阅读说明：本技术 一种煨牛肉的制作装置及其制作方法 (Device and method for making stewed beef ) 是由 于浩洋 高显全 宋海建 于 2020-06-12 设计创作，主要内容包括：本发明涉及一种煨牛肉的制作装置及制作方法,制作装置包括内锅、外锅,所述内锅放置在外锅内,其中内锅与外锅之间间隔有距离,间隔的距离形成容置空间,所述内锅的锅壁上设置有数个过滤孔；本发明解耦股设计巧妙,通过本方式烹煮的牛肉,保持了牛肉最本质的香味,而且食用的时候,肉汤和牛肉上不会粘附调料,不需要将调料挑拣出来,非常方便。(The invention relates to a device and a method for making stewed beef, wherein the device comprises an inner pot and an outer pot, the inner pot is placed in the outer pot, a distance is formed between the inner pot and the outer pot, the distance forms an accommodating space, and the wall of the inner pot is provided with a plurality of filtering holes; the decoupling strand is ingenious in design, the beef cooked by the method keeps the most essential fragrance of the beef, and in addition, seasonings do not adhere to the broth and the beef when the beef is eaten, so that the seasonings do not need to be picked out, and the decoupling strand is very convenient.)

1. The utility model provides a making devices of beef over a slow fire which characterized in that: the inner pot is placed in the outer pot, wherein a distance is arranged between the inner pot and the outer pot at intervals, the interval distance forms an accommodating space, and a plurality of filter holes are formed in the wall of the inner pot.

2. The stewed beef making device of claim 1, wherein: the outer side of the pot wall of the outer pot is provided with a faucet, and a pipe orifice of the faucet and a pipe orifice are internally provided with filter screens respectively.

3. The apparatus of claim 2, wherein: the filter screen in the pipe orifice is in a conical structure.

4. The stewed beef making device of claim 1, wherein: still include the pot cover, be provided with the cylinder on the pot cover, the axle center of cylinder is provided with the jack, and the jack interpolation has pole portion, the terminal installation puddler of pole portion.

5. The stewed beef making device of claim 1, wherein: the inside toper structure that is of tap's mouth of pipe, the holding of the interior filter screen adaptation of mouth of pipe is in tap's mouth of pipe.

6. The apparatus of claim 4, wherein: the rod part comprises a first rod part and a second rod part, a hinge is connected between the first rod part and the second rod part, and the first rod part can be folded by taking the hinge as a center.

7. The method for making the stewed beef is characterized in that:

(1) firstly, placing purified water in an inner pot, and enabling part of the purified water to flow into an accommodating space through a filter screen;

(2) preparing seasonings, and soaking the seasonings in the accommodating space for at least 5 minutes;

(3) placing cleaned beef in an inner pot, boiling with fire, rolling with boiling water for 2-5 min, taking out beef, and soaking in purified water at natural temperature for 2-5 min;

(4) after soaking, using Li water, putting the beef into a utensil, dripping lemon juice into the utensil for pickling, then uniformly mixing the lemon juice and the beef, and standing for 2-5 minutes;

(5) then pouring soy sauce for coloring, placing salt, and uniformly mixing the beef, the soy sauce and the salt;

(6) and finally, pouring the beef into the original inner pot to be continuously cooked, and stirring the beef in the inner pot at any time by using a stirring rod in the cooking process to avoid the beef from sinking to the bottom and being burnt in the pot or being cooked unevenly.

Technical Field

The invention relates to a device and a method for making stewed beef.

Background

Beef is a nutrient and rich food, when cooked beef is prepared, in order to make the beef flavor and taste better, various seasonings are added in the process of boiling the beef, in order to avoid the seasonings from being adhered to meat blocks or soup, the seasonings are wrapped in a seasoning wrapping ball, although seasonings such as pepper and the like are not required to be taken out additionally when the soup is drunk, the seasonings in the wrapping ball cannot roll along with the soup in a pot, and some seasonings cannot fully contact with the bottom of the soup, so that the extreme taste is not given out;

disclosure of Invention

The invention provides a device which does not use seasoning balls, the seasoning still can not be adhered to meat blocks or soup, and the seasoning can be boiled with the soup bottom, and the technical scheme for realizing the purposes is as follows:

the utility model provides a making devices of beef over a slow fire, includes interior pot, outer pot, interior pot is placed in the outer pot, wherein there is the distance at interval between interior pot and the outer pot, and the spaced distance forms the accommodation space, be provided with the several on the pot wall of interior pot and filter the hole.

Optionally, a faucet is installed on the outer side of the pot wall of the outer pot, and a pipe orifice of the faucet are internally provided with filter screens respectively.

Optionally, the filter screen in the pipe orifice is in a conical structure.

Optionally, the pot cover is further included, a column body is arranged on the pot cover, a jack is arranged at the axis of the column body, a rod part is inserted into the jack, and a stirring rod is installed at the tail end of the rod part.

Optionally, the inside of the pipe orifice of the faucet is of a conical structure, and the filter screen in the pipe orifice is accommodated in the pipe orifice of the faucet in a matching manner.

Optionally, the rod portion includes a first rod portion and a second rod portion, a hinge is connected between the first rod portion and the second rod portion, and the first rod portion can be folded by taking the hinge as a center.

The invention also comprises a method for preparing the stewed beef:

(1) firstly, placing purified water in an inner pot, and enabling part of the purified water to flow into an accommodating space through a filter screen;

(2) preparing seasonings, and soaking the seasonings in the accommodating space for at least 5 minutes;

(3) placing cleaned beef in an inner pot, boiling with fire, rolling with boiling water for 2-5 min, taking out beef, and soaking in purified water at natural temperature for 2-5 min;

(4) after soaking, using Li water, putting the beef into a utensil, dripping lemon juice into the utensil for pickling, then uniformly mixing the lemon juice and the beef, and standing for 2-5 minutes;

(5) then pouring soy sauce for coloring, placing salt, and uniformly mixing the beef, the soy sauce and the salt;

(6) and finally, pouring the beef into the original inner pot to be continuously cooked, and stirring the beef in the inner pot at any time by using a stirring rod in the cooking process to avoid the beef from sinking to the bottom and being burnt in the pot or being cooked unevenly.

The pot body is ingenious in design, and the cooked food is delicious.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is an exploded view of the present invention;

FIG. 2 is a schematic view of a stem portion of the present invention;

description of the figures: the water-saving pot comprises an inner pot 1, an outer pot 2, an accommodating space 3, a filtering hole 4, a water tap 5, a first filter screen 6, a second filter screen 7, a pot cover 8, a column body 9, a rod body 10, a stirring rod 11, a first rod part 101, a second rod part 102 and a hinge 103;

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. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it is to be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, and do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention.

The terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless otherwise specified.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art. At least one embodiment of the present invention provides the following technical solutions:

in the figure, the device for making stewed beef comprises an inner pot 1 and an outer pot 2, wherein the inner pot 1 is placed in the outer pot 2, a distance is reserved between the inner pot 1 and the outer pot 2, an accommodating space 3 is formed by the spaced distance, and a plurality of filtering holes 4 are formed in the wall of the inner pot 1, so that water in the inner pot 1 can enter the accommodating space 3 from the filtering holes 4, seasoning can be placed in the accommodating space 3, the seasoning cannot enter the inner pot 1 from the accommodating space 3 in the process of cooking meat or soup, and the seasoning cannot be adhered to the inside of the soup or meat blocks when the soup is drunk or the meat is eaten; the volume of the seasonings is smaller, and the minimum aperture of the filtering holes 4 is 0.5mm-1mm in order to adapt to more seasonings; of course, the whole inner pot 1 can be made of a net-shaped material;

as a preferable mode, a water tap 5 is installed on the outer side of the pot wall of the outer pot 2, filter screens are respectively installed at the pipe orifice and in the pipe orifice of the water tap 5, in order to distinguish the filter screens at the two positions, a first filter screen 6 is arranged at the pipe orifice, and a second filter screen 7 is arranged in the pipe orifice.

As a preferable mode, the first filter screen 6 is a planar structure, and the second filter screen 7 is a conical structure;

as another preferable mode, the aperture of the filtering hole of the second filter 7 is smaller than that of the first filter 6; when the knob of the water tap 5 is turned on, soup in the pot body can flow out, the first filter screen 6 intercepts seasonings in the accommodating space 3, and if the seasonings come out of the first filter screen 6, the second filter screen 7 can continue intercepting the seasonings;

the filter screen is made of food-grade nylon, plastic, cotton cloth, stainless steel and the like, the plasticity of the nylon, the plastic, the cotton cloth and the like is high, and when the second filter screen 7 needs to be cleaned, the second filter screen 7 can be pulled out from the pipe orifice of the faucet for cleaning;

as an option, a cylinder 9 is arranged in the middle of the pot cover 8, an insertion hole is formed in the axis of the cylinder 9, a rod body 10 is inserted into the insertion hole, and a stirring rod 11 is installed at the tail end of the rod body 10, so that the pot cover 8 can be directly stirred by using the stirring rod 11 without opening the pot cover when meat is cooked.

In order to conveniently lift the stirring rod 11, the rod part 10 is of a folding structure, when stirring is not needed, the rod part is folded, the upper end of the rod part 10 is directly placed on the column body 9, the stirring rod 11 is folded at the bottom of the pot cover 8, the meat boiling process is not affected, the pot cover is prevented from being frequently opened, and relatively balanced pressure is always kept in the pot body;

the rod part 10 consists of two sections of rod parts, namely a first rod part 101 and a second rod part 102, the first rod part 101 and the second rod part 102 are connected together through a hinge 103, and the first rod part 101 and the second rod part 102 are folded through the hinge 103; the length of the first rod part 101 is preferably longer than the second rod part 102.

As a preferable mode, an external thread is arranged on the outer circumference of the column body 9, the external thread is matched with a handle, and when the rod part 10 is not used for stirring, the handle can be buckled on the column body 9, so that the pot cover 8 is convenient to take and place;

the following describes the method for making stewed beef in hot water:

(1) firstly, placing purified water in the inner pot 1, and enabling part of the purified water to flow into the accommodating space 3 through the filtering holes 4;

(2) preparing seasonings, placing the seasonings in an accommodating space, and soaking for at least 5 minutes, wherein the most essential fragrance of the seasonings can be fully exerted during soaking;

(3) placing cleaned beef in an inner pot 1, boiling, taking out the beef after boiling water rolls for 2-5 minutes, soaking in clean water at natural temperature for 2-5 minutes, and pouring out the grease in the pot body by using a spoon;

(4) after soaking, Li water, putting the beef into a utensil, dripping a little lemon juice into the utensil for pickling, dripping about 1 g of lemon juice into every two jin of beef, then uniformly mixing the lemon juice and the beef, and standing for 2-5 minutes;

(5) then pouring soy sauce for coloring, placing a proper amount of salt, and uniformly mixing the beef, the soy sauce and the salt;

(6) finally, pouring the beef into the original pot body to be continuously cooked, and stirring the beef in the pot body at any time by using a stirring rod in the cooking process to avoid the beef from sinking to the bottom and being burnt in the pot or being cooked unevenly;

the beef cooked by the method keeps the most essential fragrance of the beef, and when the beef is eaten, the broth can be discharged through the water tap and is caught by the bowl, and the seasoning can not be adhered to the broth and the beef, so that the seasoning does not need to be picked out, and the beef is very convenient.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention shall be included in the scope of the present invention.