CN214677441U - Marinating device for large-particle salty and fragrant pumpkin seeds - Google Patents
Marinating device for large-particle salty and fragrant pumpkin seeds Download PDFInfo
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- CN214677441U CN214677441U CN202022641882.3U CN202022641882U CN214677441U CN 214677441 U CN214677441 U CN 214677441U CN 202022641882 U CN202022641882 U CN 202022641882U CN 214677441 U CN214677441 U CN 214677441U
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Abstract
The utility model provides a marinating device for large-particle salty and fragrant pumpkin seeds, which comprises a marinating tank for marinating, wherein a marinating tank and a white water tank are respectively arranged on two sides of the marinating tank, and a filtering buffer tank is arranged on the lower part of the marinating tank; the brine tank is connected with the filtering buffer tank through a circulating pump, brine circulation of the brine tank, the brine tank and the filtering buffer tank is realized, a brine circulating pipe is arranged among the brine tank, the brine tank and the filtering buffer tank, a flow control valve is arranged on the brine circulating pipe, a stirring device is arranged at the top of the brine tank, a stirring rod and a stirring sleeve sleeved outside the stirring rod are arranged at the lower part of the stirring device, and a sieve plate capable of filtering large-particle pumpkin seeds is arranged at the bottom of the brine tank; the utility model discloses a circulation of marinating jar, brine jar, plain boiled water jar and filtration buffer tank realizes carrying out the marinating in the salty fragrant brine of constant temperature and concentration, adds sialic acid and improves the nutrition structure of brine, improves the nutritive value of brine to promote the taste and the flavor of pumpkin seed.
Description
Technical Field
The utility model relates to a food production technical field, concretely relates to stew in soy sauce device of fragrant pumpkin seed of large granule salt and stew in soy sauce method thereof.
Background
Melon seeds are also called seeds. It is rich in sunflower seeds, pumpkin seeds, snakegourd seeds, watermelon seeds, pumpkin seeds, cucumber seeds, luffa seeds and the like.
Pumpkin seeds are seeds of an annual vine plant pumpkin of Cucurbitaceae, are harvested when fruits in summer and autumn are ripe, are taken, dried in the sun and ground into powder for primary use, and are fresh, and the seeds contain 16.4% of oil, wherein the main fatty acids comprise linoleic acid, oleic acid, palmitic acid, stearic acid, linolenic acid, myristic acid, and lipid components, and triacylglycerol, monoacylcholine, phosphatidylethanolamine, phosphatidylserine, cerebroside and the like. And (3) separating effective components from the degreased seeds: cucurbitine has the effect of killing insects, is sweet and neutral without damaging healthy qi, is mainly used for expelling and killing tapeworm and treating tapeworm disease, and can enhance the curative effect when being used together with areca nut.
At present, the marinated product is a traditional Chinese food, meat and internal organs and wild flavor of poultry and livestock, partial aquatic products and vegetables are taken as main raw materials, the main raw materials are put into prepared marinade, the marinade is boiled with strong fire and boiled with slow fire, so that the taste of the marinade slowly permeates the texture of the raw materials, and the marinated product with strong fragrance and delicious taste is obtained. The marinated meat product is a cooked meat product, and its raw material taste and colour are highlighted, and its flavouring material mainly contains salt and small quantity of soy sauce, and its original colour, fragrance and taste are dominant. The marinated product is eaten hot and cold, and has fresh and fragrant taste. The prepared marinade can be used for a long time, and is more old and fragrant. The origin of the marinated product can be traced back to remote warring times. With the cookware, the person starts the churning cooking technique. The methods of retort, steaming, frying, boil and baking are also produced in sequence. From these various original cooking methods, the "green meat method" introduced in "the term of" the folk essences ", namely the" marinating "and" dipping "of the nose ancestors of course, was developed. In the period of Ming and Qing dynasty, the materials and the formula of the 'brine' are basically fixed, and therefore the 'brine' manufacturing method is formally installed on a table.
China is wide in territory, large in population, and different in consumption habits and eating habits in various regions. The marinated products in different regions have different tastes, and meanwhile, the marinated products have different tastes due to different seasons, and proper seasonings and matching methods are selected according to different requirements and purposes to produce products with different tastes. At present, seasonings, edible oil and the like added by certain shops in the market have different grades, poor mouthfeel and poor nutritional value. Some shops increase the taste by adding spices, so that consumers feel dry mouth and tongue after eating the spice, and the internal heat is easy to get up; even some illegal merchants adopt unqualified seasonings, which is harmful to human health.
With the improvement of living standard, the requirements of people on daily food are continuously improved, the unique flavor of the food is pursued while nutrition balance is taught, the varieties of marinated products in the current market are not rich enough, the nutritional value has certain limitation, the flavor is to be improved, the preparation method is complex, and the increasingly developed consumption market requirements and the increasingly updated modern health concept of people are difficult to meet.
SUMMERY OF THE UTILITY MODEL
The utility model discloses a solve foretell technical problem, provide a stew in soy sauce device of fragrant pumpkin seed of large granule salt and stew in soy sauce method thereof, through overturn and stirring, brine circulation and the constancy of concentration in stew in soy sauce jar for the abundant stew in soy sauce of large granule pumpkin seed obtains the delicious pumpkin seed of flavor.
In order to achieve the technical purpose, the technical scheme of the utility model is realized as follows:
a marinating device for large-particle salty and fragrant pumpkin seeds comprises a marinating tank for marinating, wherein a marinating tank and a white water tank are respectively arranged on two sides of the marinating tank, and a filtering buffer tank is arranged at the lower part of the marinating tank; the brine tank is connected with the filtering buffer tank through a circulating pump, so that brine circulation of the brine tank, the brine tank and the filtering buffer tank is realized, brine circulating pipes are arranged among the brine tank, the brine tank and the filtering buffer tank, and flow control valves are arranged on the brine circulating pipes; the top of marinating jar is provided with agitating unit, and the agitating unit lower part is provided with puddler and the outside agitator casing of suit at the puddler, the marinating jar bottom is provided with the sieve that can filter large granule pumpkin seed.
Preferably, the stirring rod is provided with a plurality of swinging rods capable of swinging up and down.
Preferably, the stirring sleeve is provided with a plurality of swinging windows through which the swinging rod can swing up and down.
Preferably, a multifunctional sensor is arranged at the lower part of the sieve plate in the marinating tank, and the multifunctional sensor is electrically connected with a controller for controlling the stirring device.
Preferably, the sieve plate and the stirring sleeve are provided with a plurality of hollowed holes, and the size of the hollowed holes is smaller than that of the pumpkin seeds.
Preferably, a discharge port is arranged on the side part of the marinating tank, and a flow control valve is arranged on the discharge port.
Preferably, a heating interlayer is arranged in the marinating tank, an electric heating coil is arranged in the heating interlayer, and the electric heating coil is electrically connected with the controller.
A flavoring marinating method for large-particle salty and fragrant pumpkin seeds specifically comprises the following steps:
1) adding large-particle pumpkin seeds into the marinating tank, wherein the large-particle pumpkin seeds cannot pass through a sieve plate in the marinating tank, installing a stirring device, a stirring rod and a stirring sleeve, and enabling the swinging rod to be completely contracted and only penetrate through a swinging window;
2) feeding the brine into the marinating tank from the brine tank through a brine circulating pipe, wherein the brine is higher than the electrically heated coil pipe at the uppermost layer of the large-particle pumpkin seeds, and completely immersing the large-particle pumpkin seeds;
3) enabling a swinging rod on the stirring rod to penetrate through the swinging window, enabling the swinging rod to swing in the swinging window, starting the stirring device, enabling the stirring device to be linked with the stirring sleeve and the stirring rod to synchronously rotate, driving the pumpkin seeds in the brine to rotate, and colliding the pumpkin seeds to realize the flavoring of the pumpkin seeds;
4) the oscillating rod on the stirring rod oscillates up and down along with the variable-speed rotation of the stirring rod, and further stirring is carried out in the direction vertical to the rotation direction, so that the large-particle pumpkin seeds in the pot are marinated, and the large-particle pumpkin seeds cannot be bonded together under the stirring effect;
5) starting an electric heating coil pipe in a heating interlayer of the marinating tank, keeping the temperature in the marinating tank at 50-100 ℃, heating the brine in the marinating tank at a controlled temperature, stirring for 30-90 min, and then starting a circulating pump to realize brine circulation in the marinating tank, the marinating tank and a filtering buffer tank and keep the upper and lower concentration of the brine consistent;
6) the controller controls the multifunctional sensor to monitor the temperature and the concentration of brine in the marinating tank in time, records the concentration and the temperature of the brine in the marinating tank, adjusts and controls the white water tank and the electric heating coil in time, starts the white water tank when the brine in the marinating tank is too salty, conveys the white water in the white water tank to the marinating tank to adjust the salt content of the brine, and controls large-particle pumpkin seeds marinated by the brine to have good taste;
7) and after the marinating is finished, discharging the brine from the marinating tank, recycling, contracting the swinging rod, taking down the stirring device, the stirring sleeve and the stirring rod, and discharging the pumpkin seeds in the marinating tank from the discharge hole to obtain the marinated large-particle salty and fragrant pumpkin seeds.
Further, the brine comprises the following raw materials:
100-150 parts of beef bone thick soup, 10-15 parts of salted duck yolk powder, 8-13 parts of shrimp meal, 8-15 parts of vanilla, 6-12 parts of fennel, 5-8 parts of green pepper, 2-6 parts of boxthorn leaf, 8-20 parts of sweet osmanthus, 4-10 parts of purple perilla, 10-16 parts of onion, 3-8 parts of sesame, 5-15 parts of tea oil, 10-20 parts of honey, 10-15 parts of sialic acid powder, 20-50 parts of salt and 50-150 parts of water.
Further, the preparation method of the brine comprises the following steps:
1) respectively cleaning vanilla, fennel, green pepper, boxthorn leaf, sweet osmanthus flower, purple perilla and onion, airing, cutting into small segments, adding a small amount of tea oil into an iron pan, putting the small segments into the iron pan, quickly stir-frying for 3-8 min with strong fire until fragrance overflows, and turning off the fire;
2) pouring the thick beef bone soup into the thick beef bone soup, decocting the thick beef bone soup with soft fire for 2-5 hours, adding salted duck egg yolk powder, shrimp powder and honey into the thick beef bone soup, stirring the mixture evenly, adding salt and water into the mixture for seasoning, turning off the fire, cooling the mixture to 50-60 ℃, adding sialic acid powder into the mixture, and stirring the mixture evenly;
3) filtering while hot, keeping the filtrate, discarding the residue, and collecting the filtrate to obtain the bittern.
The utility model has the advantages that: the utility model discloses a stew in soy sauce device is through stew in soy sauce jar, the brine jar, the circulation of plain boiled water jar and filtration buffer tank realizes that the pumpkin seed stew in soy sauce in the salty brine of constant temperature and concentration, the stew in soy sauce process keeps constantly stirring and the mutual collision of swing realization pumpkin seed, avoid the pumpkin seed to bond each other, introduce the soup-stock through purpose-made brine and boil salty brine, add the nutrition structure that sialic acid improved brine, improve the nutritive value of brine, when keeping pumpkin seed salty fragrant, promote the taste and the flavor of pumpkin seed.
Drawings
Fig. 1 is a schematic view of the overall structure of the marinating device of the present invention.
Fig. 2 is a schematic view of the structure of the sieve plate of the marinating device of the present invention.
Fig. 3 is a schematic side view of the stirring sleeve of the marinating device of the present invention.
In the figure: 1. a marinating tank; 2. a brine tank; 3. a white water tank; 4. a filtering buffer tank; 5. a circulation pump; 6. a brine circulating pipe; 7. a flow control valve; 8. a stirring device; 9. electrically heating the coil; 10. a sieve plate; 11. stirring the sleeve; 12. a stirring rod; 13. a swing lever; 14. a discharge port; 15. a multifunctional sensor; 16. hollowing out holes; 17. a swinging window; 18. and a controller.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments in the present invention, all other embodiments obtained by a person skilled in the art without creative work belong to the protection scope of the present invention.
Shown in fig. 1, 2 and 3: a marinating device for large-particle salty and fragrant pumpkin seeds comprises a marinating tank 1 for marinating, wherein a marinating tank 2 and a white water tank 3 are respectively arranged on two sides of the marinating tank 1, and a filtering buffer tank 4 is arranged at the lower part of the marinating tank 1; the brine tank 2 is connected with the filtering buffer tank 4 through a circulating pump 5, so that brine circulation of the brine tank 1, the brine tank 2 and the filtering buffer tank 4 is realized, a brine circulating pipe 6 is arranged among the brine tank 1, the brine tank 2 and the filtering buffer tank 4, and a flow control valve 7 is arranged on the brine circulating pipe 6; the top of marinating jar 1 is provided with agitating unit 8, and 8 lower parts of agitating unit are provided with puddler 12 and the suit at the outside agitator sleeve 11 of puddler 12, and 1 bottom of marinating jar is provided with the sieve 10 that can filter large granule pumpkin seed.
Furthermore, the stirring rod 12 is provided with a plurality of swing rods 13 capable of swinging up and down.
Furthermore, the stirring sleeve 11 is provided with a plurality of swing windows 17 through which the swing lever 13 can swing up and down.
Furthermore, a multifunctional sensor 15 is arranged at the lower part of the sieve plate 10 in the marinating tank, and the multifunctional sensor 15 is electrically connected with a controller 18 for controlling the stirring device 8.
Furthermore, a plurality of hollow holes 16 are formed in the sieve plate 10 and the stirring sleeve 11, and the size of the hollow holes 16 is smaller than that of the pumpkin seeds.
Further, a discharge port 14 is provided at a side portion of the halogen pot 1, and a flow control valve 7 is provided at the discharge port 14.
Furthermore, a heating interlayer is arranged inside the marinating tank 1, an electric heating coil 9 is arranged inside the heating interlayer, and the electric heating coil 9 is electrically connected with the controller 18.
The tasty marinating method of large-particle salty and fragrant pumpkin seeds specifically comprises the following steps:
1) adding large-particle pumpkin seeds into the marinating tank 1, wherein the large-particle pumpkin seeds cannot pass through the sieve plate 10 in the marinating tank 1, installing the stirring device 8, the stirring rod 12 and the stirring sleeve 11, and enabling the swinging rod 13 to be completely contracted and only pass through the swinging window 17;
2) brine enters the marinating tank 1 from the brine tank 2 through a brine circulating pipe 6, and is higher than an electric heating coil 9 at the uppermost layer of the pumpkin seeds with large particles, so that the large pumpkin seeds are completely immersed;
3) a swing rod 13 on a stirring rod 12 penetrates through a swing window 17, the swing rod 13 can swing in the swing window 17, a stirring device (8) is started, the stirring device 8 is linked with a stirring sleeve 11 and the stirring rod 12 to synchronously rotate, pumpkin seeds in brine are driven to rotate, collision is carried out among the pumpkin seeds, and the taste of the pumpkin seeds is realized;
4) the oscillating rod 13 on the stirring rod 12 oscillates up and down along with the variable-speed rotation of the stirring rod 12, and further stirs in the direction vertical to the rotation direction, so that the large-particle pumpkin seeds in the marinating tank 1 cannot be bonded together under the action of stirring;
5) starting the marinating tank 1 to heat the electric heating coil 9 in the interlayer, keeping the temperature in the marinating tank 1 at 100 ℃, controlling the temperature of the brine in the marinating tank 1 to heat, stirring for 30min, and then starting the circulating pump 5 to realize brine circulation in the marinating tank 1, the brine tank 2 and the filtering buffer tank 4, so as to keep the upper and lower concentrations of the brine consistent;
6) the controller 18 controls the multifunctional sensor 15 to monitor the temperature and the concentration of the brine in the marinating tank 1 in time, record the concentration and the temperature of the brine in the marinating tank 1, adjust and control the white water tank 3 and the electric heating coil 9 in time, when the brine in the marinating tank is too salty, start the white water tank 3, convey the white water in the white water tank 3 to the marinating tank 1 to adjust the salt water of the brine, and control the large-particle pumpkin seeds marinated by the brine to have good taste;
7) after the marinating is finished, discharging the brine from the marinating tank 1, recycling, contracting the swinging rod 13, taking down the stirring device 8, the stirring sleeve 11 and the stirring rod 12, and then discharging the pumpkin seeds in the marinating tank 1 from the discharge hole 14 to obtain the marinated and flavored large-particle salty and fragrant pumpkin seeds.
Wherein, the brine comprises the following raw materials:
150 parts of beef bone thick soup, 15 parts of salted duck egg yolk powder, 13 parts of shrimp powder, 15 parts of vanilla, 12 parts of fennel, 8 parts of green pepper, 6 parts of boxthorn leaf, 8 parts of sweet osmanthus, 4 parts of purple perilla, 10 parts of onion, 3 parts of sesame, 15 parts of tea oil, 10 parts of honey, 15 parts of sialic acid powder, 50 parts of salt and 150 parts of water.
The preparation method of the brine comprises the following steps:
1) cleaning vanilla, fennel, green pepper, boxthorn leaf, sweet osmanthus flower, purple perilla and onion, respectively, airing, cutting into small segments, adding a small amount of tea oil into an iron pan, putting the small segments into the iron pan, quickly stir-frying for 8min with strong fire until fragrance overflows, and turning off the fire;
2) pouring the thick beef bone soup into the thick beef bone soup, decocting the thick beef bone soup with soft fire for 5 hours, adding the salted duck egg yolk powder, the shrimp powder and the honey into the thick beef bone soup, stirring the mixture evenly, adding the salt and the water into the mixture for seasoning, turning off the fire, cooling the mixture to 50 ℃, adding the sialic acid powder into the mixture, and stirring the mixture evenly;
3) filtering while hot, keeping the filtrate, discarding the residue, and collecting the filtrate to obtain the bittern.
Example 2
The present embodiment is different from embodiment 1 in that:
a flavoring marinating method for large-particle salty and fragrant pumpkin seeds specifically comprises the following steps:
1) adding large-particle pumpkin seeds into the marinating tank 1, wherein the large-particle pumpkin seeds cannot pass through the sieve plate 10 in the marinating tank 1, installing the stirring device 8, the stirring rod 12 and the stirring sleeve 11, and enabling the swinging rod 13 to be completely contracted and only pass through the swinging window 17;
2) brine enters the marinating tank 1 from the brine tank 2 through a brine circulating pipe 6, and is higher than an electric heating coil 9 at the uppermost layer of the pumpkin seeds with large particles, so that the large pumpkin seeds are completely immersed;
3) the oscillating rod 13 on the stirring rod 12 penetrates through the oscillating window 17, the oscillating rod 13 can oscillate in the oscillating window 17, the stirring device 8 is started, the stirring device 8 is linked with the stirring sleeve 11 and the stirring rod 12 to synchronously rotate, pumpkin seeds in the brine are driven to rotate, the pumpkin seeds collide with each other, and the taste of the pumpkin seeds is realized;
4) the oscillating rod 13 on the stirring rod 12 oscillates up and down along with the variable-speed rotation of the stirring rod 12, and further stirs in the direction vertical to the rotation direction, so that the large-particle pumpkin seeds in the marinating tank 1 cannot be bonded together under the action of stirring;
5) starting the marinating tank 1 to heat the electric heating coil 9 in the interlayer, keeping the temperature in the marinating tank 1 at 80 ℃, controlling the temperature of the brine in the marinating tank 1 to heat, stirring for 60min, and then starting the circulating pump 5 to realize brine circulation in the marinating tank 1, the brine tank 2 and the filtering buffer tank 4, so as to keep the upper and lower concentrations of the brine consistent;
6) the controller 18 controls the multifunctional sensor 15 to monitor the temperature and the concentration of the brine in the marinating tank 1 in time, record the concentration and the temperature of the brine in the marinating tank 1, adjust and control the white water tank 3 and the electric heating coil 9 in time, when the brine in the marinating tank is too salty, start the white water tank 3, convey the white water in the white water tank 3 to the marinating tank 1 to adjust the salt water of the brine, and control the large-particle pumpkin seeds marinated by the brine to have good taste;
7) after the marinating is finished, discharging the brine from the marinating tank 1, recycling, contracting the swinging rod 13, taking down the stirring device 8, the stirring sleeve 11 and the stirring rod 12, and then discharging the pumpkin seeds in the marinating tank 1 from the discharge hole 14 to obtain the marinated and flavored large-particle salty and fragrant pumpkin seeds.
Wherein, the brine comprises the following raw materials:
100 parts of beef bone thick soup, 10 parts of salted duck egg yolk powder, 8 parts of shrimp powder, 8 parts of vanilla, 6 parts of fennel, 5 parts of green pepper, 2 parts of boxthorn leaf, 20 parts of sweet osmanthus, 10 parts of purple perilla, 16 parts of onion, 8 parts of sesame, 15 parts of tea oil, 20 parts of honey, 15 parts of sialic acid powder, 20 parts of salt and 50 parts of water.
The preparation method of the brine comprises the following steps:
1) cleaning vanilla, fennel, green pepper, boxthorn leaf, sweet osmanthus flower, purple perilla and onion, respectively, airing, cutting into small segments, adding a small amount of tea oil into an iron pan, putting the small segments into the iron pan, quickly stir-frying for 3min with strong fire until fragrance overflows, and turning off the fire;
2) pouring the thick beef bone soup into the thick beef bone soup, decocting the thick beef bone soup with soft fire for 5 hours, adding the salted duck egg yolk powder, the shrimp powder and the honey into the thick beef bone soup, stirring the mixture evenly, adding the salt and the water into the mixture for seasoning, turning off the fire, cooling the mixture to 50 ℃, adding the sialic acid powder into the mixture, and stirring the mixture evenly;
3) filtering while hot, keeping the filtrate, discarding the residue, and collecting the filtrate to obtain the bittern.
The utility model discloses a stew in soy sauce device is through stew in soy sauce jar, the brine jar, the circulation of plain boiled water jar and filtration buffer tank realizes that the pumpkin seed stew in soy sauce in the salty brine of constant temperature and concentration, the stew in soy sauce process keeps constantly stirring and the mutual collision of swing realization pumpkin seed, avoid the pumpkin seed to bond each other, introduce the soup-stock through purpose-made brine and boil salty brine, add the nutrition structure that sialic acid improved brine, improve the nutritive value of brine, when keeping pumpkin seed salty fragrant, promote the taste and the flavor of pumpkin seed.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The marinating device for the large-particle salty and fragrant pumpkin seeds is characterized by comprising a marinating tank (1) for marinating, wherein a marinating tank (2) and a white water tank (3) are respectively arranged on two sides of the marinating tank (1), and a filtering buffer tank (4) is arranged at the lower part of the marinating tank (1);
the brine tank (2) is connected with the filtering buffer tank (4) through a circulating pump (5), so that brine circulation of the brine tank (1), the brine tank (2) and the filtering buffer tank (4) is realized, a brine circulating pipe (6) is arranged among the brine tank (1), the brine tank (2) and the filtering buffer tank (4), and a flow control valve (7) is arranged on the brine circulating pipe (6);
the top of making with soy sauce jar (1) is provided with agitating unit (8), and agitating unit (8) lower part is provided with puddler (12) and suit at puddler (12) outside agitator sleeve (11), make with soy sauce jar (1) bottom is provided with sieve (10) that can filter large granule pumpkin seed.
2. The device for marinating large-particle salted pumpkin seeds as claimed in claim 1, wherein the stirring rod (12) is provided with a plurality of oscillating rods (13) capable of oscillating up and down.
3. The device for marinating large-particle salted pumpkin seeds as claimed in claim 2, wherein the stirring sleeve (11) is provided with a plurality of swinging windows (17) for the swinging rod (13) to swing up and down.
4. The device for marinating large-particle salted pumpkin seeds as claimed in claim 1, wherein a multifunctional sensor (15) is arranged at the lower part of the sieve plate (10) in the marinating tank, and the multifunctional sensor (15) is electrically connected with a controller (18) for controlling the stirring device (8).
5. The large-particle salted pumpkin seed marinating device according to claim 1, wherein the sieve plate (10) and the stirring sleeve (11) are provided with a plurality of hollowed holes (16), and the size of the hollowed holes (16) is smaller than that of the pumpkin seeds.
6. The device for marinating large-particle salted pumpkin seeds as claimed in claim 1, wherein a discharge port (14) is arranged at the side of the marinating tank (1), and a flow control valve (7) is arranged on the discharge port (14).
7. The device for marinating large-particle salted pumpkin seeds as claimed in claim 1, wherein a heating interlayer is arranged inside the marinating tank (1), an electric heating coil (9) is arranged inside the heating interlayer, and the electric heating coil (9) is electrically connected with the controller (18).
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| Application Number | Priority Date | Filing Date | Title |
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| CN202022641882.3U CN214677441U (en) | 2020-11-16 | 2020-11-16 | Marinating device for large-particle salty and fragrant pumpkin seeds |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202022641882.3U CN214677441U (en) | 2020-11-16 | 2020-11-16 | Marinating device for large-particle salty and fragrant pumpkin seeds |
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| CN214677441U true CN214677441U (en) | 2021-11-12 |
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| CN202022641882.3U Active CN214677441U (en) | 2020-11-16 | 2020-11-16 | Marinating device for large-particle salty and fragrant pumpkin seeds |
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