CN209965167U

CN209965167U - Dry-burning-preventing classified marinated meat device

Info

Publication number: CN209965167U
Application number: CN201920631116.3U
Authority: CN
Inventors: 王红梅
Original assignee: Handan Wanhui Food Co Ltd
Current assignee: Handan Wanhui Food Co Ltd
Priority date: 2019-05-06
Filing date: 2019-05-06
Publication date: 2020-01-21
Anticipated expiration: 2029-05-06

Abstract

The utility model relates to a food processing field provides a prevent categorised steamed meat device of dry combustion method, adopts the heating pipe spiral to coil the mode heating of device inner wall, adopts magnetic stirring device to stir steamed meat juice, adopts the lift of elevating gear control lid, and the device is equipped with a plurality of steamed meat screen cloth frames, carries out categorised batch stew in soy sauce to the meat, realizes the quick separation of steamed meat and steamed meat juice, improves steamed meat efficiency. The utility model discloses a prevent categorised steamed meat device of dry combustion method project organization is reasonable, easy operation, easy to wash, can be used for the stew in soy sauce of meat such as duck neck, duck wing, drumstick, chicken wing, pig's hoof.

Description

Dry-burning-preventing classified marinated meat device

Technical Field

The utility model relates to a food processing field especially relates to a steamed meat device.

Background

The marinated meat is a traditional meat product with good taste and unique flavor formed by marinating chicken, duck, cattle, sheep, pork and the like with marinating materials. At present, the marinated meat device is various, bottom heating is adopted mostly, a stirring paddle is arranged in the device, food is marinated in one pot, and the problems that meat is easy to be locally heated and bottom burnt, the surface of the meat is broken under the action of the stirring paddle, and the device is difficult to clean exist; only the same kind of meat can be marinated and boiled each time, when various kinds of meat are marinated, the marinated meat is classified one by one, and the process is complicated.

SUMMERY OF THE UTILITY MODEL

The utility model discloses a solve the local of current steamed meat device existence and be heated and stick with paste end, the difficult washing of device, the loaded down with trivial details technical problem of the multiple meat process of stew in soy sauce, provide a prevent dry combustion method categorised steamed meat device.

In order to achieve the above purpose, the technical solution of the present invention is as follows:

an anti-dry-burning classified marinated meat device, comprising: the device comprises a cover, a cross rod, a vertical rod, a sleeve, a spring, a steel wire, a pulley lifting controller, a heat preservation layer, a heating pipe, a marinated meat screen frame, a screen frame hook, a pull rope, a cover hook, a magnet column, a motor fixing plate, a motor, a base, a baffle plate, a balancing weight, a support and a magnetic stirring rotor.

The lower part of the cover is welded with at least 6 cover hooks, and the cover is detachably connected with the cross rod;

the cross rod, the upright stanchion and the sleeve are sequentially connected, and the sleeve is connected with the pulley lifting controller through a spring and a steel wire;

the heat preservation layer, the heating layer and the base are fixedly connected, the support is welded on the upper portion of the base, the baffle is arranged on the upper portion of the support, the lower portion of the baffle is provided with a balancing weight, and the baffle is fixedly connected with the balancing weight;

the magnetic stirring rotor is arranged at the bottom of a space surrounded by the base, the baffle plate and the bracket;

the magnet column, the motor fixing plate and the motor are sequentially connected up and down and are positioned inside the base;

the marinated meat screen frame is arranged on the upper portion of the baffle, the number of the marinated meat screen frames is not less than 6, screen frame hooks are arranged at an opening on the upper portion of the marinated meat screen frame, the screen frame hooks are detachably connected with the marinated meat screen frame, and the screen frame hooks are connected with the cover hooks through pull ropes.

Furthermore, the baffle is made of polytetrafluoroethylene materials, and the upper part of the baffle is provided with at least 30 round holes.

Further, the braised pork screen frame is made of a stainless steel embossed net.

The utility model discloses a prevent innovation point that dry combustion method categorised steamed meat device has is: (1) the device adopts a mode that the heating pipe is spirally wound on the inner wall of the device for heating, so that the marinade in the device is uniformly heated, and the situation that the marinated meat is partially heated and stuck at the bottom under the action of gravity is reduced; (2) the marinade is stirred by a magnetic stirring device, so that the marinade is fully contacted with meat, and the problem that the surface of a marinated meat product is broken under the stirring action of a stirring paddle is solved; (3) the device is provided with a plurality of marinated meat screening frames, marinating can be carried out on the marinated meat in classified and batch mode, marinating can be carried out on the meat of one marinated meat screening frame in the next batch mode after the meat marinating is finished, batch taking out and putting in are achieved, quick separation of the marinated meat and marinade is achieved, and the efficiency of the marinated meat is improved; (4) the lifting device is adopted to control the lifting of the cover, so that the problem that the cover is scalded when the cover is taken down is avoided.

Drawings

Fig. 1 is a schematic structural diagram of the present invention.

Fig. 2 is a usage effect diagram of fig. 1.

Fig. 3 is a left side view of fig. 1.

Fig. 4 is a top view of fig. 1.

In the figure: 1. the cover, 2, the horizontal pole, 3, the handle, 4, the pole setting, 5, the sleeve pipe, 6, the spring, 7, the steel wire, 8, pulley lift controller, 9, the heat preservation, 10, the zone of heating, 11, the heating pipe, 12, steamed meat screen frame, 13, screen frame couple, 14, the stay cord, 15, the lid couple, 16, the heating switch knob, 17, pressure display screen, 18, the magnet post, 19, the motor fixed plate, 20, the motor, 21, the base, 22, the wire, 23, the temperature display screen, 24, stirring speed display screen, 25, the stirring switch knob, 26, the wheel, 27, the shelves, 28, the balancing weight, 29, the support, 30 magnetic stirring rotor.

Detailed Description

Preferred embodiments of the present invention will be described below with reference to the accompanying drawings.

As shown in the figure, an anti-dry-heating meat-marinating classification device comprises: the device comprises a cover 1, a cross rod 2, a handle 3, a vertical rod 4, a sleeve 5, a spring 6, a steel wire 7, a pulley lifting controller 8, a heat preservation layer 9, a heating layer 10, a heating pipe 11, a marinated meat screen frame 12, a screen frame hook 13, a pull rope 14, a cover hook 15, a heating switch knob 16, a pressure display screen 17, a magnet column 18, a motor fixing plate 19, a motor 20, a base 21, a lead wire 22, a temperature display screen 23, a stirring speed display screen 24, a stirring switch knob 25, a wheel 26, a baffle plate 27, a balancing weight 28, a support 29 and a magnetic stirring rotor 30.

The welding of 1 lower part of lid has lid couple 15, and lid couple 15 is no less than 6, and lid 1 can be dismantled with horizontal pole 2 and be connected, and handle 3 and lid 1 fixed connection, lid can move along with the horizontal pole.

The cross rod 2, the upright stanchion 4 and the sleeve 5 are connected in sequence, and the sleeve 5 is connected with the pulley lifting controller 8 through a spring 6 and a steel wire 7. A pulley in the pulley lifting controller 8 is connected with the sleeve 5 through a steel wire, and when the pulley is rotated to tighten or release the steel wire 7, the sleeve 5 compresses or stretches the spring 6 to move up and down, so that the cross rod 2 and the cover 1 are driven to move up and down; horizontal pole 2 overlaps on pole setting 4 through the circular trompil of its tip, and horizontal pole 2 can carry out the circumference rotation around pole setting 4, when going on that bittern boils steps such as feeding, washing, product flourishing, and horizontal pole 2 drives lid 1 and rotates to idle place, and easy operation reduces the pollution problem that lid 1 shifted.

The heat preservation layer 9, the heating layer 10 and the base 21 are fixedly connected, the bracket 29 is welded on the upper part of the base 21, the baffle plate 27 is arranged on the upper part of the bracket 29, the counterweight block 28 is arranged on the lower part of the baffle plate 27, and the baffle plate 27 is fixedly connected with the counterweight block 28; the magnetic stirring rotor 30 is arranged at the bottom of a space enclosed by the base 21, the baffle plate 27 and the bracket 29, and the magnetic stirring rotor 30 is not fixed with the base 21 and can be easily taken out of the stewing device for cleaning at any time. The heating layer 10 is internally provided with a heating pipe 11, the heating pipe 11 is spirally coiled inside the heating layer, and the heating pipe 11 is connected with a power supply through a lead and used for heating the marinade.

The magnet column 18, the motor fixing plate 19 and the motor 20 are sequentially connected up and down and are positioned inside the base 21. The motor 20 rotates to drive the magnet column 18 to rotate, a rotating magnetic field is generated, the magnetic stirring rotor 30 is driven to circularly move, and the magnetic stirring rotor 30 drives the marinade to stir in the marinating process, so that the marinade is heated uniformly.

The marinated meat screening frame 12 is arranged on the upper portion of the baffle plate 27, the number of the marinated meat screening frames 12 is not less than 6, a screening frame hook 13 is arranged at an opening on the upper portion of the marinated meat screening frame 12, the screening frame hook 13 is detachably connected with the marinated meat screening frame 12, and the screening frame hook 13 is connected with a cover hook through a pull rope 14.

The baffle plate 27 is made of polytetrafluoroethylene material, the upper part of the baffle plate is provided with at least 30 round holes, and the braised pork sieve net frame 12 is made of stainless steel embossed net. Under the action of magnetic stirring, the marinade passes through the baffle plate 27 and the marinated meat screen frame 12, is heated uniformly and can be fully contacted with marinated meat products. Meanwhile, the baffle plate 27 and the marinated meat screening frame 12 also have the functions of filtering meat residues and the like, so that the whole device can be recycled for a longer time.

The device can be internally provided with a temperature sensor, a pressure sensor and a speed sensor which are interlocked with a heating switch knob 16, a stirring switch knob 25, a pressure display screen 17, a temperature display screen 23 and a stirring speed display screen 24 arranged on a base 21, and are used for adjusting the heating power and the magnetic stirring speed of a heating pipe, displaying the pressure in the marinating device, the temperature of the marinating liquid and the rotating speed of a magnetic stirring rotor, and the technologies are known in the technical field of electronics and electricians.

The lower part of the base 21 is provided with 4 wheels, which is convenient for the movement of the whole device.

The utility model discloses a prevent dry combustion method categorised steamed meat device's use does: the magnetic stirring rotor 30 is placed at an intermediate position on the base 21, and the baffle plate 27 is placed on the bracket 29. Placing the selected fresh meat in a marinated meat screen frame 12, connecting the marinated meat screen frame 12 with a screen frame hook 13, placing in a marinated meat device, adding a certain amount of marinade into the device, tightening a steel wire 7 by using a pulley lifting controller 8, and driving a cross rod 2 and a cover 1 to be fastened on the device. The marinade and meat in the apparatus are heated by means of the heating pipe 11. After partial marinated meat is finished, the steel wire 7 is released by the pulley lifting controller 8, the cross rod 2 and the cover 1 are driven to move upwards to be separated from the device, the direction of the cross rod 2 is adjusted, and the cover 1 is driven to an idle position. Pulling the pull rope 14 to lift the marinated meat screen frame 12, separating the marinated meat screen frame 12 from the screen frame hook 13, taking out marinated meat in the marinated meat screen frame 12, realizing quick separation of the marinated meat and marinade, loading next batch of fresh meat, and marinating in batches.

The utility model discloses a prevent dry combustion method categorised steamed meat device project organization is reasonable, easy operation, easy washing, can be used for the steamed food such as boiling duck neck, duck wing, drumstick, chicken wing, pig's hoof, can classify the batch stew in soy sauce to the meat, improves the production efficiency of steamed meat device.

Unless otherwise defined, all terms used in the present invention have the meanings commonly understood by those skilled in the art. The described embodiments are for illustrative purposes only and are not intended to limit the scope of the present invention, and various other substitutions, changes and modifications may be made by those skilled in the art within the scope of the present invention, and thus, the present invention is not limited to the above-described embodiments but only by the claims.

Claims

1. A dry-burning-prevention classified marinated meat device comprises a cover (1), a cross rod (2), upright rods (4), a sleeve (5), a spring (6), a steel wire (7), a pulley lifting controller (8), a heat preservation layer (9), a heating layer (10), a heating pipe (11), a marinated meat screen frame (12), a screen frame hook (13), a pull rope (14), a cover hook (15), a magnet column (18), a motor fixing plate (19), a motor (20), a base (21), a baffle plate (27), a balancing weight (28), a support (29) and a magnetic stirring rotor (30), and is characterized in that the cover hooks (15) are welded at the lower part of the cover (1), the number of the cover hooks (15) is not less than 6, and the cover (1) is detachably connected with the cross rod (2); the cross rod (2), the upright stanchion (4) and the sleeve (5) are sequentially connected, and the sleeve (5) is connected with the pulley lifting controller (8) through a spring (6) and a steel wire (7); the heat preservation layer (9), the heating layer (10) and the base (21) are fixedly connected, the support (29) is welded on the upper portion of the base (21), the baffle plate (27) is arranged on the upper portion of the support (29), the lower portion of the baffle plate (27) is provided with a balancing weight (28), and the baffle plate (27) is fixedly connected with the balancing weight (28); the magnetic stirring rotor (30) is arranged at the bottom of a space enclosed by the base (21), the baffle plate (27) and the bracket (29); the magnet column (18), the motor fixing plate (19) and the motor (20) are sequentially connected up and down and are positioned in the base (21); the marinated meat screening net is characterized in that the upper portion of the baffle plate (27) is arranged on the marinated meat screening net frame (12), the number of the marinated meat screening net frame (12) is not less than 6, a screening net frame hook (13) is arranged at an opening at the upper portion of the marinated meat screening net frame (12), the screening net frame hook (13) is detachably connected with the marinated meat screening net frame (12), and the screening net frame hook (13) is connected with a cover hook through a pull rope (14).

2. The device for preventing dry-burning and classifying braised meat in accordance with claim 1, wherein the baffle plate (27) is made of polytetrafluoroethylene, and the upper part of the baffle plate is provided with not less than 30 round holes.

3. The dry-burning prevention meat-marinating device according to claim 1, wherein the meat-marinating screen frame (12) is made of a stainless steel embossed net.