CN205962695U - Marinating food preparation equipment of material is eaten to even stew in soy sauce - Google Patents
Marinating food preparation equipment of material is eaten to even stew in soy sauce Download PDFInfo
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- CN205962695U CN205962695U CN201620772046.XU CN201620772046U CN205962695U CN 205962695 U CN205962695 U CN 205962695U CN 201620772046 U CN201620772046 U CN 201620772046U CN 205962695 U CN205962695 U CN 205962695U
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- thick gravy
- stew
- soy sauce
- container
- halogen
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Abstract
The utility model belongs to the steamed food apparatus field that salts down, concretely relates to one kind can marinating food preparation equipment of material is eaten to even stew in soy sauce. Marinating food preparation equipment of material is eaten to even stew in soy sauce constitutes including the steamed chamber 1 of salting down, sealing cavity cover 2, thick gravy container 3, salt steamed chamber down for the cylinder barrel structure of accumbency, have a steamed chamber opening that salts down in the top in the steamed chamber that salts down, the accumbency of thick gravy container disclose the shape structure in the length of the steamed intracavity portion top of salting down, the thick gravy container in be provided with the agitating unit 11 who mix to eat the material. The utility model discloses use the agitating unit who constantly stirs the thick gravy and eat the material to make the utility model discloses a device makes when the material is eaten to the stew in soy sauce and eats the more even of material stew in soy sauce, and the taste is more even, has avoided edible material bottom to cause this part taste of edible material problem light partially owing to paste the end.
Description
Technical field
This utility model belong to salt down halogen food apparatus field and in particular to a kind of can uniform stew in soy sauce food materials marinated food
Making apparatus.
Background technology
Marinated food, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable as primary raw material, puts into tune
In the thick gravy making, very hot oven is boiled, small fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes as aromatic delicious halogen
Product.Spiced and stewed food belongs to general cooked meat product, its prominent original taste of raw material, color and luster, and flavoring agent mainly uses salt and a small amount of beans
Oil, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixing up can life-time service, and
More Chen Yuexiang.
The origin of spiced and stewed food can trace back to the remote the Warring States Period.With regard to the earliest record of pot-stewed meat or fowl in history records, it is the Warring states
The imperial palace famous dish " dew chicken " in period.《The Songs of the South is called back the spirit of the dead》With《Qimin yaoshu》The middle manufacture method having recorded " dew chicken ".Ancient writing
Scholar's GUO Shou jin is documented according to these《Bend former tax modern translation》Middle solved work " pot-stewed chicken ".And the hereafter roasted chicken of red halogen, white halogen
Boiled chicken with parsley all gets according to " dew chicken " development.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions
Taste also has very big difference, have Nan Tian, north is salty, east is peppery, western acid is not.Northern area spiced and stewed food condiment is many, saline taste weight, south
Regional spiced and stewed food saline taste is light, and local flavor and classification are many.
Meanwhile, season is different, and the taste of spiced and stewed food is also different, and such as the spring is sour, the summer is bitter, the autumn is peppery, the winter is salty.Seasoning will be according to difference
Requirement and purpose, select suitable flavoring agent and fitting method, produce the different product of local flavor.
The committed step of processing spiced and stewed food is seasoning and cooking.Seasoning is to use specific formula, mutual with various flavouring agents
Cooperation, forms the unique local flavor of product and color and luster.
Seasoning is the significant process of processing spiced and stewed food, and the characteristic according to spiced and stewed food kind and flavouring agent and effect during seasoning is closed
System adds specific flavouring agent, during so that flavouring agent is cooked together with raw material, forms flavour.This process has established product
Saline taste, delicate flavour and fragrance, promote color and luster and the outward appearance of product simultaneously.In the usage amount of flavouring agent, because spiced and stewed food mainly makes
With saline, so quantity is low, thus product color thin it is intended to the original color of prominent raw material.Seasoning is to cook
Complete in journey.It is noted that controlling the water yield, salinity and flavoring agent consumption during cooking, it is beneficial to spiced and stewed food color and the shape of local flavor
Become.Can also be removed by seasoning and correct the bad smell in raw material, play perfumery, help taste and hyperchromic effect, to improve system
Product color, shape.
Cooking is the process that starting material with water, steam, the mode of heating such as fried are processed, to the color of product,
Shape and finished chemical property have a significant impact.
Cooking makes raw material stick together, solidifies, and plays the role of consolidated article form, makes product can have the form of processing;Also
Flavour can be formed under the interaction with flavouring agent for the raw material, improve the color, smell and taste of product；Meanwhile, the process of cooking
Kill the microorganism in raw material and parasite, improve storage-stable and the fresh-keeping effect of product.
Brew time will require to determine according to the shape of raw material, property and trimmed size.In general, volume is big, matter
The old raw material in ground, the time of heating and cooking is longer, otherwise shorter.Have part nutrient substance in cooking to run off with decoction, therefore,
End product quality is related to the consumption of the decoction in boiling process and application method.
In boiling process, according to decoction situation in flame power and pot, very hot oven, moderate heat and three kinds of low baking temperature can be divided into.Prosperous
Flame high-strength stable, decoction acutely seethes with excitement；Moderate heat flame is low to be rocked, and pot middle part decoction seethes with excitement；Low baking temperature flame is very weak
Play pendulum, decoction micro-boiling or slowly bubbling.
It is shorter that very hot oven boils the time, decoction is boiled, so that raw material is tentatively boiled；It is longer that moderate heat and low baking temperature hot plate the time, can make
Raw material becomes crisp on the basis of boiling and moistens good to eat, dispensing infiltration inside, reaches inside and outside taste unanimously.
Traditional marinated food processing technology includes：Pretreatment of raw material/salt make → enter a pot stew in soy sauce → with flavouring agent →
Quick-fried boil → small fire simmers → perfuming essence → simmer → cease fire and soak → pick up natural cooling → package storage.
But found by research, the spiced and stewed food processing technology stew in soy sauce time traditional at present is long, and equipment is perishable, bittern material is unrestrained
Rate is high, seriously constrains scale and the efficiency of large-scale production marinated food.
Utility model content
The purpose of this utility model be to provide a kind of can uniform stew in soy sauce food materials marinated food making apparatus.
The purpose of this utility model is realized in：
Uniformly the marinated food making apparatus of stew in soy sauce food materials include salting down halogen chamber 1, annular seal space lid 2, thick gravy container 3 forms, institute
The cylinder barreled structure that halogen chamber is accumbency that salts down stated, has the halogen chamber opening that salts down above the halogen chamber that salts down, and described thick gravy container is horizontal
The length in the halogen chamber inner upper that salts down that crouches discloses shape structure, and thick gravy vessel port is identical with the halogen chamber opening size that salts down and overlaps and is arranged on one
Rise, the annular seal space lid being closed with the halogen chamber phase matching form that salts down is installed at the halogen chamber opening that salts down, salt down halogen chamber lower inside and thick gravy container
Between heater 4 is installed；The edge of annular seal space lid is connected with air inlet pipe and aerofluxuss equipped with sealing gasket, described thick gravy container
Pipe, the other end of air inlet pipe and exhaustor is connected to intake valve 5 and air bleeding valve 6, is provided with and stirs in described thick gravy container
The agitating device 11 of dynamic food materials.
Described agitating device is the sheet metal around the at the uniform velocity rotation of thick gravy container axis, and sheet metal is rectangle, upper edge
It is arranged in the rotating shaft being arranged at thick gravy container axis, lower edge and thick gravy chamber wall leave gap.
Described agitating device is three sheet metals around the at the uniform velocity rotation of thick gravy container axis, and sheet metal is rectangle, on
Edge is arranged in the rotating shaft being arranged at thick gravy container axis, and lower edge and thick gravy chamber wall leave gap, three thin steel
Thick gravy container even partition is three spaces by plate.
Described agitating device is the roller bearing with helical blade around the at the uniform velocity rotation of thick gravy container axis, the extension of roller bearing with
Thick gravy chamber wall leaves gap.
The through hole making bittern material pass through is evenly distributed with described agitating device.
Tip-like is evenly distributed with described agitating device raised.
It is also equipped with oil exit pipe 7, oil exit pipe is arranged on thick gravy container side, the position of oil exit pipe in described thick gravy container
At 8/9 position of thick gravy container whole height.
Below the described halogen chamber that salts down, support and base are installed.
Described thick gravy container and salt down and be also filled with noble gases 8 between halogen chamber；Described noble gases be helium, neon, argon,
One of krypton, xenon.
Described salt halogen chamber down and thick gravy container is rustless steel integrally casting.
Described thick gravy container is also associated with storage tank 9, equipped with the thick gravy having configured in storage tank；Described thick gravy container
It is also associated with vacuum extractor.
The beneficial effects of the utility model are：Traditional marinated food making apparatus all using a chamber, in high pressure
Or evacuation etc. easily there is potential safety hazard in operating process, the security incidents such as blast or spilled oil such as occur.Using this
Sealing structure structural defence thick gravy external container is not corroded by decoction such as thick gravy or oil plants, can extend dress as far as possible
The service life put.For further safety problem, in the centre of thick gravy container and the halogen chamber that salts down, support bar should be installed and ensure
The stress of opening junction will not excessive and lead to rupture or deform.This structure is protected during the halogen that ensures food carried out to salt down
Can be pressurizeed for thick gravy container further by air inlet pipe while card sealing, so that food is quickly known something thoroughly.The setting of oil exit pipe
Meter float over after can making making marinated food thick gravy upper strata oil reservoir emptied it is ensured that thick gravy reusable, the heaviest
That wants is a little, so that device of the present utility model is made in stew in soy sauce food materials using the agitating device being stirred continuously thick gravy and food materials
Food materials stew in soy sauce more uniform, mouthfeel is evenly, it is to avoid food materials bottom causes this part taste of food materials partially light due to patch bottom
Problem.
Brief description
Fig. 1 is overall structure figure of the present utility model.
Fig. 2 is this utility model top view.
Fig. 3 is this utility model helical blade structure installation drawing.
Specific embodiment
Below in conjunction with the accompanying drawings this utility model is described further.
As shown in Figure 1, 2, the marinated food making apparatus of uniform stew in soy sauce food materials include salt down halogen chamber, annular seal space lid, thick gravy appearance
Device forms, the described cylinder barreled structure that halogen chamber is accumbency that salts down, has the halogen chamber opening that salts down above the halogen chamber that salts down, described halogen
Juice container accumbency discloses shape structure in the length of the halogen chamber inner upper that salts down, and thick gravy vessel port is identical with the halogen chamber opening size that salts down and overlaps
It is installed together, wherein thick gravy vessel port and the halogen chamber opening that salts down must be tightly connected installation, such as seamless welding or using resistance to
The colloid of high temperature is glued together.Chamber involved by this utility model is installed by double-layer seal has two advantages, first,
Traditional marinated food making apparatus all using a chamber, high pressure or evacuation etc. easily there is peace in operating process
, such as the security incidents such as blast or spilled oil in full hidden danger.Second, adopting this sealing structure structural defence thick gravy external container
Do not corroded by decoction such as thick gravy or oil plants, be capable of the service life of extension fixture as far as possible.For further safety
Problem, should install support bar in the centre of thick gravy container and the halogen chamber that salts down and ensure that the stress of opening junction will not be excessive and lead to
Fracture or deformation.
As shown in figure 1, being provided with the annular seal space lid closing with the halogen chamber phase matching form that salts down at the halogen chamber opening that salts down, salt down halogen intracavity portion
Between lower section and thick gravy container, heater is installed；The edge of annular seal space lid chamber lid equipped with sealing gasket, described thick gravy container
It is connected with air inlet pipe and exhaustor, the other end of air inlet pipe and exhaustor is connected to intake valve and air bleeding valve.Described halogen
It is provided with the agitating device of agitation food materials in juice container.This structure ensures sealing during the halogen that ensures food carried out to salt down
Can be pressurizeed for thick gravy container further by air inlet pipe simultaneously, so that food is quickly known something thoroughly.Meanwhile, using being stirred continuously halogen
The agitating device of juice and food materials makes device of the present utility model make the more uniform of food materials stew in soy sauce in stew in soy sauce food materials, and mouthfeel is more equal
Even, it is to avoid the partially light problem of this part taste of food materials is caused due to patch bottom in food materials bottoms.It is important to note that it is described
As long as agitating device can reach described in the utility model stirring thick gravy and spiced and stewed food food materials purpose frame for movement
Scope of the present utility model all should be fallen into.
Further, inventor devises the agitating device of different structure, specifically includes：
(1) agitating device described in is the sheet metal around the at the uniform velocity rotation of thick gravy container axis, and sheet metal is rectangle, top
Along being arranged in the rotating shaft being arranged at thick gravy container axis, lower edge and thick gravy chamber wall leave gap.
(2) agitating device described in is three sheet metals around the at the uniform velocity rotation of thick gravy container axis, and sheet metal is rectangle,
Upper edge is arranged in the rotating shaft being arranged at thick gravy container axis, and lower edge and thick gravy chamber wall leave gap, and three thin
Thick gravy container even partition is three spaces by steel plate.
(3) agitating device described in is the roller bearing with helical blade around the at the uniform velocity rotation of thick gravy container axis, outside roller bearing
Prolong and leave gap with thick gravy chamber wall.As shown in Figure 3
Said apparatus structure strengthens in the performance of uniform thick gravy food materials successively, best with helical blade effect.In order to enter
One step makes the thick gravy of this device keep circulation, is evenly distributed with the through hole making bittern material pass through on described agitating device.
In order that bittern material food materials to enter the richer tip-like that is also evenly distributed with agitating device of taste raised.
As shown in figure 1, being also equipped with oil exit pipe in described thick gravy container, oil exit pipe is arranged on thick gravy container side, row
The position of oil pipe is at 8/9 position of thick gravy container whole height.This structure be designed to make making marinated food after
The oil reservoir floating over thick gravy upper strata emptied it is ensured that thick gravy reusable.Oil exit pipe should connect the pump housing and carry out oil extraction.
Described thick gravy container is also associated with vacuum extractor.Device of the present utility model sets for multifunctional food manufacture
Standby, such as run into and need low-temp cooking as higher in oil content in bittern material, high temperature can lead to deep fat to produce the unsound things such as carcinogen
Matter, therefore in order to low-temp cooking oil brewed brine taste can reduce the boiling point of oil plant in the way of using evacuation.
Below the described halogen chamber that salts down, support and base are installed.
Described thick gravy container and salt down and be also filled with noble gases between halogen chamber.Noble gases are helium, neon, argon, krypton, in xenon
A kind of.By the filling of noble gases make thick gravy container and the environment that salts down between halogen chamber more stable it is ensured that this interior volume part
Especially heater is not corroded and is reduced associated safety hidden danger.
Described salt halogen chamber down and thick gravy container is rustless steel integrally casting.
Described thick gravy container is also associated with storage tank, equipped with the thick gravy having configured in storage tank.Using this utility model
When, first by storage tank, thick gravy is injected in thick gravy container, close tightening seal chamber lid after adding the food materials of cooking in container, adopt
Take inflating pressure or vacuum pumping, start heater, the time according to regulation cooks food materials, wherein
Old duck (full duck), duck lower limb, duck chamber:Big fire is boiled, and the stew in soy sauce time is less than 30 minutes.
Duck claw, Caput Anas domestica, duck wing, clavicle, Carnis Coturnicis japonicae, half of duck, pig's feet, drumstickss etc. are cooked and are started timing, halogen 25 minutes.
Rhizoma Nelumbiniss:Cook and start timing, halogen 12 minutes, bubble 10 minutes.
Cold spiced duck intestinal:Bittern material is heated to 70-80 degree, halogen about 8 minutes.
The pot-stewed chicken apex of the wing, Herba sagittariae pygmaeae, duck liver, Cor Anas domestic, Ovum Anas domestica, egg, Procambarus clarkii, Eriocheir sinensiss:Wherein chicken arm halogen 5-8 minute, duck
Tongue, duck liver, Cor Anas domestic halogen 8 minutes, Procambarus clarkii halogen 15 minutes, Eriocheir sinensiss halogen 15-20 minute.
Cook terminate after using aerofluxuss valve exhaust or intake valve air inlet to atmospheric pressure state can uncap taking-up cooked
Food materials.Wherein this equipment also should be furnished with pressure gauge
Above-mentioned cooking time is basic time, and the situation with supercharging should suitably shorten cooking time, with evacuation
Degree should suitably lengthen cooking time.
Heater mentioned herein, intake valve, air bleeding valve, vacuum extractor etc. are the device currently existing
Or structure, can directly buy installation, thick gravy container inner wall should scribble food stage kitchen tools coating or the film of high-temperature-resistant high-pressure-resistant
Layer, the halogen cavity outer wall that salts down should scribble insullac or insulating film layer.
The above is only preferred implementation of the present utility model it is noted that above-mentioned preferred implementation should not regard
It is to restriction of the present utility model, protection domain of the present utility model should be defined by claim limited range.For
For those skilled in the art, without departing from spirit and scope of the present utility model, can also make some
Improvements and modifications, these improvements and modifications also should be regarded as protection domain of the present utility model.
Claims (10)
1. a kind of marinated food making apparatus of uniform stew in soy sauce food materials, including the halogen chamber that salts down（1）, annular seal space lid（2）, thick gravy container
（3）It is characterised in that：The described halogen chamber that salts down is horizontal cylinder barreled structure, has the halogen chamber opening that salts down, institute above the halogen chamber that salts down
The thick gravy container accumbency stated discloses shape structure in the length of the halogen chamber inner upper that salts down, and thick gravy vessel port is identical with the halogen chamber opening size that salts down
And overlap and be installed together, the annular seal space lid being closed with the halogen chamber phase matching form that salts down is installed at the halogen chamber opening that salts down, salt down halogen intracavity portion
Between lower section and thick gravy container, heater is installed（4）；Equipped with sealing gasket, described thick gravy container is even at the edge of annular seal space lid
It is connected to air inlet pipe and exhaustor, the other end of air inlet pipe and exhaustor is connected to intake valve（5）And air bleeding valve（6）, described
Thick gravy container in be provided with agitation food materials agitating device（11）.
2. a kind of uniform stew in soy sauce food materials according to claim 1 marinated food making apparatus it is characterised in that：Described
Agitating device is the sheet metal around the at the uniform velocity rotation of thick gravy container axis, and sheet metal is rectangle, and upper edge is arranged on and is arranged on halogen
In rotating shaft at juice container axis, lower edge and thick gravy chamber wall leave gap.
3. a kind of uniform stew in soy sauce food materials according to claim 1 marinated food making apparatus it is characterised in that：Described
Agitating device is three sheet metals around the at the uniform velocity rotation of thick gravy container axis, and sheet metal is rectangle, and upper edge is arranged on setting
In the rotating shaft at thick gravy container axis, lower edge and thick gravy chamber wall leave gap, and three sheet metals will be equal for thick gravy container
Even it is divided into three spaces.
4. a kind of uniform stew in soy sauce food materials according to claim 1 marinated food making apparatus it is characterised in that：Described
Agitating device is the roller bearing with helical blade around the at the uniform velocity rotation of thick gravy container axis, and the extension of roller bearing is left with thick gravy chamber wall
Gap.
5. the marinated food making apparatus of a kind of uniform stew in soy sauce food materials according to Claims 2 or 3 or 4 any one, its
It is characterised by：The through hole making bittern material pass through is evenly distributed with described agitating device.
6. the marinated food making apparatus of a kind of uniform stew in soy sauce food materials according to Claims 2 or 3 or 4 any one, its
It is characterised by：Tip-like is evenly distributed with described agitating device raised.
7. a kind of uniform stew in soy sauce food materials according to claim 1 marinated food making apparatus it is characterised in that：Described
It is also equipped with oil exit pipe in thick gravy container（7）, oil exit pipe is arranged on thick gravy container side, and the position of oil exit pipe is whole in thick gravy container
At 8/9 position of body height.
8. a kind of uniform stew in soy sauce food materials according to claim 1 marinated food making apparatus it is characterised in that：Described
Salt down and support and base are installed below halogen chamber.
9. a kind of uniform stew in soy sauce food materials according to claim 1 marinated food making apparatus it is characterised in that：Described
Thick gravy container and salt down and be also filled with noble gases between halogen chamber（8）；Described noble gases are one of helium, neon, argon, krypton, xenon.
10. a kind of uniform stew in soy sauce food materials according to claim 1 marinated food making apparatus it is characterised in that：Described
Thick gravy container be also associated with storage tank（9）, equipped with the thick gravy having configured in storage tank；Described thick gravy container is also associated with taking out
Vacuum equipment（10）.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201620772046.XU CN205962695U (en) | 2016-07-21 | 2016-07-21 | Marinating food preparation equipment of material is eaten to even stew in soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201620772046.XU CN205962695U (en) | 2016-07-21 | 2016-07-21 | Marinating food preparation equipment of material is eaten to even stew in soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN205962695U true CN205962695U (en) | 2017-02-22 |
Family
ID=58025738
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201620772046.XU Active CN205962695U (en) | 2016-07-21 | 2016-07-21 | Marinating food preparation equipment of material is eaten to even stew in soy sauce |
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| CN (1) | CN205962695U (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200223A (en) * | 2019-05-07 | 2019-09-06 | 重庆好弟兄食品有限公司 | Chicken claw timing marinating apparatus |
| CN110663893A (en) * | 2019-11-20 | 2020-01-10 | 耒阳市唐记鸭鲁食品有限公司 | Pot-stewed meat pot |
| CN111642708A (en) * | 2020-06-09 | 2020-09-11 | 湖南湖湘贡食品有限公司 | Quail egg marinating device and marinating method thereof |
| CN112042897A (en) * | 2020-07-16 | 2020-12-08 | 长沙理工大学 | Cooked marinated fruit and vegetable product processing equipment and method |
| CN112772860A (en) * | 2021-01-28 | 2021-05-11 | 重庆真本味食品有限公司 | Duck marinating equipment |
-
2016
- 2016-07-21 CN CN201620772046.XU patent/CN205962695U/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200223A (en) * | 2019-05-07 | 2019-09-06 | 重庆好弟兄食品有限公司 | Chicken claw timing marinating apparatus |
| CN110663893A (en) * | 2019-11-20 | 2020-01-10 | 耒阳市唐记鸭鲁食品有限公司 | Pot-stewed meat pot |
| CN111642708A (en) * | 2020-06-09 | 2020-09-11 | 湖南湖湘贡食品有限公司 | Quail egg marinating device and marinating method thereof |
| CN111642708B (en) * | 2020-06-09 | 2023-08-25 | 湖南湖湘贡食品有限公司 | Quail egg marinating device and marinating method thereof |
| CN112042897A (en) * | 2020-07-16 | 2020-12-08 | 长沙理工大学 | Cooked marinated fruit and vegetable product processing equipment and method |
| CN112772860A (en) * | 2021-01-28 | 2021-05-11 | 重庆真本味食品有限公司 | Duck marinating equipment |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of utility model: Stewed food manufacturing equipment capable of being used for uniformly stewing food materials Effective date of registration: 20200608 Granted publication date: 20170222 Pledgee: Bank of China Limited by Share Ltd. Cangnan County branch Pledgor: WENZHOU XIANGZAI FOOD Co.,Ltd. Registration number: Y2020330000320 |