CN215346859U

CN215346859U - Deep processing cooking machine for marine products

Info

Publication number: CN215346859U
Application number: CN202121659638.8U
Authority: CN
Inventors: 洪秀红
Original assignee: Shizaiguan Fujian Food Co ltd
Current assignee: Shizaiguan Fujian Food Co ltd
Priority date: 2021-07-21
Filing date: 2021-07-21
Publication date: 2021-12-31
Anticipated expiration: 2031-07-21

Abstract

The utility model discloses a marine product deep processing cooking machine, which belongs to the field of marine product processing equipment and comprises a cooking pot and a steam furnace, wherein a hopper for placing minced meat is arranged in the cooking pot, the cooking pot is rotatably connected with a transmission shaft penetrating through the hopper, the steam furnace is provided with a steam pipe, the steam pipe is communicated with the transmission shaft through a sealing device, the transmission shaft is provided with a plurality of stirring knives for stirring minced meat, and the stirring knives are provided with a plurality of steam holes for accommodating steam to pass through.

Description

Deep processing cooking machine for marine products

Technical Field

The utility model discloses a marine product processing device, and particularly relates to a marine product deep processing cooking machine.

Background

The cooking machine is a device for continuously cooking and curing food raw materials, and can be used for cooking foods such as meat paste or pastries made of marine products and meat.

Most of the existing marine product cooking machines continuously circulate steam to heat and cure meat paste under a cooking pot when cooking meat paste products such as fish balls, crab sticks and the like, but in the heating and curing process, because the meat paste is adhered and formed by food additives or gelatinized starch, the steam heats the meat paste unevenly, the curing degree of each component of the meat paste is inconsistent, the quality of the processed product is influenced, and because part of the meat paste is cooked excessively, ferrous ions in the meat paste and sulfur ions in protein are combined into indissolvable ferrous sulfide which is difficult to absorb by human bodies, so that the nutritional value of the product is greatly reduced.

SUMMERY OF THE UTILITY MODEL

The utility model aims to solve the problems and provide a seafood deep processing cooking machine.

In order to achieve the purpose, the utility model provides the following technical scheme: the utility model provides a marine product deep-processing cooking machine, includes cooking pot and steam boiler, be equipped with the hopper that is used for placing the minced meat in the cooking pot, cooking pot rotates and is connected with the transmission shaft that runs through the hopper, steam boiler is equipped with the steam pipe, and the steam pipe passes through sealing device and transmission shaft intercommunication, a plurality of stirring swoves that are used for stirring the minced meat are installed to the transmission shaft, and the stirring sword is equipped with a plurality of steam holes that hold steam and pass through.

Through adopting above-mentioned technical scheme, on diffusing the stirring sword and go out through the steam hole loss through transmission shaft, sealing device with the steam in the steam stove along the inner wall for the in-process that the stirring sword stirred, steam can heat the curing to meat gruel each component uniformly.

Preferably, the sealing device comprises a support seat arranged on the steam pipe and a rotary joint rotationally connected with the transmission shaft, the transmission shaft is sleeved with a sliding ring sliding in the rotary joint, and a sealing ring is sleeved between the transmission shaft and the rotary joint.

Through adopting above-mentioned technical scheme, when steam carried in the rotary joint, the sliding ring slided along the sealing washer of transmission shaft to both sides and supports and presses under the effect of pressure to form sealedly between steam pipe and transmission shaft.

Preferably, the stirring blade is provided with a fin for preventing clogging of the meat emulsion at a position close to the steam hole.

By adopting the technical scheme, the fins can prevent the minced meat from blocking the steam holes in the stirring process.

Preferably, the hopper is wide in the middle and narrow on two sides, and the length of the stirring knife is gradually reduced from the center of the transmission shaft to two sides.

By adopting the technical scheme, when the meat emulsion is gradually cured, the moisture in the components is dissipated, the mass is reduced and the meat emulsion moves to the center far away from the transmission shaft under the action of inertia, and the meat emulsion which is light in mass and not completely cured is close to the center near the transmission shaft to accelerate curing, so that the meat emulsion can be uniformly cured.

Preferably, the two sides of the hopper are provided with exhaust pipes for accommodating steam loss, the exhaust pipes are communicated with a condensation chamber for collecting condensed water, and the steam furnace is provided with a liquid discharge pipe communicated with the condensation chamber.

By adopting the technical scheme, the condensed water formed after the steam is cooled by the condensing chamber is conveyed into the water tank in the steam furnace for heating and recycling, so that the effects of environmental protection and water saving are achieved.

Compared with the prior art, the utility model has the beneficial effects that:

steam in the steam furnace is diffused to the stirring knife along the inner wall through the transmission shaft and the sealing device and is dissipated out through the steam holes, so that the steam can uniformly heat and cure all components of the minced meat in the stirring process of the stirring knife.

Drawings

FIG. 1 is a first schematic structural diagram of a deep-processing cooking machine for seafood;

FIG. 2 is a schematic structural diagram II of a deep-processing cooking machine for seafood;

FIG. 3 is a partial cross-sectional view of a deep-processing cooking machine for seafood;

FIG. 4 is a schematic structural view of a stirring knife;

fig. 5 is a partial sectional view at the drive shaft.

Reference numerals: 1. a cooking pot; 2. a steam oven; 3. a liquid discharge pipe; 4. a drive shaft; 5. a hopper; 6. a condensing chamber; 7. a steam pipe; 8. a supporting seat; 9. a stirring knife; 10. a fin; 11. a steam vent; 12. a slip ring; 13. and (5) sealing rings.

Detailed Description

In the description of the present invention, it should be understood that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inner", "outer", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only used for convenience of describing the present invention and simplifying the description, but do not indicate or imply that the designated device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

A marine product deep-processing cooking machine is shown in figures 1-5 and comprises a cooking pot 1 and a steam furnace 2, wherein a hopper 5 for placing minced meat is arranged in the cooking pot 1, the cooking pot 1 is rotatably connected with a transmission shaft 4 penetrating through the hopper 5, the steam furnace 2 is provided with a steam pipe 7, the steam pipe 7 is communicated with the transmission shaft 4 through a sealing device, the transmission shaft 4 is provided with a plurality of stirring knives 9 for stirring minced meat, and the stirring knives 9 are provided with a plurality of steam holes 11 for accommodating steam to pass through.

When the cooking machine operates, the steam furnace 2 conveys steam to the sealing device through the steam pipe 7, wherein, the sealing device comprises a supporting seat 8 arranged on the steam pipe 7 and a rotary joint rotationally connected with the transmission shaft 4, the transmission shaft 4 is sleeved with a sliding ring 12 sliding in the rotary joint, a sealing ring 13 is sleeved between the transmission shaft 4 and the rotary joint, when the steam is conveyed into the rotary joint, the sliding ring 12 slides along the transmission shaft 4 to abut against the sealing rings 13 on two sides under the action of pressure, so that sealing is formed between the steam pipe 7 and the transmission shaft 4, the steam in the transmission shaft 4 diffuses onto the stirring knife 9 along the inner wall and is dissipated through the steam hole 11, so that the stirring knife 9 is used for stirring, and the steam can uniformly heat and cure each component of minced meat.

The stirring knife 9 is provided with a fin 10 for preventing meat emulsion from being blocked at a position close to the steam hole 11, the fin 10 can block the meat emulsion from blocking the steam hole 11 in the stirring process, the hopper 5 is wide in the middle and narrow on two sides, the length of the stirring knife 9 is gradually reduced from the center to two sides along the transmission shaft 4, when the meat emulsion is gradually cured, moisture in the components is dissipated, the mass is reduced, the meat emulsion moves away from the center of the transmission shaft 4 under the action of inertia, the meat emulsion which is light in mass and is not completely cured is close to the center close to the transmission shaft 4 for accelerated curing, and therefore the meat emulsion can be uniformly cured.

The both sides of hopper 5 are equipped with the blast pipe that holds the steam loss, and the blast pipe intercommunication has the condensation chamber 6 of collecting the comdenstion water, and steam boiler 2 be equipped with condensation chamber 6 communicating fluid-discharge tube 3, and condensation water that forms after the condensation chamber 6 cools off the steam carries and heats in the water tank in steam boiler 2 and recycles, plays the effect of environmental protection water conservation.

It will be evident to those skilled in the art that the utility model is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the utility model being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims

1. The utility model provides a marine product deep-processing cooking machine, includes cooking pot (1) and steam oven (2), its characterized in that: be equipped with hopper (5) that are used for placing the minced meat in cooking kettle (1), cooking kettle (1) rotates and is connected with transmission shaft (4) that run through hopper (5), steam boiler (2) are equipped with steam pipe (7), and steam pipe (7) communicate through sealing device and transmission shaft (4), a plurality of stirring sword (9) that are used for stirring the minced meat are installed in transmission shaft (4), and stirring sword (9) are equipped with a plurality of steam holes (11) that hold steam and pass through.

2. Marine product deep-processing cooking machine according to claim 1, characterized in that: the sealing device comprises a supporting seat (8) arranged on the steam pipe (7) and a rotary joint rotatably connected with the transmission shaft (4), wherein the transmission shaft (4) is sleeved with a sliding ring (12) which slides in the rotary joint, and a sealing ring (13) is sleeved between the transmission shaft (4) and the rotary joint.

3. Marine product deep-processing cooking machine according to claim 2, characterized in that: and the stirring knife (9) is provided with a fin (10) for preventing meat emulsion from being blocked at a position close to the steam hole (11).

4. A seafood deep processing cooking machine according to claim 3, characterized in that: the hopper (5) is wide in the middle and narrow on two sides, and the length of the stirring knife (9) decreases progressively from the center of the transmission shaft (4) to two sides.

5. Marine product deep-processing cooking machine according to claim 4, characterized in that: the both sides of hopper (5) are equipped with the blast pipe that holds the steam loss, the blast pipe intercommunication has condensation chamber (6) of collecting the comdenstion water, and steam boiler (2) are equipped with communicating fluid-discharge tube (3) of condensation chamber (6).