A crab yellow high-temperature cooking device

Abstract

The utility model discloses a kind of for crab yellow high-temperature cooking equipment, it is related to food processing technical field, including cooking pot body, the upper end inner edge of the cooking pot body is fixedly connected with inner limit ring, the outside of the inner limit ring is rotatably connected with second gear, the height of the second gear is greater than the height of inner limit ring, the utility model is set through stirring rod, for by rotating, the water body heated in cooking pot body is stirred to flow, in this way, can avoid impurity accumulation, to avoid impurity adhesion in the inner wall of cooking pot body, to facilitate subsequent cleaning use, and in this way, can facilitate the heating of water body, improve cooking efficiency, use more convenient, by the setting of first gear and second gear, driven in the mode of gear, can avoid rotating connection part and water contact, ensure water health, while the design drive is relatively simple, without setting better sealing assembly can be used, reduce production and repair cost.

Description

Technical Field

[0001] This utility model relates to the field of food processing technology, and in particular to a high-temperature steaming and cooking device for crab roe. Background Technology

[0002] Crab roe is a collective term for the ovaries and digestive glands of a female crab, composed of unreleased egg cells, glandular tissue fluid, and fat particles, and is popularly known as "sea gold." It is rich in protein, phospholipids, calcium, phosphorus, and vitamins A and D, but also contains high levels of fat and cholesterol. The best crab roe is orange-red or deep yellow in color and must be stored in an airtight container to prevent oxidation of the fats.

[0003] In the existing technology, when producing crab roe-based foods, the crab roe needs to be steamed or boiled to cook it. During the steaming or boiling process, the liquid part of the crab roe is prone to fall into the pot. As a result, the liquid part of the crab roe tends to accumulate at the bottom of the pot due to the high temperature. This liquid part adheres to the bottom due to the high temperature, which affects the heating process and water quality, resulting in poor performance. Utility Model Content

[0004] The purpose of this invention is to solve the problem in the existing technology that when producing crab roe products, the crab roe needs to be steamed to cook it. During the steaming process, the liquid part of the crab roe tends to fall into the pot, causing the liquid part of the crab roe to accumulate at the bottom of the pot due to the high temperature. This sticks to the bottom due to the high temperature, which affects the heating and water quality, resulting in poor performance. Therefore, this invention proposes a high-temperature steaming device for crab roe.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: a high-temperature steaming and cooking device for crab roe, comprising a steaming pot body, an inner limiting ring fixedly connected to the inner edge of the upper end of the steaming pot body, a second gear rotatably connected to the outer side of the inner limiting ring, the height of the second gear being greater than the height of the inner limiting ring, a drive motor fixedly connected to the outer surface of the steaming pot body, a first gear fixedly connected to the output end of the drive motor, the first gear meshing with the second gear, a stirring rod fixedly connected to the inner ring surface of the second gear, and the connection between the stirring rod and the second gear being located above the inner limiting ring.

[0006] Preferably, an end cover is fixedly connected to the upper end of the cooking pot body, and the second gear is located inside the end cover.

[0007] Preferably, a steamer is provided at the upper end of the end cap, and an extended bottom ring is fixedly connected to the lower end of the steamer, the extended bottom ring being inserted into the end cap.

[0008] Preferably, a bottom pressure ring is fixedly connected to the lower end of the outer surface of the steamer, and an end support ring is fixedly connected to the upper end of the outer surface of the steamer.

[0009] Preferably, the upper end of the end support ring is provided with a second end groove, and the upper end of the end cover is provided with a first end groove. Both the second end groove and the first end groove are equipped with rubber rings.

[0010] Preferably, the upper end of the steamer is provided with a pot lid, and handles are fixedly connected to both sides of the upper end of the pot lid.

[0011] Preferably, the lower end of the cooking pot body is fixedly connected to a support leg, and the outer surface of the cooking pot body is fixedly connected to a water inlet and a water outlet, with the water inlet located above the water outlet.

[0012] Compared with the prior art, the advantages and positive effects of this utility model are as follows: 1. In this utility model, the stirring rod is used to stir and flow the heated water in the cooking pot by rotating, thereby preventing the accumulation of impurities and avoiding their adhesion to the inner wall of the cooking pot, which facilitates subsequent cleaning and use. This method also facilitates water heating, improves cooking efficiency, and is easy to use. The gear drive system, with its first and second gears, prevents the rotating connection parts from contacting the water, ensuring water hygiene. At the same time, this design is simple to operate and does not require a sophisticated sealing component, reducing production and maintenance costs.

[0013] 2. In this utility model, the rubber rings are used to seal the various steaming trays and the steaming trays and end caps, reducing water vapor loss and improving steaming efficiency. The extended bottom rings are used to increase the connection strength, prevent tilting, and ensure stability during use. Together with the end support rings and bottom pressure rings, the contact area is larger and the stability is higher. Attached Figure Description

[0014] Figure 1 This utility model provides a three-dimensional structural diagram of a high-temperature steaming and cooking equipment for crab roe; Figure 2 This utility model provides a schematic diagram of the connection structure between the cooking pot body and the end cap in a high-temperature cooking equipment for crab roe. Figure 3 An exploded view of the connection structure between the cooking pot body and the end cap in a high-temperature cooking device for crab roe is provided for this utility model. Figure 4 This utility model provides a three-dimensional structural diagram of a steamer for use in a high-temperature steaming device for crab roe. Figure 1 ; Figure 5 This utility model provides a three-dimensional structural diagram of a steamer for use in a high-temperature steaming device for crab roe. Figure 2 ; Figure 6This invention provides a three-dimensional structural diagram of a pot lid for a high-temperature steaming equipment for crab roe.

[0015] Legend: 1. Steamer body; 2. Support leg; 3. Water outlet; 4. Drive motor; 5. Gear No. 1; 6. Water inlet; 7. End cover; 8. Steamer basket; 9. Pot lid; 10. Handle; 11. Rubber ring; 12. Gear No. 2; 13. Stirring rod; 14. Inner limiting ring; 15. End groove No. 1; 16. Extended bottom ring; 17. Bottom pressure ring; 18. End support ring; 19. End groove No. 2. Detailed Implementation

[0016] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described below with reference to the accompanying drawings and embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0017] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the present invention is not limited to the specific embodiments disclosed in the following specification.

[0018] Example 1: As Figure 1 - Figure 3 As shown, this utility model provides a high-temperature steaming device for crab roe, including a steaming pot body 1. An inner limiting ring 14 is fixedly connected to the inner edge of the upper end of the steaming pot body 1. A second gear 12 is rotatably connected to the outer side of the inner limiting ring 14. The height of the second gear 12 is greater than the height of the inner limiting ring 14. A drive motor 4 is fixedly connected to the outer surface of the steaming pot body 1. A first gear 5 is fixedly connected to the output end of the drive motor 4. The first gear 5 meshes with the second gear 12. A stirring rod 13 is fixedly connected to the inner ring surface of the second gear 12. The connection between the stirring rod 13 and the second gear 12 is located above the inner limiting ring 14.

[0019] The specific settings and functions of this embodiment are described in detail below. The stirring rod 13 is used to stir and flow the heated water in the cooking pot 1 by rotating, thereby preventing the accumulation of impurities and avoiding their adhesion to the inner wall of the cooking pot 1, which facilitates subsequent cleaning and use. This method also facilitates the heating of the water, improves the cooking efficiency, and is more convenient to use. The gear drive by the first gear 5 and the second gear 12 avoids contact between the rotating connection part and the water, ensuring the hygiene of the water. At the same time, this design is relatively simple to drive and can be used without setting up a good sealing component, reducing production and maintenance costs.

[0020] Example 2: Figure 1 - Figure 6As shown, an end cover 7 is fixedly connected to the upper end of the cooking pot body 1. The second gear 12 is located inside the end cover 7. A steamer 8 is provided at the upper end of the end cover 7. An extended bottom ring 16 is fixedly connected to the lower end of the steamer 8. The extended bottom ring 16 is inserted into the end cover 7. A bottom pressure ring 17 is fixedly connected to the lower end of the outer surface of the steamer 8. An end support ring 18 is fixedly connected to the upper end of the outer surface of the steamer 8. A second end groove 19 is opened at the upper end of the end support ring 18. A first end groove 15 is opened at the upper end of the end cover 7. Rubber rings 11 are installed inside both the second end groove 19 and the first end groove 15. A pot lid 9 is provided at the upper end of the steamer 8. Handles 10 are fixedly connected to both sides of the upper end of the pot lid 9. A support foot 2 is fixedly connected to the lower end of the cooking pot body 1. A water inlet 6 and a water outlet 3 are fixedly connected to the outer surface of the cooking pot body 1. The water inlet 6 is located above the water outlet 3.

[0021] The overall effect of this embodiment is that the rubber ring 11 seals the spaces between the steamers 8 and between the steamers 8 and the end caps 7, reducing water vapor loss and improving steaming efficiency. The extended bottom ring 16 increases the connection strength, prevents tilting, and ensures stability during use. Combined with the end support ring 18 and the bottom pressure ring 17, the contact area is larger and the stability is higher.

[0022] The usage and working principle of this device are as follows: When in use, the outlet 3 and the inlet 6 should be connected to the drain pipe and the inlet pipe respectively. The inlet pipe injects water into the cooking pot 1 through the inlet 6, and the cooking pot 1 heats the water. At this time, the drive motor 4 is turned on, and the first gear 5 drives the second gear 12 to rotate, so that the stirring rod 13 stirs the water and heats the water evenly. After the water boils, the steaming tray 8 containing crab roe is placed in the steamer layer by layer, and then the pot lid 9 is installed to steam the crab roe. After steaming, if the water is turbid, the outlet 3 will drain the water and clean water will be added again.

[0023] The above are merely preferred embodiments of this utility model and are not intended to limit the utility model in any other way. Any person skilled in the art may make changes or modifications to the above-disclosed technical content to create equivalent embodiments for application in other fields. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of this utility model without departing from the technical solution of this utility model shall still fall within the protection scope of this utility model.

Claims

1. A crab white high-temperature cooking apparatus comprising a cooking pot body (1), characterized in that: An inner limiting ring (14) is fixedly connected to the inner edge of the upper end of the cooking pot body (1). A second gear (12) is rotatably connected to the outer side of the inner limiting ring (14). The height of the second gear (12) is greater than the height of the inner limiting ring (14). A drive motor (4) is fixedly connected to the outer surface of the cooking pot body (1). A first gear (5) is fixedly connected to the output end of the drive motor (4). The first gear (5) meshes with the second gear (12). A stirring rod (13) is fixedly connected to the inner ring surface of the second gear (12). The connection between the stirring rod (13) and the second gear (12) is located above the inner limiting ring (14).

2. The high-temperature steaming equipment for crab roe according to claim 1, characterized in that: The upper end of the cooking pot body (1) is fixedly connected to an end cover (7), and the second gear (12) is located inside the end cover (7).

3. The crab meat retort apparatus of claim 2, wherein: The upper end of the end cap (7) is provided with a steamer (8), and the lower end of the steamer (8) is fixedly connected with an extension bottom ring (16), which is inserted into the end cap (7).

4. The crab meat retort apparatus of claim 3, wherein: A bottom pressure ring (17) is fixedly connected to the lower end of the outer surface of the steamer (8), and an end support ring (18) is fixedly connected to the upper end of the outer surface of the steamer (8).

5. The high-temperature steaming equipment for crab roe according to claim 4, characterized in that: The upper end of the end support ring (18) is provided with a second end groove (19), and the upper end of the end cover (7) is provided with a first end groove (15). Both the second end groove (19) and the first end groove (15) are equipped with rubber rings (11).

6. The crab meat retort apparatus of claim 3, wherein: The steamer (8) is provided with a lid (9) at the top, and handles (10) are fixedly connected to both sides of the top of the lid (9).

7. The crab meat retort apparatus of claim 1, wherein: The lower end of the cooking pot body (1) is fixedly connected to a support foot (2), and the outer surface of the cooking pot body (1) is fixedly connected to a water inlet (6) and a water outlet (3), with the water inlet (6) located above the water outlet (3).

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