CN113632913A - Coarse cereal hotpot condiment frying equipment and frying method - Google Patents
Coarse cereal hotpot condiment frying equipment and frying method Download PDFInfo
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- CN113632913A CN113632913A CN202110794645.7A CN202110794645A CN113632913A CN 113632913 A CN113632913 A CN 113632913A CN 202110794645 A CN202110794645 A CN 202110794645A CN 113632913 A CN113632913 A CN 113632913A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
The invention belongs to the technical field of food processing, in particular to a coarse cereal hotpot condiment frying device and a frying method, which comprise a controller, a base and a frying mechanism; the base is provided with a frying mechanism, and the frying mechanism comprises a frying pan, a mounting rack, a motor, an annular chute, a rotating plate, a rotating rod and a frying blade; the top of the base is ball-jointed with a frying pan; the two opposite sides of the base are fixedly connected with a mounting frame; the top of the mounting frame is fixedly connected with a motor; an output shaft of the motor penetrates through the inner side of the mounting frame, and a rotating plate is fixedly connected to the output shaft of the motor; according to the invention, the frying mechanism is arranged, so that the positions of the oil and the coarse cereals at different positions in the frying pan are changed mutually all the time, the oil and the coarse cereals in the frying pan are heated uniformly, and the coarse cereals at the bottom are prevented from being burnt and adhered to the bottom of the frying pan, so that the frying pan is difficult to clean; thereby saving manpower, saving production time, saving production cost and improving the quality of the hotpot condiment.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a coarse cereal hotpot condiment frying device and a coarse cereal hotpot condiment frying method.
Background
The chafing dish is taken as the traditional popular food of Chinese catering, mainly takes the Chuanyu spicy chafing dish bottom material, Mongolian soup base material, later-raised fungus soup, tomato, bone soup and other clear soup flavor chafing dish bottom materials as main materials, although chafing dish research and development personnel and production enterprises are like cow hair, new chafing dish bottom material making raw materials, new chafing dish product forms, new chafing dish flavor types and new chafing dish bottom material processing technologies appear.
The coarse cereals have a plurality of unique health care functions due to the fact that the coarse cereals contain special functional active ingredients. With the increase of consumption level, consumers pay more attention to diet health, and the demand for various nutritional foods is stronger. Therefore, the coarse cereals are added into the preparation of the hotpot condiment, and the trend of the healthy food is realized.
As in application No.: CN201510936091.4 system machine is fried to intelligence multistage constant temperature hot pot seasoning, which comprises a base, fry the system pot body, agitating unit, heating device and control system, fry the system pot body and control system all inlays in the base upper surface, it includes frying pan and pot cover to fry the system pot body, it is articulated between frying pan and pot cover, heating device includes electric heating wire, heat preservation silica gel heating plate and microwave heating device, control system respectively with heating device's electric heating wire, heat preservation silica gel heating plate and microwave heating device electrical connection, control system includes data processing module, data storage module, drive module, multiple spot touch-control display screen unit and temperature sensor. Can fry different stages of system and different material to the different needs of stir-fry system temperature according to the material among this technical scheme, but fry the system initial stage at the hot pot seasoning, the oil in the stir-fry pot still is in the solidification state, oil and the coarse cereals in the pot are difficult to stir-fry this moment, make oil and coarse cereals in the stir-fry pot be heated inhomogeneously, the oil and the coarse cereals of frying pot bottom are in high temperature state for a long time, lead to the coarse cereals to be fried burnt easily, influence the edible of hot pot seasoning, it is at the bottom of a boiler to adhere to, be difficult to clear up, influence next use, the manpower is wasted, unrestrained production time, waste manufacturing cost, influence the quality of hot pot seasoning.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides the coarse cereal hotpot seasoning stir-frying equipment and the stir-frying method, which solve the problem that the oil and coarse cereals in the stir-frying pot are not uniformly heated because the oil and the coarse cereals in the stir-frying pot are difficult to stir and the oil and the coarse cereals in the stir-frying pot are still in a solidified state at the beginning stage of stir-frying the hotpot seasoning.
The technical scheme adopted by the invention for solving the technical problems is as follows: the invention relates to coarse cereal hotpot seasoning stir-frying equipment which comprises a controller, a base and a stir-frying mechanism, wherein the controller is connected with the base; the base is provided with a frying mechanism, and the frying mechanism comprises a frying pan, a mounting rack, a motor, an annular chute, a rotating plate, a rotating rod and a frying blade; the top of the base is ball-jointed with a frying pan; the two opposite sides of the base are fixedly connected with a mounting frame; the top of the mounting frame is fixedly connected with a motor; an output shaft of the motor penetrates through the inner side of the mounting frame, and a rotating plate is fixedly connected to the output shaft of the motor; an annular chute is arranged at the opening end part of the frying pan; one side of the rotating plate, which is far away from the motor, is connected into the annular chute in a sliding manner, and the bottom of the rotating plate is fixedly connected with a rotating rod; the lower part of the rotating rod is fixedly connected with two stir-frying blades;
in the prior art, at the beginning stage of the frying of the hotpot condiment, the oil in the frying pan is still in a solidification state, and at the moment, the oil and coarse cereals in the frying pan are difficult to stir, so that the oil and the coarse cereals in the frying pan are heated unevenly, and the oil and the coarse cereals at the bottom of the frying pan are in a high-temperature state for a long time, so that the coarse cereals are easily fried to be burnt, the eating of the hotpot condiment is influenced, the oil and the coarse cereals are adhered to the bottom of the frying pan and difficult to clean, the next use is influenced, the manpower and the production time are wasted, the production cost is wasted, and the quality of the hotpot condiment is influenced;
according to the invention, the frying mechanism is arranged, oil and coarse cereals are sequentially placed in the frying pan on the base, the frying pan is controlled by the controller to heat and start the motor, the motor on the mounting rack rotates to drive the rotating plate to slide along the annular sliding groove, the rotating plate extrudes towards the frying pan in the sliding process, the frying pan shakes towards the moving direction of the rotating plate, the oil and the coarse cereals in the frying pan move along with the shaking of the frying pan, meanwhile, the rotating plate rotates to drive the rotating rod to rotate, the rotating rod rotates to drive the frying blade on the rotating rod to rotate, so that the oil and the coarse cereals in the frying pan are stirred, the oil and the coarse cereals at the bottom are prevented from contacting the bottom of the frying pan for a long time, the frying blade rotates to cooperate with the frying pan to shake, the oil and the coarse cereals are uniformly mixed, the frying efficiency and the frying effect are improved, the positions of the oil and the coarse cereals at different positions in the frying pan are always changed, and the oil and the coarse cereals in the frying pan are uniformly heated, the coarse cereals at the bottom are prevented from being burnt and adhered to the bottom of the pan, so that the frying pan is difficult to clean; thereby saving manpower, saving production time, saving production cost and improving the quality of the hotpot condiment.
Preferably, the stir-frying blades form an included angle of 45-60 degrees with the horizontal plane, the two stir-frying blades are distributed up and down, and the two stir-frying blades are centrosymmetric along one point on the axial lead of the rotating rod; the during operation, turn over the stir-fry blade at rotatory in-process, be located to turn over the oil and the coarse cereals of stir-fry blade below and upwards move along the inclined plane that turns over the stir-fry blade, rock the in-process at the frying pan simultaneously and can drive part oil and coarse cereals to turn over on the stir-fry blade, the stir-fry blade of below drives oil and coarse cereals to the stir-fry blade position department of turning over of top, so that the stir-fry blade of top continues to upwards drive oil and coarse cereals, when oil and coarse cereals of below upwards move, oil and coarse cereals of top slide down along the lateral wall of frying pan when the frying pan rocks, supply it, with this cyclic motion, make oil and coarse cereals in the frying pan be heated evenly, thereby save production time, practice thrift manufacturing cost, improve the quality of hot pot seasoning.
Preferably, the rotating rod is sleeved with a connecting column; a group of heating rods is fixedly connected to the connecting column; a heating cavity is formed in the heating rod; a resistance wire is fixedly connected to the inner wall of the heating cavity; the resistance wires are distributed in a spiral shape; when the hot pot is used, the resistance wire in the heating cavity is controlled by the controller to heat, so that the heating rod can heat oil and coarse cereals, the heating efficiency of the oil and the coarse cereals is improved, the outer side of the frying pot is prevented from being heated inwards at the beginning of frying, a large temperature difference is formed at the inner side of the outer side of the frying pot, the oil and the coarse cereals are heated unevenly, the frying effect is influenced, and the quality of hotpot condiment is influenced; thereby improving the stability of the structure, enabling the oil and the coarse cereals to be heated more uniformly in the frying process, and improving the frying efficiency and the frying effect.
Preferably, the inner side of the connecting column is provided with an arc-shaped groove; the arc-shaped grooves are communicated end to end; the connecting column is connected with the rotating rod in a sliding manner through an arc-shaped groove; the during operation, the dwang rotates, because the heater rod receives the resistance influence of oil in the frying pan and coarse cereals, make the slew velocity of the spliced pole of being connected the heater rod be less than the dwang, make the dwang when rotating, the tie point of dwang and spliced pole slides along the arc wall in the spliced pole, make the spliced pole fluctuate along with the slip track of tie point in the arc wall, thereby make the heater rod heating range bigger, make oil in the frying pan and coarse cereals be heated more evenly, the heater rod is at the in-process that fluctuates simultaneously, drive oil and coarse cereals around the heater rod and stir, improve the efficiency of stirring of oil in the frying pan and coarse cereals, thereby make stir in-process oil and coarse cereals be heated more evenly, improve stir efficiency and stir-fry effect.
Preferably, the rotating rod is fixedly connected with a collecting box; a filter screen communicated with the inside of the collecting box is embedded in one side opposite to the opening of the collecting box; the during operation, rotate the in-process at the dwang, collect the box and strike off the oil foam that oil reservoir surface produced with the mixed production of coarse cereals when heating, pass through the filter screen discharge with oil, collect oil foam and impurity in collecting the box, the filter screen is toward a direction pivoted in the course of the work, collect oil foam and impurity in the box because inertial action, can not fall out from the opening part of collecting the box, it is nearer apart from the heater rod to collect the box simultaneously, make and collect the box internal temperature higher, prevent that oil from getting into when collecting the box temperature reduction, cause oil to solidify on the filter screen, lead to the filter screen to block up, thereby reduce the work that stir-fry in-process stir-fry personnel struck off oil foam, reduce artifical amount of labour, improve stir-fry efficiency and stir-fry effect, improve the quality of hot pot seasoning.
The invention relates to a method for stir-frying and stir-frying coarse cereal hotpot condiment, which comprises the following steps:
s1: preparing raw materials: preparing 500 parts of vegetable oil, 300 parts of beef tallow, 300 parts of Pixian county bean paste, 350 parts of dried chili, 20 parts of ginger, 40 parts of garlic, 60 parts of green Chinese onion, 30 parts of rock candy, 100 parts of fermented glutinous rice juice, 20 parts of star anise, 10 parts of rhizoma kaempferiae, 10 parts of cassia bark, 10 parts of fennel, 5 parts of tsaoko amomum fruit, 5 parts of lithospermum, 2 parts of bay leaves, 2 parts of vanilla, 1 part of flos caryophylli, 20 parts of millet, 20 parts of corn and 20 parts of soybean, soaking the millet, the corn and the soybean for 2.5 hours at normal temperature, and cutting the beef tallow into small blocks;
s2: frying coarse cereals: edible oil, beef tallow, millet, corn and soybean are placed in a frying pan, the frying pan is controlled by a controller to heat and a motor is started, so that the frying pan shakes, the oil and coarse cereals in the frying pan move along with the shaking of the frying pan, and meanwhile, a rotating rod rotates to drive a stir-frying blade to rotate, so that the oil and coarse cereals in the frying pan are stirred;
s3: adding spices: after frying for 1-3 hours, immediately adding anise, rhizoma kaempferiae, cassia bark, fennel, tsaoko amomum fruit, lithospermum, myrcia, vanilla, clove and the like, continuously frying for about 15-20 minutes, adding rock sugar and fermented glutinous rice juice when the color of spice in a pot becomes dark, slowly decocting with slow fire until the water in the fermented glutinous rice juice is completely evaporated, stopping heating, and cooling the raw materials in the frying pot to obtain the hotpot condiment;
s4: cleaning equipment: taking out the hotpot condiment, mixing the hotpot condiment with detergent, clear water and brushing the device by matching with a brush.
The invention has the following beneficial effects:
1. according to the coarse cereal hotpot seasoning frying equipment and the frying method, the frying mechanism is arranged, so that the positions of oil and coarse cereals at different positions in the frying pan are changed, the oil and the coarse cereals in the frying pan are heated uniformly, and the coarse cereals at the bottom are prevented from being burnt and adhered to the bottom of the frying pan, so that the frying pan is difficult to clean; thereby saving manpower, saving production time, saving production cost and improving the quality of the hotpot condiment.
2. According to the coarse cereal hotpot seasoning stir-frying equipment and the stir-frying method, the heating rod is arranged, so that the large temperature difference formed on the inner side of the outer side of the stir-frying pan is prevented, the oil and coarse cereals are heated unevenly, the stir-frying effect is influenced, and the quality of the hotpot seasoning is influenced; so that the oil and the coarse cereals are heated more uniformly in the frying process, and the frying efficiency and the frying effect are improved.
3. According to the coarse cereal hotpot seasoning stir-frying equipment and the stir-frying method, the collection box is arranged, and the oil foam and impurities are collected in the collection box, so that the work of scraping the oil foam by stir-frying personnel in the stir-frying process is reduced, the labor amount of manpower is reduced, the stir-frying efficiency and the stir-frying effect are improved, and the quality of the hotpot seasoning is improved.
Drawings
The invention will be further explained with reference to the drawings.
FIG. 1 is a front view of the present invention;
FIG. 2 is a perspective view of the present invention;
fig. 3 is a sectional view of a swivelling lever of the present invention;
FIG. 4 is a flow chart of a method of the present invention;
in the figure: 1. a base; 2. a frying mechanism; 21. a frying pan; 22. a mounting frame; 23. a motor; 24. an annular chute; 25. a rotating plate; 26. rotating the rod; 27. stir-frying the leaves; 3. connecting columns; 31. a heating rod; 32. a heating cavity; 33. a resistance wire; 34. an arc-shaped slot; 4. a collection box; 41. and (5) filtering by using a filter screen.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
As shown in fig. 1 to 4, the minor cereal hot pot seasoning frying device comprises a controller, a base 1 and a frying mechanism 2; the base 1 is provided with a frying mechanism 2, and the frying mechanism 2 comprises a frying pan 21, a mounting rack 22, a motor 23, an annular chute 24, a rotating plate 25, a rotating rod 26 and a stir-frying blade 27; the top of the base 1 is ball-jointed with a frying pan 21; the two opposite sides of the base 1 are fixedly connected with mounting frames 22; the top of the mounting frame 22 is fixedly connected with a motor 23; an output shaft of the motor 23 penetrates through the inner side of the mounting frame 22, and a rotating plate 25 is fixedly connected to the output shaft of the motor 23; an annular chute 24 is arranged at the opening end part of the frying pan 21; one side of the rotating plate 25, which is far away from the motor 23, is connected into the annular sliding groove 24 in a sliding manner, and the bottom of the rotating plate 25 is fixedly connected with a rotating rod 26; the lower part of the rotating rod 26 is fixedly connected with two stir-frying blades 27;
in the prior art, at the beginning stage of the frying of the hotpot condiment, the oil in the frying pan 21 is still in a solidification state, and at the moment, the oil and coarse cereals in the frying pan are difficult to stir, so that the oil and coarse cereals in the frying pan 21 are heated unevenly, and the oil and coarse cereals at the bottom of the frying pan 21 are in a high-temperature state for a long time, so that the coarse cereals are easily fried to be burnt, the eating of the hotpot condiment is influenced, the oil and coarse cereals are adhered to the bottom of the frying pan and difficult to clean, the next use is influenced, the manpower is wasted, the production time is wasted, the production cost is wasted, and the quality of the hotpot condiment is influenced;
according to the invention, by arranging the frying mechanism 2, oil and coarse cereals are sequentially put into the frying pan 21 on the base 1, the frying pan 21 is controlled by the controller to heat and start the motor 23, the motor 23 on the mounting rack 22 rotates to drive the rotating plate 25 to slide along the annular sliding groove 24, the rotating plate 25 extrudes towards the frying pan 21 in the sliding process, the frying pan 21 shakes towards the moving direction of the rotating plate 25, the oil and the coarse cereals in the frying pan 21 move along with the shaking of the frying pan 21, meanwhile, the rotating plate 25 rotates to drive the rotating rod 26 to rotate, the rotating rod 26 rotates to drive the frying blade 27 on the rotating rod 26 to rotate, so that the oil and the coarse cereals in the frying pan 21 are turned, the oil and the coarse cereals at the bottom are prevented from contacting the bottom of the frying pan 21 for a long time, the frying blade 27 is rotationally matched with the frying pan 21 to shake, the oil and the coarse cereals are uniformly mixed, the frying efficiency and the frying effect are improved, and the positions of the oil and the coarse cereals at different positions in the frying pan 21 are always changed, so that the oil and the coarse cereals in the frying pan 21 are heated uniformly, and the coarse cereals at the bottom are prevented from being burnt and adhered to the bottom of the frying pan, so that the frying pan 21 is difficult to clean; thereby saving manpower, saving production time, saving production cost and improving the quality of the hotpot condiment.
As an embodiment of the present invention, the stir-frying blades 27 form an included angle of 45 ° to 60 ° with the horizontal plane, the two stir-frying blades 27 are distributed vertically, and the two stir-frying blades 27 are centrosymmetric along a point on the axial line of the rotating rod 26; during operation, turn over and fry blade 27 in rotatory in-process, be located to turn over the oil and the miscellaneous cereals of stir-fry blade 27 below and stir the inclined plane rebound of blade 27 along turning over, rock the in-process at frying pan 21 simultaneously and can drive part oil and miscellaneous cereals to turning over on stir-fry blade 27, the stir-fry blade 27 of below drives oil and miscellaneous cereals below to the stir-fry blade 27 position department that turns over of top, so that the stir-fry blade 27 of top continues to drive oil and miscellaneous cereals upwards, when oil and the miscellaneous cereals rebound of below, oil and the miscellaneous cereals of top slide down along the lateral wall of frying pan 21 when frying pan 21 rocks, supply it, with this cyclic motion, make oil and miscellaneous cereals in the frying pan 21 be heated evenly, thereby save production time, practice thrift manufacturing cost, improve the quality of hot pot seasoning.
As an embodiment of the present invention, the rotating rod 26 is sleeved with a connecting column 3; a group of heating rods 31 is fixedly connected to the connecting column 3; a heating cavity 32 is formed in the heating rod 31; a resistance wire 33 is fixedly connected to the inner wall of the heating cavity 32; the resistance wires 33 are spirally distributed; during operation, the resistance wire 33 in the heating cavity 32 is controlled by the controller to heat, so that the heating rod 31 can heat oil and coarse cereals, the heating efficiency of the oil and the coarse cereals is improved, the outer side of the wok 21 is prevented from being heated inwards at the beginning of frying, a large temperature difference is formed at the inner side of the outer side of the wok 21, the oil and the coarse cereals are heated unevenly, the frying effect is influenced, and the quality of the hotpot condiment is influenced, meanwhile, when the resistance wire 33 is heated, the heat on the heating rod 31 can be quickly transmitted to the rotating rod 26 and the stir-frying blade 27 through the connecting column 3, so that the oil which is not melted on the rotating rod 26 and the stir-frying blade 27 can be quickly melted, and the oil which is not melted is attached to the rotating rod 26 and the stir-frying blade 27 is prevented from influencing the normal operation of the rotating rod 26 and the stir-frying blade 27; thereby improving the stability of the structure, enabling the oil and the coarse cereals to be heated more uniformly in the frying process, and improving the frying efficiency and the frying effect.
As an embodiment of the present invention, an arc-shaped groove 34 is opened on the inner side of the connecting column 3; the arc-shaped grooves 34 are communicated end to end; the connecting column 3 is in sliding connection with the rotating rod 26 through an arc-shaped groove 34; the during operation, dwang 26 rotates the time, because the heating rod 31 receives the resistance influence of the oil in the frying pan 21 and coarse cereals, make the slew velocity of the spliced pole 3 that is connecting heating rod 31 be less than dwang 26, make dwang 26 when rotating, the tie point of dwang 26 and spliced pole 3 slides along the arc wall 34 in the spliced pole 3, make spliced pole 3 along with the tie point at the slip orbit fluctuation of arc wall 34, make heating rod 31 heating range bigger, make the oil in the frying pan 21 and coarse cereals be heated more evenly, simultaneously heating rod 31 is at the in-process that fluctuates, it turns with the coarse cereals to drive oil around the heating rod 31, improve the oil in the frying pan 21 and the efficiency of turning of coarse cereals, thereby make stir system in-process oil and coarse cereals be heated more evenly, improve stir system efficiency and fry system effect.
As an embodiment of the present invention, the rotating rod 26 is fixedly connected with the collecting box 4; a filter screen 41 communicated to the inside of the collecting box 4 is embedded at one side opposite to the opening of the collecting box 4; the during operation, in dwang 26 rotation process, collect box 4 and strike off the oil foam that oil reservoir surface produced with the mixed coarse cereals when heating, discharge oil through filter screen 41, collect oil foam and impurity in collecting box 4, filter screen 41 is past a direction pivoted in the course of the work, oil foam and impurity in collecting box 41 are because inertial action, can not fall out from the opening part of collecting box 4, it is nearer apart from heating rod 31 to collect box 4 simultaneously, make the temperature higher in collecting box 4, prevent that oil from entering into when collecting box 4, the temperature reduces, cause oil to solidify on filter screen 41, lead to filter screen 41 to block up, thereby reduce the work that stir-fry in-process stir-fry personnel struck off oil foam, reduce artificial amount of labour, improve stir-fry efficiency and stir-fry effect, improve the quality of hot pot seasoning.
The invention relates to a method for stir-frying and stir-frying coarse cereal hotpot condiment, which comprises the following steps:
s1: preparing raw materials: preparing 500 parts of vegetable oil, 300 parts of beef tallow, 300 parts of Pixian county bean paste, 350 parts of dried chili, 20 parts of ginger, 40 parts of garlic, 60 parts of green Chinese onion, 30 parts of rock candy, 100 parts of fermented glutinous rice juice, 20 parts of star anise, 10 parts of rhizoma kaempferiae, 10 parts of cassia bark, 10 parts of fennel, 5 parts of tsaoko amomum fruit, 5 parts of lithospermum, 2 parts of bay leaves, 2 parts of vanilla, 1 part of flos caryophylli, 20 parts of millet, 20 parts of corn and 20 parts of soybean, soaking the millet, the corn and the soybean for 2.5 hours at normal temperature, and cutting the beef tallow into small blocks;
s2: frying coarse cereals: edible oil, beef tallow, millet, corn and soybeans are placed in the frying pan 21, the frying pan 21 is controlled by the controller to heat, the motor 23 is started, the frying pan 21 is made to shake, the oil and coarse cereals in the frying pan 21 move along with the shaking of the frying pan 21, meanwhile, the rotating rod 26 rotates to drive the stir-frying blade 27 to rotate, and the oil and the coarse cereals in the frying pan 21 are stirred;
s3: adding spices: after frying for 1-3 hours, immediately adding anise, rhizoma kaempferiae, cassia bark, fennel, tsaoko amomum fruit, lithospermum, myrcia, vanilla, clove and the like, continuously frying for about 15-20 minutes, adding rock sugar and fermented glutinous rice juice when the color of spice in a pot is deepened, slowly decocting with slow fire until the water in the fermented glutinous rice juice is completely evaporated, stopping heating, and cooling the raw materials in a frying pot 21 to obtain the hotpot condiment;
s4: cleaning equipment: taking out the hotpot condiment, mixing the hotpot condiment with detergent, clear water and brushing the device by matching with a brush.
The specific working process is as follows:
put oil and coarse cereals into the frying pan 21 on the base 1 in proper order, heat and start motor 23 through controller control frying pan 21, motor 23 on the mounting bracket 22 rotates and drives the rotor plate 25 to slide along the annular chute 24, in the gliding in-process rotor plate 25 extrudes to the frying pan 21, make the frying pan 21 rock to the rotor plate 25 direction of motion, make the inside oil of frying pan 21 and coarse cereals along with the rocking of frying pan 21 and move, rotor plate 25 rotates and drives the dwang 26 to rotate simultaneously, the dwang 26 rotates and drives the stir-fry blade 27 on the dwang 26 to rotate, thereby stir oil and coarse cereals in the frying pan 21, prevent the oil of bottom and coarse cereals from contacting the bottom of the frying pan 21 for a long time, stir-fry blade 27 running fit frying pan 21 rocks, make the oil of different positions in the frying pan 21 and the position of coarse cereals alternate each other all the time, thereby make oil and coarse cereals in the frying pan 21 heated evenly, the coarse cereals at the bottom are prevented from being burnt and adhered to the bottom of the pan, so that the frying pan 21 is difficult to clean; thereby saving manpower, saving production time, saving production cost, improving the quality of the hotpot condiment, wherein in the rotating process of the stir-frying blade 27, the oil and coarse cereals below the stir-frying blade 27 move upwards along the inclined plane of the stir-frying blade 27 so that the stir-frying blade 27 above continuously drives the oil and the coarse cereals upwards, the oil and the coarse cereals above slide downwards along the side wall of the wok 21 when the wok 21 shakes to be supplemented, so as to circularly move, the oil and the coarse cereals in the wok 21 are uniformly heated, thereby saving production time, saving production cost, improving the quality of the hotpot condiment, controlling the resistance wire 33 in the heating cavity 32 to heat through the controller, enabling the heating rod 31 to heat the oil and the coarse cereals, improving the heating efficiency of the oil and the coarse cereals, meanwhile, when the resistance wire 33 heats, the heat on the heating rod 31 can be quickly transmitted to the rotating rod 26 and the stir-frying blade 27 through the connecting column 3, the unmelted oil on the rotating rod 26 and the stir-frying blade 27 can be melted rapidly, so that the unmelted oil is prevented from being attached to the rotating rod 26 and the stir-frying blade 27 to influence the normal work of the rotating rod 26 and the stir-frying blade 27; when the rotating rod 26 rotates, because the heating rod 31 is influenced by the resistance of the oil and the coarse cereals in the wok 21, the rotating speed of the connecting column 3 connected with the heating rod 31 is lower than that of the rotating rod 26, when the rotating rod 26 rotates, the connecting point of the rotating rod 26 and the connecting column 3 slides along the arc-shaped groove 34 in the connecting column 3, so that the connecting column 3 fluctuates along with the sliding track of the connecting point in the arc-shaped groove 34, thereby the heating range of the heating rod 31 is larger, the oil and the coarse cereals in the wok 21 are heated more uniformly, meanwhile, the heating rod 31 drives the oil and the coarse cereals around the heating rod 31 to turn in the fluctuation process, the turning efficiency of the oil and the coarse cereals in the wok 21 is improved, thereby the oil and the coarse cereals in the frying process are heated more uniformly, the frying efficiency and the frying effect are improved, in the rotating process of the rotating rod 26, the oil foam generated by mixing the oil layer surface with the coarse cereals in the heating process is scraped by the collecting box 4, pass through filter screen 41 discharge with oil, collect oil foam and impurity in collecting box 4 to reduce the work of stir-fry system in-process stir-fry personnel scraping oil foam, reduce artificial amount of labour, improve stir-fry system efficiency and stir-fry system effect, improve the quality of hot pot seasoning.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. The utility model provides a system equipment is fried to coarse cereals hot pot seasoning which characterized in that: comprises a controller, a base (1) and a frying mechanism (2); the base (1) is provided with a frying mechanism (2), and the frying mechanism (2) comprises a frying pan (21), a mounting rack (22), a motor (23), an annular chute (24), a rotating plate (25), a rotating rod (26) and a frying blade (27); the top ball of the base (1) is connected with a frying pan (21); the two opposite sides of the base (1) are fixedly connected with a mounting frame (22); the top of the mounting frame (22) is fixedly connected with a motor (23); an output shaft of the motor (23) penetrates through the inner side of the mounting frame (22), and a rotating plate (25) is fixedly connected to the output shaft of the motor (23); an annular chute (24) is arranged at the opening end part of the frying pan (21); one side of the rotating plate (25), which is far away from the motor (23), is connected into the annular sliding groove (24) in a sliding manner, and the bottom of the rotating plate (25) is fixedly connected with a rotating rod (26); the lower part of the rotating rod (26) is fixedly connected with two stir-frying blades (27).
2. The coarse cereal hotpot seasoning stir-frying equipment according to claim 1, characterized in that: the stir-frying blades (27) form an included angle of 45-60 degrees with the horizontal plane, the two stir-frying blades (27) are distributed up and down, and the two stir-frying blades (27) are centrosymmetric along one point on the axial lead of the rotating rod (26).
3. The coarse cereal hotpot seasoning stir-frying equipment according to claim 2, characterized in that: the rotating rod (26) is sleeved with a connecting column (3); a group of heating rods (31) is fixedly connected to the connecting column (3); a heating cavity (32) is formed in the heating rod (31); the inner wall of the heating cavity (32) is fixedly connected with a resistance wire (33); the resistance wires (33) are distributed in a spiral shape.
4. The coarse cereal hotpot seasoning stir-frying equipment according to claim 3, characterized in that: an arc-shaped groove (34) is formed in the inner side of the connecting column (3); the arc-shaped grooves (34) are communicated end to end; the connecting column (3) is connected with the rotating rod (26) in a sliding way through an arc-shaped groove (34).
5. The coarse cereal hotpot seasoning stir-frying equipment according to claim 3, characterized in that: the rotating rod (26) is fixedly connected with the collecting box (4); a filter screen (41) communicated to the inside of the collecting box (4) is embedded in one side opposite to the opening of the collecting box (4).
6. A method for frying coarse cereal hotpot condiment is characterized by comprising the following steps: the method is suitable for the coarse cereal hotpot seasoning frying equipment as claimed in any one of claims 1 to 5, and comprises the following steps:
s1: preparing raw materials: preparing 500 parts of vegetable oil, 300 parts of beef tallow, 300 parts of Pixian county bean paste, 350 parts of dried chili, 20 parts of ginger, 40 parts of garlic, 60 parts of green Chinese onion, 30 parts of rock candy, 100 parts of fermented glutinous rice juice, 20 parts of star anise, 10 parts of rhizoma kaempferiae, 10 parts of cassia bark, 10 parts of fennel, 5 parts of tsaoko amomum fruit, 5 parts of lithospermum, 2 parts of bay leaves, 2 parts of vanilla, 1 part of flos caryophylli, 20 parts of millet, 20 parts of corn and 20 parts of soybean, soaking the millet, the corn and the soybean for 2.5 hours at normal temperature, and cutting the beef tallow into small blocks;
s2: frying coarse cereals: edible oil, beef tallow, millet, corn and soybeans are placed in a wok (21), the wok (21) is controlled by a controller to heat and start a motor (23), so that the wok (21) shakes, the oil and coarse cereals in the wok (21) move along with the shaking of the wok (21), meanwhile, a rotating rod (26) rotates to drive a stir-frying blade (27) to rotate, and the oil and the coarse cereals in the wok (21) are stirred;
s3: adding spices: frying for 1-3 hours, then adding anise, rhizoma kaempferiae, cassia bark, fennel, tsaoko amomum fruit, lithospermum, myrcia, vanilla, clove and the like, continuously frying for about 15-20 minutes, adding rock sugar and fermented glutinous rice juice when the color of spice in a pot is deepened, slowly decocting with slow fire until the water in the fermented glutinous rice juice is completely evaporated, stopping heating, and cooling the raw materials in a frying pot (21) to obtain the hotpot condiment;
s4: cleaning equipment: taking out the hotpot condiment, mixing the hotpot condiment with detergent, clear water and brushing the device by matching with a brush.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110794645.7A CN113632913A (en) | 2021-07-14 | 2021-07-14 | Coarse cereal hotpot condiment frying equipment and frying method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110794645.7A CN113632913A (en) | 2021-07-14 | 2021-07-14 | Coarse cereal hotpot condiment frying equipment and frying method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN211535678U (en) * | 2019-12-24 | 2020-09-22 | 安阳中智药业有限责任公司 | Quick decocting equipment for Chinese plaster |
| CN111944603A (en) * | 2020-09-09 | 2020-11-17 | 湖南日灿农业生态科技发展有限公司 | Stir-frying device for tea oil production and use method thereof |
| CN112262976A (en) * | 2020-10-26 | 2021-01-26 | 重庆市长寿区可又可食品有限公司 | Three-delicacy hot pot seasoning and processing technology thereof |
| CN213428244U (en) * | 2020-09-15 | 2021-06-15 | 鲁斌 | Food processing nut turns over stir-fry device |
| CN218921517U (en) * | 2022-12-01 | 2023-04-28 | 宁夏味尤美食品有限公司 | Planetary stirring and stir-frying machine for hotpot seasoning |
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2021
- 2021-07-14 CN CN202110794645.7A patent/CN113632913A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN211535678U (en) * | 2019-12-24 | 2020-09-22 | 安阳中智药业有限责任公司 | Quick decocting equipment for Chinese plaster |
| CN111944603A (en) * | 2020-09-09 | 2020-11-17 | 湖南日灿农业生态科技发展有限公司 | Stir-frying device for tea oil production and use method thereof |
| CN213428244U (en) * | 2020-09-15 | 2021-06-15 | 鲁斌 | Food processing nut turns over stir-fry device |
| CN112262976A (en) * | 2020-10-26 | 2021-01-26 | 重庆市长寿区可又可食品有限公司 | Three-delicacy hot pot seasoning and processing technology thereof |
| CN218921517U (en) * | 2022-12-01 | 2023-04-28 | 宁夏味尤美食品有限公司 | Planetary stirring and stir-frying machine for hotpot seasoning |
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