isolation mesh cover also includes a fastening component and a lifting component. The fastening component is used to fix the foam isolation mesh cover to the inner wall of the vertical sidewall and can flexibly adjust its height on the inner wall of the pot under external force, so as to counteract the upward force of boiling soup without external force, stabilize the position of the foam isolation mesh cover, and prevent the foam generated during boiling from overflowing the foam collection and storage space. The lifting component is connected to the filter screen or the foam fence, and the lifting part of the lifting component is higher than the upper edge of the foam fence. It is used to pick up the foam isolation mesh cover and adjust the height of the foam isolation mesh cover against the inner wall of the vertical sidewall, so as to facilitate the collection and filtering of foam.

5. A blanching device according to claim 4, characterized in that: The foam isolation mesh cover also includes a filter mesh skeleton to enhance the robustness and load-bearing capacity of the filter mesh structure.

6. A blanching device according to any one of claims 1, 2, 4, and 5, characterized in that: The blanching device also includes a fixing component; the fixing component is connected to the food container and is used to fix the food container to the pot body.

7. A blanching device according to any one of claims 1, 2, 4, and 5, characterized in that: The blanching device also includes a cooking pot that can hold the food container.

8. A blanching device according to claim 7, characterized in that: The cooking pot integrates a fixing component for securing the food container, thereby counteracting the upward force of boiling broth without external force and stably maintaining the position of the blanching device in the cooking pot.

9. A blanching device according to any one of claims 1, 2, 4, and 5, characterized in that: The surfaces of the blanching device that come into contact with the scum have a non-stick coating or are made of non-stick materials to facilitate cleaning.

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