A boiling mechanism for meat floss processing

Abstract

The utility model provides a kind of boiling mechanism for dried meat floss processing, it is related to dried meat floss processing technical field, including cooking container, annular partition is equipped inside the cooking container, meat block support assembly is equipped in annular partition inner close to bottom, heating coil is equipped with in annular partition outer periphery, water supply component is equipped on the corresponding surface of annular partition and cooking container above heating coil;By setting heating coil in annular partition outer periphery, and using the auxiliary heating water supply chamber formed between cooking container and annular partition, the mechanism realizes the uniform heating of meat block, this design avoids the problem that heat is only concentrated in bottom in traditional boiling container, and auxiliary conduction heat, thereby improve the cooking efficiency of meat block, avoid the problem that early heating is slow, and late heating is uneven.

Description

Technical Field

[0001] This utility model relates to the field of meat floss processing technology, and in particular to a boiling mechanism for meat floss processing. Background Technology

[0002] Boiling is a crucial step in meat floss processing. Boiling loosens the meat pieces, laying the foundation for subsequent processing. Current boiling mechanisms place a heating element on top of a heating container filled with broth and meat. The heating element heats the bottom of the container to boil the meat. However, this traditional boiling mechanism has some significant shortcomings:

[0003] Existing boiling containers are large in size, and heating is concentrated only at the bottom, which leads to uneven heat distribution. This may result in some meat pieces not being fully cooked, affecting processing efficiency and product quality. In particular, different types and sizes of meat pieces have different requirements for heating time and temperature. Although stirring is carried out to ensure the boiling effect, manual stirring is still difficult to guarantee uniform temperature, thus limiting the effect of meat floss processing. Therefore, we propose a boiling mechanism for meat floss processing. Utility Model Content

[0004] The purpose of this invention is to address the shortcomings of existing technologies by proposing a new container structure that, in conjunction with existing heating devices, enables auxiliary heating and avoids uneven cooking of meat pieces due to concentrated heat at the bottom.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A boiling mechanism for processing meat floss includes a cooking container, an annular partition inside the cooking container, a meat block support component near the bottom of the annular partition, a heating coil surrounding the annular partition, and a water supply component above the heating coil on the surface corresponding to the annular partition and the cooking container.

[0007] The inner wall of the annular partition forms a boiling chamber, and the cooking container and the annular partition form an auxiliary heating water supply chamber.

[0008] The meat block support assembly includes a support base and a support frame. The support frame is snapped onto the top of the support base, and the support base is welded to the inner wall of the annular partition.

[0009] Furthermore, the cooking container is placed on a heating device.

[0010] Furthermore, the heating coil is installed on the inner wall of the cooking container, and the heating coil is installed at the center of the outer periphery of the annular partition.

[0011] Furthermore, the water supply assembly includes an electric water supply valve, a temperature sensor, and a water level sensor. The electric water supply valve is installed on the annular partition and connects to the boiling chamber and the auxiliary heating water supply chamber. The water level sensor and the temperature sensor are both installed near the bottom of the electric water supply valve.

[0012] Furthermore, hooks are installed on both sides of the top of the support frame, and a support structure is provided through the interior at both ends of the support frame, with a baffle net installed in the gap of the support structure.

[0013] Furthermore, the boiling chamber and the auxiliary heating water supply chamber have openings at their tops. The opening at the top of the boiling chamber is annular, and the opening at the top of the auxiliary heating water supply chamber is circular. Both openings of the boiling chamber and the auxiliary heating water supply chamber are equipped with covers.

[0014] Furthermore, the thickness of the annular partition is half the thickness of the cooking container.

[0015] Furthermore, the outer wall of the cooking container is connected to an external water supply pipe near the upper end of the water supply component for adding water to the auxiliary heating water supply chamber. The outer wall of the cooking container is also connected to a first drain pipe near the bottom for draining the water in the auxiliary heating water supply chamber. The outer wall of the cooking container is connected to a second drain pipe near the bottom of the boiling chamber for draining the soup in the boiling chamber.

[0016] Compared with the prior art, the beneficial effects of this utility model are:

[0017] By setting heating coils around the annular partition and utilizing the auxiliary heating water supply chamber formed between the cooking container and the annular partition, the mechanism achieves uniform heating of the meat pieces. This design avoids the problem that heat is concentrated only at the bottom in traditional boiling containers and assists in heat conduction, thereby improving the cooking efficiency of the meat pieces and avoiding the problems of slow heating in the early stage and uneven heating in the later stage.

[0018] The design of the meat support component ensures that the meat pieces are well supported during boiling and do not directly contact the bottom of the boiling chamber. At the same time, the mesh structure on the support frame also helps the water flow and the meat pieces are heated evenly, preventing meat residue from sinking to the bottom and making it easier to clean later.

[0019] Furthermore, the temperature sensor and water level sensor in the water supply component work together to achieve intelligent control of the water in the auxiliary heating water supply chamber. When the water level or temperature reaches the set value, the system can automatically adjust the heating state to provide heat to the boiling chamber. Since there is hot water in the auxiliary heating water supply chamber, it can be used directly as water when water needs to be added to the boiling chamber through the electric water supply valve. The design of the first drain pipe can also be used to drain the auxiliary heating water supply chamber and provide hot water to the workshop.

[0020] In summary, the boiling mechanism of this meat floss processing unit achieves uniform heating and efficient boiling of meat pieces, thereby improving processing efficiency and product quality. Attached Figure Description

[0021] Figure 1 A schematic diagram of the overall structure of a boiling mechanism for processing meat floss provided by this utility model;

[0022] Figure 2 A schematic anatomical diagram of the cooking container structure of a boiling mechanism for processing meat floss provided by this utility model;

[0023] Figure 3 A schematic diagram of a meat block support component in a boiling mechanism for processing meat floss provided by this utility model;

[0024] Figure 4 This is a partial enlarged schematic diagram of the boiling mechanism for processing meat floss provided by this utility model.

[0025] Legend: 1. Cooking container; 11. Heating device; 12. External water supply pipe; 13. First drain pipe; 14. Second drain pipe;

[0026] 2. Annular partition; 21. Boiling chamber; 22. Auxiliary heating water supply chamber; 23. Cover;

[0027] 3. Meat block support assembly; 31. Support base; 32. Support frame; 321. Hook; 322. Support structure; 323. Netting;

[0028] 4. Heating coil;

[0029] 5. Water supply components; 51. Electric water supply valve; 52. Temperature sensor; 53. Water level sensor. Detailed Implementation

[0030] The technical solutions of the present utility model will be clearly and completely described below with reference to the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model without creative effort are within the protection scope of the present utility model.

[0031] To facilitate understanding of this utility model, a more comprehensive description of this utility model will be provided below with reference to relevant embodiments, and several embodiments of this utility model will be given. However, this utility model can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of this utility model more thorough and complete.

[0032] It should be noted that when an element is referred to as being "fixed to" another element, it can be directly on the other element or there may be an intervening element. When an element is referred to as being "connected to" another element, it can be directly connected to the other element or there may be an intervening element. The terms "vertical," "horizontal," "left," "right," and similar expressions used in this document are for illustrative purposes only.

[0033] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0034] Example 1

[0035] like Figure 1-4 As shown, this utility model provides a technical solution: a boiling mechanism for processing meat floss, including a boiling container 1, an annular partition 2 inside the boiling container 1, a meat block support component 3 near the bottom inside the annular partition 2, a heating coil 4 surrounding the annular partition 2, and a water supply component 5 above the heating coil 4 on the surface corresponding to the annular partition 2 and the boiling container 1.

[0036] The inner wall of the annular partition 2 forms a boiling chamber 21, and an auxiliary heating water supply chamber 22 is formed between the cooking container 1 and the annular partition 2. The boiling chamber 21 is used to place the meat pieces to be cooked and the broth, while the auxiliary heating water supply chamber 22 is used to assist heating and provide a uniform water environment.

[0037] The meat support assembly 3 includes a support base 31 and a support frame 32. The support frame 32 is snapped onto the top of the support base 31. The support base 31 is welded to the inner wall of the annular partition 2. The support base 31 is firmly welded to the annular partition 2, ensuring that the support frame 32 can stably support the meat and prevent the meat from sinking to the bottom during boiling.

[0038] Example 2

[0039] like Figure 1-4 As shown, the cooking container 1 is placed on the heating device 11, which provides the main heat source for the cooking container 1 and raises the temperature of the water in the cooking container 1 through heat conduction.

[0040] The heating coil 4 is installed on the inner wall of the cooking container 1. The heating coil 4 is installed at the center of the outer periphery of the annular partition 2. The design of the heating coil 4 enables the water in the auxiliary heating water supply chamber 22 to be heated evenly, further improving the uniformity of boiling.

[0041] The water supply assembly 5 includes an electric water supply valve 51, a temperature sensor 52, and a water level sensor 53. The electric water supply valve 51 is installed on the annular partition 2 and connects the boiling chamber 21 and the auxiliary heating water supply chamber 22. The water level sensor 53 and the temperature sensor 52 are both installed near the electric water supply valve 51. When the water level or temperature in the auxiliary heating water supply chamber 22 is lower than the set value, the water level sensor 53 and the temperature sensor 52 will send a signal to the control system, which will replenish water to the auxiliary heating water supply chamber 22 through the external water supply pipe 12 until the water level or temperature reaches the set value.

[0042] The electric water supply valve 51 is manually opened when water needs to be added to the cooking container 1. Since the meat pieces in the cooking container 1 need to be stirred manually and the cooking status needs to be observed, the electric water supply valve 51 can be opened when water needs to be added.

[0043] The support frame 32 has hooks 321 installed on both sides of the top. The support frame 32 has a support structure 322 running through its interior at both ends. A baffle 323 is installed in the gap of the support structure 322. The design of the hooks 321 makes it easy to remove the support frame 32 with a tool (pull rod). The baffle 323 can prevent the meat pieces from falling out of the gap of the support structure 322 during boiling, while ensuring the circulation of water and the even heating of the meat pieces, and supporting the meat residue.

[0044] The boiling chamber 21 and the auxiliary heating water supply chamber 22 have openings at the top. The opening at the top of the boiling chamber 21 is annular, and the opening at the top of the auxiliary heating water supply chamber 22 is circular. Both the openings of the boiling chamber 21 and the auxiliary heating water supply chamber 22 are equipped with covers 23. The design of the covers 23 can prevent water from splashing out and heat from being lost during the boiling process, and also make it easier for operators to observe the boiling situation.

[0045] The thickness of the annular partition 2 is half the thickness of the cooking container 1. This design ensures the structural stability of the annular partition 2 and is also conducive to the transfer and distribution of heat.

[0046] The outer wall of the cooking container 1 is connected to an external water supply pipe 12 near the top of the water supply component 5 for adding water to the auxiliary heating water supply chamber 22. The outer wall of the cooking container 1 is also connected to a first drain pipe 13 near the bottom for draining the water in the auxiliary heating water supply chamber 22. The outer wall of the cooking container 1 is connected to a second drain pipe 14 near the bottom of the boiling chamber 21 for draining the soup in the boiling chamber 21 and for draining water during the cleaning process. The design of the external water supply pipe 12, the first drain pipe 13 and the second drain pipe 14 makes the addition and drainage of water more convenient and efficient.

[0047] The working process of this utility model is as follows: When using a boiling mechanism for processing meat floss, the cooking container 1 is placed on the heating device 11, and then an appropriate amount of water is added to the auxiliary heating water supply chamber 22 through the external water supply pipe 12 until the water level reaches the set value. Next, the meat pieces to be cooked and broth are placed into the boiling chamber 21, and the lid 23 is closed. The heating device 11 and heating coil 4 are then activated to heat the water in the cooking container 1 and the auxiliary heating water supply chamber 22. During the boiling process, the water supply component 5 monitors the water level and temperature in the auxiliary heating water supply chamber 22 in real time. The temperature is adjusted, and water is automatically added or the heating status is adjusted as needed. After boiling is completed, the heating device 11 is turned off, the second drain pipe 14 is opened to drain the soup in the boiling chamber 21, and the meat pieces on the support rack 32 are taken out for further processing. The water in the auxiliary heating water supply chamber 22 is kept warm. During the second and subsequent boiling operations of the meat pieces, the broth to be cooked is heated to improve the boiling effect. When the equipment is not in use, the first drain pipe 13 can be opened to drain the water in the auxiliary heating water supply chamber 22 for hot water use.

[0048] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A mechanism for boiling of meat floss processing, comprising a cooking container (1), characterized in that: The cooking container (1) is provided with an annular partition (2) inside. A meat support component (3) is provided near the bottom of the annular partition (2). A heating coil (4) is provided around the annular partition (2). A water supply component (5) is provided above the heating coil (4) on the surface corresponding to the annular partition (2) and the cooking container (1). The inner wall of the annular partition (2) forms a boiling chamber (21), and an auxiliary heating water supply chamber (22) is formed between the cooking container (1) and the annular partition (2). The meat support assembly (3) includes a support base (31) and a support frame (32), the support frame (32) being snapped onto the top of the support base (31), and the support base (31) being welded to the inner wall of the annular partition (2).

2. The mechanism for boiling the dried meat powder according to claim 1, wherein: The cooking container (1) is placed on the heating device (11).

3. The mechanism for boiling the dried meat powder according to claim 1, wherein: The heating coil (4) is installed on the inner wall of the cooking container (1) and the heating coil (4) is installed at the center of the outer periphery of the annular partition (2).

4. The mechanism for boiling the dried meat powder according to claim 1, wherein: The water supply assembly (5) includes an electric water supply valve (51), a temperature sensor (52) and a water level sensor (53). The electric water supply valve (51) is installed on the annular partition (2) and is connected to the boiling chamber (21) and the auxiliary heating water supply chamber (22). The water level sensor (53) and the temperature sensor (52) are both installed near the electric water supply valve (51) below.

5. The mechanism for boiling the dried meat powder according to claim 1, wherein: The support frame (32) has hooks (321) installed on both sides of the top end, and the support frame (32) has a support structure (322) running through its interior at both ends. A baffle (323) is installed in the gap of the support structure (322).

6. The mechanism for boiling the dried meat powder according to claim 1, wherein: The boiling chamber (21) and the auxiliary heating water supply chamber (22) have openings at the top. The opening at the top of the boiling chamber (21) is annular, and the opening at the top of the auxiliary heating water supply chamber (22) is circular. Both the openings of the boiling chamber (21) and the auxiliary heating water supply chamber (22) are equipped with covers (23).

7. The mechanism for boiling the dried meat powder according to claim 1, wherein: The thickness of the annular partition (2) is half the thickness of the cooking container (1).

8. The boiling mechanism for processing meat floss according to claim 1, characterized in that: The outer wall of the cooking container (1) is connected to an external water supply pipe (12) near the upper end of the water supply component (5) for adding water to the auxiliary heating water supply chamber (22). The outer wall of the cooking container (1) is also connected to a first drain pipe (13) near the bottom for draining the water in the auxiliary heating water supply chamber (22). The outer wall of the cooking container (1) is connected to a second drain pipe (14) near the bottom of the boiling chamber (21) for draining the soup in the boiling chamber (21).

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