CN222737130U - Quick tasty curing pot for beef - Google Patents
Quick tasty curing pot for beef Download PDFInfo
- Publication number
- CN222737130U CN222737130U CN202421421137.XU CN202421421137U CN222737130U CN 222737130 U CN222737130 U CN 222737130U CN 202421421137 U CN202421421137 U CN 202421421137U CN 222737130 U CN222737130 U CN 222737130U
- Authority
- CN
- China
- Prior art keywords
- pot body
- external
- beef
- fixedly connected
- quick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015278 beef Nutrition 0.000 title claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 33
- 238000007789 sealing Methods 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 5
- 235000013622 meat product Nutrition 0.000 abstract description 22
- 238000005554 pickling Methods 0.000 abstract description 22
- 239000007788 liquid Substances 0.000 abstract description 14
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 230000009977 dual effect Effects 0.000 abstract description 2
- 239000013505 freshwater Substances 0.000 abstract description 2
- 238000001723 curing Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Baking, Grill, Roasting (AREA)
Abstract
The utility model discloses a beef quick flavoring curing pot, which comprises an external pot body, wherein the bottom of the external pot body is provided with a heater which is integrally formed with the external pot body, the internal pot body is arranged in the external pot body, the upper end of the external pot body is provided with a sealing cover, the sealing cover is provided with a stirring mechanism which acts on meat products, the stirring mechanism consists of a motor, a rotating shaft, a rotating frame and a stirring rod, according to the utility model, the fresh water between the external pot body and the internal pot body can be heated through the heater, so that meat products and pickling liquid in the internal pot body are indirectly heated, then the motor drives the stirring rods to stir the meat products and the pickling liquid, the stirring tracks of the stirring rods are different, the meat products can be stirred more fully, the flavoring speed of the meat products can be faster under the dual effects of heating and stirring, and the distribution of the pickling liquid can be ensured to be more uniform.
Description
Technical Field
The utility model relates to the technical field of meat product curing, in particular to a beef quick-taste curing pot.
Background
Most meat products are subjected to a pickling process in the processing process, so that the meat products are promoted to be ripe, the flavor of the meat products is improved, and the sensory state of the products is stabilized. In the processing process of meat products, due to the different curing methods and times, and the influence of factors such as production process, packaging and the like, various products with unique flavor are formed.
The most meat to be salted in a family is beef, and the mode of individual pickling is that meat and pickling liquid are put into a pickling pot, and after being stirred evenly by hand, the meat and the pickling liquid are put aside and wait for the flavor of the meat, but the flavoring efficiency of the pickling mode is low, and the problem of uneven distribution of the pickling liquid exists by hand stirring, so that the taste of the pickled meat is influenced. Therefore, a beef quick-tasting curing pot is provided.
Disclosure of utility model
The utility model aims to provide a beef quick-tasting curing pot, which solves the problems in the background technology.
The quick-tasting curing pot for beef comprises an external pot body, wherein a heater integrally formed with the external pot body is arranged at the bottom of the external pot body, a connector is arranged on the side wall of the heater, an internal pot body is arranged in the external pot body, a sealing cover is arranged at the upper end of the external pot body, a stirring mechanism acting on meat products is arranged on the sealing cover, the stirring mechanism consists of a motor, a rotating shaft, a rotating frame and stirring rods, the upper end of the sealing cover is fixedly connected with the motor, the rotating shaft is rotatably connected to the bottom of the sealing cover, an output shaft of the motor is fixedly connected with the rotating shaft, the rotating frame is fixedly connected to the bottom of the rotating shaft, the rotating frame is rotatably connected with the inner wall of the sealing cover, and the plurality of stirring rods are fixedly connected to the bottom of the rotating frame.
As a further preferable aspect of the present invention, the plurality of stirring rods and the rotation shaft are all different in pitch.
As a further preferable mode of the technical scheme, the inner wall of the external pot body is fixedly connected with a plurality of mounting plates, the mounting plates are in an annular array, the mounting plates are provided with limiting grooves which are vertically arranged, and the outer wall of the external pot body is fixedly connected with a plurality of limiting plates.
As a further preferable aspect of the present invention, the plurality of limiting plates are respectively in one-to-one correspondence with the plurality of limiting grooves, and the limiting plates are slidably engaged with the limiting grooves.
As a further preferable mode of the technical scheme, a heat insulation plate is arranged between the motor and the sealing cover.
As a further preferable mode of the technical scheme, two handles are fixedly connected to the outer wall of the external pot body, and the two handles are symmetrically distributed on two sides of the external pot body. .
As a further preferable mode of the technical scheme, the bottom of the heater is fixedly connected with a plurality of supporting feet, and the supporting feet are in an annular array.
The utility model provides a beef quick-tasting curing pot, which has the following beneficial effects:
According to the utility model, the fresh water between the external pot body and the internal pot body can be heated through the heater, so that meat products and pickling liquid in the internal pot body are indirectly heated, then the motor drives the stirring rods to stir the meat products and the pickling liquid, the stirring tracks of the stirring rods are different, the meat products can be stirred more fully, the flavoring speed of the meat products can be faster under the dual effects of heating and stirring, and the distribution of the pickling liquid can be ensured to be more uniform.
Drawings
FIG. 1 is a schematic diagram of the overall structure of the present utility model;
FIG. 2 is a schematic diagram illustrating the overall structure of the present utility model;
FIG. 3 is a schematic structural view of an external pan body according to the present utility model;
FIG. 4 is a schematic view of the structure of the seal cap of the present utility model;
The device comprises a boiler body 1, an external boiler body 2, a heater 3, a sealing cover 4, a heat insulation plate 5, a motor 6, a handle 7, a connector 8, supporting legs 9, an internal boiler body 10, a limiting plate 11, a rotating shaft 12, a rotating frame 13, a stirring rod 14, a mounting plate 15 and a limiting groove.
Detailed Description
The technical solutions in the embodiments of the present utility model will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present utility model.
According to the technical scheme, as shown in fig. 1-4, the quick-taste beef curing pot comprises an external pot body 1, a heater 2 integrally formed with the external pot body 1 is arranged at the bottom of the external pot body 1, a joint 7 is arranged on the side wall of the heater 2, an internal pot body 9 is arranged in the external pot body 1, a sealing cover 3 is arranged at the upper end of the external pot body 1, a stirring mechanism acting on meat products is arranged on the sealing cover 3, the stirring mechanism consists of a motor 5, a rotating shaft 11, a rotating frame 12 and stirring rods 13, the upper end of the sealing cover 3 is fixedly connected with the motor 5, the rotating shaft 11 is rotatably connected to the bottom of the sealing cover 3, an output shaft of the motor 5 is fixedly connected with the rotating shaft 11, the rotating frame 12 is rotatably connected with the inner wall of the sealing cover 3, and a plurality of stirring rods 13 are fixedly connected to the bottom of the rotating frame 12.
Wherein, the intervals between the stirring rods 13 and the rotating shaft 11 are different.
By the arrangement, the stirring tracks of the stirring rods 13 can be ensured to be different, so that the meat products are stirred more fully.
Wherein, fixedly connected with a plurality of mounting panels 14 on the inner wall of external pot body 1, a plurality of mounting panels 14 are annular array, offer the spacing groove 15 of vertical setting on the mounting panel 14, fixedly connected with a plurality of limiting plates 10 on the outer wall of external pot body 1, a plurality of limiting plates 10 respectively with a plurality of spacing grooves 15 one-to-one, and limiting plate 10 and spacing groove 15 sliding fit.
So set up, spacing groove 15 can carry out spacingly to limiting plate 10 to carry out spacingly to built-in pot body 9, avoid built-in pot body 9 self to appear rotating.
Wherein, a heat insulation board 4 is arranged between the motor 5 and the sealing cover 3.
The motor 5 and the sealing cover 3 can be separated through the arranged heat insulation plate 4, so that the motor 5 is prevented from being failed due to the fact that the temperature of the sealing cover 3 is conducted to the motor 5.
Wherein, fixedly connected with two handles 6 on the outer wall of external pot body 1, two handles 6 symmetric distribution are in the both sides of external pot body 1.
So set up, the user can hold handle 6 and take this pickling pot, improves this pickling pot's convenience.
Wherein, the bottom fixedly connected with a plurality of supporting legs 8 of heater 2, a plurality of supporting legs 8 are annular array.
Through the supporting legs 8, a certain gap exists between the heater 2 and the tabletop, and the volatilization of the heat of the heater 2 is facilitated.
The utility model provides a beef quick-tasting curing pot, which has the following specific working principle:
When the automatic pickling device is used, a user can fill clear water between the external pot body 1 and the internal pot body 9, then put meat products and pickling liquid into the internal pot body 9, the pickling pot is sealed through the sealing cover 3, then the heater 2 at the bottom of the external pot body 1 is electrified through the connector 7, the heater 2 can heat the clear water between the external pot body 1 and the internal pot body 9, thereby indirectly heating the meat products and the pickling liquid in the internal pot body 9, the mode of interval heating can avoid the pickling liquid from being quickly evaporated, then the motor 5 is started to drive the rotary shaft 11 and the rotary frame 12 to rotate, the rotary frame 12 can drive the stirring rods 13 at the bottom of the rotary frame to stir the meat products and the pickling liquid, the stirring tracks of the stirring rods 13 are different, the meat products can be stirred more fully, the flavoring speed of the meat products can be higher under the double effects of heating and stirring, and the distribution of the pickling liquid can be ensured to be more uniform.
Although embodiments of the present utility model have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the utility model, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The utility model provides a pot is pickled to quick taste of beef, includes external pot body (1), its characterized in that, the bottom of external pot body (1) is provided with rather than integrated into one piece's heater (2), be provided with on the lateral wall of heater (2) and connect (7), the inside of external pot body (1) is provided with built-in pot body (9), the upper end of external pot body (1) is provided with sealed lid (3), be provided with the rabbling mechanism that acts on the meat goods on sealed lid (3), rabbling mechanism comprises motor (5), rotation axis (11), swivel mount (12) and puddler (13), the upper end fixedly connected with motor (5) of sealed lid (3), the bottom swivelling joint of sealed lid (3) has rotation axis (11), the output shaft and the rotation axis (11) of motor (5), the bottom fixedly connected with swivel mount (12) of rotation axis (11), the inner wall rotation of swivel mount (12) and sealed lid (3) is connected with a plurality of puddler (13) of bottom fixedly connected with of swivel mount (12).
2. A rapid-flavoring curing pot for beef in accordance with claim 1, wherein the stirring rods (13) and the rotating shaft (11) are different in distance.
3. The quick-tasting curing pot for beef of claim 1, wherein the inner wall of the external pot body (1) is fixedly connected with a plurality of mounting plates (14), the mounting plates (14) are in an annular array, the mounting plates (14) are provided with vertically arranged limit grooves (15), and the outer wall of the external pot body (1) is fixedly connected with a plurality of limit plates (10).
4. The quick-tasting curing pot for beef of claim 3, wherein the limiting plates (10) are respectively in one-to-one correspondence with the limiting grooves (15), and the limiting plates (10) are in sliding fit with the limiting grooves (15).
5. The beef quick-tasting curing pot of claim 1, wherein a heat insulation plate (4) is arranged between the motor (5) and the sealing cover (3).
6. The quick-tasting curing pot for beef of claim 1 is characterized in that two handles (6) are fixedly connected to the outer wall of the external pot body (1), and the two handles (6) are symmetrically distributed on two sides of the external pot body (1).
7. The quick-tasting curing pot for beef of claim 1, wherein a plurality of supporting feet (8) are fixedly connected to the bottom of the heater (2), and the supporting feet (8) are in an annular array.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202421421137.XU CN222737130U (en) | 2024-06-20 | 2024-06-20 | Quick tasty curing pot for beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202421421137.XU CN222737130U (en) | 2024-06-20 | 2024-06-20 | Quick tasty curing pot for beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN222737130U true CN222737130U (en) | 2025-04-11 |
Family
ID=95332840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202421421137.XU Active CN222737130U (en) | 2024-06-20 | 2024-06-20 | Quick tasty curing pot for beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN222737130U (en) |
-
2024
- 2024-06-20 CN CN202421421137.XU patent/CN222737130U/en active Active
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| Date | Code | Title | Description |
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| GR01 | Patent grant | ||
| GR01 | Patent grant |