82 results about "Roast duck" patented technology

The invention belongs to the technical field of duck roaster processing, and particularly discloses a duck roaster processing furnace body welding device which comprises a working table, a supporting assembly is connected to one side of the upper end of the working table, a supporting seat is connected to the middle of the upper end of the working table, and rotating blocks are rotationally connected to the upper portions of the two sides of the supporting seat; one side of the supporting seat is connected with a driving motor, the output end of the driving motor is connected with the lower portion of one side of one rotating block, the upper ends of the two rotating blocks are connected with a supporting block, the upper end of the supporting block is connected with a supporting plate, and the two sides of the upper end of the supporting plate are connected with electric sliding rails. Stable clamping, accurate positioning and efficient welding of a duck roaster body of a special structure are achieved, the technical problem that traditional equipment is difficult to adapt to an inclined roaster body is solved, and the welding quality and the production efficiency are remarkably improved.

The utility model relates to the technical field of roast duck manufacturing, and discloses a hook structure for roast ducks, which comprises a top ring, a mounting mechanism is arranged on the inner wall of the top ring, a hook body is arranged below the top ring, and a distance adjusting mechanism is arranged between the top ring and the hook body. The distance adjusting mechanism comprises a transverse plate fixedly installed at the bottom end of the top ring. During use, the top ring is mounted in an oven through the mounting mechanism, a duck is hung on the surface of the hook body to be baked, and during baking, the transverse sliding block is ensured to be positioned at one end close to the central axis of the top ring, so that charcoal fire at the bottom of the oven can quickly bake the roast duck; when only the roast duck needs to be subjected to heat preservation treatment, the transverse sliding block is pulled through the pull rod, positioning is conducted through the first positioning assembly, the transverse sliding block is made to be far away from the top ring, the roasting effect of charcoal fire on the roast duck is reduced, and therefore the purpose of heat preservation of the roast duck is achieved, and the overall hook structure is flexible to use and high in practicability.

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 utility model relates to the technical field of food processing, and discloses a steam duck roasting cabinet which comprises a box body, a disc is arranged in the box body, a first servo motor is fixedly connected to the left side of the upper end of the box body, a first bevel gear is fixedly connected to the output end of the first servo motor, and a second bevel gear is connected to the left end of the first bevel gear in a meshed mode. A rotating rod is fixedly connected to the interior of the second bevel gear, a gear is fixedly connected to the lower end of the rotating rod, a rack is arranged on the left side of the disc, the gear is connected with the rack in a meshed mode, a mounting strip is fixedly connected to the rear side of the right end of the rack, and the mounting strip is fixedly connected with the disc. According to the roast duck cabinet, through cooperation of the disc, the first servo motor, the first bevel gear, the second bevel gear, the rotating rod, the gear, the rack and the mounting strip, the effect that roast ducks can automatically stretch out of the cabinet body after being roasted is achieved, and therefore workers can conveniently take out the roast ducks without scalding the hands.

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 novel baking type duck blank air drying, and discloses novel baking type duck blank air drying equipment which comprises a drying room, a control cabinet is fixedly connected to the surface of the drying room, a sealing door is hinged to the end of the drying room, an air drying component is arranged in the drying room, and a hanging component is arranged in the drying room. A concentration component is arranged in the drying room; the air-drying component comprises an air-drying cabinet. After a worker hangs a duck embryo on the surface of the hanging part, the drying room is sealed through the sealing door, the air drying part is controlled to start working through the control cabinet, and heat generated by the heating device can be gathered in the air drying cabinet and discharged into the drying room through the exhaust frame to dry the duck embryo. The motor is started to drive the fan blades to rotate, wind power generated by transmission of the fan blades can be transmitted into the exhaust frame through the through hole plate, and heat generated by the heating device can be driven to enter the exhaust frame and be discharged into the drying room while flowing.

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 utility model relates to the field of roast duck egg screening, and discloses a screening device for roast duck egg production, which comprises a sorting frame, a discharge port is arranged on one side of the sorting frame, a plurality of screening rods are arranged in the sorting frame in a sliding mode, a plurality of adjusting ports are respectively arranged on two sides of the sorting frame, and the screening rods are arranged in the sorting frame. And movable columns are fixed to the two ends of the screening rod correspondingly, threaded grooves are formed in one ends of the movable columns, the movable columns are slidably inserted into the adjusting openings, and fixing bolts are in threaded connection with the interiors of the threaded grooves. According to the roast duck egg screening device, a worker can adjust the distance between the two screening rods according to the screening specification of roast duck eggs, in the adjusting process, the worker can screw out a fixing bolt from a threaded groove firstly, then the worker pushes a movable column to slide in an adjusting opening, and after the distance between the two screening rods is determined, the movable column is pushed to slide in the adjusting opening. And the fixing bolts are screwed into the threaded grooves again and are extruded on the surface of the sorting frame, so that the applicability of screening the roast duck eggs is improved.

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.

1. Name of the designed product: refrigerator sticker (Beijing roast duck). 2. Use of the designed product: refrigerator sticker. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention belongs to the technical field of food processing equipment, and particularly relates to roast duck preparation low-temperature circulation pickling equipment which comprises a rack, a roller is mounted on the rack, and a vacuum mechanism and a cooling mechanism are mounted in the rack; the roller is installed on the machine frame through an outer shaft, an inner shaft is concentrically installed in the outer shaft, and the transmission mechanism drives the outer shaft and the inner shaft to rotate reversely. Stirring blades are installed on the inner wall of the roller, an extrusion layer is installed on the surface of the inner shaft, a cavity is formed in the extrusion layer, and a gap for duck embryos to pass through exists between the extrusion layer and the stirring blades; the device is simple in structure, the extrusion layer expanding under vacuum can be matched with the stirring blades to extrude, rub and turn over duck embryos, the contact sufficiency between the duck embryos and pickling materials is improved, the duck embryos are promoted to absorb the pickling materials, and therefore the pickling effect of the duck embryos is improved, meanwhile, the stirring blades in the roller are not fixed, dead corners in the roller are avoided, and the service life of the duck embryos is prolonged. And the cleaning effect in the roller is improved.

The utility model relates to a roast duck processing and degreasing device which comprises an oven, a base connected above the oven and a driving mechanism arranged above the base, the side of the oven is sequentially communicated with a communicating pipe, an oil removing pipe and a water draining pipe from top to bottom, the center of the oven is connected with a core barrel, the interior of the core barrel is connected with a heating pipe, and the heating pipe is connected with an oil removing pipe. A plurality of rotating shafts distributed on the outer side of the core cylinder in a surrounding mode are movably connected into the oven, a planetary gear mechanism is connected to the upper portion of the base and comprises a gear ring connected with the base and a sun gear located in the center of the gear ring and in transmission connection with the driving mechanism, and planetary teeth are connected between the gear ring and the sun gear in a meshed mode. The rotating shaft corresponds to the planetary teeth and is movably connected with the planetary teeth, a rotating disc movably connected with the base is movably connected to the upper portion of the rotating shaft, and a hook is connected to the outer surface of the rotating shaft; according to the device, food materials can be evenly barbecued and degreased, the heating uniformity of the food materials is guaranteed, and the degreasing effect is improved.

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.

1. The name of this design product: roast duck plate. 2. Purpose of the product with this design: The product with this design is used to hold food. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

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.

1. The name of the design product: duck roasting oven. 2. The use of the design product: used as oven for roasting duck. 3. The design points of the design product: in shape. 4. The picture or photo that can best show the design points: perspective view.

The utility model discloses a duck roaster with an oil-water guide plate base, which belongs to the technical field of duck roaster, and comprises a duck roaster body, a duck oil guide cover is arranged in the duck roaster body, the bottom surface of the duck oil guide cover is fixedly connected with an annular threaded cover, the outer ring of the annular threaded cover is in threaded connection with a collecting base, and the collecting base is provided with an oil-water guide plate. A leakage hole is formed in the bottom surface of the duck fat guide cover, the bottom end of the leakage hole is fixedly communicated with a leakage pipe, the bottom end of the leakage pipe is fixedly communicated with a filter cover, the inner ring of the filter cover is in threaded connection with a filter pipe, and the inner ring of the filter pipe is fixedly connected with a coarse filter plate and a fine filter plate respectively; the upper surface of the collecting base is fixedly connected with an annular limiting plate, and the upper surface of the annular limiting plate makes contact with the bottom end of the annular threaded cover. According to the duck roaster with the oil-water guide disc base, the duck oil guide cover and the collecting base are convenient to disassemble, duck oil solids in the duck oil guide cover and the collecting base are convenient to clean, and the sanitary environment of the duck roaster during duck meat roasting is improved.

1. The name of this design product: Roast duck plate. 2. Purpose of this design product: used for holding food. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: a three-dimensional diagram of the combined state. 5. Other situations that require explanation Component description: Component 1, Component 2, Component 3, and Component 4 in this design product are all disks.

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.

1. The name of this design product: Hanging hook (for hanging roast duck or goose). 2. Purpose of this design product: a hook for hanging roast duck or roast goose. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: Design 1 3D drawing. 5. Designate Design 1 as the base design. 6. Other situations that require explanation: The enlarged view of Design 1A and the enlarged view of Design 1B are partial enlarged views of the three-dimensional view of Design 1; the enlarged view of Design 2C and the enlarged view of Design 2D are partial enlarged views of the three-dimensional view of Design 2.

The invention relates to the technical field of ovens, and discloses a full-automatic temperature control type duck roaster which comprises a roaster body, a motor is fixedly connected to the top of the roaster body, a switching mechanism is arranged at the output end of the motor, a duck hanging gear ring is fixedly connected to the outer portion of the switching mechanism, and the duck hanging gear ring is used for hanging ducks. A switching mechanism is arranged at the top of the oven body, a cleaning mechanism is arranged outside the switching mechanism, a smoke treatment mechanism is arranged at the top of the oven body, a control valve is arranged at the bottom of the oven body, whether the cleaning mechanism rotates or not is adjusted through the switching mechanism, the cleaning mechanism is used for cleaning the interior of the oven body, and the smoke treatment mechanism is used for treating smoke during duck roasting. Through cooperation of the switching mechanism and the cleaning mechanism, the inner wall of the duck roaster can be automatically cleaned, so that manual cleaning of the interior of the duck roaster is not needed, time and labor are saved, the cleaning efficiency is improved, and meanwhile, the workload of workers can be reduced.

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.