阅读说明：本技术 一种串捞火锅及其制备方法 (Skewer-fishing hot pot and preparation method thereof ) 是由 袁健华 于 2021-09-10 设计创作，主要内容包括：本发明涉及火锅的技术领域,特别是涉及一种串捞火锅及其制备方法,使肥肠肥糯厚实的口感与贡菜清新脆爽的口感相融合,不仅丰富口感体验,而且丰富了营养补充,即保留了肥肠的厚重口味,贡菜的纤维和微量元素又可以缓解肥肠之肥腻,满足了喜爱肥肠人们的需求。待肥肠煮熟后,将食物捞出,并挂于水平挂架上,避免把食材煮烂或者煮过,并且食物上的汤料还可以滴回至锅体内,同时通过锅体内汤料的蒸汽,使食物的温度缓慢降低,又避免把煮好的食材放到盘子里变凉而使口感欠佳；方便人们对食物进行食用,从而降低对食物口感的影响,提高火锅的实用性。(The invention relates to the technical field of hot pots, in particular to a skewer-fishing hot pot and a preparation method thereof, so that the taste of fat intestines, glutinous rice and rich is fused with the fresh, crisp and refreshing taste of tribute vegetables, the taste experience is enriched, the nutrition supplement is enriched, the thick taste of the fat intestines is kept, the fiber and trace elements of the tribute vegetables can relieve the fatness of the fat intestines, and the requirements of people who like the fat intestines are met. After the fat intestines are cooked thoroughly, the food is fished out and hung on the horizontal hanging rack, so that the food materials are prevented from being cooked thoroughly or being boiled, soup bases on the food can be dripped back into the pot body, meanwhile, the temperature of the food is slowly reduced through steam of the soup bases in the pot body, and the situation that the cooked food materials are placed on the plate to be cooled and the taste is poor is avoided; the chafing dish is convenient for people to eat food, thereby reducing the influence on the taste of the food and improving the practicability of the chafing dish.)

1. A skewer-fishing hot pot and a preparation method thereof are characterized by comprising the following steps:

firstly, uniformly cutting the marinated fat intestines into sections to obtain fat intestines sections for later use;

secondly, the dried cleaned dried ivy mosses are used for stringing the sausage sections cut in the first step for standby;

pouring the soup material into the pot body, and heating the soup material in the pot body to obtain a pot bottom;

fourthly, the sausage section which is made in the second step and is penetrated by the dried ivy mosses is boiled in the boiled pot bottom obtained in the third step for about three minutes to obtain a cooked ivy mosses sausage section;

fifthly, clamping the boiled dried ballonflower sections of the tribute vegetables in the fourth step, and hanging the segments on a T-shaped stringing and fishing frame arranged on a clapboard at the bottom of a pan for eating;

and sixthly, continuously heating the boiled dried ballonflower sections of the dried ballonflower to be eaten, which are hung on the T-shaped stringing and fishing frame, by the hot air rising in the pot body, so that the dried ballonflower sections are kept at a certain temperature and are not cooled or solidified.

2. The shish hot pot and the preparation method thereof as claimed in claim 1, wherein the bottom of the pot body in the third step is provided with a partition plate, the partition plate is provided with an insertion tube, and the T-shaped shish rack in the fifth step is inserted in the insertion tube.

3. The shish pot and the manufacturing method thereof as claimed in claim 1, wherein the T-shaped shish rack in the fifth step comprises a vertically arranged support rod made of 304 food grade stainless steel material and a horizontal hanger made of 304 food grade stainless steel material fixed on the support rod, and the T-shaped shish rack is inserted into the cannula through the support rod.

4. The shiitake hot pot and the preparation method thereof as claimed in claim 3, wherein the support rod inserted into the cannula is rotatable.

5. The skewering hotpot and the preparation method thereof according to claim 1, wherein the T-shaped skewering rack in the fifth step can be further provided with a skip made of 304 food-grade stainless steel materials for containing food materials which are inconvenient to fish with chopsticks after being cooked.

6. The shish hot pot and the preparation method thereof as claimed in claim 1, wherein in the fifth step, the T-shaped shish rack is further provided with a plurality of groups of hanging rings made of 304 food-grade stainless steel materials, and the top ends of the plurality of groups of hanging rings are connected with the bottom end of the horizontal hanging rack.

7. The shiitake hot pot and the preparation method thereof as claimed in claim 3, wherein both ends of the horizontal hanger are tilted upward.

8. The skewering hotpot and the preparation method thereof according to claim 1, wherein the top edge of the hotpot body in the third step is provided with a lace extending outwards.

9. The shiitake hotpot and the preparation method thereof as claimed in claim 1, wherein the dried ivy mosses in the second step are prepared by putting the cut segments of the sausage in the first step one by one until the segments of the sausage are fully put on the dried ivy mosses and then knotting the two ends of the dried ivy mosses for standby.

10. The shiitake hot pot and the preparation method thereof as claimed in claim 1, wherein in the second step, only one sausage section is worn on each dried ivy dish and then both ends of the dried ivy dish are knotted for standby.

Technical Field

The invention relates to the technical field of hot pot, in particular to a skewer-fishing hot pot and a preparation method thereof.

Background

The chafing dish, which is called as 'antique soup' in ancient times, is named after the food makes a 'thung' sound when being thrown into boiling water, is one of the original food in China, and is also a food suitable for people of all ages. The ivy mosses are good products for state banquet, also called as the dish of dried mosses of the State of Binata, contain more than 20 kinds of mineral substances and amino acids necessary for human body, lower blood pressure, promote blood circulation and strengthen brain through channels, open chest and promote qi, strengthen muscles and bones, resist aging, clear away heat and toxic materials, prevent hypertension; the dried turnip is preserved after being dried in the sun, fried and rinsed, has crisp taste, has creaky and creaky voice when being bitten, is also called as the 'response dish', and can remove oil and greasy. The fat intestine has the efficacies of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding; can be used for treating asthenia, thirst, proctoptosis, hemorrhoid, hematochezia, and constipation; the sausage is unique in taste and representative in internal organs, and people who love the intestines and the stomach are in a good habit; however, the fat sausage contains a large amount of fat, and has a certain greasy feeling when eaten; is often disappointing; want to eat but dare not to eat. In addition, the cooked food of the existing hot pot is stored in the absence of places, and the food cannot be eaten or has poor taste if being continuously put in the pot and is not cooked thoroughly; the fish is fished in the plate of the user and is inconvenient for other people; when the beef is fished into the male plate, the beef becomes cold for a while, and particularly, food materials such as beef tallow and the like can be solidified, so that the eating taste of the dish is poor.

Disclosure of Invention

In order to solve the technical problems, the invention provides a skewer-fishing hot pot and a preparation method thereof; the mouthfeel of the fat and glutinous rice of the sausage is integrated with the fresh and crisp mouthfeel of the tribute vegetable, so that the mouthfeel experience is enriched, the nutrition supplement is enriched, the thick taste of the fat and glutinous rice of the sausage is kept, the fatness of the fat and glutinous rice of the sausage can be relieved by the fibers and the trace elements of the tribute vegetable, and the requirements of people who love the fat and glutinous rice of the sausage are met. In addition, the cooked food materials can be hung above the hot pot through the T-shaped string fishing frame, so that the food materials are prevented from being boiled or boiled, and the cooked food materials are prevented from being placed on a plate to be cooled to cause poor taste; the problems in the prior art are solved.

The technical scheme provided by the invention for solving the technical problems is as follows: the invention relates to a skewer fishing hot pot and a preparation method thereof, comprising the following steps:

firstly, uniformly cutting the marinated fat intestines into sections to obtain fat intestines sections for later use;

secondly, the dried cleaned dried ivy mosses are used for stringing the sausage sections cut in the first step for standby;

pouring the soup material into the pot body 1, and heating the soup material in the pot body 1 to obtain a pot bottom;

fourthly, the sausage section which is made in the second step and is penetrated by the dried ivy mosses is boiled in the boiled pot bottom obtained in the third step for about three minutes to obtain a cooked ivy mosses sausage section;

fifthly, clamping the cooked dried ballonflower sausage sections in the fourth step, and hanging the dried ballonflower sausage sections on a T-shaped stringing and fishing frame arranged on a clapboard at the bottom of the pan for eating;

and sixthly, continuously heating the boiled dried ballonflower sections of the dried ballonflower to be eaten, which are hung on the T-shaped stringing and fishing frame, by the hot air rising in the pot body, so that the dried ballonflower sections are kept at a certain temperature and are not cooled or solidified.

Furthermore, in the third step of the invention, the bottom of the pot body is provided with a clapboard, the clapboard is provided with an insertion pipe, and the T-shaped stringing and fishing frame is inserted in the insertion pipe.

Furthermore, the T-shaped stringing and fishing frame in the fifth step of the invention comprises a vertically arranged supporting rod made of 304 food-grade stainless steel materials and a horizontal hanging frame made of 304 food-grade stainless steel materials and fixed on the supporting rod.

Further, the support rod inserted into the cannula of the invention can rotate.

Furthermore, in the fifth step, the T-shaped stringing and fishing rack can be further provided with a strainer which is made of 304 food-grade stainless steel materials and is used for containing and fishing out food materials which are inconvenient to fish with chopsticks after being boiled, and the strainer is hung on the horizontal hanging rack.

Furthermore, in the fifth step of the invention, a plurality of groups of hanging rings made of 304 food-grade stainless steel materials can be arranged on the T-shaped stringing and fishing frame, and the top ends of the plurality of groups of hanging rings are connected with the bottom end of the horizontal hanging frame.

Furthermore, both ends of the horizontal hanging rack are tilted upwards.

Furthermore, in the third step of the invention, the top edge of the pot body extends outwards to form a lace.

Furthermore, in the second step of the invention, the dried ivy mosses are put through the segments of the sausage cut in the first step one by one until the segments of the sausage are fully put on the dried ivy mosses, and then the two ends of the dried ivy mosses are knotted for standby.

Furthermore, in the second step of the invention, only one sausage section is worn on each dried ivy mosses, and then the two ends of the dried ivy mosses are knotted for standby.

Compared with the prior art, the invention has the beneficial effects that: the mouthfeel of the fat and glutinous rice of the sausage is integrated with the fresh and crisp mouthfeel of the tribute vegetable, so that the mouthfeel experience is enriched, the nutrition supplement is enriched, the thick taste of the fat and glutinous rice of the sausage is kept, the fatness of the fat and glutinous rice of the sausage can be relieved by the fibers and the trace elements of the tribute vegetable, and the requirements of people who love the fat and glutinous rice of the sausage are met. After the fat intestines are cooked thoroughly, the food is fished out and hung on the horizontal hanging rack, so that the food materials are prevented from being cooked thoroughly or being boiled, soup bases on the food can be dripped back into the pot body, meanwhile, the temperature of the food is slowly reduced through steam of the soup bases in the pot body, and the situation that the cooked food materials are placed on the plate to be cooled and the taste is poor is avoided; the chafing dish is convenient for people to eat food, thereby reducing the influence on the taste of the food and improving the practicability of the chafing dish.

Drawings

Fig. 1 is a schematic structural view of the present invention.

FIG. 2 is a schematic structural view of the invention with a strainer placed on a partition.

FIG. 3 is a schematic structural view of the present invention showing a strainer placed on a horizontal hanger.

In the drawings, the reference numbers: 1. the pot body, 2, the baffle, 3, T type cluster drag for the frame, 4, bracing piece, 5, horizontal stores pylon, 6, intubate, 7, leak and drag for, 8, link.

Detailed Description

The following detailed description of embodiments of the present invention is provided in connection with the accompanying drawings and examples. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

It should be noted that in the description of the present invention, the terms of direction or positional relationship indicated by the terms "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. are based on the directions or positional relationships shown in the drawings, which are merely for convenience of description, and do not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention.

As shown in fig. 1 to 3, the skewering and fishing hot pot and the preparation method thereof of the invention comprise the following steps:

firstly, uniformly cutting the marinated fat intestines into sections to obtain fat intestines sections for later use;

secondly, the dried cleaned dried ivy mosses are used for stringing the sausage sections cut in the first step for standby;

pouring the soup material into the pot body 1, and heating the soup material in the pot body 1 to obtain a pot bottom;

fourthly, the sausage section which is made in the second step and is penetrated by the dried ivy mosses is boiled in the boiled pot bottom obtained in the third step for about three minutes to obtain a cooked ivy mosses sausage section;

fifthly, clamping the cooked dried ballonflower sausage section in the fourth step, and hanging the dried ballonflower sausage section on a T-shaped stringing and fishing frame 3 arranged on a pot bottom clapboard 2 for eating;

sixthly, the cooked dried ballonflower section to be eaten, which is hung on the T-shaped serial fishing frame 3 and is cooked, is continuously heated by the hot air rising in the pot body 1, so that the dried ballonflower section is kept at a certain temperature and is not cooled or solidified.

In the third step, a partition plate 2 is arranged at the bottom of the pot body 1, an insertion pipe 6 is arranged on the partition plate 2, and the T-shaped stringing and fishing frame 3 is inserted in the insertion pipe 6. The support rod 4 inserted into the insertion tube 6 is rotatable. Through rotating horizontal stores pylon 5, can adjust the angle of putting of horizontal stores pylon 5, conveniently enclose people around the desk and will hang from the level and put food in addition to improve the practicality of chafing dish

The T-shaped stringing and fishing frame 3 in the fifth step comprises a vertically arranged supporting rod 4 made of 304 food grade stainless steel materials and a horizontal hanging frame 5 made of 304 food grade stainless steel materials and fixed on the supporting rod 4. The food is guaranteed not to be affected by high temperature and greasiness.

And in the fifth step, a strainer 7 which is made of 304 food-grade stainless steel materials and is used for containing food materials which are inconvenient to be fished by chopsticks after being boiled can be arranged on the T-shaped string fishing frame 3, and the strainer 7 is hung on the horizontal hanging frame 5. The food materials which are inconvenient to fish up by chopsticks in the pot, such as brains, vermicelli, noodles, beef and sheep entrails and the like which are cooked in the pot body 1 are convenient for people to fish up 7 through the strainer, after the food materials are boiled up 7 through the strainer, the strainer 7 is lifted out from the soup and hung on the horizontal hanging rack 5, and therefore the practicability of the hot pot is improved.

And in the fifth step, a plurality of groups of hanging rings 8 made of 304 food-grade stainless steel materials can be further arranged on the T-shaped serial fishing frame 3, and the top ends of the hanging rings 8 are connected with the bottom end of the horizontal hanging frame 5. The food which is threaded into the string is convenient to be hung on the plurality of groups of hanging rings 8 after being cooked, thereby improving the practicability of the hot pot.

And two ends of the horizontal hanging rack 5 are tilted upwards. Avoid cooked food or neglected to drag for and hang from the both ends of horizontal stores pylon by oneself and drop when hanging on the horizontal stores pylon.

According to the skewering and fishing hot pot and the preparation method thereof, in the third step, the edge of the top of the pot body 1 extends outwards to form a lace. The pot body 1 can be conveniently held up or put down by workers, the influence of the temperature of the soup in the pot body 11 on the hands of the workers is reduced, and therefore the practicability of the pot body 1 is improved.

And in the second step, the dried ivy mosses are used for threading the sausage sections cut in the first step one by one until the sausage sections are fully threaded on the dried ivy mosses, and then the two ends of the dried ivy mosses are knotted for later use. The pot is convenient to take and place in the pot.

In the second step, only one sausage section is threaded for each dried ivy, and then the two ends of the dried ivy are knotted for later use. The dried tribute vegetable is only put through one section of the fat sausage, and the dried tribute vegetable is convenient to bite off and meets the taste of the fast food after being eaten by one mouth.

When the dried ballonflower is eaten, firstly, the fat intestines are evenly cut into sections, then, the dried ballonflower is penetrated by the dried ballonflower in multiple sections or single sections, then, the two ends of the dried ballonflower are tied to avoid the separation of the fat intestine sections and the dried ballonflower in the boiling process, then, the soup material is poured into the pot body 1, the soup material in the pot body 1 is heated, the fat intestines penetrated by the dried ballonflower are hung at the boundary part of the pot body 11, the fat intestines penetrated by the dried ballonflower are rinsed in the boiled soup material for about three minutes, then, the fat intestines penetrated by the dried ballonflower are clamped after being rinsed thoroughly and hung on the T-shaped stringing and fishing frame 3, food which is not easy to be clamped is firstly placed in the stringing and fishing 7, then, the stringing and fishing 7 is hung on the partition plate 2, and the food in the stringing and fishing 7 is hung on the horizontal hanging frame 5 after being cooked; hang on horizontal stores pylon 5 or link 8 go up or leak the soup blend that drags for food in 7 and drip back to pot body 1 in, steam that the soup blend rose in through pot body 1 simultaneously, continuously give the food heating, make food keep warm, the temperature of the food after cooking slowly reduces, later through rotating horizontal stores pylon 5 can adjust horizontal stores pylon 5 put the angle, conveniently enclose people around the seat desk will hang the food on horizontal stores pylon 5 and get and put, make things convenient for people to eat, improve the practicality of chafing dish can.

According to the skewering hotpot and the preparation method thereof, the taste of the fat and glutinous rice sausage is combined with the fresh and crisp taste of the tribute vegetable, so that the taste experience is enriched, the nutrition supplement is enriched, the thick taste of the fat and glutinous sausage is kept, the fatness of the fat and glutinous sausage can be relieved by the fibers and the trace elements of the tribute vegetable, and the requirements of people who like the fat and glutinous sausage are met. After the fat intestines are cooked thoroughly, the food is fished out and hung on the horizontal hanging rack 5, so that the food materials are prevented from being cooked thoroughly or being boiled, soup bases on the food can be dripped back into the pot body 1, meanwhile, the temperature of the food is slowly reduced through the steam of the soup bases in the pot body 1, and the cooked food materials are prevented from being placed in a plate to be cooled so as to avoid poor taste; the chafing dish is convenient for people to eat food, thereby reducing the influence on the taste of the food and improving the practicability of the chafing dish.

According to the skewer-fishing hot pot and the preparation method thereof, the fat sausage in the file can be other food materials which can be combined with dried tribute vegetables, such as beef sausage, duck sausage and the like; in addition, the installation mode, the connection mode or the arrangement mode of the support rods 4 and the like and the fishing-through 7 related in the documents are all common mechanical modes, and the installation and the operation can be carried out by technicians in the industry only according to the attached operating instructions as long as the beneficial effects can be achieved.

The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.