A sauce duck coloring and stewing device

Abstract

The utility model relates to the field of sauce duck production relates to a sauce duck colouring boiling device, the utility model discloses: cook box, filter plate, fixed bolster, pole, press tightly frame, main lifting assembly, colouring tank, vice lifting assembly and liquid pumping unit, the fixed bolster is fixed with filter plate interval in the lower extreme of main lifting assembly and can be inserted into the inside of cook box through main lifting assembly, the pole is arranged in the fixed bolster interval, the press tightly frame is rotationally arranged in the upper extreme of fixed bolster, and the pole is fixed in the fixed bolster through press tightly frame, the colouring tank upper end is connected vice lifting assembly, vice lifting assembly is connected in the lower extreme of main lifting assembly, the colouring tank bottom is equipped with the downward through and conical long strip liquid guide hole, the liquid pumping unit draws the liquid in cook box below filter plate to the colouring tank and drops down to the sauce duck on the pole from long strip liquid guide hole, greatly promotes the sauce duck colouring boiling efficiency, reduces the manpower cost.

Description

Technical Field

[0001] This utility model relates to the field of braised duck production, and specifically to a device for coloring and cooking braised duck. Background Technology

[0002] In the traditional production process of braised duck, coloring and simmering are crucial steps. Currently, after simmering in a pot, the duck is typically colored by repeatedly pouring the broth from the pot onto it manually with a spoon. This manual method is not only inefficient but also consumes a significant amount of manpower and time. Furthermore, during the long simmering process, the broth evaporates and concentrates, gradually reducing its volume. At this point, the bottom of the duck is prone to direct contact with the bottom of the pot, leading to burning and severely affecting its taste and quality. In addition, the concentrated broth often contains bits of duck meat or bones, which adhere to the surface of the duck during subsequent coloring processes, ultimately impacting the finished product's appearance and eating experience. Therefore, there is an urgent need for a device that can improve the efficiency and quality of coloring and simmering in braised duck. Utility Model Content

[0003] This invention provides a device for coloring and cooking braised duck to solve the problems of the prior art.

[0004] The purpose of this utility model can be achieved through the following technical solution: A cooking device for coloring and boiling braised duck includes: a cooking tank, a filter plate, a fixed frame, a placing rod, a pressing frame, a main lifting assembly, a coloring box, a secondary lifting assembly, and a liquid extraction assembly. The fixed frame is fixed to the lower end of the main lifting assembly at intervals with the filter plate and can extend into the cooking tank through the main lifting assembly. The placing rod is spaced out inside the fixed frame. The pressing frame is rotatably set at the upper end of the fixed frame and fixes the placing rod inside the fixed frame through the pressing frame. The upper end of the coloring box is connected to the secondary lifting assembly, and the secondary lifting assembly is connected to the lower end of the main lifting assembly. The bottom of the coloring box is provided with a downward-through, tapered elongated liquid guide hole. The liquid extraction assembly draws the liquid located below the filter plate in the cooking tank into the coloring box and drips it down from the elongated liquid guide hole onto the braised duck on the placing rod.

[0005] In a further improvement, the fixing frame has an internal cavity with circular grooves spaced apart on both sides of the cavity. The two ends of the rod are positioned within the circular grooves. The clamping frame includes a left clamping plate, a right clamping plate, and a lifting rod. The rear ends of the left and right clamping plates are rotatably connected to the fixing frame via rotating seats. The left and right clamping plates each have a circular groove for the rod. The lifting rod is fixedly connected to the front ends of the left and right clamping plates. The lower end of the lifting rod has a plug-in block, and the front end of the fixing frame has a slot for matching the plug-in block.

[0006] In a further improvement, the main lifting assembly includes a fixed rod, a base plate, and a cylinder. The fixed frame and the filter plate are fixed to the fixed rod at intervals. The base plate is fixed to the upper end of the fixed rod and drives the base plate to rise and fall. The cylinder is located at the upper end of the base plate. The auxiliary lifting assembly includes a connecting seat and a cylinder. The connecting seat is fixedly connected to the upper end of the coloring box. The upper end of the cylinder is fixed to the lower end of the base plate, and the piston rod of the cylinder is connected to the connecting seat. A guide sleeve is fixed to the outside of the coloring box, and the guide sleeve is slidably sleeved on the fixed rod.

[0007] In a further improvement, the liquid extraction assembly includes a liquid guide pipe and a water pump. The lower end of the liquid guide pipe is connected to the inner cavity of the boiling tank located below the filter plate. The liquid guide pipe passes through the limiting seat on the side of the boiling tank to the coloring box. The water pump is mounted on the liquid guide pipe.

[0008] In a further improvement, the bottom of the cooking tank is equipped with a heating component, and the bottom of the cooking tank is also equipped with a liquid outlet pipe with a control valve that connects to the inside of the cooking tank.

[0009] Compared with the prior art, the beneficial effects of this utility model's braised duck coloring and cooking device are as follows: This system, comprised of a cooking tank, filter plate, fixing frame, placement rod, pressing frame, main lifting assembly, coloring box, auxiliary lifting assembly, and liquid extraction assembly, utilizes mechanical automation to replace manual operation. The fixing frame and pressing frame work together to ensure stable placement of the braised duck, while the main and auxiliary lifting assemblies precisely control the cooking and coloring positions of the duck. The liquid extraction assembly, combined with the filter plate, ensures the pure delivery of the broth. In terms of results, it significantly improves the efficiency of coloring and cooking the braised duck, reduces labor costs, avoids problems such as burnt bottoms and impurities in the broth affecting the finished product, ensuring uniform coloring and excellent appearance. Furthermore, the system's convenient duck placement and operation facilitate mass production. Attached Figure Description

[0010] Figure 1 This is a structural schematic diagram of the present invention. Figure 2 This is a schematic diagram of the internal structure of the present invention. Figure 3 This is a structural schematic diagram of a cross-sectional view of the present invention. Figure 4 This is a schematic diagram of the structure of the coloring box in this utility model. Figure 5 This is a schematic diagram of a partial structure in this utility model. Figure 6 for Figure 4 Schematic diagram of the enlarged part In the diagram, 1-boiling tank, 11-heating component, 12-liquid outlet pipe, 13-limiting seat, 2-filter plate, 3-fixed frame, 31-cavity, 32-circular groove one, 33-slot, 4-positioning rod, 5-pressing frame, 51-left pressing plate, 52-right pressing plate, 53-lifting rod, 54-rotating seat, 55-circular groove two, 56-plug-in block, 6-main lifting component, 61-fixed rod, 62-base plate, 63-cylinder one, 7-auxiliary lifting component, 71-connecting seat, 72-cylinder two, 8-liquid extraction component, 81-liquid guide pipe, 82-water pump, 9-coloring box, 91-long strip liquid guide hole, 92-guide sleeve. Detailed Implementation

[0011] 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.

[0012] The following describes the embodiments and appendices. Figures 1-6 The technical solution of this utility model will be further described below.

[0013] Example 1 A coloring and cooking device for braised duck includes: a cooking tank 1, a filter plate 2, a fixed frame 3, a placing rod 4, a pressing frame 5, a main lifting assembly 6, a coloring box 9, a secondary lifting assembly 7, and a liquid extraction assembly 8. The fixed frame 3 is fixed to the lower end of the main lifting assembly 6 at intervals with the filter plate 2 and can extend into the cooking tank 1 through the main lifting assembly 6. The placing rod 4 is spaced apart inside the fixed frame 3. The pressing frame 5 is rotatably disposed at the upper end of the fixed frame 3 and fixes the placing rod 4 inside the fixed frame 3 through the pressing frame 5. The upper end of the coloring box 9 is connected to the secondary lifting assembly 7, and the secondary lifting assembly 7 is connected to the lower end of the main lifting assembly 6. The bottom of the coloring box 9 is provided with a downward-through, tapered elongated liquid guide hole 91. The liquid extraction assembly 8 extracts the liquid located below the filter plate 2 in the cooking tank 1 into the coloring box 9 and drips it down from the elongated liquid guide hole 91 onto the braised duck on the placing rod 4.

[0014] In a further preferred embodiment, the fixing frame 3 has a cavity 31 inside, and circular grooves 32 are spaced apart on both sides of the cavity 31. The two ends of the rod 4 are disposed in the circular grooves 32. The clamping frame 5 includes a left clamping plate 51, a right clamping plate 52, and a lifting rod 53. The rear ends of the left clamping plate 51 and the right clamping plate 52 are rotatably connected to the fixing frame 3 via rotating seats 54. The left clamping plate 51 and the right clamping plate 52 are matched with circular grooves 55 for the rod 4. The lifting rod 53 is fixedly connected to the front ends of the left clamping plate 51 and the right clamping plate 52. The lower end of the lifting rod 53 is provided with a plug-in block 56, and the front end of the fixing frame 3 is provided with a slot 33 that matches the plug-in block 56. The cavity 31 inside the fixing frame 3 provides a placement space for the rod 4, and the circular grooves 32 cooperate with the two ends of the rod 4 to play a preliminary positioning role. After the rod 4 is placed into the fixing frame 3, rotate the left and right clamping plates 51 and 52 so that their circular grooves 55 fit tightly against the rod 4. At this time, the lifting rod 53 drives the left and right clamping plates to rotate synchronously. Finally, insert the plug 56 at the lower end of the lifting rod 53 into the slot 33 at the front end of the fixing frame 3 to firmly fix the rod 4. This ensures that the rod 4 will not wobble freely within the fixing frame 3, guaranteeing the stability of the braised duck during the cooking and coloring process.

[0015] As a further preferred embodiment, the main lifting assembly 6 includes a fixed rod 61, a base plate 62, and a first cylinder 63. The fixed frame 3 and the filter plate 2 are fixed to the fixed rod 61 at intervals. The base plate 62 is fixed to the upper end of the fixed rod 61 and drives the base plate 62 to rise and fall. The first cylinder 63 is disposed at the upper end of the base plate 62. The auxiliary lifting assembly 7 includes a connecting seat 71 and a second cylinder 72. The connecting seat 71 is fixedly connected to the upper end of the coloring box 9. The upper end of the second cylinder 72 is fixed to the lower end of the base plate 62, and the piston rod of the second cylinder is connected to the connecting seat 71. A guide sleeve 92 is fixed to the outside of the coloring box 9, and the guide sleeve 92 is slidably sleeved on the fixed rod 61.

[0016] After cylinder 63 is activated, it drives the base plate 62 to rise and fall. Since the fixed frame 3 and filter plate 2 are fixed on the fixed rod 61, and the fixed rod 61 is connected to the base plate 62, the fixed frame 3, filter plate 2, and the whole duck on the rod 4 are driven to rise or fall in the cooking chamber 1, realizing the immersion and lifting operation of the duck. In the auxiliary lifting assembly 7, the piston rod of cylinder 72 extends and retracts, driving the connecting seat 71 and the coloring box 9 to rise and fall. The guide sleeve 92 on the outside of the coloring box 9 is fitted on the fixed rod 61, which plays a guiding role and ensures the stability of the coloring box 9 during the lifting process. This allows the coloring box 9 to be accurately positioned so that the soup drips onto the appropriate position of the duck. After completion, the coloring box 9 moves upward under the action of cylinder 72, increasing the distance between it and the fixed frame, which facilitates the rotation and opening of the pressing frame 5 and the removal of the duck.

[0017] As a further preferred embodiment, the liquid extraction assembly 8 includes a liquid guide pipe 81 and a water pump 82. The lower end of the liquid guide pipe 81 is connected to the inner cavity of the boiling tank 1 located below the filter plate 2. The liquid guide pipe 81 passes through the limiting seat 13 on the side of the boiling tank 1 to the coloring box 9. The water pump 82 is mounted on the liquid guide pipe 81. The liquid guide pipe 81 is a high-temperature resistant flexible tube. The upper end of the liquid guide pipe 81 can move upward accordingly. The water pump 82 can be a high-temperature resistant centrifugal pump.

[0018] As a further preferred embodiment, the bottom of the cooking tank 1 is equipped with a heating element 11, and the bottom of the cooking tank 1 is also equipped with a liquid outlet pipe 12 with a control valve that connects to the inside of the cooking tank 1. The heating element 11 ensures the temperature conditions required for the cooking process of the braised duck. The heating element is existing technology and will not be described in detail here. This improves the taste and quality of the braised duck. The design of the liquid outlet pipe 12 with the control valve makes the discharge of broth from the cooking tank 1 more convenient and faster.

[0019] like Figures 1-6 As shown, the working principle of this utility model is as follows: When using this device, first, the braised duck is threaded onto the rods 4. Multiple rods 4 are then placed into the fixing frame 3. The clamping frame 5 is rotated so that the circular grooves 55 on the left and right clamping plates 51 and 52 engage with the rods 4. The rods 4 are then securely fixed by inserting the connecting block 56 at the lower end of the lifting rod 53 into the slot 33 at the front end of the fixing frame 3. Next, the main lifting assembly 6 operates, causing the fixing frame 3 and the filter plate 2 to descend, immersing the braised duck on the rods 4 into the broth in the cooking tank 1 to begin simmering and coloring.

[0020] When the concentrated broth is applied for coloring, the main lifting component 6 is activated, which lifts the fixed frame 3 and the filter plate 2, and lifts the braised duck on the rod 4 out of the broth in the cooking tank 1. Then, the water pump 82 of the liquid extraction component 8 is started, and the broth after the filter plate 2 has filtered the meat and bone fragments is extracted through the liquid guide pipe 81 into the coloring box 9. The broth is then evenly dripped onto the surface of the braised duck through the long strip liquid guide holes 91 distributed at intervals at the bottom of the coloring box 9, thus realizing the process of coloring with concentrated broth.

[0021] The combination of the liquid extraction component 8 and the coloring box 9 replaces the manual pouring of broth with a spoon, greatly improving the coloring efficiency and ensuring even coloring of the braised duck. The filter plate 2 filters out meat and bone fragments from the broth, making the broth poured over the braised duck purer and improving its appearance. The main lifting component 6, together with the fixing frame 3, the placing rod 4, and the pressing frame 5, enables automatic immersion and cooking of the braised duck. In the later stages of cooking, the duck can be raised to a certain height to prevent the bottom of the duck from touching the bottom of the cooking box 1 and burning. The duck is placed on the placing rod 4 and fixed by the pressing frame 5, making the operation simple and convenient, and facilitating batch processing of braised duck.

[0022] 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 device for coloring and cooking braised duck, characterized in that, include: The cooking chamber comprises a filter plate, a fixed frame, a placing rod, a pressing frame, a main lifting assembly, a coloring box, a secondary lifting assembly, and a liquid extraction assembly. The fixed frame is fixed to the lower end of the main lifting assembly at intervals and can extend into the cooking chamber through the main lifting assembly. The placing rods are spaced apart within the fixed frame. The pressing frame is rotatably mounted on the upper end of the fixed frame, fixing the placing rods within the fixed frame. The upper end of the coloring box is connected to the secondary lifting assembly, which is connected to the lower end of the main lifting assembly. The bottom of the coloring box has a downward-through, tapered elongated liquid guide hole. The liquid extraction assembly draws the liquid located below the filter plate in the cooking chamber into the coloring box and drips it down from the elongated liquid guide hole onto the placing rod.

2. The apparatus for coloring and cooking braised duck according to claim 1, characterized in that, The fixing frame has an internal cavity, and circular grooves are spaced apart on both sides of the cavity. The two ends of the rod are set in the circular grooves. The clamping frame includes a left clamping plate, a right clamping plate, and a lifting rod. The rear ends of the left and right clamping plates are rotatably connected to the fixing frame through rotating seats. The left and right clamping plates are matched with circular grooves for the rod. The lifting rod is fixedly connected to the front ends of the left and right clamping plates. The lower end of the lifting rod is provided with a plug-in block. The front end of the fixing frame is provided with a slot for matching the plug-in block.

3. The coloring and cooking device for braised duck according to claim 1, characterized in that, The main lifting assembly includes a fixed rod, a base plate, and a cylinder. The fixed frame and the filter plate are fixed to the fixed rod at intervals. The base plate is fixed to the upper end of the fixed rod and drives the base plate to lift. The cylinder is located at the upper end of the base plate. The auxiliary lifting assembly includes a connecting seat and a cylinder. The connecting seat is fixedly connected to the upper end of the coloring box. The upper end of the cylinder is fixed to the lower end of the base plate, and the piston rod of the cylinder is connected to the connecting seat. A guide sleeve is fixed to the outside of the coloring box, and the guide sleeve is slidably sleeved on the fixed rod.

4. The coloring and cooking device for braised duck according to claim 1, characterized in that, The liquid extraction assembly includes a liquid guide pipe and a water pump. The lower end of the liquid guide pipe is connected to the inner cavity of the boiling tank located below the filter plate. The liquid guide pipe passes through the limiting seat on the side of the boiling tank to the coloring box. The water pump is mounted on the liquid guide pipe.

5. The coloring and cooking device for braised duck according to claim 1, characterized in that, The bottom of the cooking tank is equipped with a heating element, and the bottom of the cooking tank is also equipped with a liquid outlet pipe with a control valve that connects to the inside of the cooking tank.

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