Low-fat and low-calorie quick-frozen rice dumpling steaming and boiling machine

Abstract

This utility model discloses a low-fat, low-calorie quick-frozen rice dumpling steamer, including a steaming chamber with a cover at the top and a placement mechanism. The placement mechanism includes a first fixing rod, a fixing plate, an arc-shaped side plate, a corrugated guide rail, a sliding ball, and a vertical groove. The first fixing rods are all located inside the steaming chamber, and the upper ends of the three first fixing rods are fixedly connected to each other. A fixing ring is fixedly connected to the upper end of each first fixing rod. Three fixing plates are fixedly connected between the three first fixing rods. An arc-shaped baffle is inserted into the right end between the three fixing plates. An arc-shaped side plate is fixedly connected to the upper end of each fixing plate. The interior of the fixing plate, the arc-shaped side plate, and the arc-shaped baffle are all provided with evenly distributed round holes. In the steaming process of the low-fat, low-calorie quick-frozen rice dumpling, the rice dumpling moves vertically and periodically while rotating with the placement unit, so that the rice dumpling can be fully heated.

Description

Technical Field

[0001] This utility model relates to the field of low-fat, low-calorie quick-frozen zongzi production technology, specifically a low-fat, low-calorie quick-frozen zongzi steaming machine. Background Technology

[0002] Low-fat, low-calorie frozen zongzi are made by replacing traditional glutinous rice with low-fat grains such as brown rice, quinoa, and oats, and adding low-fat fillings. They are preserved through a quick-freezing process. Their calories are significantly lower than traditional zongzi, and they are low in fat. They are healthy, convenient, and come in a variety of flavors. Low-fat, low-calorie frozen zongzi steaming machines are important equipment for the production of low-fat, low-calorie frozen zongzi.

[0003] Existing low-fat, low-calorie quick-frozen rice dumpling steaming machines place the low-fat, low-calorie rice dumplings to be steamed inside a storage compartment, which is then transported by external hoisting equipment to the steaming chamber. During the steaming process, the low-fat, low-calorie rice dumplings accumulate inside the storage compartment. This type of machine has some problems. For example, the accumulation of rice dumplings limits the contact between some of them and the water, thus affecting the heat exchange efficiency of these dumplings. Within the same steaming time, the steaming effect of these dumplings is somewhat limited. Utility Model Content

[0004] The technical problem to be solved by this utility model is to overcome the existing defects and provide a low-fat, low-calorie quick-frozen rice dumpling steamer. During the steaming process of the low-fat, low-calorie quick-frozen rice dumplings, the rice dumplings move vertically and periodically while rotating with the placement unit, so that the rice dumplings can be fully heated, which can effectively solve the problems in the background technology.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a low-fat, low-calorie quick-frozen rice dumpling steaming machine, including a steaming chamber, a chamber cover at the upper end of the steaming chamber, and a storage mechanism; The storage mechanism includes a first fixed rod, a fixed plate, an arc-shaped side plate, a corrugated guide rail, a sliding ball, and a vertical groove. The first fixed rods are all located inside the cooking chamber. The upper ends of the three first fixed rods are fixedly connected to each other, and a fixed ring is fixedly connected to the upper end of each first fixed rod. Three fixed plates are fixedly connected between the three first fixed rods. An arc-shaped baffle is inserted into the right end of each of the three fixed plates. An arc-shaped side plate is fixedly connected to the upper end of each fixed plate. Evenly distributed circular holes are provided inside the fixed plates, arc-shaped side plates, and arc-shaped baffles. Corrugated guide rails are evenly arranged on the inner wall of the steaming chamber, and the inner wall of the steaming chamber is provided with evenly distributed vertical grooves. The middle of each vertical groove is connected to the middle of the adjacent corrugated guide rail. The ends of the three first fixed rods away from the center of the steaming chamber are all fixedly connected with evenly distributed sliding balls. The sliding balls are installed in conjunction with the adjacent corrugated guide rails and vertical grooves. During the steaming process of the low-fat, low-calorie frozen rice dumplings, the low-fat, low-calorie frozen rice dumplings move vertically and periodically while following the rotation of the placement unit, so that the low-fat, low-calorie frozen rice dumplings can be fully heated.

[0006] Furthermore, a controller is installed on the right side of the cooking chamber. The input terminal of the controller is electrically connected to an external power source to control various electrical appliances.

[0007] Furthermore, the placement mechanism also includes a rotating cylinder, a drive shaft, and a motor. The rotating cylinder is fixedly connected to the center of the lower surface of the bottommost fixed plate. The drive shaft is rotatably connected to the lower end of the cooking chamber. Two ribs are fixedly connected to the upper end of the outer surface of the drive shaft. Two rib grooves are provided on the inner wall of the rotating cylinder, and the rib grooves are installed in conjunction with the adjacent ribs. The motor is located at the center of the lower surface of the cooking chamber. The upper end of the motor output shaft is fixedly connected to the lower end of the drive shaft. The input end of the motor is electrically connected to the output end of the controller to provide driving force for the rotation of the fixed plate.

[0008] Furthermore, a heating tube is installed at the lower end of the cooking chamber, and the input end of the heating tube is electrically connected to the output end of the controller to heat the water inside the cooking chamber.

[0009] Furthermore, the upper end of the cooking chamber is rotatably connected to evenly distributed rotating seats, and the upper end of each rotating seat is fixedly connected to a second fixing rod. The upper end of each second fixing rod is fixedly connected to a limit ring, and the upper end of the outer surface of each second fixing rod is provided with an external thread. The external thread is connected to the internal thread of the adjacent limit nut. The lower end of the chamber cover is provided with evenly distributed recesses, and the recesses are installed in conjunction with the adjacent second fixing rods to achieve a stable connection between the chamber cover and the cooking chamber.

[0010] Furthermore, a water outlet pipe is provided at the lower end of the cooking chamber, a water inlet pipe is provided at the upper end of the front surface of the cooking chamber, and an electric valve is provided in the middle of the water outlet pipe. The input end of the electric valve is electrically connected to the output end of the controller to control the water flow in and out.

[0011] Furthermore, an exhaust pipe is provided at the upper end of the right side surface of the cooking chamber to discharge water vapor.

[0012] Compared with the prior art, the beneficial effects of this utility model are as follows: This low-fat, low-calorie quick-frozen rice dumpling steaming machine has the following advantages: The storage unit, consisting of a fixed plate and curved side panels, stores low-fat, low-calorie frozen rice dumplings. A motor rotates the storage unit, while sliders slide within corresponding wave-shaped guide rails. This allows the low-fat, low-calorie frozen rice dumplings to move vertically and periodically as they rotate with the storage unit during the steaming process, ensuring they are fully heated. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of the structure of this utility model; Figure 2 This is an exploded structural diagram of the cooking chamber of this utility model; Figure 3 This is a cross-sectional view of the internal structure of this utility model; Figure 4 This is a cross-sectional view of the cooking chamber of this utility model; Figure 5 This is an enlarged structural diagram of point A in this utility model; Figure 6 This is an enlarged structural diagram of section B of the present invention; Figure 7 This is a schematic diagram of the connection between the rotating cylinder and the drive shaft of this utility model.

[0014] In the diagram: 1. Cooking chamber, 2. Chamber cover, 3. Storage mechanism, 31. First fixing rod, 32. Fixing plate, 33. Arc-shaped side plate, 34. Corrugated guide rail, 35. Sliding ball, 36. Vertical groove, 37. Rotating cylinder, 38. Drive shaft, 39. Motor, 4. Fixing ring, 5. Rotating seat, 6. Second fixing rod, 7. Limiting nut, 8. Limiting ring, 9. Heating tube, 10. Electric valve, 11. Water inlet pipe, 12. Air outlet pipe, 13. Controller, 14. Notch, 15. Arc-shaped baffle. Detailed Implementation

[0015] 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.

[0016] Please see Figure 1-7This embodiment provides a technical solution: a low-fat, low-calorie quick-frozen rice dumpling steaming machine, including a steaming chamber 1, a chamber cover 2 at the upper end of the steaming chamber 1, a controller 13 on the right side of the steaming chamber 1, the input end of the controller 13 being electrically connected to an external power source, and also including a storage mechanism 3. The storage mechanism 3 includes a first fixing rod 31, a fixing plate 32, an arc-shaped side plate 33, a corrugated guide rail 34, a sliding ball 35, and a vertical groove 36. The first fixing rods 31 are all located inside the cooking chamber 1. The upper ends of the three first fixing rods 31 are fixedly connected to each other. A fixing ring 4 is fixedly connected to the upper end of each first fixing rod 31. Three fixing plates 32 are fixedly connected between the three first fixing rods 31. An arc-shaped baffle 15 is inserted into the right end of each of the three fixing plates 32. An arc-shaped side plate 33 is fixedly connected to the upper end of each fixing plate 32. The fixing plates 32, arc-shaped side plates 33, and arc-shaped baffles 15 all have evenly distributed round holes inside. The corrugated guide rail 34 is evenly distributed on the inner wall of the cooking chamber 1. The inner wall of the cooking chamber 1 has evenly distributed vertical grooves 36. The middle of each vertical groove 36 is connected to the middle of an adjacent corrugated guide rail 34. Each of the three first fixed rods 31, at the end furthest from the center of the cooking chamber 1, is fixedly connected to a uniformly distributed sliding ball 35. Each sliding ball 35 is installed in conjunction with the adjacent corrugated guide rail 34 and vertical groove 36. The placement mechanism 3 also includes a rotating cylinder 37, a drive shaft 38, and a motor 39. The rotating cylinder 37 is fixedly connected to the center of the lower surface of the lowest fixed plate 32. The drive shaft 38 is rotatably connected to the lower end of the cooking chamber 1. Two ribs are fixedly connected to the upper end of the outer surface of the drive shaft 38. Two rib grooves are provided on the inner wall of the rotating cylinder 37, and these rib grooves are installed in conjunction with adjacent ribs. The motor 39 is located at the center of the lower surface of the cooking chamber 1. The upper end of the output shaft of the motor 39 is connected to the drive shaft 38. The lower end is fixedly connected, and the input end of the motor 39 is electrically connected to the output end of the controller 13. The low-fat, low-calorie rice dumplings to be steamed are placed on the upper end of the fixed plate 32. Then, the arc-shaped baffle 15 is inserted between the three fixed plates 32 to limit the position of the low-fat, low-calorie rice dumplings to be steamed. The external hoisting equipment hoists the placement unit through the fixed ring 4. Then, under the transportation of the external hoisting equipment, the placement unit enters the interior of the steaming chamber 1. During this process, the position of the first fixed rod 31 is adjusted so that the sliders 35 are vertically aligned with the corresponding vertical grooves 36. During the descent of the placement unit, the sliders 35 follow the first fixed rod 31 and move down. The sliders 35 enter the interior of the adjacent vertical grooves 36. When the lowest slider 35 reaches the bottom... When the corresponding vertical groove 36 is at its bottom, the sliding balls 35 are all horizontally aligned with the adjacent corrugated guide rails 34. Then, the external hoisting equipment is closed, and at this time, the interior of the rotating cylinder 37 is inserted into the upper end of the drive shaft 38. The two ribs on the upper surface of the drive shaft 38 are slidably connected to the rib grooves inside the rotating cylinder 37. During the steaming process of the low-fat, low-calorie rice dumplings, the controller 13 simultaneously activates the motor 49. The output shaft of the motor 49 rotates, driving the drive shaft 48 to rotate. Since the ribs are all slidably connected to the adjacent rib grooves, the rotation of the drive shaft 48 drives the rotating cylinder 47 to rotate. The rotation of the rotating cylinder 47 drives the fixed plate 32 to rotate, which in turn drives the three first fixed rods 31 to rotate, thus causing the sliding balls 35 to be slidably connected inside the adjacent corrugated guide rails 34.During the sliding process of the slider 35 within the horizontally adjacent corrugated guide rails 34, the slider 35 performs vertical periodic movement in the vertical direction, thereby driving the first fixed rod 31 to perform vertical periodic movement. This ultimately enables the fixed disk 32 to perform vertical periodic movement during horizontal rotation. Simultaneously, the rib grooves inside the rotating cylinder 37 slide relative to the ribs on the outer surface of the drive shaft 38, ensuring the stability of the linkage between the rotating cylinder 37 and the drive shaft 38. The vertical periodic movement of the placement unit during horizontal rotation enhances the movement of the low-fat, low-calorie zongzi within the steaming chamber 1, preventing the accumulation of low-fat, low-calorie zongzi from affecting the heating effect of the zongzi located in the center, thus ensuring the steaming effect of the low-fat, low-calorie zongzi. Wherein: a heating tube 9 is provided at the lower end of the interior of the cooking chamber 1, and the input end of the heating tube 9 is electrically connected to the output end of the controller 13; The upper end of the cooking chamber 1 is rotatably connected to evenly distributed rotating seats 5. Each rotating seat 5 has a second fixing rod 6 fixedly connected to its upper end. Each second fixing rod 6 has a limit ring 8 fixedly connected to its upper end. The upper end of the outer surface of each second fixing rod 6 is provided with an external thread, which connects to the internal thread of the adjacent limit nut 7. The lower end of the chamber cover 2 is provided with evenly distributed recesses 14, which are fitted to the adjacent second fixing rods 6. External hoisting equipment moves the chamber cover 2 to the upper end of the cooking chamber 1, and then rotates the adjacent rotating seats 5 upwards via the limit rings 8. Each second fixing rod 6 enters the interior of the adjacent recess 14. When each second fixing rod 6 is in the corresponding recess 14 and is in a vertical position, the limit nut 7 is rotated. The limit nut 7 then rotates on the outer surface of the adjacent second fixing rod 6. The lower surface of the limiting nut 7 moves downward under the action of the external thread. When the lower surface of the limiting nut 7 is tightly fitted with the upper surface of the cover 2, the rotation of the limiting nut 7 stops. Under the limiting action of the limiting nut 7, the second fixing rod 6 achieves a stable connection between the cover 2 and the steaming chamber 1. (The limiting nut 7 is a hexagonal nut. The outer diameter of the limiting nut 7 is larger than the width of the recess 14, so that when the limiting nut 7 moves downward and is tightly fitted with the upper surface of the cover 2, it does not penetrate into the recess 14.) When the steaming reaches the specified time, the heating tube 9 is turned off, and the limiting nut 7 is rotated in the opposite direction. Then, the corresponding second fixing rod 6 is rotated downward through the limiting ring 8, thereby ending the position locking of the cover 2 and the steaming chamber 1. Then, the external hoisting equipment moves the cover 2 away. Then, the external hoisting equipment moves the placement unit through the fixing ring 4 to remove the steamed low-fat, low-calorie rice dumplings. Wherein: a water outlet pipe is provided at the lower end of the steaming chamber 1, a water inlet pipe 11 is provided at the upper end of the front surface of the steaming chamber 1, an electric valve 10 is provided in the middle of the water outlet pipe, the input end of the electric valve 10 is electrically connected to the output end of the controller 13, water is added through the inside of the water inlet pipe 11, after the water is added, the controller 13 realizes the operation of the heating tube 9, the heating tube 9 realizes the heating of the water, thereby realizing the steaming of low-fat and low-calorie zongzi; Among them, the upper end of the right side surface of the steaming chamber 1 is provided with a steam vent pipe 12, and water vapor is discharged through the steam vent pipe 12 during the steaming process of low-fat and low-calorie zongzi.

[0017] The working principle of the low-fat, low-calorie quick-frozen rice dumpling steamer provided by this utility model is as follows: During operation, the operator first places the steaming chamber 1, controller 13, and other mechanisms stably in a horizontal working area. After stable placement, the operator places the low-fat, low-calorie rice dumplings to be steamed on the upper end of the fixed plate 32. Then, the operator inserts the arc-shaped baffle 15 between the three fixed plates 32 to limit the position of the low-fat, low-calorie rice dumplings. External hoisting equipment hoists the placement unit via the fixing ring 4. Then, under the transport of the external hoisting equipment, the placement unit enters the interior of the steaming chamber 1. During this process, the operator adjusts the position of the first fixing rod 31 so that the sliding balls 35 are vertically aligned with the corresponding vertical grooves 36. As the placement unit descends... During the process, the sliding balls 35 all follow the first fixed rod 31 downwards, and all sliding balls 35 enter the interior of the adjacent vertical groove 36. When the lowest sliding ball 35 reaches the bottom of the corresponding vertical groove 36, the sliding ball 35 is horizontally aligned with the adjacent corrugated guide rail 34. Then the external hoisting equipment is closed, and at this time the interior of the rotating cylinder 37 is inserted into the upper end of the drive shaft 38. The two ribs on the upper surface of the drive shaft 38 are slidably connected to the rib grooves inside the rotating cylinder 37. Then the external hoisting equipment moves the bin cover 2 to the upper end of the cooking bin 1. Then the personnel rotate the adjacent rotating seat 5 upwards through the limiting ring 8, and the second fixed rods 6 all enter the interior of the adjacent recess 14. When the second fixed rods 6 all enter the interior of the corresponding recess 14 and are all in a vertical state, Rotating the limiting nut 7 causes it to move downwards under the action of the external thread on the outer surface of the adjacent second fixing rod 6. When the lower surface of the limiting nut 7 is tightly fitted with the upper surface of the cover 2, rotation of the limiting nut 7 stops. Under the limiting action of the limiting nut 7, the second fixing rod 6 achieves a stable connection between the cover 2 and the steaming chamber 1. Then, water is added through the inside of the water inlet pipe 11. After the water is added, the controller 13 activates the heating tube 9, which heats the water, thereby achieving the steaming of the low-fat, low-calorie rice dumplings. At the same time, the controller 13 activates the motor 49, and the output shaft of the motor 49 rotates, driving the drive shaft 48 to rotate. Since the ribs are all slidably connected to the adjacent rib grooves, the rotation of the drive shaft 48 drives the rotating cylinder 47 to rotate. The rotating disk 32 rotates, which in turn rotates the three first fixed rods 31. This causes the sliders 35 to slide within the adjacent horizontally arranged corrugated guide rails 34. During this sliding motion, the sliders 35 move vertically and periodically, which in turn causes the first fixed rods 31 to move vertically and periodically. Ultimately, this results in the fixed disk 32 moving vertically and periodically during its horizontal rotation. Simultaneously, the ribs inside the rotating cylinder 37 slide relative to the ribs on the outer surface of the drive shaft 38, ensuring the stability of the linkage between the rotating cylinder 37 and the drive shaft 38. By enabling the storage unit to move vertically and periodically during its horizontal rotation, the movement of the low-fat, low-calorie rice dumplings within the steaming chamber 1 is improved.To prevent the low-fat, low-calorie rice dumplings from piling up and affecting the heating effect of the centrally located dumpling, thus ensuring the best steaming results, the heating element 9 is turned off when the designated steaming time is reached. The limiting nut 7 is then rotated in the opposite direction, and the corresponding second fixing rod 6 is rotated downwards via the limiting ring 8, thus locking the lid 2 and the steaming chamber 1. External hoisting equipment then removes the lid 2 and moves the placement unit via the fixing ring 4 to remove the steamed low-fat, low-calorie rice dumplings.

[0018] It is worth noting that the controller 13 disclosed in the above embodiments controls the operation of the motor 39, the heating tube 9 and the electric valve 10 using methods commonly used in the prior art.

[0019] The above description is merely an embodiment of this utility model and does not limit the patent scope of this utility model. Any equivalent structural or procedural transformations made based on the content of this utility model specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of this utility model.

Claims

1. A low-fat, low-calorie quick-frozen rice dumpling steaming machine, comprising a steaming chamber (1), wherein a chamber cover (2) is provided at the upper end of the steaming chamber (1), characterized in that: It also includes storage mechanisms (3); The storage mechanism (3) includes a first fixed rod (31), a fixed plate (32), an arc-shaped side plate (33), a corrugated guide rail (34), a sliding ball (35), and a vertical groove (36). The first fixed rods (31) are all located inside the cooking chamber (1). The upper ends of the three first fixed rods (31) are fixedly connected to each other. The upper ends of the first fixed rods (31) are all fixedly connected to a fixed ring (4). The three first fixed rods (31) are fixedly connected to three fixed plates (32). An arc-shaped baffle (15) is inserted into the right end of the three fixed plates (32). The upper ends of the fixed plates (32) are all fixedly connected to... The inner walls of the arc-shaped side plate (33), the fixed plate (32), the arc-shaped side plate (33) and the arc-shaped baffle (15) are all provided with evenly distributed round holes. The corrugated guide rail (34) is evenly arranged on the inner wall of the cooking chamber (1). The inner wall of the cooking chamber (1) is provided with evenly distributed vertical grooves (36). The middle part of the vertical groove (36) is connected to the middle part of the adjacent corrugated guide rail (34). The end of the three first fixed rods (31) away from the center of the cooking chamber (1) is fixedly connected with evenly distributed sliding balls (35). The sliding balls (35) are all installed in cooperation with the adjacent corrugated guide rail (34) and vertical groove (36).

2. The low-fat, low-calorie quick-frozen rice dumpling steaming machine according to claim 1, characterized in that: A controller (13) is provided on the right side of the cooking chamber (1), and the input terminal of the controller (13) is electrically connected to an external power source.

3. The low-fat, low-calorie quick-frozen rice dumpling steaming machine according to claim 2, characterized in that: The placement mechanism (3) also includes a rotating cylinder (37), a drive shaft (38) and a motor (39). The rotating cylinder (37) is fixedly connected to the center of the lower surface of the bottom fixed plate (32). The drive shaft (38) is rotatably connected to the lower end of the cooking chamber (1). Two ribs are fixedly connected to the upper end of the outer surface of the drive shaft (38). Two rib grooves are provided on the inner wall of the rotating cylinder (37). The rib grooves are installed in cooperation with the adjacent ribs. The motor (39) is located at the center of the lower surface of the cooking chamber (1). The upper end of the output shaft of the motor (39) is fixedly connected to the lower end of the drive shaft (38). The input end of the motor (39) is electrically connected to the output end of the controller (13).

4. The low-fat, low-calorie quick-frozen rice dumpling steaming machine according to claim 2, characterized in that: A heating tube (9) is provided at the lower end of the interior of the cooking chamber (1), and the input end of the heating tube (9) is electrically connected to the output end of the controller (13).

5. The low-fat, low-calorie quick-frozen rice dumpling steaming machine according to claim 1, characterized in that: The upper end of the cooking chamber (1) is rotatably connected to a uniformly distributed rotating seat (5). The upper end of each rotating seat (5) is fixedly connected to a second fixing rod (6). The upper end of each second fixing rod (6) is fixedly connected to a limit ring (8). The upper end of the outer surface of each second fixing rod (6) is provided with an external thread. The external thread is connected to the internal thread of the adjacent limit nut (7). The lower end of the chamber cover (2) is provided with a uniformly distributed notch (14). The notch (14) is installed in conjunction with the adjacent second fixing rod (6).

6. The low-fat, low-calorie quick-frozen rice dumpling steaming machine according to claim 2, characterized in that: The lower end of the cooking chamber (1) is provided with a water outlet pipe, the upper end of the front surface of the cooking chamber (1) is provided with a water inlet pipe (11), and the middle of the water outlet pipe is provided with an electric valve (10). The input end of the electric valve (10) is electrically connected to the output end of the controller (13).

7. The low-fat, low-calorie quick-frozen rice dumpling steaming machine according to claim 1, characterized in that: An air outlet pipe (12) is provided at the upper end of the right side surface of the cooking chamber (1).

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