A new type of Chinese-style stewed pot device

Abstract

A novel Chinese stewing pot device comprises a stewing pot body. The stewing pot body comprises a drum body at the upper portion and a pot bottom connected with the bottom of the drum body, an upper interlayer and a lower interlayer are arranged in the drum body and the pot bottom respectively, an upper interlayer cover is arranged in the upper interlayer, a lower interlayer cover is arranged in the lower interlayer, and steam pipelines are arranged in the upper interlayer cover and the lower interlayer cover. An upper circulating port is formed in the upper portion of the drum body, a stewing tray support is arranged on the inner side of the bottom of the drum body in the annular direction, and a plurality of layers of stewing trays are arranged on the stewing tray support. Stacked-up stewing tray frames form a drum shape from top to bottom, namely a stewing tray vertical drum. The stewing tray support seals the position between the bottom of the outer wall of the stewing tray vertical drum and the bottom of the inner wall of the drum body, and an annular cavity with the upper side open is formed by the outer wall of the stewing tray vertical drum, the inner wall of the drum body and the stewing tray support located at the bottom. The novel Chinese stewing pot device can ensure that materials stewed and boiled in the drum body are heated uniformly and the cooking degree and taste of the stewed and boiled materials are identical, control stewing temperature and progress accurately, and utilize internal space to increase the processing amount to the maximum extent.

Description

technical field [0001] The invention relates to a stewed cooking device. Background technique [0002] Sauce and marinated products are a kind of traditional meat products in my country. At present, their market capacity and output have very large development. The traditional processing method of stewed meat products is backward, and the traditional workshop-style production method is basically still used. Use excessive spices and old soup to stew in a sandwich pot. The sandwich pot has many disadvantages such as large heat loss, low production efficiency, unstable product quality, uneven color and hard texture due to uneven heating, which is far behind the times. It must be improved and perfected. [0003] Conventional sandwich pots have the following disadvantages: [0004] 1. Raw materials are heated unevenly, resulting in large heat loss, and the degree of cooking is affected (there is a dead angle of steam circulation in the sandwich pot, and the temperature distrib...

AI Technical Summary

Problems solved by technology

[0004] 1. Raw materials are heated unevenly, resulting in large heat loss, and the degree of cooking is affected (there is a dead angle of steam circulation in the sandwich pot, and the temperature distribution of the pot body is uneven)

[0005] 2. The generated steam pollutes the environment;

[0006] 2. The temperature and time of production monitoring are not accurate;

[0008] 4. The materials are stacked on top of each other, and the brine soup cannot effectively transfer heat and flow, resulting in a large difference in the strength of the product flavor;

[0009] 5. Production and processing rely on manual experience to determine, and the production method is not standard;

[0010] 6. Putting in and taking out the raw materials is purely manual operation, turning and pouring the pot manually, which has a large amount of labor, low efficiency and easy damage to the materials;

[0011] 7. The stewed soup relies on manual injection and scooping out, which requires a large amount of labor, resulting in the long-term failure of the stewed soup to be replaced, and the defective substances of the product, resulting in hidden dangers in product quality

[0012] 8. Raw materials are stacked and extruded, resulting in poor product appearance

Images