A roasting device for producing flavored quail eggs

Abstract

The utility model discloses a kind of roasting devices for flavor quail egg production, including oven, side is provided with import and export and is provided with hinged opening and closing door at import and export part;Roasting tray, activity is placed in the track of oven preset and is used to accommodate quail egg and roasts;Heat source, is set below roasting tray;Knocking component, rotation is set below roasting tray to be contacted with roasting tray bottom by rotation and drive roasting tray to move up and down in track.The roasting device can facilitate quail egg is placed into roasting tray, is pushed into oven and is roasted using lower heat source, and the rotation of combined knocking component can drive roasting tray to move up and down in oven, so that quail egg is turned over, to avoid quail egg bottom scorching due to unable to turn over.

Description

Technical Field

[0001] This utility model relates to the field of egg-based food production technology, specifically a roasting device for producing flavored quail eggs. Background Technology

[0002] Flavored quail eggs, a popular poultry product, are typically made by first boiling and peeling the quail eggs, then marinating them with various seasonings through braising, roasting, or other methods to create a variety of flavors such as savory or grilled, catering to different consumer preferences. Roasting, in particular, is a key processing method for creating quail eggs with a unique crispy exterior and tender interior.

[0003] In existing technologies, the common process for baking shelled quail eggs involves laying the eggs flat on a baking tray, placing the tray in an oven, and then heating the air inside using steam or electric heating wires. However, during baking, the eggs remain stationary. Because the tray is in direct contact with the oven's heating elements and is continuously exposed to hot air, its temperature is significantly higher than the air temperature inside the oven. In this situation, the bottom of the egg in contact with the tray is continuously heated by heat conduction, while other parts are only indirectly heated by the hot air. This uneven heating makes the bottom easily burnt or charred, severely affecting the appearance and texture of the eggs, thus lowering product quality. Manually flipping the eggs during baking to prevent burning increases the number of steps, reduces efficiency, and requires frequent oven opening, leading to rapid heat loss and a risk of burns for workers. Utility Model Content

[0004] Therefore, in order to overcome any of the above-mentioned shortcomings, this utility model provides a roasting device for producing flavored quail eggs. This roasting device, by setting a track inside the oven, facilitates the placement of a baking tray, making it convenient to put quail eggs in for roasting. During the roasting process, the tapping component under the baking tray can be used to push the baking tray to move up and down repeatedly during rotation. Since the cooked quail eggs are ellipsoidal in shape, the up and down movement of the baking tray will cause the quail eggs to roll, thereby turning the quail eggs over and preventing them from burning.

[0005] This utility model is implemented as follows: a roasting device for producing flavored quail eggs, including an oven, with an inlet and outlet on the side and a hinged door at the inlet and outlet. A baking tray, which is placed in the oven's preset track to hold quail eggs for baking; The heat source is located below the baking tray; The tapping component is rotated and positioned below the baking pan so that it rotates and contacts the bottom of the baking pan, causing the baking pan to move up and down within the track.

[0006] Preferably, the oven has a blower box on one side to introduce positive pressure air into the oven, and an exhaust pipe is provided on the other side of the oven.

[0007] Preferably, the oven has tracks arranged opposite each other on both sides of the inlet and outlet, and a receiving groove is formed on the opposite surface of the tracks. The baking tray is placed in the receiving groove and slides along the length of the receiving groove. There is a gap between the top of the baking tray and the top of the receiving groove for the baking tray to move up and down in the tracks.

[0008] Preferably, a side baffle with ventilation holes is also provided above the track.

[0009] Preferably, the track is configured as two sets of upper and lower layers, each set of tracks is equipped with a baking tray, the upper track is equipped with a baking tray containing quail eggs, and the lower track is equipped with a baking tray containing a heat source. The tapping component is positioned between the upper and lower tracks and maintains contact with the baking tray on the upper track.

[0010] Preferably, the heat source is burning charcoal placed in the baking pan.

[0011] Preferably, the striking component includes a rotating rod, which is disposed below the baking tray and extends through the oven to maintain a rotating connection; A striking rod is located at the outer end of a rotating rod. The rotating rod causes the striking rod to contact the baking pan above, thus supporting the upward movement of the baking pan. The turntable is located on the outside of the oven and connected to the rotating rod.

[0012] Preferably, the heat source is a heating pipe located below the baking tray or heating steam introduced into the oven.

[0013] Preferably, the bottom of the oven is also provided with exhaust pipes.

[0014] Preferably, the oven is also equipped with a thermometer, which is connected to a temperature sensor inserted into the oven to monitor the internal air temperature.

[0015] Compared with the prior art, the present invention has the following advantages: This baking device uses tracks inside the oven to quickly place and remove baking trays. Combined with a tapping component under the baking tray, it automatically pushes the tray up and down repeatedly during baking. Utilizing the ellipsoidal structure of cooked quail eggs, the quail eggs roll naturally, eliminating the need for manual flipping. This avoids the tedium of manual operation and reduces operational errors caused by untimely or uneven manual flipping.

[0016] Meanwhile, the baking device has a reasonable knocking component structure, which allows the staff to rotate the knocking component without opening the door, effectively avoiding a series of problems caused by opening the door and turning the quail eggs. Attached Figure Description

[0017] The accompanying drawings are provided to further illustrate the present invention and form part of the specification. They are used together with the specific embodiments of the present invention to explain the present invention, but do not constitute any limitation on the present invention. In the drawings: Figure 1 This is a schematic diagram of the structure of this utility model; Figure 2 This is a frontal view of the present invention; Figure 3 This is a schematic diagram of the structure of the present invention for removing the baking tray; Figure 4 This is a schematic diagram of the structure of the baking pan of this utility model; In the picture: 1. Oven; 2. Door; 3. Air box; 4. Exhaust pipe; 5. Thermometer; 6. Baking tray; 7. Side panel; 8. Rotating rod; 9. Tapping rod; 10. Turntable; 11. Pipe; 12. Track. Detailed Implementation

[0018] The technical solution of this utility model will be further described in detail below through specific embodiments and in conjunction with the accompanying drawings. It should be understood that the specific embodiments described herein are only for illustration and explanation of this utility model and are not intended to limit this utility model in any way. The accompanying drawings in this utility model are only for illustrative purposes and to facilitate understanding of the embodiments and are not intended to limit this utility model in any way.

[0019] It should be noted that the structures, proportions, sizes, etc. shown in the accompanying drawings are only for the purpose of assisting those skilled in the art in understanding and reading the content disclosed in the specification, and are not intended to limit the conditions under which the present invention can be implemented. Any modifications to the structure, changes in the proportions, or adjustments to the size, without affecting the effects and purposes that the present invention can produce, should still fall within the scope of the technical content disclosed in the present invention.

[0020] As described in the background section, in existing ovens, the baking tray on which the food is placed becomes hotter than the outside air when heated. Therefore, if the food is not turned over during baking, the bottom of the food is easily burned.

[0021] For the reasons stated above, please refer to the appendix for solutions to these problems. Figure 1 ~Appendix Figure 4This utility model provides a roasting device for producing flavored quail eggs, including an oven 1, with an inlet and outlet on the side and a hinged door 2 at the inlet and outlet. Baking tray 6 is placed in the preset track 11 of oven 1 to hold quail eggs for baking; The heat source is located below baking tray 6; The tapping component is rotated and positioned below the baking pan 6 so that it rotates and contacts the bottom of the baking pan 6, causing the baking pan 6 to move up and down within the track 12.

[0022] To facilitate the introduction of air into the oven during the baking process, such as when baking with burning charcoal, ventilation is required. In this embodiment, an air supply box 3 is provided on the side of the oven 1 to introduce positive pressure air into the oven 1. An exhaust pipe 4 is provided on the other side of the oven 1.

[0023] To facilitate the sliding support of the baking tray while ensuring that the baking tray can move up and down, in this embodiment, the oven 1 has rails 12 arranged opposite to each other on both sides of the inlet and outlet. The opposite surfaces of the rails 12 are provided with receiving grooves. The baking tray 6 is placed in the receiving groove and slides along the length of the receiving groove. There is a gap between the top of the baking tray 6 and the top of the receiving groove so that the baking tray 6 can move up and down in the rails 12.

[0024] To prevent the quail eggs from rolling outwards and falling off the track during the up-and-down movement of the baking pan, in this embodiment, a side baffle 7 with ventilation holes is also provided above the track 12.

[0025] To facilitate the baking of quail eggs and create a crispy outer crust for a tender interior, in this embodiment, the track 12 is configured as two sets of upper and lower layers. Each set of track 12 has a baking tray 6. The baking tray 6 on the upper track 12 contains quail eggs, and the baking tray 6 on the lower track 12 contains a heat source. The tapping component is positioned between the upper and lower tracks 12 and remains in contact with the baking tray 6 on the upper track 12.

[0026] Furthermore, the heat source is burning charcoal (i.e., conventional steel charcoal or wood charcoal, etc.) placed in the baking pan 6.

[0027] Compared to traditional electric heating elements and steam grilling, its charcoal grilling method results in a better flavor.

[0028] During the baking process, because the tapping component is placed between the two baking trays, when the lower baking tray contains burning charcoal, the tapping component can also scrape the burning charcoal while rotating (in order to shake off the ash generated on the outer end of the burning charcoal during the burning process), thereby maintaining the transfer of heat.

[0029] Please refer to the appendix carefully. Figure 3 In this embodiment, the tapping component includes a rotating rod 8, which is located below the baking tray 6 and passes through the oven 1 to maintain a rotating connection; A striking rod 9 is located at the outer end of a rotating rod 8. The rotating rod 8 causes the striking rod 9 to contact the baking pan 6 above, thereby supporting the baking pan 6 to move upward. Turntable 10 is located outside oven 1 and connected to rotating rod 8.

[0030] In this embodiment, the heat source is a heating pipe located below the baking tray 6 or heating steam introduced into the oven 1.

[0031] In order to facilitate the removal of some solids generated during baking, such as ash formed after the charcoal is burned, in this embodiment, the bottom of the oven 1 is also provided with a drain pipe 11.

[0032] To facilitate monitoring of the internal baking temperature, and thus to facilitate rotating the tapping component within a preset time to turn the quail eggs inside for baking and prevent them from burning, and also to facilitate monitoring of the combustion of the internal charcoal and to facilitate the subsequent addition of charcoal, in this embodiment, a thermometer 5 is also provided on the oven 1. The thermometer 5 is connected to a temperature sensor inserted into the oven 1 to monitor the internal air temperature.

[0033] Please see the appendix Figure 4 The baking tray can be set as a wire mesh to facilitate the placement of burning charcoal for baking and to facilitate the baking of quail eggs. It can also be set as a conventional tray structure, but ventilation holes and oil drain holes need to be provided to allow oxygen to be introduced into the burning charcoal for combustion and to facilitate the draining of oil from the baked quail eggs (because the outside of the quail eggs will be brushed with oil before baking to prevent them from sticking together).

[0034] The above description is a detailed description of the preferred embodiments of the present utility model. However, the embodiments are not intended to limit the scope of the patent application of the present utility model. All equivalent changes or modifications made under the technical spirit of the present utility model should fall within the patent scope covered by the present utility model.

Claims

1. A roasting apparatus for producing flavored quail eggs, characterized in that: include, The oven has an inlet and outlet on the side, and a hinged door at the inlet and outlet. A baking tray, which is placed in the oven's preset track to hold quail eggs for baking; The heat source is located below the baking tray; The tapping component is rotated and positioned below the baking pan so that it rotates and contacts the bottom of the baking pan, causing the baking pan to move up and down within the track.

2. The roasting apparatus for producing flavored quail eggs according to claim 1, characterized in that: The oven has a blower box on one side, through which positive pressure air is introduced into the oven, and an exhaust pipe is provided on the other side of the oven.

3. The roasting apparatus for producing flavored quail eggs according to claim 1, characterized in that: The oven has tracks arranged opposite each other on both sides of the inlet and outlet. A receiving groove is opened on the opposite surface of the tracks. The baking tray is placed in the receiving groove and slides along the length of the receiving groove. There is a gap between the top of the baking tray and the top of the receiving groove as the baking tray moves up and down in the tracks.

4. The roasting apparatus for producing flavored quail eggs according to claim 3, characterized in that: A side baffle with ventilation holes is also provided above the track.

5. The roasting apparatus for producing flavored quail eggs according to claim 3, characterized in that: The track is configured as two sets of upper and lower layers, with a baking tray placed on each set of tracks. The baking tray on the upper track contains quail eggs, and the baking tray on the lower track contains a heat source. The tapping component is positioned between the upper and lower tracks and maintains contact with the baking tray on the upper track.

6. The roasting apparatus for producing flavored quail eggs according to claim 5, characterized in that: The heat source is burning charcoal placed in the baking pan.

7. The roasting apparatus for producing flavored quail eggs according to claim 1, characterized in that: The tapping assembly includes a rotating rod, which is positioned below the baking tray and extends through the oven to maintain a rotating connection; A striking rod is located at the outer end of a rotating rod. The rotating rod causes the striking rod to contact the baking pan above, thus supporting the upward movement of the baking pan. The turntable is located on the outside of the oven and connected to the rotating rod.

8. The roasting apparatus for producing flavored quail eggs according to claim 1, characterized in that: The heat source is a heating element located below the baking tray or heating steam introduced into the oven.

9. The roasting apparatus for producing flavored quail eggs according to claim 1, characterized in that: The oven also has a heating element installed at the bottom.

10. The roasting apparatus for producing flavored quail eggs according to claim 1, characterized in that: The oven is also equipped with a thermometer, which is connected to a temperature sensor inserted inside the oven to monitor the internal air temperature.

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