CN113057304A - Normal-temperature beef soup and preparation method thereof - Google Patents

Normal-temperature beef soup and preparation method thereof Download PDF

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Publication number
CN113057304A
CN113057304A CN202110439022.8A CN202110439022A CN113057304A CN 113057304 A CN113057304 A CN 113057304A CN 202110439022 A CN202110439022 A CN 202110439022A CN 113057304 A CN113057304 A CN 113057304A
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China
Prior art keywords
beef
boiler
soup
preparation
workstation
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CN202110439022.8A
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Chinese (zh)
Inventor
潘升龙
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Anhui Huami Huakai Food Co ltd
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Anhui Huami Huakai Food Co ltd
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Priority to CN202110439022.8A priority Critical patent/CN113057304A/en
Publication of CN113057304A publication Critical patent/CN113057304A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D29/00—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor
    • B01D29/01—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
    • B01F27/90—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with paddles or arms 
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
    • B01F35/40—Mounting or supporting mixing devices or receptacles; Clamping or holding arrangements therefor
    • B01F35/41—Mounting or supporting stirrer shafts or stirrer units on receptacles
    • B01F35/411—Mounting or supporting stirrer shafts or stirrer units on receptacles by supporting only one extremity of the shaft
    • B01F35/4111—Mounting or supporting stirrer shafts or stirrer units on receptacles by supporting only one extremity of the shaft at the top of the receptacle

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a normal-temperature beef soup and a preparation method thereof, relates to the technical field of beef soup preparation, and aims to solve the problems that soup sputtering is easily caused when a soup ladle is used manually to take the prepared beef soup, the sputtered soup is possibly scalded, and certain potential safety hazards exist. The method comprises the following steps: step 1: preparing water, beef bones, boiled meat materials, seasonings and a freshener, crushing the beef, the beef bones, the boiled meat materials and the seasonings by using a pulverizer of a preparation device, adding the crushed beef, the beef bones and the boiled meat materials into a boiler of the preparation device together with the water, and heating the boiler by a heater for decoction; step 2: decocting with strong fire for 2 hr, and adding pulverized flavoring into the soup; and step 3: decocting with medium fire for 5 hr, adding the freshener into the decoction, and stirring; and 4, step 4: pouring out the decocted soup and removing soup residues by means of a filter screen.

Description

Normal-temperature beef soup and preparation method thereof
Technical Field
The invention relates to the technical field of beef soup preparation, in particular to normal-temperature beef soup and a preparation method thereof.
Background
Beef refers to meat obtained from a beef body and is one of common meat products, beef soup is a main eating mode of the beef, the beef soup is a traditional Chinese food, and the beef bone and the beef are main materials. The preparation of the beef soup requires the mixing and boiling of various materials, and the beef soup belongs to fluid food and is convenient to carry, so that the demand of the normal-temperature beef soup is greatly increased.
At present, a big pot is used for preparing beef soup, when the prepared beef soup is taken out, soup sputtering is easily caused when the soup is manually taken out by a soup ladle, the sputtered soup is possibly scalded, certain potential safety hazards exist, the preparation efficiency is poor, and the use requirement cannot be met. Therefore, the market urgently needs a normal-temperature beef soup and a preparation method thereof to solve the problems.
Disclosure of Invention
The invention aims to provide a normal-temperature beef soup and a preparation method thereof, and aims to solve the problems that when the prepared beef soup is taken out, soup sputtering is easily caused when a soup ladle is used manually to take the soup, the sputtered soup is possibly scalded, and certain potential safety hazards exist in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of normal-temperature beef soup comprises the following steps:
step 1: preparing water, beef bones, boiled meat materials, seasonings and a freshener, crushing the beef, the beef bones, the boiled meat materials and the seasonings by using a pulverizer of a preparation device, adding the crushed beef, the beef bones and the boiled meat materials into a boiler of the preparation device together with the water, and heating the boiler by a heater for decoction;
wherein the preparation apparatus comprises:
a working table, a boiler is arranged above the working table, one end of the boiler extends to the inside of the working table, a heater is arranged below the boiler, the heater is attached to the boiler, two accommodating grooves are arranged in the working table and are arranged on two sides of the boiler, lifting frames are arranged on two sides of the boiler, one end of each lifting frame extends to the inside of the accommodating groove, the lifting frames are connected with the working table in a sliding mode, one side of each lifting frame is provided with a first electric telescopic rod, two ends of each first electric telescopic rod are respectively connected with the working table and the lifting frames through screws, a rotating rod is arranged between the boiler and the lifting frames, the rotating rod is connected with the boiler into an integral structure, the rotating rod is connected with the lifting frames in a rotating mode, one side of each lifting frame is provided with a second motor, and the second motors are connected with the lifting frames through screws, the output end of the second motor is connected with the rotating rod through a coupler;
step 2: decocting with strong fire for 2h, adding pulverized flavoring into the soup, decocting with middle fire, and stirring continuously during decocting;
and step 3: decocting with medium fire for 5 hr, adding the freshener into the decoction, stirring, and decocting with slow fire;
and 4, step 4: and pouring out the decocted soup, removing soup residues by virtue of a filter screen, cooling, and packaging the soup to obtain the normal-temperature beef soup.
Preferably, the weight ratio of the water, the beef bone, the meat cooking material, the seasoning and the freshener in the steps is 100:10:80:3:1:1, the seasoning comprises ginger, scallion and garlic, salt, monosodium glutamate, saccharin, aniseed, cassia bark, beef fine powder and beef extract, and the ratio of the ginger, the scallion and garlic, the salt, the monosodium glutamate, the saccharin, the aniseed, the cassia bark, the beef fine powder and the beef extract is 5:10:5:3:1:2:2: 2:1: 1.
Preferably, the stirring interval in the step is 15min, the stirring time is 3min, and the filter screen in the step is a 200-mesh screen.
Preferably, a powder crushing machine is arranged above the workbench and is connected with the workbench through screws, a trough is arranged on one side of the powder crushing machine, and the trough and the workbench are punched into an integral structure.
Preferably, the top of boiler is provided with the bell, and bell and boiler laminating mutually, the top of bell is provided with the agitator, and the agitator passes through the screw connection with the bell, the below of bell is provided with the stirring rake, and the stirring rake passes through the coupling joint with the agitator, be provided with the dog-house on the bell.
Preferably, one side of boiler is provided with the mount pad, and the mount pad passes through bolted connection with the workstation, the top of mount pad is provided with rotates the post, the inside of rotating the post is provided with the lift groove, one side of agitator is provided with the link, and the link passes through bolted connection with the bell, the one end of link extends to the inside in lift groove, and link and rotation post sliding connection, the top of rotating the post is provided with first motor, and first motor passes through bolted connection with the rotation post, the below of first motor output is provided with the threaded rod, and the threaded rod passes through the coupling joint with the output of first motor, the one end through connection frame of threaded rod extends to the inside of rotating the post, and threaded rod and link threaded connection.
Preferably, a third motor is arranged between the rotating column and the mounting seat and is connected with the mounting seat through screws, and the output end of the third motor is connected with the lower end of the rotating column into an integral structure.
Preferably, a temperature sensor is arranged below the stirring paddle and is connected with the stirring paddle through a screw.
Preferably, the upper end of workstation is provided with the recess, the inside of recess is provided with the cooling box that stews, one side of the cooling box that stews is provided with second electric telescopic handle, and second electric telescopic handle passes through the screw connection with the workstation with the cooling box that stews, the inside of recess is provided with the gyro wheel, and the gyro wheel rotates with the workstation to be connected, the gyro wheel is laminated with the cooling box that stews mutually, the upper end of the cooling box that stews is provided with the filter screen, and the filter screen with the cooling box joggle structure as an organic whole that stews.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the device, the first electric telescopic rod drives the lifting frame to lift through the arrangement of the second motor and the first electric telescopic rod, so that the lifting of the boiler is realized, the rotating rod is driven to rotate under the action of the second motor, the boiler can be driven to rotate along with the rotation of the rotating rod, the inclination angle of the boiler is changed, the prepared beef soup is convenient to pour out, sputtering scalding is avoided, and the material taking safety performance is improved. The problem of the beef soup temperature that prepares is higher, artifical material of getting is sputtered and is appeared scalding easily is solved.
2. According to the device, the stirrer, the first motor and the third motor are arranged, the stirrer drives the stirring paddle to rotate, so that soup can be stirred, the soup is fully dispersed and uniformly dissolved, the first motor drives the threaded rod to rotate, the furnace cover is indirectly driven to lift along with the rotation of the threaded rod, the stirring paddle is taken out of the boiler, the third motor can drive the rotating column to rotate, and the furnace cover can be translated along with the rotation of the rotating column. Solves the problem that the effect of the prepared beef soup is not good due to the uneven mixing of the meat cooking material, the seasoning and the soup.
3. According to the device, the standing cooling box is driven to move under the action of the second electric telescopic rod through the arrangement of the standing cooling box, the second electric telescopic rod and the filter screen, so that the standing cooling box can be moved to the lower part of an inclined boiler, prepared beef soup is poured into the standing cooling box to be cooled and collected, the filter screen can filter and remove soup residues in the soup, and the cleanliness of the beef soup is guaranteed. The problem of the cooling box that stews and the boiler of slope are not on same vertical face, the hot water juice spills is solved.
Drawings
FIG. 1 is a flow chart of the preparation of the present invention;
FIG. 2 is a schematic view of the overall structure of the present invention;
FIG. 3 is a top view of the present invention;
FIG. 4 is a connection relationship diagram of the lifting frame, the boiler and the workbench;
FIG. 5 is a view showing the connection between the lid and the rotary post according to the present invention;
fig. 6 is a diagram showing the connection relationship between the stationary cooling box and the table according to the present invention.
In the figure: 1. a work table; 2. a pulverizing machine; 3. a trough; 4. standing and cooling the box; 5. a boiler; 6. a furnace cover; 7. a stirrer; 8. rotating the column; 9. a first motor; 10. a mounting seat; 11. a lifting frame; 12. a second motor; 13. a first electric telescopic rod; 14. a groove; 15. a second electric telescopic rod; 16. a connecting frame; 17. a receiving groove; 18. filtering with a screen; 19. a heater; 20. rotating the rod; 21. a feeding port; 22. a lifting groove; 23. a threaded rod; 24. a stirring paddle; 25. a temperature sensor; 26. a third motor; 27. and a roller.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Referring to fig. 1-6, an embodiment of the present invention is shown: a preparation method of normal-temperature beef soup comprises the following steps:
step 1: preparing water, beef bones, boiled meat materials, seasonings and a freshener, crushing the beef, the beef bones, the boiled meat materials and the seasonings by virtue of a crusher 2 of a preparation device, crushing the beef, the beef bones, the boiled meat materials and the seasonings by virtue of the crusher 2, so that the contact area in the preparation process is increased, the functions of the beef, the beef bones and the boiled meat materials are fully volatilized, then adding the crushed beef, the beef bones and the boiled meat materials into a boiler 5 of the preparation device together with the water, and heating and decocting the boiler 5 by virtue of a heater 19;
wherein, the preparation facilities include:
the boiler comprises a workbench 1, a boiler 5 is arranged above the workbench 1, one end of the boiler 5 extends into the workbench 1, a heater 19 is arranged below the boiler 5, the heater 19 is attached to the boiler 5, the heater 19 can indirectly control the temperature of soup in the boiler 5, two accommodating grooves 17 are arranged in the workbench 1, the two accommodating grooves 17 are arranged on two sides of the boiler 5, lifting frames 11 are arranged on two sides of the boiler 5, one end of each lifting frame 11 extends into the corresponding accommodating groove 17, the lifting frames 11 are connected with the workbench 1 in a sliding mode, a first electric telescopic rod 13 is arranged on one side of each lifting frame 11, two ends of each first electric telescopic rod 13 are respectively connected with the workbench 1 and the lifting frame 11 through screws, the lifting frames 11 are driven by the first electric telescopic rods 13 to lift, the boiler 5 can be synchronously driven to lift along with the lifting frames 11, the boiler 5 can be lifted to a certain height, a rotating rod 20 is arranged between the boiler 5 and the lifting frame 11, the rotating rod 20 and the boiler 5 are connected into an integral structure, the rotating rod 20 is rotatably connected with the lifting frame 11, a second motor 12 is arranged on one side of the lifting frame 11, the second motor 12 is connected with the lifting frame 11 through screws, the output end of the second motor 12 is connected with the rotating rod 20 through a coupler, the second motor 12 drives the rotating rod 20 to rotate, the boiler 5 can be driven to rotate along with the rotation of the rotating rod 20, the inclination angle of the boiler 5 is adjusted along with the rotation of the boiler 5, and therefore beef soup prepared in the boiler 5 is poured out;
step 2: decocting with strong fire for 2h, adding pulverized flavoring into the soup, decocting with middle fire, and stirring continuously during decocting; the flavoring can adjust the taste of beef soup.
And step 3: decocting with medium fire for 5 hr, adding the freshener into the decoction, stirring, and decocting with slow fire; the freshness enhancer can increase the freshness of the beef soup, so that the taste of the beef soup is better.
And 4, step 4: and pouring out the decocted soup, removing soup residues by virtue of a filter screen, cooling, and packaging the soup to obtain the normal-temperature beef soup. The filter screen can filter and remove the residual soup dregs in the beef soup, and the purity of the beef soup is kept.
Further, in the step 1, the weight ratio of the water, the beef bone, the boiled meat material, the seasoning and the freshener is 100:10:80:3:1:1, the seasoning comprises ginger, scallion and garlic, salt, monosodium glutamate, saccharin, aniseed, cassia bark, beef flavor powder and beef extract, and the ratio of the ginger, the scallion and garlic, the salt, the monosodium glutamate, the saccharin, the aniseed, the cassia bark, the beef flavor powder and the beef extract is 5:10:5:3:1:2:2:1: 1.
Further, the stirring interval in the step 2 is 15min, the stirring time is 3min, and the filter screen in the step 4 is a 200-mesh screen.
Further, the top of workstation 1 is provided with garrulous end machine 2, and garrulous end machine 2 passes through the screw connection with workstation 1, and one side of garrulous end machine 2 is provided with silo 3, and silo 3 and workstation 1 punching press integrated into one piece structure. The larger added materials can be crushed by the pulverizer 2, so that the added materials are dissolved and mixed more quickly, and the preparation efficiency is indirectly improved.
Further, the top of boiler 5 is provided with bell 6, and bell 6 and boiler 5 laminate mutually, and the top of bell 6 is provided with agitator 7, and agitator 7 passes through the screw connection with bell 6, and the below of bell 6 is provided with stirring rake 24, and stirring rake 24 passes through the coupling joint with agitator 7, is provided with dog-house 21 on the bell 6. The stirrer 7 drives the stirring paddle 24 to rotate, so that the soup in the boiler 5 is stirred, and the soup is more fully mixed.
Further, one side of boiler 5 is provided with mount pad 10, and mount pad 10 passes through bolted connection with workstation 1, the top of mount pad 10 is provided with rotation post 8, the inside of rotating post 8 is provided with lift groove 22, one side of agitator 7 is provided with link 16, and link 16 passes through bolted connection with bell 6, the one end of link 16 extends to the inside of lift groove 22, and link 16 and rotation post 8 sliding connection, the top of rotating post 8 is provided with first motor 9, and first motor 9 passes through bolted connection with rotation post 8, the below of first motor 9 output is provided with threaded rod 23, and threaded rod 23 passes through the coupling joint with the output of first motor 9, the one end of threaded rod 23 runs through link 16 and extends to the inside of rotating post 8, and threaded rod 23 and link 16 threaded connection. The threaded rod 23 is driven to rotate by the first motor 9, the threaded rod 23 is in threaded connection with the connecting frame 16, the furnace cover 6 can be driven to lift along with the rotation of the threaded rod 23, and therefore the stirring paddle 24 is taken out of the boiler 5.
Further, a third motor 26 is arranged between the rotating column 8 and the mounting base 10, the third motor 26 is connected with the mounting base 10 through screws, and the output end of the third motor 26 is connected with the lower end of the rotating column 8 into a whole. The rotating column 8 is driven to rotate by the third motor 26, and the furnace cover 6 can be translated by the rotation of the rotating column 8.
Further, a temperature sensor 25 is arranged below the stirring paddle 24, and the temperature sensor 25 is connected with the stirring paddle 24 through a screw. The temperature of the soup in the boiler 5 can be checked by means of the temperature sensor 25.
Further, the upper end of workstation 1 is provided with recess 14, the inside of recess 14 is provided with the cooling box 4 that stews, one side of cooling box 4 that stews is provided with second electric telescopic handle 15, and second electric telescopic handle 15 passes through screw connection with workstation 1 and the cooling box 4 that stews, the inside of recess 14 is provided with gyro wheel 27, and gyro wheel 27 rotates with workstation 1 to be connected, gyro wheel 27 and the laminating of cooling box 4 that stews mutually, the upper end of cooling box 4 that stews is provided with filter screen 18, and filter screen 18 and the cooling box 4 joggle structure as an organic whole that stews. The cooling box 4 that stews is driven to move through the second electric telescopic rod 15 to can place the cooling box 4 that stews under the inclined boiler 5, avoid the hot water juice unrestrained, and the filter screen 18 can get rid of the hot water sediment.
It will be evident to those skilled in the art that the invention 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 invention 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.

Claims (9)

1. A preparation method of normal-temperature beef soup is characterized by comprising the following steps:
step 1: preparing water, beef bones, boiled meat materials, seasonings and a freshener, crushing the beef, the beef bones, the boiled meat materials and the seasonings by a pulverizer (2) of a preparation device, adding the crushed beef, the beef bones and the boiled meat materials into a boiler (5) of the preparation device together with the water, and heating and decocting the boiler (5) by a heater (19);
wherein the preparation apparatus comprises:
the utility model discloses a boiler, including workstation (1), the top of workstation (1) is provided with boiler (5), and the one end of boiler (5) extends to the inside of workstation (1), the below of boiler (5) is provided with heater (19), and heater (19) and boiler (5) laminate mutually, the inside of workstation (1) is provided with accomodates groove (17), accomodates groove (17) and is provided with two, and two accomodate groove (17) and set up the both sides at boiler (5), the both sides of boiler (5) all are provided with crane (11), and the one end of crane (11) extends to the inside of accomodating groove (17), crane (11) and workstation (1) sliding connection, one side of crane (11) is provided with first electric telescopic handle (13), and the both ends of first electric telescopic handle (13) pass through the screw connection with workstation (1) and crane (11) respectively, a rotating rod (20) is arranged between the boiler (5) and the lifting frame (11), the rotating rod (20) and the boiler (5) are connected into an integral structure, the rotating rod (20) is rotatably connected with the lifting frame (11), a second motor (12) is arranged on one side of the lifting frame (11), the second motor (12) is connected with the lifting frame (11) through screws, and the output end of the second motor (12) is connected with the rotating rod (20) through a coupler;
step 2: decocting with strong fire for 2h, adding pulverized flavoring into the soup, decocting with middle fire, and stirring continuously during decocting;
and step 3: decocting with medium fire for 5 hr, adding the freshener into the decoction, stirring, and decocting with slow fire;
and 4, step 4: and pouring out the decocted soup, removing soup residues by virtue of a filter screen, cooling, and packaging the soup to obtain the normal-temperature beef soup.
2. The preparation method of the normal-temperature beef soup according to claim 1, which is characterized by comprising the following steps: the weight ratio of the water, the beef bone, the cooked meat material, the seasoning and the freshener in the step 1 is 100:10:80:3:1:1, the seasoning comprises ginger, scallion and garlic, salt, monosodium glutamate, saccharin, aniseed, cassia bark, beef fine powder and beef refined extract, and the ratio of the ginger, the scallion and garlic, the salt, the monosodium glutamate, the saccharin, the aniseed, the cassia bark, the beef fine powder and the beef refined extract is 5:10:5:3:1:2:2:1: 1.
3. The preparation method of the normal-temperature beef soup according to claim 1, which is characterized by comprising the following steps: the stirring interval in the step 2 is 15min, the stirring time is 3min, and the filter screen in the step 4 is a 200-mesh screen.
4. The preparation method of the normal-temperature beef soup according to claim 1, which is characterized by comprising the following steps: the top of workstation (1) is provided with garrulous end machine (2), and garrulous end machine (2) passes through screw connection with workstation (1), one side of garrulous end machine (2) is provided with silo (3), and silo (3) and workstation (1) punching press structure as an organic whole.
5. The preparation method of the normal-temperature beef soup according to claim 1, which is characterized by comprising the following steps: the top of boiler (5) is provided with bell (6), and bell (6) and boiler (5) laminate mutually, the top of bell (6) is provided with agitator (7), and agitator (7) pass through the screw connection with bell (6), the below of bell (6) is provided with stirring rake (24), and stirring rake (24) pass through the coupling joint with agitator (7), be provided with dog-house (21) on bell (6).
6. The preparation method of the normal-temperature beef soup according to claim 5, characterized by comprising the following steps: one side of the boiler (5) is provided with a mounting seat (10), the mounting seat (10) is connected with the workbench (1) through screws, a rotating column (8) is arranged above the mounting seat (10), a lifting groove (22) is arranged inside the rotating column (8), a connecting frame (16) is arranged on one side of the stirrer (7), the connecting frame (16) is connected with the furnace cover (6) through screws, one end of the connecting frame (16) extends into the lifting groove (22), the connecting frame (16) is connected with the rotating column (8) in a sliding manner, a first motor (9) is arranged above the rotating column (8), the first motor (9) is connected with the rotating column (8) through screws, a threaded rod (23) is arranged below the output end of the first motor (9), and the threaded rod (23) is connected with the output end of the first motor (9) through a coupler, one end of the threaded rod (23) penetrates through the connecting frame (16) and extends into the rotating column (8), and the threaded rod (23) is in threaded connection with the connecting frame (16).
7. The preparation method of the normal-temperature beef soup according to claim 6, characterized by comprising the following steps: rotate and be provided with third motor (26) between post (8) and mount pad (10), and third motor (26) passes through bolted connection with mount pad (10), the output of third motor (26) is connected as an organic whole structure with the lower extreme that rotates post (8).
8. The preparation method of the normal-temperature beef soup according to claim 5, characterized by comprising the following steps: a temperature sensor (25) is arranged below the stirring paddle (24), and the temperature sensor (25) is connected with the stirring paddle (24) through a screw.
9. The preparation method of the normal-temperature beef soup according to claim 1, which is characterized by comprising the following steps: the upper end of workstation (1) is provided with recess (14), the inside of recess (14) is provided with cooling box (4) of stewing, one side of cooling box (4) of stewing is provided with second electric telescopic handle (15), and second electric telescopic handle (15) and workstation (1) and cooling box (4) of stewing pass through the screw connection, the inside of recess (14) is provided with gyro wheel (27), and gyro wheel (27) rotate with workstation (1) and be connected, gyro wheel (27) laminate mutually with cooling box (4) of stewing, the upper end of cooling box (4) of stewing is provided with filter screen (18), and filter screen (18) and cooling box (4) joggle structure as an organic whole that stews.
CN202110439022.8A 2021-04-23 2021-04-23 Normal-temperature beef soup and preparation method thereof Withdrawn CN113057304A (en)

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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113662158A (en) * 2021-09-03 2021-11-19 枣庄市兰祺酒店有限公司 Process and device for making nutritional health-care beef noodles with yellow flowers
CN117138412A (en) * 2023-09-12 2023-12-01 泰安金冠宏食品科技有限公司 Automatic broken bone screening device for chicken soup processing

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113662158A (en) * 2021-09-03 2021-11-19 枣庄市兰祺酒店有限公司 Process and device for making nutritional health-care beef noodles with yellow flowers
CN113662158B (en) * 2021-09-03 2023-11-24 枣庄市兰祺酒店有限公司 Process and device for preparing nutritional and health-care beef noodles
CN117138412A (en) * 2023-09-12 2023-12-01 泰安金冠宏食品科技有限公司 Automatic broken bone screening device for chicken soup processing
CN117138412B (en) * 2023-09-12 2024-01-30 泰安金冠宏食品科技有限公司 Automatic broken bone screening device for chicken soup processing

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Application publication date: 20210702