Zanthoxylum armatum chicken wing root pickling device

Abstract

The utility model relates to the technical field of chicken wing root processing, in particular to a rattan pepper chicken wing root pickling device. The device comprises a pickling barrel main body, the surface of the pickling barrel main body is fixedly connected with a supporting frame, the top of the pickling barrel main body is in threaded connection with a sealing cover, the surface of the pickling barrel main body is fixedly communicated with a feeding port, a mixing assembly is arranged in an inner cavity of the pickling barrel main body, and a driving device is arranged at the bottom of the pickling barrel main body. The mixing assembly comprises a stirring rod which is rotationally connected to the bottom of the inner cavity of the pickling barrel main body by virtue of a bearing. The stirring rod drives the fixing frame and the silica gel transverse column to rotate synchronously, at the moment, the protruding blocks on the surface of the silica gel transverse column can extrude the chicken wing roots during rotation, kneading actions such as kneading and pressing during manual stirring are simulated, the chicken wing roots can better absorb seasonings, the problem that the seasonings cannot completely permeate is solved, and the uniform pickling effect is achieved.

Description

Technical Field

[0001] This utility model relates to the field of chicken wing root processing technology, specifically, to a device for marinating Sichuan pepper chicken wing roots. Background Technology

[0002] Chicken wing root refers to the part of the chicken wing, excluding the wing tip and middle section. It is triangular in shape. In order to enhance its texture and flavor and to ensure that it is not too dry or too salty during cooking, it needs to be marinated. Put the prepared chicken wings into a bowl, add a small amount of salt, light soy sauce, pure white sugar, ginger juice, and peanut oil, mix well, and marinate for about two hours.

[0003] In the marinating process of chicken drumsticks, although existing mixing equipment can achieve rapid and even coverage of the seasoning on the surface of the chicken drumsticks, its effect on promoting seasoning absorption is different from that of manual mixing. During manual mixing, the surface of the chicken drumsticks is pinched, pressed, turned, and grasped to ensure that the chicken drumsticks can fully absorb the seasoning. In contrast, the force generated by the single rotation of the mixing equipment can only achieve physical adhesion of the seasoning to the surface of the chicken drumsticks, so that the seasoning cannot fully penetrate into the inside of the chicken drumsticks. Utility Model Content

[0004] The purpose of this utility model is to solve the problem that in the field of chicken wing root marinating, although the existing stirring equipment can quickly and evenly cover the seasoning, it can only make the seasoning adhere to the surface of the chicken wing root because it only relies on a single rotational force and cannot achieve full penetration. On the other hand, manual stirring, with its diverse actions such as pinching, pressing, turning and grabbing, can make the chicken wing root fully absorb the seasoning. There is a significant difference in the seasoning absorption effect between the two. The present invention provides a rattan pepper chicken wing root marinating device.

[0005] To achieve the above objectives, this utility model provides a marinating device for Sichuan peppercorn chicken wing roots, including a marinating barrel body. A support frame is fixedly connected to the surface of the marinating barrel body, and a sealing cap is threadedly connected to the top of the marinating barrel body. A feed inlet is fixedly connected to the surface of the marinating barrel body. A mixing component is provided in the inner cavity of the marinating barrel body, and a driving device is provided at the bottom of the marinating barrel body. The mixing component includes a stirring rod that is rotatably connected to the bottom of the inner cavity of the marinating barrel body by means of a bearing. The output end of the driving device is fixedly connected to the end of the stirring rod. Two fixing frames are fixedly connected to the surface of the stirring rod. Multiple silicone horizontal columns are fixedly connected to the inner cavity of the two fixing frames. Multiple protrusions are fixedly connected to the surface of each of the multiple silicone horizontal columns. The protrusions are hemispherical with a diameter of 3-5mm. The fixing frames are designed as rectangular structures. The two fixing frames are symmetrically installed in the inner cavity of the marinating barrel body. The multiple silicone horizontal columns are distributed in a longitudinal array in the inner cavity of the fixing frames, and gaps are formed between adjacent silicone horizontal columns for the chicken wing roots to pass through.

[0006] The stirring rod, driven by a drive unit, rotates smoothly within the marinating tank, causing the connected fixed frame to rotate as well. The fixed frame is designed as a rectangular structure and symmetrically installed within the main body of the marinating tank. This shape and layout allows for a larger effective area during rotation, maximizing coverage of the tank's interior and moving more chicken wings. Simultaneously, silicone crossbars are arranged in a longitudinal array within the fixed frame, with gaps between adjacent crossbars for the chicken wings to pass through. As the fixed frame rotates, the chicken wings weave through these gaps, increasing their contact with the silicone crossbars and surface protrusions. The flexible silicone material avoids damage to the chicken wing meat caused by rigid contact, ensuring the integrity and good texture of the chicken wings. During the rotation of the silicone crossbars, the protrusions exert a squeezing and massaging effect on the chicken wings, simulating the kneading and pressing motions of manual stirring. This allows the seasonings to better penetrate the chicken wings, achieving a uniform marinating effect and improving the absorption of seasonings by the chicken wings.

[0007] As a further improvement to this technical solution, the bottom scraper and the scraper are made of a material with elasticity and wear resistance, such as rubber, which can contact the corresponding parts and scrape during the stirring process. The scraper is fixedly connected to the surface of the fixed frame, and the surface of the scraper is in contact with the inner cavity of the marinating barrel body. The bottom scraper is fixedly connected to the bottom of the fixed frame, and the end of the bottom scraper away from the stirring rod is in contact with the bottom of the inner cavity of the marinating barrel body.

[0008] The surface of the scraper bar contacts the inner cavity of the marinating barrel body, and the end of the bottom scraper bar away from the stirring rod contacts the bottom of the inner cavity of the marinating barrel body. When the fixed frame rotates with the stirring rod, the scraper bar and the bottom scraper bar can scrape off the seasonings attached to the inner cavity wall and bottom.

[0009] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0010] In this Sichuan peppercorn chicken wing marinating device, a stirring rod drives the fixed frame and silicone horizontal column to rotate synchronously. At this time, the protrusions on the surface of the silicone horizontal column can squeeze the chicken wing root when rotating, simulating the kneading and pressing actions during manual stirring. This allows the chicken wing root to better absorb the seasoning, avoiding the problem of the seasoning not being able to fully penetrate, and achieving a uniform marinating effect. At the same time, the silicone horizontal column and protrusions are made of flexible silicone material, which can avoid damage to the chicken wing root meat due to rigid contact during the stirring process, ensuring the integrity and good texture of the chicken wing root. Attached Figure Description

[0011] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0012] Figure 2 This is a schematic diagram of the inner cavity structure of the pickling barrel of this utility model;

[0013] Figure 3 This is a schematic diagram of the fixed frame structure of this utility model;

[0014] Figure 4 This is an enlarged structural diagram of point A in this utility model;

[0015] The meanings of the labels in the diagram are as follows:

[0016] 1. Marinating barrel body; 10. Feed inlet; 11. Sealing cap; 12. Support frame;

[0017] 2. Mixing component; 21. Stirring rod; 22. Fixing frame; 220. Scraper; 221. Bottom scraper; 23. Silicone crossbar; 230. Protrusion;

[0018] 3. Drive device. Detailed Implementation

[0019] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0020] Example

[0021] Please see Figures 1-4 As shown, this embodiment provides a Sichuan pepper chicken wing root marinating device, including a marinating barrel body 1, a support frame 12 fixedly connected to the surface of the marinating barrel body 1, a sealing cap 11 threadedly connected to the top of the marinating barrel body 1, a feed inlet 10 fixedly connected to the surface of the marinating barrel body 1, a mixing component 2 provided in the inner cavity of the marinating barrel body 1, and a driving device 3 provided at the bottom of the marinating barrel body 1.

[0022] The mixing component 2 includes a stirring rod 21 that is rotatably connected to the bottom of the inner cavity of the marinating barrel body 1 by means of a bearing. Two fixing frames 22 are fixedly connected to the surface of the stirring rod 21. Multiple silicone horizontal columns 23 are fixedly connected to the inner cavity of the two fixing frames 22. Multiple protrusions 230 are fixedly connected to the surface of the multiple silicone horizontal columns 23. The protrusions 230 are hemispherical and have a diameter of 3-5mm.

[0023] In use, first manually rotate the support frame 12 to separate it from the marinating barrel body 1, pour the chicken wing roots and marinade into the marinating barrel body 1, then rotate the support frame 12 in the opposite direction to achieve a sealed connection through threaded engagement, start the bottom drive device 3 to drive the stirring rod 21 to rotate inside the marinating barrel body 1, which in turn drives the fixing frame 22 and silicone horizontal column 23 to rotate synchronously. Since the silicone horizontal column 23 and the protrusions 230 are made of flexible silicone material, they can avoid damage to the chicken wing root meat due to rigid contact during the stirring process. At the same time, the protrusions 230 on the surface of the silicone horizontal column 23 can exert a squeezing effect on the chicken wing root during rotation, simulating the kneading action during manual stirring, thereby achieving a uniform marinating effect.

[0024] The improvement in this embodiment is as follows:

[0025] Considering that in the marinating process of chicken drumsticks, although existing mixing equipment can achieve rapid and uniform coverage of the seasoning on the surface of the chicken drumsticks, its effect on promoting seasoning absorption differs from that of manual mixing. During manual mixing, the surface of the chicken drumsticks is pinched, pressed, turned, and grasped to ensure that the chicken drumsticks can fully absorb the seasoning. In contrast, the force generated by the single rotation of the mixing equipment can only achieve physical adhesion of the seasoning to the surface of the chicken drumsticks, resulting in the seasoning not being able to fully penetrate into the inside of the chicken drumsticks. Therefore, by using the mixing rod 21 to drive the fixed frame 22 and the silicone horizontal column 23 to rotate synchronously, the protrusions 230 on the surface of the silicone horizontal column 23 can squeeze the chicken drumsticks during rotation, simulating the kneading and pressing actions during manual mixing, so that the chicken drumsticks can better absorb the seasoning, avoiding the problem of the seasoning not being able to fully penetrate, and achieving a uniform marinating effect. At the same time, the silicone horizontal column 23 and the protrusions 230 are made of flexible silicone material, which can avoid damage to the chicken drumstick meat due to rigid contact during the mixing process, ensuring the integrity and good texture of the chicken drumsticks.

[0026] In order to ensure that the fixed frame 22 can fully agitate the chicken wing roots inside the marinating barrel body 1 when it rotates, the fixed frame 22 is designed as a rectangular structure. Two fixed frames 22 are symmetrically installed inside the marinating barrel body 1. By setting the two fixed frames 22 as rectangular structures, when the stirring rod 21 rotates, it will drive the two fixed frames 22 to rotate synchronously. At this time, the rotation of the two fixed frames 22 will move in a circular motion around the inside of the marinating barrel body 1. This circular rotation method, combined with the area of ​​the rectangular fixed frame 22, can maximize the coverage of the inner cavity space of the marinating barrel body 1, thereby driving most of the chicken wing roots in the inner cavity to move and promote the full mixing of the chicken wing roots and seasonings.

[0027] In order to ensure that the silicone horizontal pillars 23 can work with the fixed frame 22 to mix the chicken wing roots and seasonings evenly in the inner cavity of the marinating barrel body 1, multiple silicone horizontal pillars 23 are arranged in a longitudinal array in the inner cavity of the fixed frame 22. A gap is formed between adjacent silicone horizontal pillars 23 for the chicken wing roots to pass through. As the stirring rod 21 drives the fixed frame 22 to rotate, the chicken wing roots can smoothly pass through the gap between adjacent silicone horizontal pillars 23, so that the chicken wing roots can fully contact the protrusions 230 on the surface of the silicone horizontal pillars 23 during the movement.

[0028] Considering that the stirring rod 21 needs to stir the chicken wing roots inside the marinating barrel 1 when it drives the fixed frame 22 to rotate, but it is difficult to scrape off the chicken wing roots that are stuck to the inner wall of the marinating barrel 1, a scraper 220 is fixedly connected to the surface of the fixed frame 22. The surface of the scraper 220 is in contact with the inner cavity of the marinating barrel 1. The rotation of the stirring rod 21 will drive the fixed frame 22 to rotate synchronously. At this time, the rotation of the fixed frame 22 will drive the surface of the scraper 220 to slide into contact with the inner cavity of the marinating barrel 1, thereby scraping off the seasonings stuck to the inner wall of the marinating barrel 1 synchronously and avoiding sticking.

[0029] The bottom of the fixed frame 22 is fixedly connected to the bottom scraper 221. The end of the bottom scraper 221 away from the stirring rod 21 contacts the bottom of the inner cavity of the marinating barrel body 1. The rotation of the stirring rod 21 will synchronously drive the two fixed frames 22 to rotate. At this time, the rotation of the fixed frame 22 will synchronously drive the bottom scraper 221 to rotate and slide on the bottom of the inner cavity of the marinating barrel body 1 to prevent the seasoning and chicken wing roots from sticking.

[0030] To prevent the bottom scraper 221 and scraper 220 from damaging or scratching the inner wall of the marinating barrel body 1 due to continuous sliding contact when rotating within the inner cavity of the marinating barrel body 1, the bottom scraper 221 and scraper 220 are made of a material with elasticity and wear resistance, such as rubber, so that they can contact the corresponding parts and scrape off the chicken wing roots attached to the inner wall of the marinating barrel body 1 during the stirring process. By making the scraper 220 and bottom scraper 221 of rubber, when the fixed frame 22 rotates, its material will not damage the inner wall of the marinating barrel body 1 when it contacts the inner wall of the marinating barrel body 1, and it can also scrape off the chicken wing roots attached to the inner wall of the marinating barrel body 1, assisting the mixing component 2 in fully mixing the chicken wing roots with the seasonings.

[0031] In order for the operation of the drive device 3 to drive the stirring rod 21 to rotate, the output end of the drive device 3 is fixedly connected to the end of the stirring rod 21. The operation of the drive device 3 can drive the stirring rod 21 to rotate in the inner cavity of the marinating barrel body 1.

[0032] In practical use, the rattan pepper chicken wing root marinating device of this utility model firstly involves manually rotating the support frame 12 to separate it from the marinating barrel body 1, pouring the chicken wing roots and marinating seasoning into the marinating barrel body 1, and then rotating the support frame 12 in the opposite direction to achieve a sealed connection through threaded engagement. The bottom drive device 3 is then activated, causing the stirring rod 21 to rotate within the marinating barrel body 1, which in turn drives the fixed frame 22 and the silicone horizontal column 23 to rotate synchronously. Since the silicone horizontal column 23 is made of flexible silicone material, it can avoid damage to the chicken wing root meat due to rigid contact during the stirring process. At the same time, the protrusions 230 on the surface of the silicone horizontal column 23 can exert a squeezing effect on the chicken wing roots during rotation. While the fixed frame 22 rotates, the scraper 220 and the bottom scraper 221 will contact the inner wall of the marinating barrel body 1, scraping off the chicken wing roots attached to the inner cavity of the marinating barrel body 1.

[0033] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. 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 preferred examples and are not intended to limit the 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 claimed utility model. The scope of protection of this utility model is defined by the appended claims and their equivalents.

Claims

1. A device for marinating chicken wings with Sichuan peppercorns, comprising a marinating barrel body (1), wherein a support frame (12) is fixedly connected to the surface of the marinating barrel body (1), and a sealing cap (11) is threadedly connected to the top of the marinating barrel body (1), characterized in that: The surface of the pickling barrel body (1) is fixedly connected to the feed inlet (10), the inner cavity of the pickling barrel body (1) is provided with a mixing component (2), and the bottom of the pickling barrel body (1) is provided with a driving device (3); The mixing component (2) includes a stirring rod (21) that is rotatably connected to the bottom of the inner cavity of the marinating barrel body (1) by means of a bearing. Two fixing frames (22) are fixedly connected to the surface of the stirring rod (21). Multiple silicone horizontal columns (23) are fixedly connected to the inner cavity of the two fixing frames (22). Multiple protrusions (230) are fixedly connected to the surface of each of the multiple silicone horizontal columns (23). The protrusions (230) are hemispherical.

2. The Sichuan peppercorn chicken wing root marinating device according to claim 1, characterized in that: The fixing frame (22) is designed as a rectangular structure, and the two fixing frames (22) are symmetrically installed in the inner cavity of the pickling barrel body (1).

3. The Sichuan peppercorn chicken wing root marinating device according to claim 1, characterized in that: Multiple silicone horizontal bars (23) are arranged in a longitudinal array in the inner cavity of the fixing frame (22), and gaps are formed between adjacent silicone horizontal bars (23) for the chicken wing roots to pass through.

4. The Sichuan peppercorn chicken wing root marinating device according to claim 3, characterized in that: A scraper (220) is fixedly connected to the surface of the fixed frame (22), and the surface of the scraper (220) is in contact with the inner cavity of the pickling barrel body (1).

5. The Sichuan peppercorn chicken wing root marinating device according to claim 4, characterized in that: The bottom of the fixed frame (22) is fixedly connected to the bottom scraper (221), and the end of the bottom scraper (221) away from the stirring rod (21) is in contact with the bottom of the inner cavity of the marinating barrel body (1).

6. The Sichuan peppercorn chicken wing root marinating device according to claim 5, characterized in that: The bottom scraper (221) and scraper (220) are made of a material with elastic and wear-resistant properties, such as rubber, to contact the corresponding parts and scrape them during the mixing process.

7. The Sichuan peppercorn chicken wing root marinating device according to claim 1, characterized in that: The output end of the drive device (3) is fixedly connected to the end of the stirring rod (21).

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