33 results about "Roast duck" patented technology

The conveying device comprises a fixing support, an unfreezing tank is fixedly installed in the fixing support, a circulating water pump located on one side of the unfreezing tank is fixedly installed at the bottom in the fixing support, a nozzle is fixedly installed at one end of the unfreezing tank in a penetrating mode, and a water pump is fixedly installed at the other end of the unfreezing tank. A water filtering net belt located above the circulating water pump is arranged at the other end of the unfreezing tank, a water inlet pipe is arranged on the rear side of the unfreezing tank, a placing plate is arranged in the unfreezing tank, a filtering tank is fixedly installed on the side, close to the water filtering net belt, of the front face of the unfreezing tank, and a filtering net communicated with the filtering tank is arranged on the front face of the unfreezing tank; and the water inlet pipe is fixedly provided with a dispersing pipe penetrating through the rear side of the unfreezing tank. And after unfreezing is completed, the duck blanks are conveyed to the next station through the anti-falling plate on the water filtering net belt, so that the duck blanks are conveyed through the water filtering net belt after unfreezing and cleaning, people do not need to take and carry the duck blanks, and the processing efficiency is improved.

The duck roasting device comprises a furnace main body, a heating mechanism and a partition plate, the heating mechanism and the partition plate are arranged in the furnace main body, the partition plate is a stainless steel plate which is integrally formed with holes, and a gap is formed between the bottom of the partition plate and a bottom plate of the furnace main body. And a plurality of ventilation areas are arranged on the partition plate. The roast duck roasting furnace is beneficial to installation and convenient to clean, uniform flowing of air in the furnace body can be further guaranteed through improvement of a plurality of ventilation areas on the roast duck roasting furnace, adjustment of the roast duck roasting temperature is effectively guaranteed, the roast duck roasting quality is improved, a heat source is fully utilized, and the heat source utilization rate is improved. And through arrangement of a vertical fixing plate, sealing of the inner cavity of the furnace body is guaranteed, equipment installation and maintenance are facilitated, and heat dissipation of the motor part can be guaranteed. And through the arrangement of the microwave generator, the baking temperature in the oven main body is increased, and the baking time is shortened. Through the arrangement of the automatic cooling mechanism, waste oil and waste water can be rapidly discharged, and the roast duck quality is improved.

1. Name of the designed product: packaging box (Beijing roast duck flavor). 2. Use of the designed product: for packaging food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: front view.

1. Name of the product in this design: Packaging Box (Beer and Roast Duck Flavor). 2. Purpose of this design: For packaging food. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

The utility model relates to the technical field of cake pressing machines, and discloses a three-cylinder cake pressing machine for making roast duck cakes, which comprises a machine body, the upper part of the machine body is fixedly connected with a supporting seat, two sides of the interior of the supporting seat are fixedly connected with limiting rods, and the exteriors of the two limiting rods are slidably connected with limiting blocks; a placing plate is fixedly connected to one side of the upper portion of the supporting seat, a motor is fixedly connected to the upper portion of the placing plate, the output end of the motor is fixedly connected with one end of a first movable rod, the other end of the first movable rod is rotationally connected with one end of a second movable rod, and the other end of the second movable rod is rotationally connected with the rear limiting block. According to the utility model, the lower pressure plate can be conveniently and automatically cleaned, the manual cleaning frequency of operators is reduced, the possibility of corrosion and bacterium breeding is reduced, the lower pressure plate can be effectively cooled, the temperature can be quickly adjusted according to production requirements, and the consumption of cooling liquid is reduced.

1.The name of the design product: packaging bag (roast duck). 2.The use of the design product: for packaging bag. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: front view. 5.The design claimed contains color. 6.The design product is a planar product, and other views are omitted.

The invention relates to the technical field of duck roasting equipment, in particular to an oil fume filtering device and equipment for a duck roaster, the oil fume filtering device comprises an oil fume filtering mechanism, and the oil fume filtering mechanism comprises a bottom plate, a water tank and an oil-water separation mechanism; an oil-water collecting tray containing clean water is arranged in the water tank; the oil-water separation mechanism comprises two grease adsorption assemblies, a switching conveying structure and a transverse moving lifting structure, the two grease adsorption assemblies are arranged up and down, the grease adsorption assembly located on the upper portion is used for transferring grease to the switching conveying structure, and the grease adsorption assembly located on the lower portion is used for adsorbing grease; the switching conveying structure is used for switching the positions of the two grease adsorption assemblies and conveying grease, and the transverse moving lifting structure is used for driving the grease adsorption assemblies to move to the position above the oil-water collecting disc and descend to make contact with the grease; the bottom plate, the water tank and the oil-water separation mechanism are arranged, so that the problem that oil layers are too thick due to continuous accumulation of grease, and then oil fume is generated by vaporization under high-temperature radiation of the duck roaster is solved.

The invention relates to the technical field of ready-to-eat roasted foods, in particular to a roast duck pickling material and a preparation method thereof, a normal-temperature ready-to-eat roast duck and a preparation method thereof. Taking 1000 parts as an example, the roast duck pickling material comprises the following components in parts by weight: 220-420 parts of Japanese crude oil; 220 to 350 parts of high-moisture precipitated oil; 4-8 parts of nucleotide; 0.1 to 0.5 part of sucralose; 70 to 90 parts of caramel color; 3-5 parts of molecular distilled monoglyceride; 0.5 to 1 part of polyglycerol polyricinoleate; and the balance of purified water. The roast duck pickling material provided by the invention can effectively improve the flavor stability of duck meat and keep the meat fresh and tender.

1. Name of the design product: base of duck roasting plate. 2. Use of the design product: used for placing the plate. 3. Design points of the design product: the combination of shape and pattern. 4. Picture or photo showing the design points: perspective view 2.

The utility model relates to the technical field of duck roaster, and discloses a one-button type automatic constant-temperature duck roaster which comprises a duck roaster body, a first motor is fixedly connected to the interior of the duck roaster body, the output end of the first motor is connected with a rotating gear, and the tooth end of the rotating gear is connected with a gear ring in a meshed mode. A gear ring is arranged in the duck roaster body, a V-shaped frame is fixedly connected to the lower surface of the gear ring, a bevel gear roller is rotatably connected to the interior of the V-shaped frame, a supporting frame is rotatably connected to the interior of the gear ring, the interior of the supporting frame is fixedly connected to the outer wall of a first motor, and a moving assembly is arranged in the duck roaster body. According to the movable oven, the first motor is started to drive the rotating gear to rotate, then the gear ring rotates along with the rotation of the rotating gear, then the V-shaped frame is driven by the gear ring to rotate, then the bevel gear rolling wheel swings along with the rotation of the V-shaped frame, finally the purpose that the bevel gear rolling wheel moves and swings is achieved, and the oven can be moved at any time according to the actual requirements of a kitchen. And the working moving line is optimized.

The utility model provides a multifunctional duck roaster which comprises a roaster body, a control assembly arranged on the front face of the roaster body, roaster doors symmetrically arranged on one side of the roaster body, visible glass arranged on the other side of the roaster body, a moving assembly arranged at the bottom of the roaster body, a driving assembly and a rotating frame arranged at the top of the roaster body and a hoisting assembly arranged in the roaster body. The output end of the driving assembly is connected with the rotating frame and the hoisting assembly, the driving assembly drives the rotating frame and the hoisting assembly to rotate, a heating assembly is arranged in the furnace body and heats the interior of the furnace body and objects, a thermocouple sensor is arranged on one side of the heating assembly, an air outlet is formed in the top of the furnace body, and smoke is exhausted to the outside through the air outlet. The safety flameout function is achieved, the real-time temperature of the heating assembly is detected through the thermocouple sensor, temperature reduction of the heating assembly can be detected when the heating assembly is shut down accidentally, and therefore the temperature is fed back to the valve to cut off gas input, and accidents are avoided; and the furnace body can be moved and locked through the moving assembly, short-distance movement is facilitated, and the practicability is high.

The utility model relates to the technical field of food hangers, in particular to a multifunctional hanger in a duck roaster, which comprises two fixing rings, three mounting columns and a plurality of fixing components, two ends of each mounting column are fixedly connected with the two fixing rings, a plurality of clamping grooves are uniformly arranged on the surface of each mounting column, and the fixing components are fixedly connected with the mounting columns. The multiple fixing assemblies are evenly arranged on the surfaces of the corresponding mounting columns, each fixing assembly comprises a supporting plate, a clamping plate, two threaded rods and two nuts, the supporting plates are slidably connected with the mounting columns, the supporting plates are arranged in a C shape, the two threaded rods are fixedly connected with the supporting plates, the clamping plates are slidably connected with the two threaded rods, the clamping plates are arranged in the clamping grooves, and the clamping plates are arranged in the clamping grooves. Through the arrangement of the structure, the problems that in the prior art, the movable frame is fixed to the vertical rod through the connecting piece, the placing interval and the placing position are difficult to adjust according to the size and the type of food, and the practicability is low are solved.

The application provides a roasted duck stuffing production process convenient for cold chain transportation and preservation, and relates to the technical field of food production. The stuffing formula comprises roasted duck meat 62%, chopped green onion white 13%, fat 4%, raw ginger 1%, garlic 1%, sauce 5%, glucose syrup 3%, old soybean extract 1%, raw soybean extract 1%, water 2%, seasoning 4% and starch 1% by weight. The sauce is heated to stimulate the aroma, and the sauce is cooled to cold-mix the roasted duck meat and the chopped green onion white, so that the out-of-pot temperature is less than or equal to 15 DEG C. The flavoring substances are locked by low-temperature mixing of the stuffing oil, and the whole process does not need to be refrigerated at-18 DEG C. The flavoring substances can be released again during steaming of the steamed stuffed buns, and the difficulty of cold chain transportation is reduced.

This utility model belongs to the field of mold technology, and in particular to a mold for forming a roast duck tray. It includes a mold body, which comprises a fixed mold frame and a moving mold frame. The fixed mold frame contains a fixed mold frame core, and the moving mold frame contains a moving mold frame core with one end extending into the fixed mold frame core. When the fixed and moving mold frames are closed, this utility model significantly improves the flow efficiency of the melt through the smooth surface design of the moving mold core, ensuring sufficient filling of the product cavity and effectively reducing molding defects. The annular groove structure of the bottom insert precisely forms the bottom protrusion array of the roast duck tray, enhancing the uniformity of heat conduction during use and preventing localized scorching. The four-corner fit design of the guide pillars and pillar sleeves greatly improves mold opening stability and reduces the defect rate. The synergistic effect of the mold feet and stabilizing pillars ensures the movement accuracy of the mold platen. The positioning seat further enhances structural stability. The overall structure balances production efficiency and product quality.

This invention discloses a traditional roast duck preparation process that retains the traditional air-boiling method, comprising the following steps: Step 1, raw material pretreatment and air-coating; Step 2, initial drying; Step 3, freeze-drying; Step 4, thawing and secondary drying; Step 5, roasting; Step 6, high-temperature roasting after roasting; Step 7, slicing and serving. This invention employs a combined process of "initial drying - freeze-drying - secondary drying." The freeze-drying process effectively degrades lactic acid in duck meat, completely solving the technical problem of sour and astringent duck meat in traditional processes. The secondary drying is carried out under precise temperature and humidity conditions, enabling precise control of the duck skin's moisture content, significantly improving the crispness of the roasted skin while ensuring sufficient moisture retention inside the duck meat, resulting in significantly improved tenderness and an upgraded taste with crispy skin and tender meat.

The utility model relates to the field of roast duck marinade brushing, in particular to roast duck marinade brushing equipment. In the traditional roast duck roasting process, a duck blank is manually marinated, marinade on the duck blank can be effectively hung on the wall after being preliminarily roasted by an oven, and the part of marinade which is not dried in time flows to the lower part of the duck blank, so that the marinade on the duck blank is not uniformly distributed, and the subsequently roasted roast duck is relatively poor in condition. A roast duck marinating device comprises an oven and the like. A limiting groove is formed in the oven, an oven door is rotationally connected to the oven, and a servo motor is fixedly connected to the top of the oven. In the roasting process, the duck blank is brushed with marinade, and the heating lamp can bake marinade on the duck blank, so that the marinade can be better attached to the surface of the duck blank, the marinade on the duck blank is more uniformly distributed, and the subsequently roasted duck is better in appearance.

1. Name of the product in this design: Packaging Bag (Crispy Roast Duck 1). 2. Application of this design: This design is intended for use in food packaging. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is for a thin product, therefore the top view, bottom view, left view, right view, and perspective view are omitted.

This utility model relates to the field of roast duck oven technology, and more particularly to a hot air circulating smokeless roast duck oven, including a roast duck oven body. A support plate is installed on the upper surface of the roast duck oven body, and a smoke-removing roasting mechanism is installed on the upper surface of the support plate. The smoke-removing roasting mechanism includes a support frame, which is mounted on the support plate. An oil-collecting plate is inserted into the inner ring surface of the support frame. A heating shell assembly is fixedly connected to the upper surface of the support frame, and a protective shell is fixedly connected to the upper surface of the heating shell assembly. A fixing block is fixedly connected to the side surface of the protective shell. This hot air circulating smokeless roast duck oven is fixedly connected to a second motor via the fixing block. A smoke exhaust fan is fixedly sleeved at the top of the output shaft of the second motor. During roasting, the second motor starts, driving the smoke exhaust fan to rotate, and promptly expelling the smoke generated inside the roast duck oven to the outside, effectively improving the working environment and protecting the health of the workers.

This application discloses a novel hook for roasting duck carcasses, comprising a hook body with a hook head that is curved at the bottom. The hook head is configured to hang the duck carcass, and an absorbent is provided on the hook head. The absorbent passes through the duck carcass along with the hook head, and the absorbent absorbs blood from the hanging opening of the duck carcass. The novel hook for roasting duck carcasses provided by this application allows the absorbent to pass through the duck carcass along with the hook head, meaning the absorbent can be pre-installed on the hook head before hanging the duck carcass. This makes the installation of the absorbent unrestricted by the work area, more convenient, and improves work efficiency. Furthermore, after the absorbent passes through the duck carcass along with the hook head, the absorbent attached to the hook head does not obstruct the skin of the duck carcass, resulting in a more uniform color after roasting, improving its appearance and quality.

The utility model discloses a kind of suspension type intelligent temperature control roast duck furnace, it includes base, the upper surface of the base is fixedly connected with side plate, the upper surface of the side plate is fixedly connected with top table, the left and right sides surface of the top table is equipped with sliding groove, the upper surface of the top table is slidably connected with cover plate, the front surface of the lid is rotatably connected with rotating plate, the front surface of the side plate is fixedly connected with card warehouse, the inside rotating connection of the rotating plate and card warehouse, the inside rotating connection of the top table has rotating rod, the upper surface of the rotating rod is equipped with clamping groove, the lower end of the rotating rod is fixedly connected with iron stand. Through the above structure, by setting locking mechanism, heating device body and motor structure, locking mechanism can fix cover plate, play the effect of fixed, motor utilizes rotating shaft to drive rotating rod rotation, screw rod can utilize first fixed plate and second fixed plate to fix motor above top table, play the effect of fixed.

The utility model discloses a multifunctional electric heating roast duck stove, it includes electric heating roast duck stove body, the inner chamber fixed mounting of electric heating roast duck stove body has the inner wall, the lower surface of electric heating roast duck stove body inner chamber is equipped with the sliding slot, the inboard sliding connection of sliding slot has the scraper, the bottom surface fixed connection of electric heating roast duck stove body has the installation box, the inboard fixed mounting of installation box has the drive mechanism, the drive mechanism is fixedly connected with the bottom of scraper, the both ends fixed connection of inner wall has the cleaning mechanism, the inner surface of scraper and inner wall is contacted. Through above -mentioned structure setting drive mechanism, the mutual cooperation between electric heating roast duck stove body and scraper etc. structure, thereby let the scraper scrape off the oil dirt on the inner wall, and after scraping once through the cleaning mechanism, the oil dirt on the scraper is scraped and collected, prevents the scraper from driving the oil dirt that has scraped and the secondary contact with the inner wall, and simultaneously facilitates collection and cleaning.

The invention discloses a roast duck cake conveyor based on visual online detection and classification, and relates to the technical field of cake quality detection, the roast duck cake conveyor comprises a conveying mechanism 1, a cake guide mechanism 2 and a detection module 3, and the cake guide mechanism 2 performs corresponding work adjustment according to the detection result of the detection module 3. The roast duck cake online detection device can perform multi-dimensional comprehensive detection on the size, shape (roundness), thickness and the like of roast duck cakes, classifies unqualified products, inferior-quality products and qualified products, can improve the detection quality and reduce waste through fine sorting, is designed according to the principle of roast duck cake online detection and is combined with actual equipment, and the detection efficiency is improved. According to the invention, in the online detection process, orderly classification is realized in the conveying process, the automation is improved, and the detection efficiency is improved.

The utility model discloses a novel roast duck blank hanging rack which comprises a supporting frame, a plurality of hanging layers which are arranged at intervals up and down are arranged on the supporting frame, and a plurality of hanging rods which are fixed on the supporting frame are arranged at the position of each hanging layer. A plurality of hanging positions are arranged on the hanging rods of the hanging layer, and the hanging areas formed by the two limiting parts on the hanging positions are matched with the hooks, so that the movement of the hooks on the hanging rods is limited, the duck blanks hung on the hooks are prevented from being attached to one another, and the baking effect and quality of the duck blanks are guaranteed.

The utility model discloses a roast duck box convenient to take, and relates to the technical field of packaging boxes, the roast duck box convenient to take comprises a box body, a box cover, a first subpackage box and a second subpackage box, the box cover is arranged at the top of the box body, a convex skirt edge is arranged at the top of the box body, a concave skirt edge is arranged on the periphery of the bottom of the box cover, the convex skirt edge and the concave skirt edge are mutually clamped, and the first subpackage box and the second subpackage box are arranged on the box body. The box body is provided with a taking assembly used for taking the first sub-packaging box and the second sub-packaging box. The first sub-packaging box and the second sub-packaging box are placed in the grooves in the designated positions respectively, then food or dipping sauce is put in the grooves, finally the cover is covered, buckled and clamped, and due to the arrangement of the roll cake support and the round protrusion, it is guaranteed that the sub-packaging boxes cannot be clamped in the box body, and due to clamping between the convex skirt edge and the concave skirt edge, the sub-packaging box is convenient to use. The box body and the box cover are tightly connected, air is effectively prevented from entering or food materials are effectively prevented from leaking, the fresh-keeping effect is improved, and meanwhile food can be prevented from spilling and leaking in the transportation process.

1. Name of the product in this design: Packaging bag (Beijing roast duck). 2. Purpose of this design: This design is used for packaging bags for Peking duck. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The utility model relates to the technical field of roast duck processing equipment, in particular to a hook for roast duck processing, which comprises a main hook and an auxiliary hook, the main hook is hooked between the neck root and the rib of a duck embryo and used for being hung on the roast equipment, and the auxiliary hook is arranged on the main hook and hooked on the inner side of the wing root of the duck embryo. One end of the main hook hooks the neck root and the middle of ribs of a duck embryo, the other end of the main hook is connected with roasting equipment, one end of the auxiliary hook is connected with the main hook, the other end of the auxiliary hook is nailed into the duck wing root position, and if the main hook is hooked into the duck neck position, the auxiliary hook still hooks the duck wing root when the main hook is separated from the duck embryo due to ripening and tearing in the roasting process, so that the roast duck is prevented from falling off; therefore, the problem that the neck is torn and unhooked due to product curing in the traditional hook baking process is solved, the unhooking phenomenon of roast ducks in the equipment in the baking process is reduced, and the roast duck finished product rate is improved.

The invention relates to the technical field of food processing, and discloses a roast duck production process which comprises the following steps: firstly, performing inflation, skin scalding, sugar coating and low-temperature large-air-volume drying on a duck embryo to reduce the moisture of a skin layer to a set range; secondly, pouring a sol-state gel soup base into the abdominal cavity, cooling and gelatinizing the sol-state gel soup base, and meanwhile, spraying a weakly-alkaline oil-water micro-emulsified penetrating fluid onto the skin; then carrying out instantaneous high-temperature impact at 228-232 DEG C for about 8 minutes, so that a porous bulking layer is formed on the epidermis; and finally, quickly passing through the maximum ice crystal generation zone through the ultralow-temperature quick-freezing tunnel. According to the method disclosed by the invention, by utilizing a gel phase change support and enzymolysis tenderization technology and cooperating with efficient heat transfer and interface catalytic action of a micro-emulsification medium, epidermis coloring and texture recombination within a short time are realized. According to the process, the baking time is shortened, the water loss of meat is reduced, the problems that the skin of the quick-frozen roast duck is softened and the meat is dry and hard after the quick-frozen roast duck is reheated are effectively solved, and the production efficiency and sensory quality of the product are improved.

The invention discloses a waste heat recovery device and a pressed salted duck production process, and relates to the technical field of waste heat recovery. The waste heat recovery device comprises a device body, and the device body comprises a heat preservation box, a heat exchange assembly located in the heat preservation box and a liquid supply assembly located outside the heat preservation box. And the heat exchange assembly is communicated with the liquid supply assembly. According to the waste heat recovery device, when baked pressed salted ducks are cooled, low-temperature heat exchange liquid in the heat preservation barrel is supplied into the heat exchange pipe through the liquid supply assembly and circulated, heat exchange is conducted on the low-temperature heat exchange liquid and high-temperature air in the heat preservation box, waste heat of the high-temperature air is recovered, and the high-temperature heat exchange liquid is pumped back into the heat preservation barrel to be temporarily stored; the high-temperature heat exchange liquid in the heat preservation barrel is extruded into the heat exchange pipe again and circulated, air in the heat preservation box is preheated, energy consumption can be effectively reduced, the production cost is saved, salted ducks can be rapidly heated and cooled through waste heat recovery, low-temperature airing, heating baking and low-temperature cooling are integrated, and the production efficiency is effectively improved.

1. The name of the design product: plate (muguet roast duck fortune plate). 2. The use of the design product: for plate. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: combination state figure 1.