A low-temperature slow-cooking steamer for cod intestines

Abstract

The application relates to the field of food processing technology, and provides a cod sausage low-temperature slow-cooking steamer, which comprises a kettle body, a heating mechanism and a cover body, the kettle body is provided with a heating cavity, the heating mechanism is used for heating water in the heating cavity, and the cover body is used for covering the surface of the heating cavity; a supporting frame and a supporting frame are arranged in the heating cavity, and the supporting frame is arranged on the supporting frame; a detachable bag body is mounted on the supporting frame, the supporting frame is used for keeping the bag opening of the bag body in an open state, and when the cover body covers the surface of the heating cavity, the cover body covers the surface of the bag opening of the bag body. The cod sausage low-temperature slow-cooking steamer can avoid water vapor from entering the bag body, further reduces the condition that water enters the bag body, and the design can reduce the additional setting of a vacuum device, reduce working steps, and improve work efficiency.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a low-temperature slow-cooking steamer for cod intestines. Background Technology

[0002] Cod sausage, as a high-value-added seafood snack, has become increasingly popular with consumers in recent years. Rich in various nutrients, it boasts high nutritional value and a delicate texture, satisfying consumers' dual pursuit of deliciousness and health. With the continuous advancement of food processing technology, the production processes for various seafood snacks have become increasingly diverse, and the processing technology for cod sausage is also continuously developing. This has not only driven the economic growth of the seafood processing industry but also provided consumers with more high-quality food choices. However, as consumers increasingly focus on the nutritional value of food, how to better preserve the nutritional components of food during processing has become a crucial issue that urgently needs to be addressed in the food processing sector.

[0003] In the past, high-temperature processing was commonly used for cooking and sterilizing cod sausages. This method quickly achieved the desired cooking and sterilization results, was relatively simple to operate, and had low equipment costs, making it a commonly used method at the time. However, with the gradual development of sous-vide technology, some processing companies began to experiment with sous-vide cookers for cod sausage processing. Existing sous-vide cookers mainly consist of a pot body, a heating element, and a lid. They utilize the temperature of the water inside the pot to achieve sous-vide cooking of the cod sausages. Another method involves placing the cod in a bag, then vacuum-sealing the bag before processing to reduce the cod's contact with outside air and thus preserve its nutritional components to some extent.

[0004] However, these existing technologies have significant drawbacks. High-temperature processing can easily denature the proteins in cod intestines, resulting in a significant loss of nutrients, especially heat-sensitive active substances. When using traditional sous-vide cookers, placing the cod directly into the pot and exposing it to water may affect the quality of the cod or even render it ineffective. If the cod is placed in a bag and vacuum-sealed, the process is cumbersome, increasing processing complexity and time costs. Utility Model Content

[0005] To address the aforementioned issues, this application provides a low-temperature slow-cooking steamer for cod intestines.

[0006] The low-temperature slow-cooking steamer for cod intestines provided in this application adopts the following technical solution:

[0007] A low-temperature slow-cooking steamer for cod sausage includes a pot body, a heating mechanism, and a lid. The pot body has a heating chamber, and the heating mechanism is used to heat the water in the heating chamber. The lid is used to cover the surface of the heating chamber. A support frame and a support frame are provided inside the heating chamber, and the support frame is mounted on the support frame. A detachable bag is installed on the support frame, and the support frame is used to keep the bag opening in an open state. When the lid covers the surface of the heating chamber, the lid covers the surface of the bag opening.

[0008] By adopting the above technical solution, when slow cooking cod at low temperature, the cod is placed in a bag, which prevents the cod from directly contacting the hot water in the heating chamber. Furthermore, when the cover is placed over the surface of the heating chamber, it covers the bag opening, preventing water vapor from entering the bag and further reducing the possibility of water entering the bag. This design also reduces the need for additional vacuum equipment, reduces work steps, and improves work efficiency.

[0009] Optionally, a rubber layer is provided on the side of the lid closest to the pot body.

[0010] By adopting the above technical solution and adding a rubber layer, the sealing effect of the cap on the bag opening can be increased, further reducing the entry of water vapor into the bag.

[0011] Optionally, the support frame is provided with an outer frame and an inner frame, the inner frame is fitted onto the outer wall of the outer frame, and the outer frame is located above the support frame; the inner frame is used to abut against the inner wall of the bag, and the outer frame is used to abut against the outer wall of the bag.

[0012] By adopting the above technical solution, the bag body is connected to the support frame. First, the outer frame is fitted onto the outer wall of the bag body, and the inner frame abuts against the inner wall of the bag body, and the inner frame is fitted onto the outer wall of the outer frame. This allows the bag body to be clamped between the inner and outer frames, thereby allowing the bag opening to be in an open state, so that workers can add cod into the bag body.

[0013] Optionally, the outer frame is integrally formed with a limiting block for abutting against the bottom wall of the inner frame.

[0014] By adopting the above technical solution and setting a limiting block, the bag can be securely clamped between the inner frame and the outer frame, preventing the bag from detaching from the inner frame and the outer frame.

[0015] Optionally, the outer frame is provided with a support plate, which is used to abut against the bottom of the bag.

[0016] By adopting the above technical solution and setting a support plate, the bottom of the bag can be supported, thereby preventing the bag from sliding and detaching between the inner and outer frames.

[0017] Optionally, the support plate is provided with water-permeable holes.

[0018] By adopting the above technical solution, when the bag is removed along with the inner and outer frames, the water-permeable holes can allow the water on the support plate to flow back into the heating chamber, preventing the water on the support plate from flowing out to the outside.

[0019] Optionally, the support frame is provided with multiple outer frames, and all outer frames are connected by connecting rods.

[0020] By adopting the above technical solution, the connecting rod can remove all the bags inside the heating tank to the outside.

[0021] Optionally, the heating mechanism is provided with a first heating wire and a second heating wire, the first heating wire being installed at the bottom of the heating chamber; the pot body is provided with a water inlet pipe for communicating with the heating chamber, the end of the water inlet pipe away from the heating chamber being connected to an external water filling mechanism, and the second heating wire being installed inside the water inlet pipe.

[0022] By adopting the above technical solution, the second heating wire can preheat the incoming water in advance, accelerating the rate at which the entire heating chamber heats up to the set temperature.

[0023] In summary, this application includes at least one of the following beneficial technical effects:

[0024] 1. When slow cooking cod at low temperature, the cod is placed in the bag, which prevents the cod from directly contacting the hot water in the heating chamber; and when the lid covers the surface of the heating chamber, the lid can cover the bag opening, which can prevent water vapor from entering the bag, further reducing the possibility of water entering the bag; this design can reduce the need for additional vacuum equipment, reduce working steps, and improve work efficiency.

[0025] 2. By setting up a support plate, the bottom of the bag can be supported, thereby preventing the bag from sliding and detaching between the inner and outer frames; at the same time, the water-permeable holes can allow water on the support plate to flow back into the heating chamber, preventing all the water on the support plate from flowing out to the outside. Attached Figure Description

[0026] Figure 1 This is a partial sectional view of this embodiment;

[0027] Figure 2 This is a partial cross-sectional view of the support frame in this embodiment;

[0028] Figure 3 This is a schematic diagram of the installation of the bag body and the support frame in this embodiment.

[0029] Explanation of reference numerals in the attached drawings: 1. Pot body; 11. Heating chamber; 12. Water inlet pipe; 13. Drain pipe; 2. Heating mechanism; 21. First heating wire; 22. Second heating wire; 4. Cover body; 41. Rubber layer; 5. Support frame; 6. Support frame; 61. Inner frame; 62. Outer frame; 63. Limiting block; 64. Support rod; 65. Support plate; 66. Water permeable hole; 7. Bag body. Detailed Implementation

[0030] The following is in conjunction with the appendix Figure 1-3 This application will be described in further detail.

[0031] This application discloses a low-temperature slow-cooking steamer for cod intestines.

[0032] Reference Figure 1 A low-temperature slow-cooking steamer for cod intestines includes a pot body 1, a heating mechanism 2, and a lid 4. The pot body 1 is made of stainless steel, which has good corrosion resistance and thermal conductivity. The shape of the pot body 1 can be circular or square; in this application, the pot body 1 is oriented in a specific direction. The pot body 1 has a heating chamber 11, and the heating mechanism 2 is used to heat the water in the heating chamber 11. The lid 4 is used to cover the surface of the heating chamber 11, which forms a relatively enclosed space and reduces heat loss.

[0033] The pot body 1 is provided with a water inlet pipe 12 and a drain pipe 13 connected to the heating chamber 11. The end of the water inlet pipe 12 away from the heating chamber 11 is connected to an external water filling mechanism. The heating mechanism 2 can be an ordinary water tank or a water pump, as long as it can add water to the heating chamber 11.

[0034] The heating mechanism 2 includes a first heating wire 21 and a second heating wire 22. The first heating wire 21 is arranged in a serpentine shape at the bottom of the first heating chamber 11, which increases the heating area and ensures that the water in the heating chamber 11 is heated evenly. The first heating wire 21 can be made of nickel-chromium alloy, which has high resistivity, high temperature resistance, and can stably provide heat. The second heating wire 22 is installed in the water inlet pipe 12, which is used to inject water into the heating chamber 11. The second heating wire 22 can preheat the incoming water in advance, accelerating the rate at which the entire heating chamber 11 heats up to the set temperature.

[0035] Reference Figure 2 The heating chamber 11 is provided with a support frame 5 and a support frame 6. The support frame 6 is mounted on the support frame 5. The support frame 5 is square in shape. The outer peripheral wall of the support frame 5 is connected to the inner wall of the heating chamber 11 by welding. In other embodiments, the support frame 5 can be detached from the inner wall of the heating chamber 11 by bolts so that the support frame 5 can be removed for replacement and maintenance.

[0036] Reference Figure 1 and Figure 3The support frame 6 is provided with a detachable bag body 7. The support frame 6 is used to keep the bag body 7 in the open state under normal conditions so that products that need to be heated can be added into the bag body 7. When the support frame 6 is installed in the heating chamber 11, the cover 4 abuts against one side of the support frame 6 so that the cover 4 covers the opening of the bag body 7 to prevent water vapor from entering the bag body 7.

[0037] Reference Figure 1 To further reduce water vapor entering the bag body 7, a rubber layer 41 is provided on the side of the cover 4 near the pot body 1. The rubber layer 41 can flexibly contact the support frame 6 to reduce the gap between the support frame 6 and the cover 4. In this embodiment, the cover 4 is provided with an exhaust hole that communicates with the heating chamber 11.

[0038] Reference Figure 2 and Figure 3 The support frame 6 includes an inner frame 61 and an outer frame 62. The inner frame 61 is fitted onto the outer wall of the outer frame 62. The inner frame 61 abuts against the inner wall of the bag body 7, and the outer frame 62 abuts against the outer wall of the bag body 7. In this way, the inner and outer frames 62 work together to open and fix the bag body 7, keeping the bag opening open. Both the inner frame 61 and the outer frame 62 can be made of plastic, which is lightweight and not easy to rust.

[0039] The outer frame 62 is integrally formed to abut against the bottom wall of the inner frame 61, and the limiting block 63 ensures that the relative positions of the inner frame 61 and the outer frame 62 are fixed, so that they can better cooperate to support the bag body 7. In this embodiment, the outer frame 62 is provided with a rubber pad layer. When the inner frame 61 is fitted onto the outer wall of the outer frame, the inner frame 61 and the outer frame are interference-fitted, which can increase the stability of the bag body 7 on the support frame 6.

[0040] Reference Figure 2 A support rod 64 is vertically installed at the bottom of the outer frame 62. A support plate 65 is installed at the end of the support rod 64 away from the outer frame 62 to abut against the bottom of the bag body 7. The support plate 65 can support the bottom of the bag body 7 and reduce the possibility of the bag body 7 detaching from the support frame 6. On the other hand, it can prevent the bag body 7 from directly contacting the first heating wire 21 at the bottom of the heating chamber 11, which could cause the bag body 7 to break.

[0041] The support plate 65 has water-permeable holes 66. During the process of removing the support frame 6 from the heating chamber 11, the water-permeable holes 66 can allow water to flow out of the upper surface of the support plate 65, preventing water on the support plate 65 from flowing out to the outside and causing pollution to the working environment. In addition, the water-permeable holes 66 allow water to freely enter and exit under the bag body 7, ensuring that the water temperature around the bag body 7 is uniform.

[0042] In other embodiments, multiple sets of support frames 6 can be provided, with all support frames 6 mounted on top of the support frame 5, increasing the number of cod that the slow cooker can heat. At the same time, the outer frames 62 of all support frames 6 are connected by connecting rods, allowing all support frames 6 to be removed at the same time, improving convenience, and enabling all cod to be placed into the heating chamber 11 at the same time, ensuring that the heating of the cod is consistent.

[0043] The implementation principle of this application embodiment is as follows:

[0044] When slow cooking cod at low temperature, the cod is placed in the bag 7, which prevents the cod from directly contacting the hot water in the heating chamber 11. When the cover 4 covers the surface of the heating chamber 11, the cover 4 can cover the opening of the bag 7, which can prevent water vapor from entering the bag 7 and further reduce the possibility of water entering the bag 7. This design can reduce the need for additional vacuum equipment, reduce working steps, and improve work efficiency.

[0045] The above are preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made to the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A low-temperature slow-cooking steamer for cod intestines, characterized in that: The device includes a pot body (1), a heating mechanism (2), and a cover (4). The pot body (1) has a heating chamber (11). The heating mechanism (2) is used to heat the water in the heating chamber (11). The cover (4) is used to cover the surface of the heating chamber (11). The heating chamber (11) is provided with a support frame (5) and a support frame (6). The support frame (6) is mounted on the support frame (5). The support frame (6) is equipped with a detachable bag body (7). The support frame (6) is used to keep the bag opening of the bag body (7) in an open state. When the cover (4) covers the surface of the heating chamber (11), the cover (4) covers the surface of the bag opening of the bag body (7).

2. The low-temperature slow-cooking steamer for cod intestines according to claim 1, characterized in that: The lid (4) has a rubber layer (41) on the side near the pot body (1).

3. The low-temperature slow-cooking steamer for cod intestines according to claim 1, characterized in that: The support frame (6) is provided with an outer frame (62) and an inner frame (61). The inner frame (61) is fitted onto the outer wall of the outer frame (62), and the outer frame (62) is mounted above the support frame (5). The inner frame (61) is used to abut against the inner wall of the bag body (7), and the outer frame (62) is used to abut against the outer wall of the bag body (7).

4. The low-temperature slow-cooking steamer for cod intestines according to claim 3, characterized in that: The outer frame (62) is integrally formed with a limiting block (63) for abutting against the bottom wall of the inner frame (61).

5. The low-temperature slow-cooking steamer for cod intestines according to claim 3, characterized in that: The outer frame (62) is provided with a support plate (65), which is used to abut against the bottom of the bag body (7).

6. The low-temperature slow-cooking steamer for cod intestines according to claim 5, characterized in that: The support plate (65) has water-permeable holes (66).

7. The low-temperature slow-cooking steamer for cod intestines according to claim 3, characterized in that: The support frame (6) is provided in multiple sets, and the outer frames (62) of all support frames (6) are connected by connecting rods.

8. The low-temperature slow-cooking steamer for cod intestines according to claim 1, characterized in that: The heating mechanism (2) is provided with a first heating wire (21) and a second heating wire (22). The first heating wire (21) is installed at the bottom of the heating chamber (11). The pot body (1) is provided with a water inlet pipe (12) for communicating with the heating chamber (11). The end of the water inlet pipe (12) away from the heating chamber (11) is connected to an external water filling mechanism. The second heating wire (22) is installed inside the water inlet pipe (12).

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