CN221241646U

CN221241646U - Chilli sauce production stir-fry pot platform

Info

Publication number: CN221241646U
Application number: CN202323325204.6U
Authority: CN
Inventors: 夏可福; 冯中英; 白勇
Original assignee: Guizhou Meitan Fuying Food Exploitation Co ltd
Current assignee: Guizhou Meitan Fuying Food Exploitation Co ltd
Filing date: 2023-12-07
Publication date: 2024-07-02
Anticipated expiration: 2033-12-07

Abstract

The utility model discloses a stir-frying pot table for producing chilli sauce, which belongs to the technical field of chilli sauce production and comprises a pot body and a bracket, wherein a top cover is arranged at the top of the pot body, a feed opening is formed in the top cover, and a feed cover is arranged at the feed opening. The arrangement ensures that the temperature of the upper part of the fried chilli sauce noodle is not easy to lose, is convenient for keeping the whole temperature of the chilli sauce in the production and frying process of the chilli sauce, and ensures the frying process effect. The upper edge opening of the pot body is provided with an inward-inclined inner pot edge. The pot body upper portion is equipped with the motor of output towards the below, the motor output is connected with the (mixing) shaft, be connected with the stirring leaf on the (mixing) shaft, stir She Dingduan is located adduction pot edge downside. The arrangement can prevent the materials from splashing to the top and the outside when the fried chilli sauce is stirred, so that the fried chilli sauce is not splashed and wasted, and the production environment is more sanitary and cleaner.

Description

Chilli sauce production stir-fry pot platform

Technical Field

The utility model relates to the technical field of chilli sauce production, in particular to a frying pot table for chilli sauce production.

Background

The chili sauce is prepared from chili. The chilli sauce product prepared by adopting substances such as chilli, natural spice and the like through fine production and processing can achieve good processing effects in the aspects of pungency, nutritional ingredients, concentration, color and the like. The sauce preparation operation comprises adding a certain amount of water into a heating pot, heating and boiling, starting a stirrer, adding flavoring materials, adding the ground chili sauce after fully and uniformly mixing, continuously stirring and heating, and sequentially adding auxiliary materials such as spice. Or preparing nutritional chili sauce, and deep processing fermented chili sauce with peanut, sesame, pricklyash peel, etc. as adjuvants. The sauce preparation operation comprises heating oleum Rapae in a pot, pouring fermented chili sauce, adding adjuvants when the special flavor of chili sauce escapes, parching, adding monosodium glutamate, sterilizing, and cooling to obtain the final product.

The quality of raw materials, the proportion and other process technologies are required to be paid attention to during the production and the preparation of the chilli sauce. In the whole process operation, the technical conditions are strictly controlled, and if the temperature and time are not well mastered, the quality and flavor of the product can be seriously affected. In the whole process operation, separate feeding is needed to fully exert the functions of various auxiliary materials, prevent the loss of nutrient substances and achieve the aim of safe quality guarantee. In order to achieve the key processes of keeping the stir-fried chilli sauce at a certain temperature in the stir-frying process, avoiding splashing of materials during stirring, facilitating the separate feeding of various auxiliary materials and the like, the structure of the stir-frying pot platform for producing the chilli sauce is correspondingly improved.

Disclosure of utility model

The utility model aims to overcome the problems in the prior art, and provides the hot pepper sauce production stir-frying pot platform which can ensure that the stir-fried hot pepper sauce can keep a certain stir-frying temperature in the stir-frying process, the materials do not splash outwards during stirring, and various key processes such as separate feeding of various auxiliary materials are convenient.

In order to achieve the above purpose, the technical scheme adopted is as follows: the utility model provides a hot pepper sauce production system of frying pan platform, includes the pot body and support, the pot body top is equipped with the top cap, set up the dog-house on the top cap, dog-house department is equipped with the dog-house. The upper edge opening of the pot body is provided with an inward-inclined inner pot edge. The pot body upper portion is equipped with the motor of output towards the below, the motor output is connected with the (mixing) shaft, be connected with the stirring leaf on the (mixing) shaft, stir She Dingduan is located adduction pot edge downside.

Further, the upper part of the pot body is connected with a supporting plate, the supporting plate is positioned on the upper side of the top cover, and the motor is connected to the supporting plate.

Further, the stirring blade is provided with a plurality of blades, the bottom blade of the stirring blade is close to the inner side of the pot body, and the bottom blade of the stirring blade is the same as the cross section of the inner side of the pot body in shape.

Further, the top cover is fixedly connected to the top of the pot body, the feeding cover is connected to the top cover through a hinge, and a handle is arranged on the feeding cover.

Further, the upper edge opening of the pot body is provided with a protruding discharging opening for pouring materials, and a cover protrusion with the same shape as the upper edge of the discharging opening is arranged on the position of the feeding cover corresponding to the position of the discharging opening.

Further, a pot body rotation control box is arranged on the support on one side of the pot body, a bevel gear transmission device is arranged in the pot body rotation control box, and the pot body is overturned and positioned through the bevel gear transmission device.

The beneficial effects of adopting above-mentioned scheme are: the application relates to a stir-frying pot table for producing chilli sauce, which comprises a pot body and a bracket, wherein a top cover is arranged at the top of the pot body, a feed opening is formed in the top cover, and a feed cover is arranged at the feed opening. The arrangement ensures that the temperature of the upper part of the fried chilli sauce noodle is not easy to lose, is convenient for keeping the whole temperature of the chilli sauce in the production and frying process of the chilli sauce, and ensures the frying process effect. The upper edge opening of the pot body is provided with an inward-inclined inner pot edge. The pot body upper portion is equipped with the motor of output towards the below, the motor output is connected with the (mixing) shaft, be connected with the stirring leaf on the (mixing) shaft, stir She Dingduan is located adduction pot edge downside. The arrangement can prevent the materials from splashing to the top and the outside when the fried chilli sauce is stirred, so that the fried chilli sauce is not splashed and wasted, and the production environment is more sanitary and cleaner.

Drawings

Fig. 1 is a schematic top view of a stir-frying pan for producing chilli sauce.

Fig. 2 is a schematic cross-sectional structure of a stir-frying pan for producing chilli sauce.

In the figure, 1-pot body, 101-top cover, 102-feeding cover, 1021-hinge, 1022-handle, 1023-cover protrusion, 103-motor, 1031-supporting plate, 1032-stirring shaft, 1033-stirring blade, 104-discharge opening, 105-inner collecting pot edge, 2-bracket and 3-pot body rotation control box.

Detailed Description

The technical scheme of the present utility model will be clearly and completely described in the following in connection with the specific embodiments of the present utility model. The described embodiments are only some, but not all, embodiments of the utility model. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model.

It is to be understood that the following terms may be included herein for convenience of description and simplicity of description, or are merely based on the relationships shown in the drawings, and are not to be construed as indicating or implying any particular relationship or relationships that is essential such, and should not be construed as limiting the present invention, as broadly as is required by those skilled in the art.

Terms such as "upper," "lower," "front," "back," "left," "right," "top," "bottom," "inner," "outer," and the like refer to an orientation or positional relationship. Step number terms such as "1", "2", "first", "second", etc. The terms "a," "an," "1," "a plurality of," and the like. Terms of positional relationship such as "mounted," "connected," and the like.

Embodiment one:

As shown in fig. 1 to 2, a stir-frying pan table for producing chilli sauce comprises a pan body 1 and a bracket 2, wherein a top cover 101 is arranged at the top of the pan body 1, a feed opening is formed in the top cover 101, and a feed cover 102 is arranged at the feed opening; an inward-inclined inner pot edge 105 is arranged at the upper edge opening of the pot body 1; the upper portion of the pot body 1 is provided with a motor 103 with an output end facing downwards, the output end of the motor 103 is connected with a stirring shaft 1032, the stirring shaft 1032 is connected with stirring blades 1033, and the top ends of the stirring blades 1033 are positioned on the lower side of the inner pot edge 105. The lower part of the pot body 1 can adopt various heating modes such as electromagnetic heating, heat conduction oil heating and the like, and the heating temperature can be controlled and adjusted.

When the chilli sauce is produced and manufactured, technical conditions are strictly controlled in the whole process operation, and if the temperature and time are not well mastered, the quality and the flavor of the product can be seriously affected. The stir-frying table for producing chilli sauce comprises a pot body 1 and a support 2, wherein a top cover 101 is arranged at the top of the pot body 1, a feed opening is formed in the top cover 101, and a feed cover 102 is arranged at the feed opening. The arrangement ensures that the temperature of the upper part of the fried chilli sauce noodle is not easy to lose, is convenient for keeping the whole temperature of the chilli sauce in the production and frying process of the chilli sauce, and ensures the frying process effect.

During the production and manufacture of the chilli sauce, the whole production process is required to stir the materials in the pot body 1, and part of the materials in the pot body 1 tend to splash outwards, so that environmental pollution and material waste are caused. In this embodiment, an inwardly inclined inner pot edge 105 is arranged at the upper edge opening of the pot body 1. The upper part of the pot body 1 is provided with a motor 103 with an output end facing downwards, the output end of the motor 103 is connected with a stirring shaft 1032, the stirring shaft 1032 is connected with a stirring blade 1033, and the top end of the stirring blade 1033 is positioned at the lower side of the inner pot edge 105. The arrangement can prevent the materials from splashing to the top and the outside when the fried chilli sauce is stirred, so that the fried chilli sauce is not splashed and wasted, and the production environment is more sanitary and cleaner.

Embodiment two:

Preferably, the upper part of the pot body 1 is fixedly connected with a supporting plate 1031 by arranging a connecting block. The support plate 1031 is located at the upper side of the top cover 101, and the motor 103 is connected to the support plate 1031. The supporting plate 1031 is firmly connected, and can support the weight and vibration of the motor 103, so as to avoid damage to the top cover 101.

Preferably, the stirring blade 1033 is provided with a plurality of blades, the bottom blade of the stirring blade 1033 is close to the inner side surface of the bottom of the pot body 1, and the bottom blade of the stirring blade 1033 has the same cross-sectional shape as the inner side surface of the bottom of the pot body 1. When the inner side surface of the pot body 1 is a curved surface, the bottom side blades of the stirring blade 1033 are the same as the curved radian shape of the curved surface of the inner side of the pot body 1. The bottom side blade of the stirring blade 1033 can continuously stir the chilli sauce at the bottom of the pot body 1 during stirring, so as to avoid the phenomenon of pot burning.

Preferably, a pot body rotation control box 3 is arranged on the support 2 at one side of the pot body 1, and a bevel gear transmission device is arranged in the pot body rotation control box 3. The bevel gear transmission device can play a role in positioning the pot body 1 when the bevel gear transmission device does not rotate. When the bevel gear transmission device is driven to rotate through the hand wheel, the pot body 1 can be overturned, and the fried chilli sauce is poured out.

Embodiment III:

Preferably, the upper part of the pot body 1 is fixedly connected with a supporting plate 1031 by arranging a connecting block. The support plate 1031 is located at the upper side of the top cover 101, and the motor 103 is connected to the support plate 1031. Preferably, the stirring blade 1033 is provided with a plurality of blades, the bottom blade of the stirring blade 1033 is close to the curved surface of the inner side of the pot body 1, and the bottom blade of the stirring blade 1033 has the same shape as the curved radian of the curved surface of the inner side of the pot body 1. Preferably, a pot body rotation control box 3 is arranged on the support 2 at one side of the pot body 1, and a bevel gear transmission device is arranged in the pot body rotation control box 3. The positioning function can be achieved on the pan body 1 when the bevel gear transmission is not rotated. When the bevel gear transmission device is rotated through the hand wheel, the pot body 1 can be overturned, and the fried chilli sauce is poured out.

Preferably, the top cover 101 is fixedly connected to the top of the pot body 1, the feeding cover 102 is connected to the top cover 101 through a hinge 1021, and a handle 1022 is arranged on the feeding cover 102. The handle 1022 and the hinge 1021 are provided to facilitate the opening and closing operation of the feed cap 102 whenever various materials are required to be added. The upper edge of the pot body 1 is provided with a protruding discharge opening 104 for pouring materials, and when the pot body 1 is overturned, the fried chilli sauce can be poured out along the discharge opening 104 in a concentrated manner. The cover 1023 with the same shape as the upper edge of the discharge opening 104 is arranged on the material feeding cover 102 corresponding to the position of the discharge opening 104, and the cover 1023 can cover the position of the discharge opening 104 to prevent the sauce from splashing outwards from the discharge opening 104 in the process of producing and frying the chilli sauce.

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 utility model may be embodied in other specific forms without departing from the spirit or essential characteristics 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.

Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.

Claims

1. The utility model provides a hot pepper sauce production stir-fry pot platform, includes pot body (1) and support (2), characterized by: a top cover (101) is arranged at the top of the pot body (1), a feeding port is formed in the top cover (101), and a feeding cover (102) is arranged at the feeding port;

An inward-folding pot edge (105) which is inclined inwards is arranged at the upper edge opening of the pot body (1);

the utility model discloses a pot, including pot body (1), motor (103) of output towards the below is equipped with on pot body (1), motor (103) output is connected with (1032), be connected with stirring leaf (1033) on (1032), stirring leaf (1033) top is located adduction pot edge (105) downside.

2. The chili sauce production stir-frying pan table according to claim 1, wherein: the upper portion of the pot body (1) is connected with a supporting plate (1031), the supporting plate (1031) is located on the upper side of the top cover (101), and the motor (103) is connected to the supporting plate (1031).

3. The chili sauce production stir-frying pan table according to claim 1, wherein: the stirring blade (1033) is provided with a plurality of blades, the bottom blade of the stirring blade (1033) is close to the inner side surface of the pot body (1), and the cross section shape of the bottom blade of the stirring blade (1033) is the same as that of the inner side surface of the pot body (1).

4. The chili sauce production stir-frying pan table according to claim 1, wherein: the top cover (101) is fixedly connected to the top of the pot body (1), the feeding cover (102) is connected to the top cover (101) through a hinge (1021), and a handle (1022) is arranged on the feeding cover (102).

5. The chili sauce production stir-frying pan table according to claim 1, wherein: the upper edge opening of the pot body (1) is provided with a protruding discharging opening (104) for pouring materials, and a cover protrusion (1023) with the same shape as the upper edge of the discharging opening (104) is arranged on the charging cover (102) at the position corresponding to the discharging opening (104).

6. The chili sauce production stir-frying pan table according to claim 1, wherein: the pot body rotating control box (3) is arranged on the support (2) on one side of the pot body (1), a bevel gear transmission device is arranged in the pot body rotating control box (3), and the pot body (1) is overturned and positioned through the bevel gear transmission device.