CN113331386A - Preparation method of blocky manual spicy beef tallow hotpot condiment - Google Patents
Preparation method of blocky manual spicy beef tallow hotpot condiment Download PDFInfo
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- CN113331386A CN113331386A CN202110636733.4A CN202110636733A CN113331386A CN 113331386 A CN113331386 A CN 113331386A CN 202110636733 A CN202110636733 A CN 202110636733A CN 113331386 A CN113331386 A CN 113331386A
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- 239000003760 tallow Substances 0.000 title claims abstract description 31
- 235000015278 beef Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 94
- 238000003756 stirring Methods 0.000 claims abstract description 67
- 239000003921 oil Substances 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000007670 refining Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000011068 loading method Methods 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 238000007599 discharging Methods 0.000 claims description 7
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 238000007790 scraping Methods 0.000 claims description 3
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- 238000000034 method Methods 0.000 abstract description 16
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Images
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
Abstract
The invention discloses a preparation method of a blocky manual spicy beef tallow hotpot condiment, which specifically comprises the following steps: step 1, refining chafing dish oil; step 2: frying the hotpot condiment; and step 3: mixing the chafing dish oil material prepared in the step 1 and the chafing dish bottom material prepared in the step 2 in a frying pan according to the proportion of 0.6-0.8:1, and stirring to fully mix the chafing dish oil material and the chafing dish bottom material; and 4, step 4: transferring the materials to a full-automatic filling line for automatic weighing and loading into a mold; and 5: placing the mould into a cooling room for cooling and forming; step 6: demoulding to obtain the block hotpot condiment; and 7: and (7) vacuum packaging. The method mainly adopts an after-cooked stewing process to carry out flavor extraction, so that the prepared hotpot condiment is more mellow and better in flavor; adopt special construction's braising agitator tank to braising the material simultaneously and refine, can increase material utilization ratio, can avoid the extravagant and material adhesion of material.
Description
Technical Field
The invention relates to the technical field of hotpot condiment preparation, in particular to a preparation method of a blocky manual spicy beef tallow hotpot condiment.
Background
The chafing dish is a special food in Chongqing areas and plays an important role in the dietary structure of the chafing dish. With the exchange of food and beverage culture, the chafing dish industry is continuously strong, and the chafing dish is more and more favored by consumers. The rapid development of the hot pot industry is not capable of being strongly promoted by the hot pot seasoning industry.
The hotpot condiment is a compound spicy condiment with special flavor formed by a plurality of seasonings according to a certain formula, and because of different formulas and raw materials, the hotpot condiments produced by different manufacturers have different flavors.
The beef tallow is extracted from the fat tissue of the cattle, and the beef tallow is a rich source of vitamin A and is easy to absorb; tallow is rich in trace elements, especially selenium, which is a strong antioxidant. Beef tallow contains more selenium than garlic. Tallow also contains iodine, a desirable material for the thyroid gland; tallow contains considerable butyric acid (butyric acid), which is an energy source for the large intestine. Such fatty acids are also known as anti-cancer agents. Another medium-chain fatty acid, lauric acid, has antibacterial and antifungal effects. Beef tallow also contains conjugated linoleic acid (cla), and has anticancer effect. Tallow has a small but balanced proportion of the human essential fatty acids omega-3 and omega-6.
In actual use, the hotpot condiment is basically prepared by directly boiling the seasoning and the beef tallow in one pot, but the hotpot condiment prepared by directly boiling has a flat and single flavor and poor taste level.
Disclosure of Invention
The invention aims to provide a preparation method of a blocky manual spicy beef tallow hotpot condiment, which is mainly used for improving the fragrance by an after-ripening stewing process, so that the prepared hotpot condiment is more mellow and better in flavor.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a preparation method of a blocky manual spicy beef tallow hotpot condiment comprises the following steps:
step 1, refining the hot pot oil: decocting beef tallow in a full-automatic frying pan, sequentially adding chili, Pixian bean paste and compound spice into the beef tallow, decocting for 10-20Min, and cooling to 75-85 deg.C; transferring the decocted materials into a stewing stirring tank, stewing at 60-75 deg.C for 22-25 hr, and performing after-ripening to obtain chafing dish oil material;
step 2: frying the hotpot condiment;
and step 3: mixing the chafing dish oil material prepared in the step 1 and the chafing dish bottom material prepared in the step 2 in a frying pan according to the proportion of 0.6-0.8:1, and stirring to fully mix the chafing dish oil material and the chafing dish bottom material;
and 4, step 4: transferring the materials to a full-automatic filling line for automatic weighing and loading into a mold;
and 5: placing the mould into a cooling room for cooling and forming;
step 6: demoulding to obtain the block hotpot condiment;
and 7: and (7) vacuum packaging.
And 3, further optimizing, wherein in the step 3, a frying pan with a stirring function is adopted to fully stir the hot pot oil materials and the hot pot base materials, and the temperature of the materials is 60-70 ℃ during stirring.
In actual use, the braising stirring tank with the following structure is adopted to realize braising, and the structure is as follows: comprises a tank body, a stirring device arranged in the tank body and a supporting frame arranged on the tank body;
the jar body upper end is provided with the feed inlet, and the lower extreme is provided with the discharge gate, and the feed inlet is connected with feed hopper, and the discharge gate is connected with the discharging pipe, is provided with the bleeder valve on the discharging pipe.
Further optimize, agitating unit includes (mixing) shaft, motor and stirring leaf, and the motor passes through the support mounting on jar body, and the (mixing) shaft rotates to be installed on jar body back upper end and the output shaft of motor, and the lower extreme is connected with the stirring leaf.
Wherein the stirring blade is a spiral stirring blade.
Further optimize, stir and be provided with if disturb the discharge orifice on the spiral stirring leaf.
Wherein the diameter of the turbulence holes is the same.
Alternatively, the diameter of the orifi varies.
Further optimize, be provided with on the (mixing) shaft and scrape the material subassembly, scrape the material subassembly and follow the (mixing) shaft and rotate, and then scrape down the material on the internal wall of jar.
Compared with the prior art, the invention has the following beneficial effects:
the invention mainly discloses a preparation method of a hotpot condiment, which comprises the steps of dividing the frying process of the hotpot condiment into a hot-pot oil refining process and a hot-pot condiment frying process, realizing the after-ripening aroma raising of the process by adopting a stewing mode during the hot-pot oil refining process, and then matching and frying the hotpot condiment prepared by a conventional method according to a proportion, so that the hot-pot condiment can be effectively raised, and the taste of the hotpot condiment is better.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a schematic view of the overall structure of the braising stirring tank of the invention.
FIG. 2 is an enlarged view of a portion of FIG. 1.
FIG. 3 is an enlarged view of a portion of FIG. 1 at B according to the present invention.
Reference numerals:
1-tank body, 2-stirring device, 3-support frame, 4-feeding hole, 5-discharging hole, 6-feeding funnel, 7-discharging pipe, 8-discharging valve, 9-inner material layer, 10-heating layer jacket, 11-heat preservation layer, 12-sealing ring, 13-stirring shaft, 14-motor, 15-stirring blade, 16-support, 17-turbulence hole, 18-scraping component, 19-connecting frame, 20-connecting plate, 21-guide rod, 22-spring, 23-guide pipe, 24-vertical pipe, 25-piston column, 26-driving component and 27-mounting groove.
Detailed Description
In the following, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the embodiments of the invention. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive.
In the description of the embodiments of the present invention, it should be understood that the terms "length", "vertical", "horizontal", "top", "bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only used for convenience in describing the embodiments of the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the embodiments of the present invention.
Furthermore, 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 embodiments of the present invention, "a plurality" means two or more unless specifically limited otherwise.
In the embodiments of the present invention, unless otherwise explicitly specified or limited, the terms "mounted," "connected," "fixed," and the like are to be construed broadly, e.g., as being fixedly connected, detachably connected, or integrated; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. Specific meanings of the above terms in the embodiments of the present invention can be understood by those of ordinary skill in the art according to specific situations.
In embodiments of the invention, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may comprise the first and second features being in direct contact, or the first and second features being in contact, not directly, but via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly above and obliquely above the second feature, or simply meaning that the first feature is at a lesser level than the second feature.
The following disclosure provides many different embodiments or examples for implementing different configurations of embodiments of the invention. To simplify the disclosure of embodiments of the invention, the components and arrangements of specific examples are described below. Of course, they are merely examples and are not intended to limit embodiments of the invention. Furthermore, embodiments of the present invention may repeat reference numerals and/or letters in the various examples, such repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed.
Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
Example one
The embodiment discloses a preparation method of a blocky manual spicy beef tallow hotpot condiment, which comprises the following steps:
step 1, refining the hot pot oil: decocting beef tallow in a full-automatic frying pan, sequentially adding chili, Pixian bean paste and compound spice into the beef tallow, decocting for 10-20Min, and cooling to 75-85 deg.C; transferring the decocted materials into a stewing stirring tank, stewing at 60-75 deg.C for 22-25 hr, and performing after-ripening to obtain chafing dish oil material;
step 2: frying the hotpot condiment; in actual use, a common stir-frying mode is adopted;
and step 3: mixing the chafing dish oil material prepared in the step 1 and the chafing dish bottom material prepared in the step 2 in a frying pan according to the proportion of 0.6-0.8:1, and stirring to fully mix the chafing dish oil material and the chafing dish bottom material;
and 4, step 4: transferring the materials to a full-automatic filling line for automatic weighing and loading into a mold;
and 5: placing the mould into a cooling room for cooling and forming;
step 6: demoulding to obtain the block hotpot condiment;
and 7: and (7) vacuum packaging.
The embodiment mainly discloses a preparation method of a hotpot condiment, wherein the frying process of the hotpot condiment is divided into the steps of refining the hotpot oil materials and frying the hotpot condiment, the hotpot oil materials are refined in a stewing mode, after-ripening aroma raising in the process is realized, and then the hotpot condiment prepared by a conventional method is matched and fried in proportion, so that the hotpot condiment can be effectively raised in aroma, and the hotpot condiment is better in taste.
In the step 3, a frying pan with a stirring function is adopted to fully stir the hot pot oil materials and the hot pot base materials, and the temperature of the materials is 60-70 ℃ during stirring.
Further limiting, in step 3, the batch temperature is 65 ℃.
Further optimization, in practical use, step 3: and (3) mixing the hotpot oil material prepared in the step (1) and the hotpot condiment prepared in the step (2) in a frying pan according to the ratio of 0.7:1, and stirring to fully mix the hotpot oil material and the hotpot condiment.
Therefore, the mixing use of the new materials and the clinker is realized, and the aims of increasing aroma and optimizing the taste are further realized.
As shown in FIGS. 1 to 3, in actual use, the braising stirring tank used for the braising process has the following structure:
the stewing and stirring tank comprises a tank body 1, a stirring device 2 arranged in the tank body 1 and a support frame 3 arranged on the tank body 1;
the upper end of the tank body 1 is provided with a feed inlet 4, the lower end is provided with a discharge outlet 5, the feed inlet 4 is connected with a feed hopper 6, the discharge outlet 5 is connected with a discharge pipe 7, and the discharge pipe 7 is provided with a discharge valve 8.
Like this, put into jar body 1 with the material in, heat the material through jar body 1 to carry out intensive mixing to the material through agitating unit 2 that sets up, and the temperature when making inside braising is unified.
The tank body 1 comprises an inner material layer 9, a heating layer jacket 10, a heat preservation layer 11 and a decoration layer which are sequentially arranged from inside to outside, and a heating medium is arranged between the inner material layer 9 and the heating layer jacket 10;
the heating medium may be hot water or steam.
Like this, can play better heat preservation effect through the heat preservation 11 that sets up to realize heating through heating medium, improve the inside temperature of jar body 1, and then realize the purpose of braising.
Wherein, agitating unit 2 includes (mixing) shaft 13, motor 14 and stirring leaf 15, and motor 14 passes through support 16 to be installed on jar body 1, and stirring shaft 13 rotates to be installed on jar body 1 back upper end and motor 14's output shaft, and the lower extreme is connected with stirring leaf 15.
Further, the stirring blade 15 is a spiral stirring blade 15.
Further optimize, stir spiral stirring leaf 15 and be provided with if disturb discharge orifice 17.
Wherein, the diameter of the burbling hole 17 is the same.
In the stirring process, the stirring shaft 13 is driven to rotate by the motor 14, the materials are fully stirred under the action of the stirring blades 15, and the stirring blades 15 are spiral stirring blades 15, so that the materials at the bottom of the tank body 1 can be turned to the upper part of the tank body 1 in the stirring process, and the materials are fully stirred; simultaneously, the purpose of turbulent flow can be realized through the turbulent flow holes 17, the stirring effect is improved, and the material is mixed more uniformly.
Alternatively, in use, the turbulator holes 17 may be of different diameters. The effect of vortex can effectual improvement like this, and then improves stirring effect.
Further optimize, be provided with on the (mixing) shaft 13 and scrape material subassembly 18, scrape material subassembly 18 and follow the (mixing) shaft 13 rotation, and then scrape down the material on the internal wall of jar 1.
Like this, can strike off the material of jar internal portion 1 through what set up scrapes the material subassembly 18, avoid on the material bonding jar internal wall, cause the material to paste the pot.
In the present embodiment, there is at least one scraping component 18, and the specific structure thereof is as follows:
it includes:
a connecting frame 19 for being arranged on the stirring shaft 13;
a connecting plate 20, the connecting plate 20 is arranged on the connecting frame 19 in a sliding way through a guide rod 21;
the spring 22 is sleeved on the guide rod 21, one end of the spring is connected with the connecting plate 20, and the other end of the spring is connected with the connecting frame;
a wiper blade for being disposed on the connecting plate 20;
wherein the wiper contacts the inner wall of the tank 1 under the action of the spring 22.
Like this, at the in-process of stirring the material, under the effect of spring 22, the doctor-bar can strike off the material on jar body 1 inner wall, not only can play the purpose of preventing the burnt pot, simultaneously, has guaranteed jar body 1's heat conduction effect.
Example two
In actual use, after materials are added into the tank body 1, the materials enter the discharge pipe 7, so that part of the materials in the discharge pipe 7 are always in the discharge pipe 7, a part of defective products exist in the discharge pipe 7, if the part of defective products are directly mixed with finished materials, the quality of the hotpot condiment can be reduced, and if the part of defective products are directly discharged, the hotpot condiment can be wasted; therefore, in actual use, the structure of the tapping pipe 7 is improved;
the discharge pipe 7 comprises a material guide pipe 23 which is connected with the tank body 1 and is of an L-shaped structure and a vertical pipe 24 connected to the material guide pipe 23, and the discharge valve 8 is arranged on the vertical pipe 24;
the right end of the material guide pipe 23 is closed, a piston column 25 is arranged in the material guide pipe 23, the piston column 25 is connected with the material guide pipe 23 in a sliding and sealing manner, the piston column 25 is connected with a driving assembly 26, and the driving assembly 26 is used for driving the piston column 25 to slide in the material guide pipe 23; after the piston column 25 moves to the right end of the material guide pipe 23, the material guide pipe 23 and the vertical pipe 24 can be used as a guide cylinder; when the piston column 25 moves to the left end of the material guiding pipe 23, the material guiding pipe 23 can be plugged.
Thus, in practical use, when the piston rod 25 is located at the left end of the material guiding pipe 23, the material can be prevented from entering the material guiding pipe 23, and thus the waste of the hotpot condiment can be avoided.
In actual use, the driving device is a telescopic rod, and the fixed end of the telescopic rod is fixedly arranged on the support frame 3 through the mounting bracket 16, wherein the telescopic rod is a pneumatic telescopic rod, a hydraulic telescopic rod or an electric telescopic rod.
In order to avoid material leakage between the piston column 25 and the material guide pipe 23, in actual use, at least one mounting groove 27 is formed in the piston column 25, and the sealing ring 12 is arranged in the mounting groove 27.
Preferably, the sealing ring 12 is a thermal expansion type sealing ring 12.
Because the thickness of the tank body 1 is generally 5-6cm, at this time, under the action of the stirring device 2, the material positioned in the material guide pipe 23 and above the piston column 25 can enter the tank body 1 under the action of the stirring device 2, and the purpose of stirring is achieved.
Therefore, in actual use, the sealing ring 12 can expand after being conducted by the piston column 25, so that the sealing effect is improved, and the material leakage is avoided.
The method mainly adopts an after-cooked stewing process to carry out flavor extraction, so that the prepared hotpot condiment is more mellow and better in flavor; adopt special construction's braising agitator tank to braising the material simultaneously and refine, can increase material utilization ratio, avoid the extravagant and material adhesion of material.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
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 invention, it should be noted that any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (9)
1. A preparation method of a blocky manual spicy beef tallow hotpot condiment is characterized by comprising the following steps:
step 1, refining the hot pot oil: decocting beef tallow in a full-automatic frying pan, sequentially adding chili, Pixian bean paste and compound spice into the beef tallow, decocting for 10-20Min, and cooling to 75-85 deg.C; transferring the decocted materials into a stewing stirring tank, stewing at 60-75 deg.C for 22-25 hr, and performing after-ripening to obtain chafing dish oil material;
step 2: frying the hotpot condiment;
and step 3: mixing the chafing dish oil material prepared in the step 1 and the chafing dish bottom material prepared in the step 2 in a frying pan according to the proportion of 0.6-0.8:1, and stirring to fully mix the chafing dish oil material and the chafing dish bottom material;
and 4, step 4: transferring the materials to a full-automatic filling line for automatic weighing and loading into a mold;
and 5: placing the mould into a cooling room for cooling and forming;
step 6: demoulding to obtain the block hotpot condiment;
and 7: and (7) vacuum packaging.
2. The preparation method of the manual spicy beef tallow hotpot condiment in block shape according to claim 1, wherein the preparation method comprises the following steps: in the step 3, a frying pan with a stirring function is adopted to fully stir the hot pot oil materials and the hot pot base materials, and the temperature of the materials is 60-70 ℃ during stirring.
3. The preparation method of the manual spicy beef tallow hotpot condiment in block shape according to claim 1, wherein the preparation method comprises the following steps: the stewing and stirring tank comprises a tank body, a stirring device arranged in the tank body and a supporting frame arranged on the tank body;
the jar body upper end is provided with the feed inlet, and the lower extreme is provided with the discharge gate, and the feed inlet is connected with feed hopper, and the discharge gate is connected with the discharging pipe, is provided with the bleeder valve on the discharging pipe.
4. The preparation method of the manual spicy beef tallow hotpot condiment in block shape according to claim 3, wherein the preparation method comprises the following steps: the stirring device comprises a stirring shaft, a motor and a stirring blade, the motor is arranged on the tank body through a support, the stirring shaft is rotatably arranged on the tank body, the upper end of the stirring shaft is connected with an output shaft of the motor, and the lower end of the stirring shaft is connected with the stirring blade.
5. The preparation method of the manual spicy beef tallow hotpot condiment in block shape according to claim 4, wherein the preparation method comprises the following steps: the stirring blade is a spiral stirring blade.
6. The preparation method of the manual spicy beef tallow hotpot condiment in block shape according to claim 5, wherein the preparation method comprises the following steps: and a plurality of interference flow holes are formed in the stirring spiral stirring blade.
7. The preparation method of the manual spicy beef tallow hotpot condiment in block shape according to claim 6, wherein the preparation method comprises the following steps: the diameter of the orificing holes is the same.
8. The preparation method of the manual spicy beef tallow hotpot condiment in block shape according to claim 6, wherein the preparation method comprises the following steps: the diameter of the orifi varies.
9. The preparation method of the manual spicy beef tallow hotpot condiment in block shape according to claim 4, wherein the preparation method comprises the following steps: the stirring shaft is provided with a scraping component which rotates along with the stirring shaft so as to scrape the material on the inner wall of the tank body.
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