CN108013327B

CN108013327B - Stewing pot

Info

Publication number: CN108013327B
Application number: CN201810116552.7A
Authority: CN
Inventors: 不公告发明人
Original assignee: Nantong Li'anjian Intelligent Technology Co ltd
Current assignee: Nantong Li'anjian Intelligent Technology Co ltd
Priority date: 2018-02-06
Filing date: 2018-02-06
Publication date: 2021-05-25
Anticipated expiration: 2038-02-06
Also published as: CN108013327A

Abstract

The invention relates to a stewing pot for braised chicken production, wherein a pot opening of the stewing pot is provided with a pressure grid plate, the plate surface of the pressure grid plate is horizontal and parallel to the pot opening surface of the stewing pot, the plate edge of the pressure grid plate is detachably and fixedly connected with the stewing pot, fried braised chicken is put into the stewing pot, spice bags, water and old soup are added into the stewing pot and are uniformly stirred, the pressure grid plate is pressed at the pot opening of the stewing pot, the plate surface of the pressure grid plate is horizontal and parallel to the pot opening surface of the stewing pot, and the plate edge of the pressure grid plate is detachably and fixedly connected with the stewing pot, so that the pressure grid plate is conveniently fixed at the pot opening of the stewing pot, the pressure grid plate is conveniently taken off, high-temperature steam is introduced into the stewing pot, the stewing pot is boiled, the stewing pot can improve the taste of braised chicken and ensure the integrity of the surface of braised chicken.

Description

Stewing pot

Technical Field

The invention relates to the technical field of braised chicken production, in particular to a stewing pot.

Background

The braised chicken is a traditional special food in China, has the characteristics of soft taste, crisp and soft boneless, meat fragrance overflowing and the like, and is deeply loved by consumers. The cooking method of the braised chicken is actually a 'braised' cooking method in the traditional Chinese cooking technique, after the braised chicken is colored and fried, the fried whole chicken needs to be dropped into a pot for wide juice boiling, the wide juice boiling is to immerse the whole chicken after being processed into the pot filled with old soup and new spice, and the chicken is slowly boiled with slow fire until the whole chicken is completely tasty and presents crisp and soft mouthfeel, and the appearance of the braised chicken is kept complete.

The braised chicken is roughly subjected to the working procedures of shaping, pickling, coloring, frying, stewing and the like before being boiled, and in the shaping working procedure, the cleaned and belly-hollowed paws, necks and heads of the chicken need to be coiled and stacked, so that the chicken is more compact, and the problem of scattering of the chicken in the stewing process is solved; in the pickling process, the primary flavoring is mainly carried out on the chicken, and the fishy smell of the chicken is removed; in the coloring process, the pickled chicken is placed in the prepared sugar water to be immersed so as to ensure that the chicken skin can be golden yellow in the frying process and the meat flavor of the chicken is enhanced; in the stewing process, the fried chicken is stewed for a long time, and the braised chicken with bright color, soft taste, crisp and boneless can be cooked. In the actual production process of the existing braised chicken, because the yield is high, the automation level in the coloring, frying and stewing processes is low, and the coloring and frying processes in the key steps of braised chicken production are adopted, the coloring and frying of the chicken operated in a manual mode are difficult to ensure the uniformity of the coloring and frying of the chicken, and certain influence is generated on the taste of the braised chicken and the establishment of a forming foundation.

In view of the above, the applicant filed a patent application named "braised chicken production system" on the same day, which can significantly improve the production efficiency of braised chicken and ensure the color and taste of braised chicken, the most critical step of stewing after frying during the actual production and processing of braised chicken is to ensure that the braised chicken has thick taste, and the braised chicken needs to be completely immersed in the boiling soup.

Disclosure of Invention

The purpose of the invention is: the stewing pot is provided, which can conveniently immerse fried braised chicken in the stewing soup for stewing, improve the taste of the braised chicken and ensure the integrity of the surface of the braised chicken.

In order to achieve the purpose, the invention adopts the technical scheme that:

the stewing pot is characterized in that a pressure grid plate is arranged at the pot mouth of the stewing pot, the plate surface of the pressure grid plate is horizontal and parallel to the pot mouth surface of the stewing pot, and the plate edge of the pressure grid plate is detachably and fixedly connected with the stewing pot.

The invention also has the following features:

the device comprises a pressing grid plate, a floating foam cleaning unit and a power mechanism, wherein the pressing grid plate is provided with a floating foam cleaning unit, the floating foam cleaning unit comprises a floating belt arranged above the center of the pressing grid plate, the power mechanism drives the floating belt to rotate, the rotating surface of the floating belt is horizontal, one end of the floating belt extends to the edge position close to the pot mouth of the stewing pot, a floating foam guide groove is further arranged above the pressing grid plate, the notch of the floating foam guide groove faces upwards and extends to the edge from the center of the pressing grid plate, and one end of the floating foam guide groove extends to the edge position of the pot mouth of the stewing pot.

The lower end of the froth guiding groove is arranged at the central position of the pressure grid plate.

The inner wall close to the pot opening of the stewing pot is provided with an annular clamping groove, the size of the lower side groove wall of the annular clamping groove is larger than that of the upper side groove wall, the edge of the lower plate surface of the material pressing grate plate is erected on the lower side groove wall of the annular clamping groove, the upper plate surface of the material pressing grate plate is provided with a plurality of sliding groove plates, the length direction of the sliding chute plate is horizontal and is arranged along the radial direction of the material pressing grid plate, a pressure head is arranged on the sliding chute plate in a sliding way, a nut block is arranged in the center of the material pressing grid plate, a screw rod is arranged on the nut block, a poking disc is arranged on the screw rod, the edge overhang of stirring the dish is provided with a plurality of first branches, it is provided with the second branch to articulate between the overhang end of first branch and the one end of pressure head, and the lead screw rotates and the protruding edge of pressing the material comb board that stretches out of the other end of interlock pressure head, the protruding notch that stretches to ring groove of the other end of pressure head.

The upper plate surface center of the poking disc is provided with a vertical rod, the upper end of the vertical rod is provided with a driving motor, a rotating shaft of the driving motor is vertical, the shaft end of the driving motor is connected with one end of a floating belt, a notch is formed in the pot opening of the stewing pot, and the floating foam guide groove is clamped in the notch.

Be provided with the arc opening on the dial plate, be provided with the bracing piece on the nut piece, the bracing piece pass the arc opening and to pressing the edge extension of material comb board, the tank bottom of froth guide slot is articulated and the articulated shaft level with the extension end of bracing piece, driving motor's pivot is provided with the driving-disc, the hanging wall face of driving-disc is provided with the spiral dial piece, the spiral dial piece is arranged along the circumference of driving-disc, the one end of spiral dial piece is high, an end base is put and the lower tank bottom of up end and froth guide slot supports and leans on or the separation.

The bottom surface at breach place presents the state that middle height, both ends are low along the pot wall thickness direction of braising pot, the tank bottom of superficial foam guide slot supports with the interlude of breach and leans on, the pot mouth inward flange of braising pot is provided with the retaining ring, the one end that the face of going up ring is less than the breach of retaining ring is arranged, the extension is provided with the spanner on the montant.

Compared with the prior art, the invention has the technical effects that: putting the fried braised chicken in a stewing pot, adding spice bags, water and soup stock in the stewing pot, uniformly stirring, pressing a pressure grid plate at the pot mouth of the stewing pot, wherein the plate surface of the pressure grid plate is horizontal and parallel to the pot mouth surface of the stewing pot, and the plate edge of the pressure grid plate is detachably and fixedly connected with the stewing pot, so that the pressure grid plate is conveniently fixed at the pot mouth of the stewing pot, the pressure grid plate is conveniently taken off, high-temperature steam is introduced into the stewing pot, and stewing of the braised chicken is implemented.

Drawings

FIG. 1 is a schematic diagram of a braised chicken production system;

FIG. 2 is a schematic view of a basket of the braised chicken production system positioned above a frying pan;

FIG. 3 is a schematic structural diagram of the cooperation of a basket and a basket transfer mechanism;

FIG. 4 is a schematic view of the hook engaging the lifting mechanism;

FIG. 5 is a top view of a basket on the basket transfer mechanism and engaged with the fence deflector rod;

FIG. 6 is a top view of the pivoting lever in mounted engagement with the connecting head;

FIG. 7 is a cross-sectional view of the swivelling levers in mounted engagement with the coupling heads;

figure 8 is a schematic structural view of the fixed frame of the basket in the high position;

FIG. 9 is a schematic structural view of the movable frame of the basket in the high position;

figure 9a is a schematic view of the fixed frame of the basket in the raised position;

FIG. 9b is a schematic structural view of the movable frame of the basket in the high position;

figures 9c and 9d are top views of two states of the basket;

figure 10 is a schematic view of the basket in cooperation with the basket transfer mechanism and above the fry vat;

figure 11 is a schematic structural view of the fixed frame of the basket in the raised position;

FIG. 12 is a cross-sectional view of a fry vat;

FIG. 13 is a schematic structural view of the movable frame of the basket in the high position;

FIG. 14 is a cross-sectional view of a fry vat;

figure 15 is a schematic view of the basket in cooperation with the basket transfer mechanism and above the fry vat;

FIG. 16 is a front view of the basket;

figure 17 is a front view of the basket body of the basket separated from the fixed frame;

figure 18 is a top view of the basket;

figure 19 is a schematic view of the construction of the stew pan;

figure 20 is a front view of the stew pan;

fig. 21 to 23 are three using state diagrams of the stewing pot and the material pressing grate plate;

fig. 24 and 25 are two using state diagrams of the material pressing grate plate;

fig. 26 and 27 are two top views of the material-pressing grid plate.

Detailed Description

The present invention will be further explained with reference to fig. 1 to 27:

before the introduction of the stewing pan of the invention, the whole braised chicken system is explained in detail:

in order that the objects and advantages of the invention will be more clearly understood, the invention will now be described in detail with reference to the following examples. It is to be understood that the following text is merely illustrative of one or more specific embodiments of the invention and does not strictly limit the scope of the invention as specifically claimed.

Before introducing the system, the braised chicken is slaughtered in advance, the plate stacking work is well done, the plate stacked chicken is subjected to primary pickling to establish the taste basis of the braised chicken, the fishy smell in the chicken skin and the chicken meat is removed, and after the chicken is pickled, the chicken skin and the open water in the abdominal cavity are required to be dried in the air so as to facilitate the syrup to be uniformly coated on the surface of the chicken; the chicken after drying places and puts things in good order in hanging flower basket 10 to make and leave the clearance between chicken and the chicken, make things convenient for syrup fluid to submerge in the clearance, ensure the degree of consistency that syrup and fluid were paintd, hang hanging flower basket 10 that will fill with the chicken and establish and transport on hanging flower basket transport mechanism, color and fry in proper order, introduce the structure of this system in detail below:

the braised chicken production system comprises a hanging basket transfer mechanism, a plurality of hanging baskets 10 for containing braised chicken are arranged at intervals in the transfer direction of the hanging basket transfer mechanism, a coloring tank 20 and a frying tank 30 are sequentially arranged in the conveying direction of the hanging basket transfer mechanism, the hanging baskets 10 transferred by the hanging basket transfer mechanism are settled below the liquid level of the coloring tank 20 and the frying tank 30, toggle mechanisms are arranged on the coloring tank 20, the frying tank 30 and the hanging basket transfer mechanism, the toggle mechanisms toggle the hanging baskets 10 to present a front-back swinging and rotating posture, and braising and boiling pots 40 are arranged beside the hanging basket transfer mechanism;

referring to fig. 1 and 2, the coloring and frying process is carried out by the hanging basket 10 and the hanging basket transferring mechanism, and the hanging basket 10 is lifted and conveyed into the coloring tank 20 and the frying tank 30 to be colored and fried, the stirring mechanism stirs the hanging basket 10 to present a front-back swinging and rotating posture so as to realize sufficient soaking on the surface of the chicken and ensure the frying effect of the chicken, so that the color of the surface of the chicken is golden yellow and the taste of the stewed chicken is soft, and the later-stage stewing taste and shape of the chicken play a more critical role.

In order to avoid uneven coating of syrup on the surface of the chicken skin and blow off and dry the hung redundant syrup, a drying mechanism is arranged between the coloring tank 20 and the frying tank 30, the drying mechanism comprises drying air pipes 41 arranged on two sides of the hanging basket transfer mechanism, the drying air pipes 41 are communicated with an air source, and air outlets of the drying air pipes 41 point to the hanging basket 10;

combine fig. 1 to show, foretell mechanism of drying still includes the arc of setting in hanging flower basket transfer mechanism both sides, dries tuber pipe 41 and arranges along arc length direction, after hanging flower basket 10 after coloring in last color tank 20 transports to between the arc, the air supply switches on gas in drying tuber pipe 41 to spray the syrup on chicken skin surface evenly, and blow off and dry the unnecessary syrup on chicken skin surface, thereby ensure the fried effect to the chicken.

Preferably, the basket transferring mechanism comprises an annular conveying chain 51, a driving mechanism drives the annular conveying chain 51 to rotate on an annular channel steel 52, the rotating surface is horizontal, suspenders 511 are arranged at equal intervals in the circumferential direction of the annular conveying chain 51, the baskets 10 are hung at the lower end of the basket 10, the annular channel steel 52 above the coloring tank 20 and the frying tank 30 is provided with a lifting mechanism, and the lifting mechanism drives the suspenders 511 to vertically lift corresponding to two actions that the lower end surface of the basket 10 is far away from the notches of the coloring tank 20 and the frying tank 30 and the upper end surface of the basket 10 is located below the notches of the coloring tank 20 and the frying tank 30;

as shown in fig. 2, 3 and 4, when the baskets 10 are transferred to the upper part of the notches of the upper color tank 20 and the frying tank 30 by the conveyor chain 51, the lifting mechanism is activated to lower the hanging rod 511 and to immerse the baskets 10 completely below the liquid level of the upper color tank 20 and the frying tank 30, thereby ensuring the coloring effect on the chicken and the complete frying of the chicken skin, and when the coloring and frying are completed, the lifting mechanism is activated to lift the hanging rod 511 and to move the lower end surface of the basket 10 away from the notches of the upper color tank 20 and the frying tank 30.

Preferably, the lifting mechanism comprises a sleeve 53 arranged at the lower end of the suspension rod 511, a slide rod 54 is arranged in the sleeve 53 in a sliding way, the upper end of the sliding rod 54 is provided with a flanging, the lower pipe orifice of the sleeve 53 is arranged into a closed structure, the sliding rod 54 is sleeved with an extension spring 542, the upper end and the lower end of the extension spring 542 are respectively abutted with the flange and the lower pipe orifice receiving end of the sleeve 53, the annular channel steel 52 is provided with a guide block 521, the guide block 521 is strip-shaped and is arranged along the length direction of the annular channel steel 52, two ends of the guide block 521 are provided with guide inclined planes which are suspended from the lower side surface of the annular channel steel 52 to the lower end surface of the guide block 521, the upper end of the sliding rod 54 is provided with a guide wheel 541, the wheel core of the guide wheel 541 is horizontal and vertical to the length direction of the guide block 521, the guide wheel 541 abuts against the guide inclined planes at the two ends of the guide block 521 and the position of the lower end face;

referring to fig. 2, 3 and 4, when the basket 10 filled with chickens is transferred to the upper side of the coloring tank 20 and the opening of the frying tank 30, the rim of the guide wheel 541 is firstly abutted against the guide inclined surface at one end of the guide block 521 until the rim of the guide wheel 541 is far away from the guide inclined surface at the other end of the guide block 521, when the rim of the guide wheel 541 is abutted against the guide inclined surface at one end of the guide block 521, the sliding rod 54 compresses the extension spring 542, so that the basket 10 is lowered until the guide wheel 541 is abutted against the lower end surface of the guide block 521, and the basket 10 is lowered to the lowest position, so that effective coloring and frying are realized until the rim of the guide wheel 541 is far away from the guide inclined surface at the other end of the guide block 521, so that the basket 10 is lifted from the coloring tank 20 and the frying tank.

Further, as shown in fig. 3 and 4, the lower rod end of the sliding rod 54 extends out of the lower pipe opening of the sleeve 53 and is connected with a connector 55, a rotating rod 56 is rotatably arranged on the connector 55, the rotating rod 56 is vertical, a hook 57 for hanging the hanging basket 10 is arranged at the lower end of the rotating rod 56, and the rotating rod 56 is rotated by the toggle mechanism;

since the basket 10 is arranged on the rotating rod 56 and the rotating rod 56 is rotatably arranged on the connecting head 55, the inverted basket 10 can enable every orientation of the chickens to face the syrup or hot oil, so that the completeness of syrup immersion on the surfaces of the chickens can be ensured, and the frying effect on the surfaces of the chickens can be ensured.

More preferably, as shown in fig. 2 and 5, the toggle mechanism includes a plurality of fence levers 522 arranged on the annular channel 52, the fence levers 522 are arranged vertically downward and at intervals along the length direction of the annular channel 52, a plurality of blocking rods 561 are arranged on the rod body of the rotating rod 56, the blocking rods 561 are horizontal and are distributed at equal intervals along the circumferential direction of the rotating rod 56, and the rod body at the lower end of the fence lever 522 abuts against or is separated from the rod body of the blocking rods 561;

when the hanging basket 10 moves above the notches of the upper color groove 20 and the frying groove 30, the plurality of blocking rods 561 on the rod body of the rotating rod 56 are in discontinuous abutting contact with the row of fence shifting rods 522 which are suspended downwards from the annular channel steel 52, and when the hanging basket 10 is transferred, the fence shifting rods 522 shift the rotating rod 56 to rotate, so that the hanging basket 10 is shifted in a rotating manner, the syrup smearing effect is ensured, and the frying effect on chicken skins is ensured.

Further, as shown in fig. 2, a wavy surface 523 is further provided on the lower side surface of the annular channel steel 52, the rim of the guide wheel 541 contacts the wavy surface 523, the first and second

sloping plates

21 and 31 are respectively provided at one end of the upper color tank 20 and the frying tank 30, the lower ends of the first and second

sloping plates

21 and 31 are located at the upper end of the tank wall at one end of the upper color tank 20 and the frying tank 30, and the wavy surface 523 is located above the first and second

sloping plates

21 and 31;

after the basket 10 is moved out of the coloring tank 20 and the frying tank 30, the rim of the guide wheel 541 contacts with the wavy surface 523, so that the basket 10 is positioned at the lower end of the slide rod 54 and is in a vibrating posture, and the syrup and the vegetable oil adhered to the surfaces of the chickens in the basket 10 are shaken off and are guided into the coloring tank 20 and the frying tank 30 again by the first and second

inclined plates

21 and 31.

Furthermore, as shown in fig. 3, the lower end of the rotating rod 56 is fixed to the middle position of the upper plate surface of the horizontal plate 58, the hooks 57 are arranged at two ends of the horizontal plate 58, the upper end of the hook 57 is fixed to the lower plate surfaces at two ends of the horizontal plate 58, the hanging rods 11 are arranged at two ends of the frame body of the basket 10 and hung at the lower end of the hook 57, the shifting mechanism further comprises a shifting block 32 arranged in the frying tank 30, the upper end of the shifting block 32 is arc-shaped and is arranged at intervals along the length direction of the frying tank 30, and the upper end of the shifting block 32 is abutted to or separated from the lower end of the basket;

the hanging rods 11 arranged at the two ends of the hanging basket 10 are very convenient to hang in the two hanging hooks 57, as long as the two hanging rods 11 of the hanging basket 10 filled with the chickens are arranged on the hanging hooks 57, the hanging basket 10 is loosened, and under the action of gravity, the hanging basket 10 slides into a hook ring at the lower end of the hanging hooks 57 along the surface of the rigid hanging hooks 57, so that the hanging of the hanging basket 10 is realized, and the operation and the connection are convenient;

the poking block 32 arranged in the frying groove 30 can enable the hanging basket 10 to be positioned on the lifting hook 57 and to present a rotating posture around the two hanging rods 11 of the hanging basket 10, and the hanging basket 10 rotates in a matching mode, so that the effect of manually turning over the chicken is simulated, the frying effect on the chicken can be ensured, and the frying uniformity of the surface of the chicken by oil is ensured.

To achieve loading of the chickens and to ensure coloring and frying of the chickens, the basket 10 can achieve the above-mentioned functions in two ways:

as shown in fig. 8 to 11, one embodiment is: the hanging basket 10 comprises a basket body 12, the basket body 12 is of a cylindrical structure as a whole, blocking walls 13 are arranged in the basket body 12, the blocking walls 13 are vertical and are arranged in a plurality at intervals along the width direction of a cylindrical cavity of the basket body 12, a plurality of chambers for containing the braised chicken are enclosed between the inner walls of the basket body 12 and the blocking walls 13, a fixing frame 15 is arranged at the bottom of each chamber, and the fixing frame 15 is composed of a plurality of first blocking strips 151 which are arranged in parallel at intervals;

the fixing frame 15 is composed of a plurality of first barrier strips 151 which are arranged in parallel at intervals, the pickled chicken can be directly stacked on the fixing frame 15 at intervals, the chicken can be conveniently fixed by utilizing the two first barrier strips 151 of the fixing frame 15, effective gaps are ensured to be formed between adjacent chickens, and syrup smearing and frying effects are ensured;

as shown in fig. 8 and 9, a movable frame 16 is further disposed below the frame surface of the fixed frame 15, the movable frame 16 is composed of a plurality of second stop bars 161 arranged in parallel at intervals, the movable frame 16 is connected with a linking unit, a toggle mechanism drives the linking unit to move and link the movable frame 16 to swing, and when the movable frame 16 swings, the frame surface of the movable frame 16 is higher than the frame surface of the fixed frame 15;

and because vegetable oil implements when frying the chicken, the epidermis itself of chicken is pressed and is established on first blend stop 151, consequently cause the chicken skin surface that first blend stop 151 sheltered from to have fried inhomogeneous, or the condition of unable contact fluid at all, consequently can't ensure the degree of consistency of whole chicken epidermis fried color and luster, utilize the movable frame 16 that sets up in fixed frame 15 below can effectually solve above-mentioned problem, when striking mechanism drive interlock unit action and when moving movable frame 16 swings, the frame face of movable frame 16 is higher than the frame face of fixed frame 15, thereby whole chicken is changed into the second blend stop 161 bearing of movable frame 16 by the first blend stop 151 bearing of fixed frame 15, consequently convertible setback point to the chicken epidermis, make the contact fluid that also can be abundant by blend stop pressure position earlier, thereby ensure the degree of consistency of frying whole chicken epidermis.

Preferably, the blocking wall 13 is composed of a plurality of cross bars, the cross bars are arranged horizontally and at intervals along the vertical direction, the frame surface of the fixed frame 15 is inclined, and the lower end of the fixed frame 15 is connected with the cross bars of the blocking wall 13;

the blocking wall 13 is composed of a plurality of transverse rods, the frame surface of the fixed frame 15 is inclined, a clamping area for fixing the chicken is formed between the fixed frame 15 and the blocking wall 13, and the contact degree of oil liquid and chicken skin can be ensured.

Specifically, the basket body 12 is provided with locking units, the blocking rods 561 are distributed at equal intervals along the circumferential direction of the rotating rod 56, the fence shift levers 522 are distributed at equal intervals along the length direction of the annular channel steel 52, the shift blocks 32 are arranged at two sides of the length direction of the frying tank 30, the fence shift levers 522 are arranged above the middle of the frying tank 30, the two side tank walls of the middle of the frying tank 30 are provided with strips 33, the strips 33 shift the linkage units to act and link the movable frame 16 to swing, and when the frame surface of the movable frame 16 is higher than that of the fixed frame 15, the locking units start and lock the swing shafts of the movable frame 16;

as shown in fig. 5, the fence levers 522 are equally distributed along the length direction of the annular channel 52 by 8, and the bars 33 linking the movable frame 16 to swing are provided on both side walls in the middle of the frying pan 30, the blocking bars 561 are equally distributed 4 along the circumferential direction of the rotating bar 56, when the basket 10 moves to the upper middle of the deep fryer 30, the four bars 561 abut against the four fence levers 522, so that the hanging basket 10 rotates for a circle, the interlocking units at the two sides of the hanging basket 10 abut against the strips 33, thereby realizing the swinging of the movable frame 16, ensuring the posture of the hanging basket 10 in a swinging state, enabling the linkage units at the two sides of the hanging basket 10 to be contacted with the bar 33, and the swing of the movable frame 16 at this time is just in the middle of the time period of the frying process, the oil is exposed out of the blocking position of the blocking strip, and the oil is used for frying the blocking position, so that the frying uniformity of the chicken skin is ensured;

referring to fig. 6 and 7, a positioning plate 562 is disposed at the upper end of the rotating rod 56, 4 grooves are equidistantly distributed on the rim of the positioning plate 562 in the circumferential direction, the grooves are in arc transition, a cavity is disposed in the connecting head 55, an elastic sheet 551 is disposed in the cavity, a snap joint 552 is disposed at one end of the elastic sheet 551, the snap joint 552 abuts against or is separated from the groove bottom of the groove, a T-shaped head is disposed at the upper end of the rotating rod 56, and a liner is rotatably disposed between the upper end of the rotating rod 56 and the cavity through a thrust bearing 553;

the rotating rod 56 and the connecting head 55 of the above structure can have 90-degree limiting rotation, when the barrier shift lever 522 shifts the blocking rod 561, the snap joint 552 overcomes the elastic piece 551, so that the snap joint 552 is clamped in the groove of the adjacent positioning disc 562, so that the hanging basket 10 has 90-degree limiting rotation, the stability of the rotating posture of the hanging basket 10 is ensured, the linkage units at two sides of the hanging basket 10 are abutted to the bar blocks 33, and the swinging of the movable frame 16 is realized.

Specifically, as shown in fig. 10, the fixing frame 15 is composed of a plurality of first bars 151, the first bars 151 are disposed in an inclined manner, the movable frame 16 is composed of a plurality of second bars 161, a plurality of bars close to one end of the second bars 161 are arranged at intervals along the length direction of the first shaft 162, the second bars 161 are arranged adjacent to the sides of the first bars 151, the first shaft 162 is horizontally and rotatably disposed on the basket body 12 at two ends, and the first shaft 162 is arranged at the lower end of the first bars 151;

when the movable frame 16 is positioned at the lower end of the first barrier rib 151 and swings, the second barrier rib 161 and the first barrier rib 151 are staggered and lifted, so that the whole chicken is supported at different positions;

the linkage unit comprises a second shaft rod 163 arranged at the end part of the second blocking strip 161, the second shaft rod 163 is adjacent to and arranged in parallel at intervals with the first shaft rod 162, the rod end of the second shaft rod 163 of the adjacent movable frame 16 is connected through a first connecting rod 164, two ends of the first connecting rod 164 are rotatably connected, the rotating shaft is parallel to the length direction of the second shaft rod 163, two ends of the second shaft rod 163 of the movable frame 16 positioned at the outermost side are provided with trigger blocking rods 1631, and the trigger blocking rods 1631 are abutted to or separated from the bar blocks 33;

as shown in fig. 8, 9 and 10, the second shaft 163 is disposed adjacent to and parallel to the first shaft 162 at a distance, and the rod ends of the second shafts 163 of the adjacent movable frames 16 are connected by the first connecting rod 164, so that when the trigger bar 1631 contacts the bar 33, the first shafts 162 of the movable frames 16 are rotated on the basket body 12, the rows of the movable frames 16 are synchronously swung, and the locking of the movable frames 16 is performed by the locking unit.

More preferably, the locking unit may be implemented in two ways:

as shown in fig. 8 and 9, one of them is: the locking unit is an elastic hook 165 arranged at the side of the hanging basket 10, the elastic hook 165 extends downwards in an inclined manner, and the hook head is in hook fit with the second shaft rod 163 of the outermost movable frame 16;

when the trigger bar 1631 abuts against the bar 33, the elastic hook 165 is triggered to deform downward until the second shaft lever 163 passes through the hook head of the elastic hook 165, after the elastic hook 165 is reset, the hook head can be clamped on the second shaft lever 163 to clamp the second shaft lever 163, so that the movable frame 16 is locked, and after the chicken is fried and taken out from the hanging basket 10, the elastic hook 165 is manually dragged, so that the second shaft lever 163 is separated from the elastic hook 165, and the reset of the movable frame 16 is realized.

Referring to fig. 9a to 9d, the second is: two ends of a second shaft 163 of the outermost movable frame 16 are provided with trigger baffles 1632, the trigger baffles 1632 are provided with arc-shaped grooves 16321, a through hole 16322 is formed in the bottom of one end of each arc-shaped groove 16321, the movable rod 101 is rotatably arranged beside the hanging basket 10, a rotating shaft is parallel to the second shaft 163, an overhanging end of the movable rod 101 is slidably provided with a plug pin 102, the length direction and the sliding direction of the plug pin 102 are parallel to the second shaft 163, the plug pin 102 is provided with a limit ring 1021, the plug pin 102 is sleeved with a return spring 103, two ends of the return spring 103 are abutted against the limit ring 1021 and the rod end of the movable rod 101, the plug pin 102 is slidably arranged in the arc-shaped grooves 16321, and the pin end and the through hole 16322 form insertion or separation;

the second shaft 163 is disposed adjacent to and parallel to the first shaft 162, and the rod ends of the second shafts 163 of the adjacent movable frames 16 are connected by the first connecting rods 164, when the triggering baffle 1632 contacts the bar 33, so that the first shafts 162 of the movable frames 16 rotate on the basket body 12, and the rows of movable frames 16 swing synchronously, and the plug pins 102 slide along the arc-shaped slots 16321 until they form a plug-in fit with the through holes 16322, so as to lock the movable frames 16.

As shown in fig. 12 to fig. 15, the second is: the hanging basket 10 comprises a basket body 12, the basket body 12 is of a cylindrical structure as a whole, blocking walls 13 are arranged in the basket body 12, the blocking walls 13 are vertical and are arranged in a plurality at intervals along the width direction of a cylindrical cavity of the basket body 12, a plurality of chambers for containing the braised chicken are enclosed between the inner walls of the basket body 12 and the blocking walls 13, a fixing frame 15 is arranged at the bottom of each chamber, and the fixing frame 15 is composed of a plurality of first blocking strips 151 which are arranged in parallel at intervals;

as shown in fig. 12 and 13, a movable frame 16 is further disposed below the frame surface of the fixed frame 15, the movable frame 16 is composed of a plurality of second stop bars 161 arranged in parallel at intervals, the movable frame 16 is connected with a linking unit, a toggle mechanism drives the linking unit to move and link the movable frame 16 to swing, and when the movable frame 16 swings, the frame surface of the movable frame 16 is higher than the frame surface of the fixed frame 15;

the blocking wall 13 is composed of a plurality of cross rods, the cross rods are arranged horizontally and at intervals along the vertical direction, the frame surface of the fixed frame 15 is inclined, and the lower end of the fixed frame 15 is connected with the cross rods of the blocking wall 13;

The barrier rods 561 are distributed at equal intervals along the circumferential direction of the rotating rod 56, the fence deflector rods 522 are distributed at equal intervals along the length direction of the annular channel steel 52, the deflector blocks 32 are arranged at two sides of the frying tank 30 in the length direction, the fence deflector rods 522 are arranged above the middle of the frying tank 30, the two side tank walls of the middle of the frying tank 30 are provided with strip plates 34, and the strip plates 34 can move the movable frame 16 to swing;

the fixed frame 15 is composed of a plurality of first blocking strips 151, the first blocking strips 151 are obliquely arranged, the movable frame 16 is composed of a plurality of second blocking strips 161, a plurality of rods close to one ends of the second blocking strips 161 are arranged at intervals along the length direction of the first shaft rod 162, the second blocking strips 161 are arranged close to the sides of the first blocking strips 151, the first shaft rod 162 is horizontally arranged on the basket body 12 in a manner that two ends of the first shaft rod 162 are rotatably arranged, and the first shaft rod 162 is arranged at the lower ends of the first blocking strips 151;

as shown in fig. 12, 13 and 15, the linking unit includes a second shaft 163 disposed at an end of the second barrier 161, the second shaft 163 is disposed adjacent to and parallel to the first shaft 162 at an interval, a sloping plate 166 is suspended from a lower end of the second shaft 163, and when a lower end of the sloping plate 166 abuts against an upper end surface of the elongated plate 34, the movable frame 16 can swing;

in comparison with fig. 11 and 14, the long slat 34 of the above-described structure can be set to a length that is substantially equal to half of the length of the entire fryer vat 30 and set at a middle position, thereby substantially solving the problem of uneven frying of the surface of the whole chicken.

As shown in fig. 16, 17 and 18, the basket 10 of the above two structures includes the following structures:

the lower ends of the first barrier strips 151 are arranged at intervals along the length direction of the cross bar at the lowest end of the barrier wall 13, the higher ends of the first barrier strips 151 of the outermost fixed frame 15 are arranged at intervals along the length direction of the cross bar of the barrier wall 13, the lower ends of the first barrier strips 151 of the outermost fixed frame 15 are provided with fences 152, the fences 152 are vertically arranged and have horizontal length directions, the two ends of the barrier wall 13 are respectively provided with an inserting strip 153, the inserting strips 153 are vertical and form inserting fit with the slot plates 121 on the inner wall of the basket body 12, the slots of the slot plates 121 are vertically arranged, and the upper ends of the inserting strips 153 are provided with portable cross bars 154;

each group of fixed frames 15 is fixedly connected with the baffle wall 13 into a whole, and forms an auxiliary hanger for lifting the whole chicken, when the chicken is fried and needs to be put into the stewing pot 40, the lifting cross rod 154 can be lifted upwards, so that the fried chicken is lifted from the basket body 12 and turned over in the stewing pot 40, and the integral unloading of the fried chicken in the hanging basket 10 is realized;

the above-mentioned fence 152 can implement a limit for the whole chicken of the outermost fixed frame 15, so as to avoid the falling of the chicken.

Further, in order to improve the cooking effect of the chicken, it should be ensured that the fried chicken is completely immersed in the broth prepared from the old soup, water and spices, and thus the structure of the cooking pan 40 is very important, and the structure of the cooking pan 40 will be described in detail below:

as shown in fig. 19 and 21 to 23, a pressure-holding grid plate 60 is arranged at the pot mouth of the stewing pot 40, the plate surface of the pressure-holding grid plate 60 is horizontal and parallel to the pot mouth surface of the stewing pot 40, and the plate edge of the pressure-holding grid plate 60 and the stewing pot 40 form a detachable fixed connection;

the edge of the material pressing grid plate 60 is detachably and fixedly connected with the stewing pot 40, so that after the fried chicken is put into the stewing pot 40, the edge of the material pressing grid plate 60 is fixed with the stewing pot 40, the fried chicken is prevented from floating from the stewing pot 40, and the stewing effect on the chicken is ensured.

Because the stewing pot 40 can generate a large amount of floating foam in the process of stewing chicken, and the floating foam has great influence on the final quality of chicken, for this reason, a floating foam cleaning unit is arranged on the pressure grid plate 60 and comprises a floating belt 61 arranged above the center of the pressure grid plate 60, a power mechanism drives the floating belt 61 to rotate and the rotating surface to be horizontal, one end of the floating belt 61 extends to the position close to the edge of the pot mouth of the stewing pot 40, a floating foam guide groove 62 is also arranged above the pressure grid plate 60, the notch of the floating foam guide groove 62 is upward and extends from the center of the pressure grid plate 60 to the edge, and one end of the floating foam guide groove 62 extends to the edge of the pot mouth of the stewing pot 40;

the floating belt 61 can be made of food-grade flexible materials, can float on the soup in the stewing pot 40, and can drive the floating belt 61 to rotate when the power mechanism drives the floating belt 61, so that floating foam is driven into the floating foam guide groove 62 and discharged.

In this regard, as shown in fig. 24 and 25, the froth guide 62 may be disposed with one end lower and the other end higher, and the lower end of the froth guide 62 is disposed at the center of the pressing grate plate 60;

the floating belt 61 is convenient for the floating belt 61 to rotate and cross the upper groove of the froth guiding groove 62 in the rotating process Mouth piece。

Referring to fig. 26 and 27, an annular clamping groove 41 is formed in an inner wall close to a pot opening of the braising pot 40, a lower side groove wall of the annular clamping groove 41 is larger than an upper side groove wall, an edge of a lower plate surface of the material pressing grid plate 60 is erected on the lower side groove wall of the annular clamping groove 41, a plurality of sliding groove plates 63 are arranged on an upper plate surface of the material pressing grid plate 60, the sliding groove plates 63 are horizontal in a length direction and are arranged along a radial direction of the material pressing grid plate 60, a pressure head 64 is arranged on an upper sliding of the sliding groove plates 63, a nut block 65 is arranged in the center of the material pressing grid plate 60, a screw rod 651 is arranged on the nut block 65, a dial 652 is arranged on the screw rod 651, a plurality of first support rods 6521 are arranged in an overhanging manner on an edge of the dial 652, a second support rod 6522 is hinged between an overhanging end of the first support rods 6521 and one end of the pressure head 64, the screw rod 651 rotates and the other end of the pressure head 64 protrudes, the other end of the pressure head 64 protrudes into the notch of the annular clamping groove 41;

by rotating the dial 652, the first support rod 6521 is enabled to drive the pressing head 64 to slide along the clamping groove on the sliding groove plate 63 until the other end of the pressing head 64 protrudes into the notch of the annular clamping groove 41, so that the whole pressing grate plate 60 and the stewing pot 40 are locked;

the size of the lower side groove wall of the annular clamping groove 41 is larger than that of the upper side groove wall, and the lower edge of the material pressing grate plate 60 can be directly erected on the lower side groove wall of the annular clamping groove 41, so that the material pressing grate plate 60 can be conveniently fixed.

Specifically, the center of the upper plate surface of the poking disc 652 is provided with a vertical bar 66, the upper end of the vertical bar 66 is provided with a driving motor 67, the rotating shaft of the driving motor 67 is vertical, the shaft end of the driving motor is connected with one end of the floating belt 61, the pot mouth of the stewing pot 40 is provided with a notch 401, and the floating foam guide groove 62 is clamped in the notch 401.

In order to avoid the rotation of the dial 652, as shown in fig. 26 and 27, an arc-shaped opening 6523 is provided on the dial 652, in order to realize the installation of the froth guiding groove 62, a support rod 68 is provided on the nut block 65, the support rod 68 passes through the arc-shaped opening 6523 and extends towards the edge of the material pressing grate plate 60, the bottom of the froth guiding groove 62 is hinged with the extending end of the support rod 68, the hinged shaft is horizontal, a driving disk 671 is provided on the rotating shaft of the driving motor 67, a spiral dial block 6711 is provided on the upper disk surface of the driving disk 671, the spiral dial block 6711 is arranged along the circumferential direction of the driving disk 671, one end of the spiral dial block 6711 is high, one end of the spiral dial block is arranged on the bottom, and the upper end surface is abutted against or separated from the;

the rotating shaft of the driving motor 67 is connected with the input shaft of the small-sized transmission unit to reduce the rotating speed of the floating belt 61, the spiral shifting block 6711 is fixed on the output shaft of the small-sized transmission unit, and the spiral shifting block 671 is abutted against or separated from the lower groove bottom of the froth guide groove 62 in the rotating process of the floating belt 61, so that the froth guide groove 62 performs a swinging action rotating around the hinged shaft of the overhanging end of the supporting rod 68 in the rotating process of the floating belt 61, and the froth in the froth guide groove 62 is discharged from the froth guide groove 62;

as shown in fig. 24 and 25, the froth guide channel 62 is in a state of being high at one end and low at the other end by its own weight, and the froth guide channel 62 is located at the center of the pressure grate plate 60 as a low end, so that the rotation of the floating belt 61 is not affected.

More preferably, the middle of the notch 401 is high, the two ends of the notch 401 are low, the bottom of the froth guiding groove 62 is abutted to the middle section of the notch 401, a retaining ring 42 is arranged on the inner edge of the pot mouth of the stewing pot 40, the upper ring surface of the retaining ring 42 is arranged at one end lower than the notch 401, and a wrench 661 is arranged on the vertical rod 66 in an extending manner;

the bottom surface of the notch 401 presents a state of high middle part and low two ends along the thickness direction of the pot wall of the stewing pot 40, the groove bottom of the froth guide groove 62 can be in line contact with the middle section of the notch 401, the froth guide groove 62 can swing conveniently, the notch 401 is prevented from blocking the swing action of the froth guide groove 62, the notch 40 can also play a role in blocking soup by matching with the retainer ring 42, and the soup in the stewing pot 40 is prevented from overflowing from the notch 401.

The annular channel steel 52 is of a waist-shaped structure, and the coloring tank 20 and the frying tank 30 are respectively arranged below the straight sections of the annular channel steel 52, so that the whole system structure is conveniently arranged.

The production method of the braised chicken is explained in detail below by combining the whole production system, and comprises the following steps:

A. selecting fine breed broiler chickens, slaughtering, bleeding, opening the cloaca of the chickens, taking out internal organs, and cleaning the surfaces of the chickens;

the broiler chickens can be local or three-yellow chickens, such as Qingyuan chickens, Chongren chickens and the like, but the body shape is not too large so as to be convenient to taste, and the chickens with the body weight of 2-2.5 kg can be selected as the best chickens when actually selected;

B. stacking the chicken, inserting the wing tip of one wing of the chicken from the lower jaw of the chicken and extending out of the chicken mouth, clamping the wing between the neck and the breast of the chicken, stacking the wing tip on the wing root of the other wing, inserting two legs of the chicken into the abdominal cavity from the cloaca of the chicken, draining water in the abdominal cavity, stacking the chicken together, and drying the chicken skin;

C. pickling the stacked chicken, introducing pickling seasonings into a pickling box, adding water, stirring uniformly, putting the stacked chicken into the pickling box, and putting a grate plate into the pickling box to completely immerse the chicken in the seasoning solution;

D. coloring the pickled chicken, fishing out the pickled chicken from a pickling box, stacking the pickled chicken in a cavity of a basket body 12 of a hanging basket 10 for containing the braised chicken, clamping a single chicken between adjacent first barrier strips 151 of a fixing frame 15 of the hanging basket 10, leaving a gap between adjacent chickens until the pickled chicken is filled in the hanging basket 10, hanging the hanging basket 10 filled with the chicken on a lifting hook 57, pouring sugar into a coloring tank 20, adding water and uniformly stirring, starting a conveying chain 51, enabling the hanging basket 10 to rotate on an annular channel steel 52 until the hanging basket 10 rotates above the coloring tank 20, enabling the hanging basket 10 to descend by a lifting mechanism, and enabling the hanging basket 10 to be completely immersed below the liquid level of the solution in the coloring tank 20 until the hanging basket 10 is lifted from the coloring tank 20 under the action of the lifting mechanism;

E. a drying mechanism is arranged on the moving path of a hanging basket 10 of the hanging basket transferring mechanism to dry the chicken skin;

F. frying the colored chicken, adding vegetable oil into the frying tank 30 and heating, enabling the hanging basket 10 to descend by the lifting mechanism, enabling the hanging basket 10 to be completely immersed below the liquid level of the oil in the frying tank 30, and utilizing the toggle mechanism to toggle the hanging basket 10 to enable the hanging basket 10 to swing back and forth and rotate, when the hanging basket 10 moves to the middle section of the frying tank 30, enabling the toggle mechanism to enable the linkage unit to act and to link the movable frame 16 to swing, and enabling the frame surface of the movable frame 16 to be higher than the frame surface of the fixed frame 15 until the hanging basket 10 is lifted from the frying tank 30 under the action of the lifting mechanism;

G. taking down the hanging basket 10 lifted from the frying tank 30 and drained of dry oil from the lifting hook 57, and holding the hand-held cross rod 154 by hand to draw the inserting strips 153 out of the clamping groove plate 121, putting the fried chicken into the stewing pot 40, putting spice bags, soup stock and water into the stewing pot 40, putting the material pressing grate plate 60 into the stewing pot 40, rotating the wrench 661 to enable one end of the pressure head 64 to protrude into the notch of the annular clamping groove 41 to lock the material pressing grate plate 60, starting steam to introduce steam into the stewing pot 40 to stew the chicken, electrifying the driving motor 67 to enable the floating belt 61 above the material pressing grate plate 60 to rotate, enabling the floating foam floating on the stewing pot 40 to be driven into the floating foam guide groove 62 and discharged until the chicken is completely cooked and tasty, and taking out of the chicken;

when the chicken is taken out of the pot, the wrench 661 on the vertical rod 66 is rotated, so that the material pressing grate plate 60 can be lifted, the stewed whole chicken is taken out, the soup on the surface of the whole chicken is controlled, and the chicken can be packaged after cooling.

In the step C, the pickling seasoning comprises salt, monosodium glutamate, white sugar and soybean protein, and the salt, the monosodium glutamate, the white sugar, the soybean protein and the water are used for preparing the pickling seasoning in percentage by weight: 10: 6: 16: 40: 92.8, and pickling for 24 hours.

In the step D, maltose, honey and water are poured into the inner upper color groove 20, and the weight percentage of the maltose, the honey and the water is as follows: 1:1:10.

In the step F, the temperature of the vegetable oil in the frying tank 30 is 200-220 ℃.

In the step G, fresh ginger, galangal, angelica dahurica, dried orange peel, cassia bark, pepper, star anise, fennel, liquorice, amomum tsao-ko, nutmeg, amomum tsao-ko, myrcia, fructus amomi, clove and salt are added into the spice bag according to the weight percentage of 4:4:2:2:2:2:2:1:1:1:1: 0.5:0.5:40, the mixture and the fried chicken are placed into a stewing pot 40, water and soup stock are added into the stewing pot 40 according to the weight percentage of 2:8, the mixture is boiled with big fire for 10-15 minutes, and boiled with small fire for 30 minutes;

the braised whole chicken can be packaged and sold after being cooled, so that the system and the method for producing the braised chicken disclosed by the invention can obviously improve the production efficiency of the braised chicken, ensure the production quality of the braised chicken, ensure the taste and color of the braised chicken to be better, and are very suitable for application of food processing enterprises of the type.

Claims

1. The stewing pot is characterized in that: a pressure grid plate (60) is arranged at the pot mouth of the stewing pot (40), the plate surface of the pressure grid plate (60) is horizontal and parallel to the pot mouth surface of the stewing pot (40), and the plate edge of the pressure grid plate (60) is detachably and fixedly connected with the stewing pot (40);

a floating foam cleaning unit is arranged on the pressure grid plate (60), the floating foam cleaning unit comprises a floating belt (61) arranged above the center of the pressure grid plate (60), a power mechanism drives the floating belt (61) to rotate, the rotating surface of the floating belt is horizontal, one end of the floating belt (61) extends to the position close to the edge of the pot opening of the stewing pot (40), a floating foam guide groove (62) is also arranged above the pressure grid plate (60), the notch of the floating foam guide groove (62) faces upwards and extends from the center of the pressure grid plate (60) to the edge, and one end of the floating foam guide groove (62) extends to the position of the edge of the pot opening of the stewing pot (40);

one end of the froth guide groove (62) is low, and the other end of the froth guide groove is high, and the flotation belt (61) is convenient to rotate and cross the upper notch of the froth guide groove (62) in the rotating process;

an annular clamping groove (41) is arranged on the inner wall close to the pot opening of the stewing pot (40), the size of the lower side groove wall of the annular clamping groove (41) is larger than that of the upper side groove wall, the edge of the lower plate surface of the material pressing grid plate (60) is overlapped on the lower side groove wall of the annular clamping groove (41), a plurality of sliding groove plates (63) are arranged on the upper plate surface of the material pressing grid plate (60), the length direction of each sliding groove plate (63) is horizontal and is arranged along the radial direction of the material pressing grid plate (60), a pressure head (64) is arranged on the upper sliding of each sliding groove plate (63), a nut block (65) is arranged at the center of the material pressing grid plate (60), a lead screw (651) is arranged on each nut block (65), a poking disc (652) is arranged on each lead screw (651), a plurality of first support rods (6521) are arranged on the edge of each poking disc (652) in an overhanging mode, and second support rods (6522) are hinged between the overhanging ends of the first support rods (6521, the screw rod (651) rotates, the other end of the linkage pressure head (64) protrudes out of the edge of the material pressing grate plate (60), and the other end of the pressure head (64) protrudes into a notch of the annular clamping groove (41);

a vertical rod (66) is arranged in the center of the upper plate surface of the poking disc (652), a driving motor (67) is arranged at the upper end of the vertical rod (66), a rotating shaft of the driving motor (67) is vertical, the shaft end of the driving motor is connected with one end of the floating belt (61), a notch (401) is arranged at the pot mouth of the stewing pot (40), and the floating foam guide groove (62) is clamped in the notch (401);

the device is characterized in that an arc-shaped opening (6523) is formed in the poking disc (652), a supporting rod (68) is arranged on the nut block (65), the supporting rod (68) penetrates through the arc-shaped opening (6523) and extends towards the edge of the material pressing grate plate (60), the bottom of the froth guide groove (62) is hinged to the extending end of the supporting rod (68), a hinged shaft is horizontal, a driving disc (671) is arranged on a rotating shaft of the driving motor (67), a spiral poking block (6711) is arranged on the upper disc surface of the driving disc (671), the spiral poking block (6711) is arranged along the circumferential direction of the driving disc (671), one end of the spiral poking block (6711) is high, one end of the spiral poking block is arranged on the bottom of the bottom, and the upper end face of the.

2. The stewing pan of claim 1, wherein: the bottom surface that breach (401) place presents the state that middle height, both ends are low along the pot wall thickness direction of braising pot (40), the tank bottom of superficial foam guide slot (62) supports with the interlude of breach (401) and leans on, the pot mouth inward flange of braising pot (40) is provided with retaining ring (42), the one end that the last ring surface of retaining ring (42) is less than breach (401) is arranged, it is provided with spanner (661) to extend on montant (66).

3. A braised chicken production system is characterized in that: comprises a hanging basket transferring mechanism, hanging baskets (10) are arranged at intervals in the transferring direction of the hanging basket transferring mechanism, and the stewing pot (40) of claim 1 or 2 is arranged beside the hanging basket transferring mechanism.