Fermentation bucket for producing wine-pickled meat in restaurants

Abstract

The invention discloses a fermentation bucket for producing wine-pickled meat in restaurants. The fermentation bucket comprises a bucket body and a bucket cover, wherein the bucket body comprises a plurality of picking grid layers which are overlapped up and down, equidistant grid holes of the same size are formed in the surfaces of the bottoms of the picking grid layers, a picking mat is laminated on the grid holes in each picking grid layer, and a vinasse layer A, a wine-pickled meat layer and a vinasse layer B are sequentially arranged on each picking mat from bottom to top; and concave edges are formed in openings of every two picking grid layers which are sealed and overlapped up and down, the concave edge at the opening of the lower picking grid layer can be right sleeved with the bottom of the upper picking grid layer, and the sealing is reinforced by virtue of a sealing ring. The fermentation bucket is of a scientific and reasonable structural design; and by combining with the technical points for producing the wine-pickled meat, the fermentation bucket special for producing the fermentation bucket in batch is provided and has the beneficial effects that the airtightness is high, the fermentation speed is high, the produced wine-pickled meat has pleasant bouquet and original taste and flavor and is fat but not greasy, sweet, soft and sticky, and the appetite of people can be promoted after eating.

Description

technical field [0001] The invention relates to the field of kitchen equipment, in particular, it provides a fermenter for restaurants to make bad meat. Background technique [0002] Shengzhou bad meat is a famous traditional Han dish in Shengzhou, Zhejiang. The local dregs in Shengzhou are dry dregs, which is different from the wet dregs in Hangzhou and Nanjing. Dried pork is fragrant and glutinous, not oily or greasy. It can be eaten as a cold dish or steamed, both of which are delicious. In addition to bad pork, bad duck feet, bad chicken gizzards, bad duck gizzards, bad chicken, bad duck meat, bad beef liver, etc. can also be used. [0003] The reason why bad meat has such a great charm is that it is sweet and fragrant, the wine is intoxicating, and the date is pleasant. Because the fermented glutinous rice grains are used, it has a strong fragrance, and because the meat is rotten and the dates are soft, the aroma of the wine becomes both It is loved by alcoholics and...

AI Technical Summary

Problems solved by technology

[0004] Therefore, there are quite a lot of customers in China who love to eat bad meat. Because the bad meat method usually takes 15 days as the standard period, many restaurants do not have professional equipment to make bad meat in large quantities, but they can’t do it, or the equipment has small capacity and the variety of bad meat. The space is limited, the sealing is poor, and the whole vat lees method is not suitable for classification. It is necessary to ensure good airtightness, and the smell of distiller's lees penetrates quickly and strongly. The market needs a professional and practical lees barrel

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