CN112869100B - Method for preparing braised chicken seasoning - Google Patents
Method for preparing braised chicken seasoning Download PDFInfo
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- CN112869100B CN112869100B CN202011607202.4A CN202011607202A CN112869100B CN 112869100 B CN112869100 B CN 112869100B CN 202011607202 A CN202011607202 A CN 202011607202A CN 112869100 B CN112869100 B CN 112869100B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
Abstract
The invention relates to the technical field of preparation of braised chicken seasonings, and discloses a method for preparing braised chicken seasonings, which is characterized in that a braised chicken seasoning preparation system is adopted for processing, the braised chicken seasoning preparation system comprises a boiling device for boiling braised chicken seasonings, the boiling device comprises a boiling pot and a heating element arranged in the boiling pot, the boiling pot is coaxially and rotatably connected with a rotating shaft, and the boiling pot is provided with a driving element for driving the rotating shaft to rotate; the rotating shaft is connected with a plurality of stirring components from top to bottom, and the stirring components are provided with detection components for detecting the cooking viscosity of the seasoning in the cooking pot; the rotating shaft is provided with a water adding unit for adding cold boiled water into the boiling pot, and a control unit is arranged between the water adding unit and the detection assembly. The braised chicken seasoning is processed through the braised chicken manufacturing system, and the problem that in the prior art, boiling quality is unstable when the braised chicken seasoning is boiled is solved.
Description
Technical Field
The invention relates to the technical field of preparation of braised chicken seasonings, and in particular relates to a method for preparing braised chicken seasonings.
Background
The braised chicken rice is called as a fragrant chicken pot, the thick juice chicken pot rice is originated in Ji nan Ming shop, ji Ling Yuan, and is one of the characteristic traditional famous dishes in Shandong Jinan. Braised chicken is a Chinese dish which is very popular at present, and particularly becomes a main signboard serving in Chinese fast food. The existing braised chicken making methods are more, the process is simple for making braised chicken blocks, but the existing braised chicken sauce has high requirements on raw materials and proportion.
In the prior art, in the process of preparing the braised chicken seasoning, the quality of the braised chicken seasoning has a large relationship with raw material selection, and is directly related to the control of the duration of a fire and the cooking mode in the cooking process of the raw materials. At present, during the stewing of the raw materials of the braised chicken, the stewing is mainly realized by utilizing a stewing pot, the raw materials are required to be stirred continuously by manpower during the stewing, so that the raw materials are heated uniformly, the taste in the raw materials is fully diffused, and meanwhile, cold boiled water is required to be added into the raw materials in time according to the stewing concentration of the raw materials along with the stewing, so that the raw materials are prevented from being stuck to the pot due to overlarge concentration of the raw materials, and the taste of the seasonings is finally influenced. At present, boiling stirring and adding cold boiled water are finished manually, the labor intensity of workers is high, and the concentration state of boiling raw materials cannot be accurately judged manually, so that the boiling state cannot be accurately controlled, the taste of the braised chicken seasoning cannot be guaranteed, and the quality of seasoning boiling is unstable.
Disclosure of Invention
The invention aims to provide a method for preparing a braised chicken seasoning, which solves the problem of unstable boiling quality when the braised chicken seasoning is boiled in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme: a method for preparing braised chicken flavoring adopts a braised chicken flavoring preparation system for processing, wherein the braised chicken flavoring preparation system comprises a boiling device for boiling braised chicken flavoring, the boiling device comprises a boiling pot and a heating element arranged in the boiling pot, the boiling pot is coaxially and rotatably connected with a rotating shaft, and the boiling pot is provided with a driving element for driving the rotating shaft to rotate; the rotating shaft is connected with a plurality of stirring components from top to bottom, and the stirring components are provided with detection components for detecting the cooking viscosity of the seasoning in the cooking pot; the rotating shaft is provided with a water adding unit for adding cold boiled water into the boiling pot, and a control unit is arranged between the water adding unit and the detection component.
The principle of the scheme is as follows: when the raw materials need to be boiled, the raw materials are put into a boiling pot, and the boiling pot is heated by utilizing a heating element, so that the boiling of the raw materials is realized; in the process of stewing the seasonings in the stewing pot, the driving piece drives the rotating shaft to rotate, the rotating shaft rotates to drive the stirring assembly to rotate, and the stirring assembly is utilized to realize automatic stirring of the raw materials, so that the raw materials are uniformly heated in the stewing process, and the stewing quality of the seasonings is improved; and when the stirring component stirs the raw materials, the stirring component drives the detection component to move together, so that the detection component detects the viscosity in the boiling pot and feeds back the detection result to the control unit, and when the viscosity of the boiled raw materials is reduced to a certain degree, the control unit controls the water adding unit to automatically add cold boiled water into the boiling pot, so that the boiling quality of the braised chicken seasoning is further ensured.
The beneficial effect of this scheme lies in:
1. the boiling quality of the braised chicken seasoning can be effectively improved: compared with the prior art that manual stirring is needed and cold boiled water is manually supplemented into the stewing pot, the cold boiled water is completely judged by human vision when being added, the supplementing time is possibly inaccurate, the adding amount is not well controlled, and the stewing quality of the braised chicken seasoning is unstable. In the application, the raw materials are automatically stirred by arranging the stirring assembly, so that the raw materials can be stirred constantly when being boiled, the raw materials are uniformly heated, and the taste of the boiled seasoning is better; meanwhile, the viscosity of the raw materials in the boiling pot is detected in real time by the detection assembly, and cold boiled water is automatically added into the boiling pot when the viscosity is increased to a certain degree, so that the boiling quality of the raw materials is further improved, and the braised chicken seasoning with stable quality is obtained.
2. The labor intensity of workers can be reduced: utilize the stirring subassembly to stir the pot interior raw materials automatically in this application, avoid artifical manual stirring raw materials constantly to reduce artifical intensity of labour, avoid artifical station in one side of the pot of cooking simultaneously, in order to prevent artifical and the raw materials contact of cooking and scald the people.
3. The time for adding cold boiled water is more accurate: in the prior art, the boiling state of the raw materials needs to be manually observed, and the boiling state of the raw materials is in a boiling state in the boiling process, so that the boiling state of the raw materials is difficult to accurately judge when the viscosity of the raw materials is observed, and cold boiled water cannot be accurately supplemented into a boiling pot. In this application, because the stirring subassembly is located the inside of boiling out the boiler for the determine module can be sufficient and the raw materials contact, thereby detect the boiling out state of raw materials accurately in real time, when raw materials viscosity increases to a certain degree, can supplement cold boiling water in the boiling out boiler automatically, add the more accuracy in opportunity of cold boiling water.
Preferably, as an improvement, the stirring subassembly includes and is long platelike stirring vane, and stirring vane's long limit sets up and there is the contained angle between stirring vane's the side and the horizontal plane along the horizontal direction.
In this scheme, set stirring vane to become the contained angle with the horizontal direction for stirring vane slope sets up, and when stirring vane took place to rotate under the pivot drive, can make the raw materials in the boil out pot take place to flow under stirring vane's thrust effect, makes things convenient for the stirring to mix between the raw materials, thereby makes raw materials thermally equivalent.
Preferably, as an improvement, the determine module includes torsion bar and elastic component, be equipped with well kenozooecium along the axial of pivot in the pivot, the torsion bar is located the well kenozooecium of pivot and the torsion bar rotates and connects on the boiling pan, open in the pivot have with the well groove that runs through of well kenozooecium intercommunication, stirring vane's one end fixed connection is on the torsion bar, and stirring vane's the other end passes and runs through the groove and extend to in the boiling pan, elastic component fixed connection is between stirring vane and pivot.
In this scheme, promote the elastic component and stirring vane and rotate together when the pivot rotates, when stirring vane rotates to the steady rotating state of constant speed, stirring vane receives the resistance of raw materials and the elasticity of elastic component and is in balanced state, and along with the raw materials is decocted into condiment, the viscosity of condiment constantly increases, make stirring vane receive the resistance increase of condiment, stirring vane is to the pressure increase of spring, thereby make the deformation volume increase of elastic component, the torsion bar can take place the rotation of certain angle for the pivot, and the torsion bar is directly proportional for the turned angle size and the condiment viscosity size of pivot, consequently can utilize torsion bar pivoted angle size to react the viscosity size of condiment, can obtain the information of condiment viscosity very conveniently.
Preferably, as an improvement, the water adding unit comprises an upper cover and a water storage bucket detachably connected to the upper cover, and a water adding pipe is communicated between the water storage bucket and the upper cover.
In this scheme, can dismantle the connection with the water storage fill on the top of upper cover, make things convenient for the cold boiled water in the water storage fill to flow into the boiling pan smoothly through the filler pipe.
Preferably, as an improvement, the control unit includes a water inlet provided at the top end of the torsion shaft, the water inlet is eccentrically provided relative to the rotation center of the torsion shaft, a water adding cavity communicated with a water adding pipe is provided inside the rotation shaft near the top end, a water outlet hole is provided between the water adding cavity and the hollow part, the water outlet hole is located on the rotation path of the water inlet, a communication hole communicated with the water inlet is provided on the side wall of the torsion shaft, and a water drain hole matched with the communication hole is provided on the side wall of the rotation shaft.
In the scheme, cold boiled water enters the water adding cavity of the rotating shaft through the water adding pipe, and the water inlet is eccentrically arranged relative to the rotating center of the torsion shaft, so that after the torsion shaft rotates at a certain angle relative to the rotating shaft, the water inlet can be aligned with the water outlet of the water adding cavity, and the cold boiled water in the water storage hopper flows into the boiling pot through the water adding pipe, the water adding cavity, the water outlet hole, the water inlet, the communication hole and the water outlet hole, and the cold boiled water is automatically supplemented into the boiling pot.
Preferably, as an improvement, a plurality of stirring subassemblies are divided equally into two sets of upper stirring group and lower stirring group, and when stirring vane rotated, the stirring vane of upper stirring group stirred the pot raw materials downwards, and the stirring vane in the lower stirring group stirred the pot raw materials upwards.
In this scheme, equally divide all stirring subassemblies into and stir group and stir down two sets of group, go up the raw materials downstream that stirs the group and promote in the boil out pot and be close to the upside, and stir down and organize the raw materials upstream that is close to the bottom in the promotion boil out pot to make in the boil out pot raw materials stirring mixing velocity faster, the raw materials is heated more evenly, and the quality of the condiment of stewing is more stable.
Preferably, as an improvement, the control unit includes starting switch, closing switch, feeler lever and ooff valve, starting switch and closing switch all fixed connection are on the upper cover, feeler lever fixed connection is on the filler pipe, starting switch and closing switch all are located the rotation route of feeler lever.
In the scheme, the stirring blade drives the contact rod to rotate when rotating, and when the viscosity in the boiling pot is increased to a certain degree, the contact rod rotates to be in contact with the starting switch, so that the switch valve is opened, and the water adding pipe is opened to supplement cold boiled water into the boiling pot; after cold boiled water is added into the boiling pot, the viscosity of the seasoning is reduced, the resistance on the stirring blade is reduced, the torsion shaft rotates relative to the rotating shaft, and when the torsion shaft rotates to drive the contact rod to trigger the closing switch, the closing switch controls the switch valve to be closed, so that the water adding pipe stops putting cold boiled water into the boiling pot, the cooling water can be intermittently supplemented into the boiling pot, and the control is simple and very accurate.
Preferably, as an improvement, a plurality of scrapers are fixedly connected to the rotating shaft, and the bottom ends of the scrapers are in contact with the bottom end of the boiling pot.
In this scheme, drive the scraper blade when the pivot rotates and remove, utilize the scraper blade to scrape the bottom of a boiler of saucepan to avoid the condiment adhesion of saucepan bottom of a boiler department to appear burnt on the bottom of a boiler, guarantee the quality of cooking of condiment.
Preferably, as an improvement, the preparation method of the braised chicken seasoning comprises the following steps,
step one, preparing materials, wherein the raw materials of the braised chicken seasoning comprise soybean paste, oyster sauce, white sugar, salt, salad oil, dark soy sauce, hawthorn powder, ginseng powder, codonopsis pilosula powder, astragalus root powder and cold boiled water;
step two, boiling, namely adding the raw materials into the boiling pot, boiling the raw materials with strong fire, adding cold boiled water into a water storage bucket, boiling the raw materials with warm fire for 20-30 minutes to obtain the braised chicken seasoning, driving a rotating shaft to rotate continuously by using a driving piece in the boiling process, pushing a stirring blade to rotate when the rotating shaft rotates, stirring the raw materials in the boiling pot by using the stirring blade, extruding an elastic piece by the stirring blade to rotate a torsion shaft when the raw materials are boiled until the viscosity of the raw materials is increased due to evaporation of water, detecting the viscosity change of the seasoning by using a detection unit when the torsion shaft rotates, and controlling a water adding pipe to supplement the boiled water into the boiling pot in time by using a control unit until the boiling is finished;
step three, cooling, namely naturally cooling the braised chicken seasoning decocted in the step two;
and step four, packaging, namely hermetically packaging the cooled braised chicken seasoning.
Drawings
FIG. 1 is a longitudinal sectional view of a system for preparing a braised chicken seasoning according to an embodiment of the invention, the longitudinal sectional view being taken along the axis of a cooker.
Fig. 2 is a partially enlarged view of a portion a in fig. 1.
FIG. 3 is a schematic view of the connection of the rotating shaft, the torsion shaft and the stirring blade according to an embodiment of the present invention.
FIG. 4 is a longitudinal sectional view of a system for preparing a braised chicken seasoning according to a second embodiment of the invention, taken along the axis of a cooker.
Fig. 5 is a schematic connection diagram of the rotating shaft, the torsion shaft and the control unit according to the second embodiment of the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the water-saving type water boiling device comprises a boiling pot 1, a rotating shaft 2, a driving motor 3, an upper cover 4, a water storage hopper 5, a water adding pipe 6, a water adding cavity 7, stirring blades 8, a torsion shaft 9, a spring 10, a water inlet 11, a water outlet hole 12, a communication hole 13, a water discharging hole 14, a starting switch 15, a closing switch 16, a contact rod 17 and a switch valve 18.
The embodiment is basically as shown in the attached figure 1: the utility model provides a preparation method of yellow braised chicken condiment, adopt yellow braised chicken condiment manufacturing system to process, yellow braised chicken condiment manufacturing system is including the system of stewing device that is used for stewing out yellow braised chicken condiment, in this embodiment, system of stewing device includes boiling out pot 1 and sets up the heating member in boiling out pot 1, the top end opening setting of boiling out pot 1, the bottom welding of boiling out pot 1 has the supporting legs, the heating member is including installing in many heater strips (not shown in figure 1) of boiling out pot 1 bottom, many heater strips are evenly arranged bottom of boiling out pot 1 and the switch that the rigid coupling has the control heater strip on boiling out pot 1, in this embodiment, the heating of heater strip sets up two gears, high temperature gear and heat preservation gear.
Coaxial rotation is connected with pivot 2 of vertical setting in the saucepan 1, and the bottom of pivot 2 is located the below of saucepan 1, and the top of pivot 2 upwards passes the inside that extends to saucepan 1 behind the bottom of saucepan 1, is equipped with drive pivot 2 pivoted driving piece on the saucepan 1, and the driving piece includes through screw fixed connection in the driving motor 3 of 1 bottom of saucepan, and flat key fixed connection is passed through on the output shaft of driving motor 3 in the bottom of pivot 2. Be connected with a plurality of stirring subassemblies from top to bottom in the pivot 2 (the quantity of stirring subassembly is six groups in this embodiment), be equipped with the determine module that is used for detecting the interior condiment of boiling out pot 1 and boils the viscosity on the stirring subassembly, be equipped with the unit of adding water that is used for adding cold boiling water to boiling out pot 1 in the pivot 2 simultaneously, it is equipped with the control unit to add between water unit and the determine module, 2 last two scraper blades of screw fixedly connected with of pivot, the bottom of scraper blade and the diapire contact of boiling out pot 1, when 3 drive motor drive pivots 2 rotate, can drive the scraper blade and scrape the diapire of boiling out pot 1, thereby avoid condiment adhesion on the diapire of boiling out pot 1 to be heated and burnt.
The water adding unit comprises an upper cover 4 and a water storage hopper 5 fixedly connected to the top of the upper cover 4 through bolts, the upper cover 4 is fixedly connected to the top of the boiling pot 1 through bolts, a feed port for adding raw materials into the boiling pot 1 or extracting seasonings is formed in the upper cover 4, and a water adding pipe 6 communicated with the interior of the boiling pot 1 is welded at the bottom of the water storage hopper 5; the top of pivot 2 is passed through sealed bearing and is rotated and connect on the bottom surface of upper cover 4, and pivot 2 is close to the inside water feeding chamber 7 that opens and have and add water pipe 6 intercommunication in the top, can be with the cold boiled water drainage in the water storage fill 5 to adding water chamber 7 in through adding water pipe 6.
In this embodiment, the six groups of stirring assemblies are equally divided into two groups, i.e., an upper stirring group and a lower stirring group, and the structures of the upper stirring group and the lower stirring group are similar, and the following stirring groups are first described as examples. Combine figure 1 and fig. 3, in the stirring subassembly of lower stirring group, every stirring subassembly of group includes that four are the platelike stirring vane 8 of rectangular plate, stirring vane 8's long limit sets up along the horizontal direction, and there is the contained angle between stirring vane 8's side and the horizontal plane, make stirring vane 8 personally submit the tilt state setting for the level, when stirring vane 8 uses the axis of pivot 2 to rotate as rotation axis 2, stirring vane 8 can play the stirring effect to the raw materials that is close to 1 bottom of boiling pan, the raw materials that will be close to 1 bottom of boiling pan simultaneously is to being close to 1 top direction propelling movement of boiling pan. Go up stirring group in stirring vane 8 and stirring vane 8's difference lies in stirring group down, go up stirring group in stirring vane 8 set up the opposite direction for the slope of horizontal direction sets up the direction with stirring vane 8's slope in the stirring group down, consequently when stirring vane 8 in last stirring group uses the axis of pivot 2 as rotation axis 2 and along stirring group syntropy when rotating down, stirring vane 8 in last stirring group can play the stirring effect to the raw materials that is close to boiling pot 1 top, will be close to the raw materials of boiling pot 1 top to pushing near boiling pot 1 bottom direction simultaneously. Simultaneously, in this embodiment, be equipped with the clearance between stirring vane 8 and the inner wall of boiling out pot 1, make things convenient for the raw materials to make the raw materials mix more fast when all stirring vane 8 stir the raw materials for all raw materials can be heated evenly, promote condiment system of stewing quality.
As shown in fig. 3, the detecting assembly includes a torsion shaft 9 and an elastic member, a hollow portion is formed in the rotating shaft 2 along the axial direction of the rotating shaft 2, the torsion shaft 9 is located in the hollow portion of the rotating shaft 2, and the torsion shaft 9 is rotatably connected to the rotating shaft 2 through a bearing (specifically, the rotating shaft 2 can be set into two sections fixedly connected through a screw, the torsion shaft 9 is located at the joint of the two sections of the rotating shaft 2, so as to facilitate the installation of the torsion shaft 9), a through groove communicated with the hollow portion is formed in the side wall of the rotating shaft 2, one end of the stirring blade 8 is fixedly connected to the torsion shaft 9 through a screw, and the other end of the stirring blade 8 passes through the through groove and extends into the boiling pot 1; the elastic member includes a spring 10 welded between the agitating blade 8 and the rotary shaft 2.
With reference to fig. 1 and fig. 2, the control unit includes a water inlet 11 disposed at the top end of the torsion shaft 9, the water inlet 11 is disposed eccentrically with respect to the rotation center of the torsion shaft 9, a water outlet 12 is disposed between the water adding chamber 7 and the hollow portion, the bottom end of the water outlet 12 is located on a rotation path of the water inlet 11 on the torsion shaft 9, a communication hole 13 communicated with the water inlet 11 is disposed on a side wall of the torsion shaft 9, a water discharge hole 14 matched with the communication hole 13 is disposed on a side wall of the rotation shaft 2, and when the water inlet 11 rotates to be aligned with the bottom end of the water outlet 12, cold boiled water in the water storage bucket 5 is sequentially added into the boiler 1 through the water adding pipe 6, the water adding chamber 7, the water outlet 12, the water inlet 11, the communication hole 13, and the water discharge hole 14.
A method for preparing braised chicken flavoring comprises the following steps:
preparing materials, wherein the raw materials of the braised chicken seasoning comprise 25 parts of soybean paste, 15 parts of oyster sauce, 6 parts of white sugar, 2 parts of salt, 2 parts of salad oil, 5 parts of dark soy sauce, 5 parts of hawthorn powder, 8 parts of ginseng powder, 6 parts of codonopsis pilosula powder, 6 parts of astragalus powder and a plurality of cold boiled water;
step two, boiling, namely putting the raw materials into a boiling pot 1, adding a proper amount of cold boiled water into a water storage hopper 5, driving a switch to adjust a heating wire to a high-temperature gear, heating the raw materials in the boiling pot 1 to a boiling state by using the heating wire, adjusting the heating wire to a heat preservation state, boiling the raw materials in the boiling pot 1 for 20 minutes by warm fire to obtain braised chicken seasoning, starting a driving motor 3 in the boiling process, driving the rotating shaft 2 to rotate by the driving motor 3, pushing a torsion shaft 9, a spring 10 and a stirring blade 8 to rotate together when the rotating shaft 2 rotates to a stable state, enabling the stirring blade 8 to stably rotate along with the rotating shaft 2, and enabling the stirring blade 8 to be subjected to the resistance of the seasoning in the boiling pot 1 when rotating and to be subjected to the elastic force of the spring 10 at the same time, therefore, when the stirring blade 8 rotates stably, the torsion shaft 9 and the rotating shaft 2 are relatively static, and the viscosity of the seasoning is increased along with the progress of boiling, the resistance of the seasoning increases when the stirring blade 8 rotates, the deformation generated when the spring 10 is extruded by the stirring blade 8 is larger, so that the torsion shaft 9 rotates at a certain angle relative to the rotating shaft 2 before the viscosity of the seasoning changes, the water inlet 11 on the torsion shaft 9 is aligned with the water outlet 12 of the water adding cavity 7, the cold boiled water in the water adding cavity 7 enters the communicating hole 13 from the water inlet 11 and flows into the boiling pot 1 from the communicating hole 13 and the water outlet 14, the cold boiled water is automatically supplemented into the boiling pot 1, the seasoning and the viscosity in the boiling pot 1 are proper, and the qualified seasoning is obtained after the seasoning is boiled for 20 minutes;
step three, cooling, namely naturally cooling the braised chicken seasoning decocted in the step two, and then drawing out the cooled braised chicken seasoning out of the cooking pot 1;
step four, packaging, namely, hermetically packaging the braised chicken seasoning extracted out of the boiling pot 1 to obtain a product for selling the braised chicken seasoning.
Example two
The difference between the second embodiment and the first embodiment is that: as shown in fig. 4 and 5, in the present embodiment, the feeding tube in the water storage hopper 5 is directly connected to the interior of the boiling pot 1, and the water adding cavity 7 and the water outlet hole 12 as shown in fig. 1 are not provided on the rotating shaft 2. In this embodiment, the control unit includes a start switch 15, a close switch 16, a feeler lever 17 and a switch valve 18, the switch valve 18 is fixedly connected to the water feeding pipe 6 through a screw, the feeler lever 17 is fixedly connected to the torsion shaft 9 through a screw, the start switch 15 and the close switch 16 are both fixedly connected to the hollow portion of the rotating shaft 2 through a screw, the feeler lever 17 is located between the start switch 15 and the close switch 16, and the start switch 15 and the close switch 16 are both electrically connected to the switch valve 18.
When the raw materials are decocted in the decocting pot 1, in an initial state, the stirring blades 8 rotate synchronously along with the rotating shaft 2, the stirring blades 8 do not rotate relative to the rotating shaft 2, the viscosity of seasonings in the decocting pot 1 is increased along with the progress of decocting, the stirring blades 8 are increased under the resistance action of the seasonings, so that the torsion shaft 9 rotates relative to the rotating shaft 2, the torsion shaft 9 drives the movable rod 17 to rotate when rotating, the contact rod 17 is in contact with the starting switch 15, the starting switch 15 controls the switch valve 18 to be opened, and the water adding pipe 6 directly adds cold boiled water into the decocting pot 1; after being replenished with cold boiled water in the boiling pot 1, the stirring is carried out along with the rotation of the stirring blade 8, so that the viscosity of the seasoning is reduced, the resistance of the stirring blade 8 to the seasoning is reduced, at the moment, the torsion shaft 9 rotates reversely to separate the contact rod 17 from the starting switch 15, then, along with the further reduction of the viscosity of the seasoning, the contact rod 17 is contacted with the closing switch 16, so that the switch valve 18 is closed, the cold boiled water is stopped being replenished into the boiling pot 1, so that the viscosity of the seasoning in the boiling pot 1 is always in a relatively proper range, meanwhile, the frequent water adding into the boiling pot 1 can be avoided, and the control is simpler.
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be defined by the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (4)
1. The method for preparing the braised chicken flavoring adopts a braised chicken flavoring preparation system for processing, wherein the braised chicken flavoring preparation system comprises a boiling device for boiling the braised chicken flavoring, and is characterized in that: the boiling device comprises a boiling pot and a heating element arranged in the boiling pot, the boiling pot is coaxially and rotatably connected with a rotating shaft, and a driving element for driving the rotating shaft to rotate is arranged on the boiling pot; the stirring assembly is provided with a detection assembly for detecting the boiling viscosity of the seasoning in the boiling pot; a water adding unit for adding cold boiled water into the boiling pot is arranged on the rotating shaft, and a control unit is arranged between the water adding unit and the detection assembly; the stirring assembly comprises a long plate-shaped stirring blade, the long edge of the stirring blade is arranged along the horizontal direction, and an included angle is formed between the side surface of the stirring blade and the horizontal plane;
the detection assembly comprises a torsion shaft and an elastic piece, a hollow part is arranged in the rotating shaft along the axial direction of the rotating shaft, the torsion shaft is positioned in the hollow part of the rotating shaft and is rotationally connected to the boiling pot, a through groove communicated with the hollow part is formed in the rotating shaft, one end of the stirring blade is fixedly connected to the torsion shaft, the other end of the stirring blade penetrates through the through groove to extend into the boiling pot, and the elastic piece is fixedly connected between the stirring blade and the rotating shaft;
the water adding unit comprises an upper cover and a water storage hopper detachably connected to the upper cover, and a water adding pipe is communicated between the water storage hopper and the upper cover; the control unit comprises a water inlet arranged at the top end of the torsion shaft, the water inlet is eccentrically arranged relative to the rotation center of the torsion shaft, a water adding cavity communicated with a water adding pipe is formed in the position, close to the top end, of the rotating shaft, a water outlet hole is formed between the water adding cavity and the hollow portion and is located on the rotation path of the water inlet, a communication hole communicated with the water inlet is formed in the side wall of the torsion shaft, and a water discharging hole matched with the communication hole is formed in the side wall of the rotating shaft.
2. The method for preparing braised chicken seasoning according to claim 1, wherein the method comprises the following steps: the stirring assemblies are divided into an upper stirring group and a lower stirring group, when the stirring blades rotate, the raw materials in the boiling pot are stirred downwards by the stirring blades of the upper stirring group, and the raw materials in the boiling pot are stirred upwards by the stirring blades in the lower stirring group.
3. The method for preparing braised chicken seasoning according to claim 2, wherein the method comprises the following steps: a plurality of scrapers are fixedly connected to the rotating shaft, and the bottom ends of the scrapers are in contact with the bottom end of the boiling pot.
4. The method for preparing braised chicken seasoning according to claim 3, wherein the method comprises the following steps: comprises the following steps of (a) preparing a solution,
preparing materials, wherein the raw materials of the braised chicken seasoning comprise soybean paste, oyster sauce, white sugar, salt, salad oil, dark soy sauce, hawthorn powder, ginseng powder, codonopsis pilosula powder, astragalus powder and cold boiled water;
step two, boiling, namely adding the raw materials into the boiling pot, boiling with strong fire, adding cold boiled water into a water storage hopper, boiling with warm fire for 20-30 minutes to obtain the braised chicken seasoning, driving a rotating shaft to rotate continuously by using a driving piece in the boiling process, pushing a stirring blade to rotate when the rotating shaft rotates, stirring the raw materials in the boiling pot by the stirring blade, enabling a torsion shaft to rotate when the raw materials are boiled until the water is evaporated and the viscosity of the raw materials is increased, detecting the viscosity change of the seasoning by a detection unit when the torsion shaft rotates, and controlling a water adding pipe by a control unit to supplement cold boiled water into the boiling pot in time until the boiling is finished;
step three, cooling, namely naturally cooling the braised chicken seasoning decocted in the step two;
and step four, packaging, namely sealing and packaging the cooled braised chicken seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011607202.4A CN112869100B (en) | 2020-12-30 | 2020-12-30 | Method for preparing braised chicken seasoning |
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