A halogen brine preparation device

Abstract

This utility model relates to the field of braising liquid production, and relates to a braising liquid preparation device. The utility model includes: a frame, a cooking pot, a stirring assembly, a lifting assembly, and a braising spice box. The cooking pot is fixed to the lower end of the frame, the stirring assembly is fixed to the upper end of the frame, and the stirring blades in the stirring assembly are placed inside the cooking pot. The lifting assembly includes symmetrically arranged sprocket assemblies, handwheels, and guide frames. The upper sprocket of each sprocket assembly is rotatably disposed at the upper end of the frame, and the lower sprocket of each sprocket assembly is rotatably disposed outside the cooking pot. The upper and lower sprockets are connected by a chain. The handwheel is connected to the lower sprocket on the left side. The two sides of the guide frame are fixed to the chain. The braising spice box includes an annular lower box body and an annular upper box body. The annular upper box body is snapped onto the upper end of the annular lower box body, and a storage cavity is formed between the two. The two sides of the annular lower box body are fixed to the lower side of the guide frame. Mesh holes are arrayed between the annular lower box body and the annular upper box body.

Description

Technical Field

[0001] This utility model relates to the field of braising liquid production, and specifically to a braising liquid preparation device. Background Technology

[0002] In the traditional braising liquid preparation process, there are significant operational challenges in the addition and replacement of spice packets: Typically, spice packets are placed in a mesh bag and added to the boiling pot. When replacing them, the mesh bag must be manually removed from the hot braising liquid. This requires repeatedly adjusting the net's position to ensure the spice packets are fully submerged, and processing multiple spice packets individually, which is time-consuming and labor-intensive. Furthermore, the boiling pot is continuously heated, maintaining the braising liquid temperature at 90-100℃. Manually removing the mesh bag increases the risk of burns from hot steam or splashing braising liquid. Additionally, the mesh bags are often flexible, causing the spice packets to wobble during handling, further increasing the operational risk.

[0003] Therefore, in order to overcome the shortcomings of the existing technology, it is necessary to design a brine preparation device with a simple structure. Utility Model Content

[0004] This invention provides a brine preparation device to address the problems of existing technologies.

[0005] The objective of this utility model can be achieved through the following technical solution: A brine preparation device, comprising: a frame, a cooking pot, a stirring assembly, a lifting assembly, and a brine box. The cooking pot is fixed to the lower end of the frame, the stirring assembly is fixed to the upper end of the frame, and the stirring blades in the stirring assembly are placed inside the cooking pot. The lifting assembly includes symmetrically arranged sprocket assemblies, handwheels, and guide frames. The upper sprocket of each sprocket assembly is rotatably disposed at the upper end of the frame, and the lower sprocket of each sprocket assembly is rotatably disposed outside the cooking pot. The upper and lower sprockets are connected by a chain. The handwheel is connected to the lower sprocket on the left side. The two sides of the guide frame are fixed to the chain. The brine box includes an annular lower box and an annular upper box. The annular upper box is snapped onto the upper end of the annular lower box, and a storage cavity is formed between the two. The two sides of the annular lower box are fixed to the lower side of the guide frame. Mesh holes are arrayed between the annular lower box and the annular upper box.

[0006] In a further improvement, the guide frame includes an annular frame, a fixed sleeve, fastening bolts, and a bottom rod. The fixed sleeve is fixedly installed on both sides of the annular frame. The fixed sleeve has a chain positioning hole inside. The fastening bolt is placed inside the chain positioning hole. The upper end of the bottom rod is fixedly connected to the bottom of the annular frame, and the lower end of the bottom rod is fixedly connected to the annular lower box.

[0007] As a further improvement, handles are provided on both sides of the upper end of the annular upper box.

[0008] In a further improvement, the inner and outer ring surfaces at the lower end of the annular upper box are each provided with a ring array of insert rods, and the upper end of the annular lower box is provided with a slot for matching insert rods.

[0009] As a further improvement, the bottom of the cooking pot is provided with a discharge port, and a control valve is provided on the discharge port.

[0010] In a further improvement, the stirring assembly also includes a motor and a connecting shaft. The motor is fixedly mounted on the frame, the upper end of the connecting shaft is connected to the output shaft of the motor, and the stirring blades are fixed to the lower end of the connecting shaft.

[0011] Compared with the prior art, the beneficial effects of this utility model brine preparation device are as follows:

[0012] By replacing manual extraction with mechanical lifting, the risk of burns from high temperatures is completely eliminated. The safe distance between operators and the hot braising liquid is increased during operation, complying with food processing safety regulations. The time required to change braising liquid each time is shortened, and there is no need to process each braising spice packet individually, significantly reducing labor intensity. Attached Figure Description

[0013] Figure 1 This is a structural schematic diagram of the present invention.

[0014] Figure 2 This is a schematic diagram of a partial structure of the present invention.

[0015] Figure 3 This is a schematic diagram of the structure of the brine box in this utility model.

[0016] In the diagram, 1-frame, 2-cooking pot, 21-discharge port, 22-control valve, 3-stirring assembly, 31-stirring blade, 32-motor, 33-connecting shaft, 4-lifting assembly, 41-sprocket assembly, 411-upper sprocket, 412-lower sprocket, 413-chain, 42-handwheel, 43-guide frame, 431-ring frame, 432-fixing sleeve, 433-fastening bolt, 434-bottom rod, 435-chain positioning hole, 5-brine box, 51-ring lower box body, 511-slot, 52-ring upper box body, 521-insertion rod, 522-handle, 53-storage chamber, 54-mesh. Detailed Implementation

[0017] In the description of this utility model, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the accompanying drawings and are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model; unless otherwise expressly specified and limited, the terms "installed," "connected," and "joined" should be interpreted broadly, for example, they can refer to fixed connections or detachable connections, etc. For those skilled in the art, the specific meaning of the above terms in this utility model can be understood according to the specific circumstances.

[0018] The following describes the embodiments and appendices. Figures 1-3 The technical solution of this utility model will be further described below.

[0019] Example 1

[0020] A braising liquid preparation device includes: a frame 1, a cooking pot 2, a stirring assembly 3, a lifting assembly 4, and a braising spice box 5. The cooking pot 2 is fixed to the lower end of the frame 1, and the stirring assembly 3 is fixed to the upper end of the frame 1, with the stirring blades 31 of the stirring assembly 3 placed inside the cooking pot 2. The lifting assembly 4 includes symmetrically arranged sprocket assemblies 41, handwheels 42, and guide frames 43. The upper sprocket 411 of each sprocket assembly 41 is rotatably mounted on the upper end of the frame 1, and the lower sprocket 412 of each sprocket assembly 41 is rotatably mounted on the outside of the cooking pot 2. The sprocket 411 and the lower sprocket 412 are connected by a chain 413. The handwheel 42 is connected to the lower sprocket 412 on the left side. The two sides of the guide frame 43 are fixed to the chain 413. The brine box 5 includes an annular lower box body 51 and an annular upper box body 52. ​​The annular upper box body 52 is snapped onto the upper end of the annular lower box body 51, and a storage cavity 53 is formed between the two. The two sides of the annular lower box body 51 are fixed to the lower side of the guide frame 43. Mesh holes 54 are arrayed between the annular lower box body 51 and the annular upper box body 52.

[0021] like Figures 1-3As shown, the working principle of this utility model is as follows: The spice packet is placed in the storage chamber of the annular spice box. Through a lifting system composed of a sprocket assembly, turning the handwheel drives the chain transmission, causing the guide frame and the spice box to rise and fall along the axial direction of the cooking pot. When the spice box descends into the brine, the annular structure ensures that the spice packet has 360° contact with the brine without any dead angles. The mesh design ensures that the brine components are fully dissolved while preventing spice debris from mixing into the brine. The stirring blades of the stirring assembly make circular motions in the cooking pot, accelerating the convection circulation of the brine and allowing the flavor substances dissolved from the brine to quickly diffuse throughout the entire cooking pot. When it is necessary to replace the spice, the spice box is lifted above the liquid surface of the cooking pot by the lifting assembly. Natural cooling is used to lower the temperature of the spice box, which usually drops to below 50°C in 3-5 minutes. The snap-fit ​​structure between the upper and lower annular boxes facilitates quick disassembly, enabling the complete replacement of the spice packet and avoiding direct manual contact with high-temperature components.

[0022] By replacing manual extraction with mechanical lifting, the risk of burns from high temperatures is completely eliminated. The safe distance between operators and the hot braising liquid is increased during operation, complying with food processing safety regulations. The time required to change braising liquid each time is shortened, and there is no need to process each braising spice packet individually, significantly reducing labor intensity.

[0023] In a further preferred embodiment, the guide frame 43 includes an annular frame 431, a fixing sleeve 432, a fastening bolt 433, and a base rod 434. The fixing sleeve 432 is fixedly disposed on both sides of the annular frame 431, and the fixing sleeve 432 has a chain positioning hole 435 inside. The fastening bolt 433 is placed inside the chain positioning hole 435. The upper end of the base rod 434 is fixedly connected to the bottom of the annular frame 431, and the lower end of the base rod 434 is fixedly connected to the annular lower box body 51. The rigid connection between the annular frame and the fixing sleeve ensures that the spice box remains horizontal during the lifting and lowering process. The fastening bolt locks the spice box at any height by pressing the chain inside the chain positioning hole.

[0024] As a further preferred embodiment, the annular upper box 52 is provided with handles 55 on both sides of its upper end. The handles on both sides of the annular upper box are 10-15cm in length, providing convenient grip points, conforming to ergonomic design, and making it easier to apply force with the hand when lifting.

[0025] As a further preferred embodiment, the inner and outer annular surfaces of the lower end of the annular upper box 52 are each provided with a ring array of insert rods 521, and the upper end of the annular lower box 51 is provided with a slot 511 to match the insert rods 521. The ring array of insert rods and slots forms a multi-point positioning, ensuring precise alignment of the upper and lower boxes, preventing the leakage of brine fragments from the joints, and the frictional force generated after the insert rods are inserted into the slots can withstand a pulling force of more than 5 kg, avoiding separation of the boxes due to vibration during the cooking process.

[0026] As a further preferred embodiment, the cooking pot 2 is provided with a discharge port 21 at the bottom, and a control valve 22 is provided on the discharge port 21. The discharge port (50-60mm in diameter) at the bottom of the cooking pot is located at the lowest position to ensure that the brine can be completely discharged. The valve core of the ball valve type control valve is sealed with food-grade silicone, and the sealing pressure can reach 0.2MPa when closed to prevent leakage.

[0027] As a further preferred embodiment, the stirring assembly 3 also includes a motor 32 and a connecting shaft 33. The motor 32 is fixedly mounted on the frame 1, the upper end of the connecting shaft 33 is connected to the output shaft of the motor 32, and the stirring blade 31 is fixed to the lower end of the connecting shaft 33.

[0028] The preferred embodiments of this utility model have been described in detail above. It should be understood that those skilled in the art can make numerous modifications and variations based on the concept of this utility model without creative effort. Therefore, all technical solutions that can be obtained by those skilled in the art based on the concept of this utility model through logical analysis, reasoning, or limited experimentation on the basis of existing technology should be within the scope of protection defined by the claims.

Claims

1. A brine preparation apparatus, characterized in that, include: The machine comprises a frame, a cooking pot, a stirring assembly, a lifting assembly, and a spice box. The cooking pot is fixed to the lower end of the frame, and the stirring assembly is fixed to the upper end of the frame with its stirring blades placed inside the cooking pot. The lifting assembly includes symmetrically arranged sprocket assemblies, handwheels, and guide frames. The upper sprocket of each sprocket assembly is rotatably mounted on the upper end of the frame, and the lower sprocket of each sprocket assembly is rotatably mounted on the outside of the cooking pot. The upper and lower sprockets are connected by a chain. The handwheel is connected to the lower sprocket on the left side. The two sides of the guide frame are fixed to the chain. The spice box includes an annular lower box and an annular upper box. The annular upper box is snapped onto the upper end of the annular lower box, forming a storage cavity between them. The two sides of the annular lower box are fixed to the lower side of the guide frame. Mesh holes are arrayed between the annular lower box and the annular upper box.

2. The brine preparation apparatus according to claim 1, characterized in that, The guide frame includes a ring frame, a fixing sleeve, fastening bolts, and a bottom rod. The fixing sleeve is fixedly installed on both sides of the ring frame. The fixing sleeve has a chain positioning hole inside. The fastening bolt is placed inside the chain positioning hole. The upper end of the bottom rod is fixedly connected to the bottom of the ring frame, and the lower end of the bottom rod is fixedly connected to the lower ring box.

3. The brine preparation apparatus according to claim 1, characterized in that, The upper part of the ring-shaped upper box is provided with handles on both sides.

4. The brine preparation apparatus according to claim 1, characterized in that, The inner and outer ring surfaces at the lower end of the annular upper box are each provided with a ring array of insert rods, and the upper end of the annular lower box is provided with a slot for matching insert rods.

5. The brine preparation apparatus according to claim 1, characterized in that, The bottom of the cooking pot is provided with a discharge port, and a control valve is provided on the discharge port.

6. The brine preparation apparatus according to claim 1, characterized in that, The stirring assembly also includes a motor and a connecting shaft. The motor is fixedly mounted on the frame, the upper end of the connecting shaft is connected to the output shaft of the motor, and the stirring blades are fixed to the lower end of the connecting shaft.

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