CN1795733B - Mechanical technique for stir-frying flat tea - Google Patents
Mechanical technique for stir-frying flat tea Download PDFInfo
- Publication number
- CN1795733B CN1795733B CN 200410093411 CN200410093411A CN1795733B CN 1795733 B CN1795733 B CN 1795733B CN 200410093411 CN200410093411 CN 200410093411 CN 200410093411 A CN200410093411 A CN 200410093411A CN 1795733 B CN1795733 B CN 1795733B
- Authority
- CN
- China
- Prior art keywords
- pot
- stir
- tealeaves
- frying
- seconds
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
A technology for mechanically parching the flat tea leaves includes such steps as heating at 185-205 deg.C for 130-170 s, sorting at 160-185 deg.C for 180-240 s, flattening at 150-170 deg.C for 40-80s, polishing at 150-170 deg.C, etc. Its advantages are high quality and high uniformity.
Description
Technical field
The present invention relates to a kind of mechanical technique for stir-frying flat tea, belong to tealeaves frying technical field.
Background technology
The frying of flat tea is divided into " blue or green pot " and " brightness pot "." blue or green pot " promptly completes and the process of preliminary moulding, and beginning to be to grab, to tremble gesture, distribute certain moisture after, use instead gradually and gesture such as take, press, tremble, get rid of and carry out preliminary moulding, pressure reaches the purpose of the straight slivering of reason, flattening moulding by gently weighing, and stir-fry plays pot when dried extremely very likely.The purpose of " brightness pot " is that further shaping is done with frying, and common four pots of blue or green pot leaves are combined into one pot of brightness gesture pressure progressively to be increased the weight of, and mainly adopts gimmicks such as grabbing, detain, grind, press, push away.
Because the temperature capacity of staff is limited, the manual temperature that completes of frying tea technology is 160 ℃-180 ℃, and reason bar temperature is about 140 ℃, and the brightness pot stage is that the time of whole frying process is longer about 65 ℃-75 ℃, and labour intensity is very big, and production efficiency is lower; The long length of fixation time, Polyphenols oxidizing ferment in the tealeaves need the long time just can be passivated, and part polyphenol oxidase polyphenol in the oxidized tealeaves and influence color and luster, fragrance and the mouthfeel of tealeaves in passivating process; Simultaneously, parameters such as the time in each stage, temperature and pressure are grasped by operator's experience entirely, and the uniformity of each pot tealeaves is relatively poor, is difficult to guarantee the quality of tealeaves.
Summary of the invention
It is higher to the invention provides a kind of production efficiency, can effectively reduce the labour intensity of frying tealeaves, can significantly improve flat tea frying quality, effectively improve the conforming mechanical technique for stir-frying flat tea that tealeaves is produced in batches, the labour intensity that has solved the manual stir-frying flat tea existence of prior art is big, production efficiency is low, and the tea quality of frying is relatively poor, is difficult to guarantee to produce in batches the consistency problem of tea quality.
Above-mentioned technical purpose of the present invention solves by the following technical programs: comprise blue or green pot stage and brightness pot stage, wherein blue or green pot stage process process is for completing → manage bar → flattening → polishing, technological parameter is as follows: (1), complete: the time is 130 seconds to 170 seconds, and temperature is 185 ℃-205 ℃; (2), reason bar: the time is 180 seconds to 240 seconds, and temperature is 160 ℃-185 ℃; (3), flatten: the time is 40 seconds to 80 seconds, and temperature is 150 ℃-170 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 4 * 10
-3-1.4 * 10
- 2Kgf/cm
2(4), polishing: the time is 90 seconds to 180 seconds, and temperature is 150 ℃-170 ℃; (5), brightness pot: the time is 190 seconds to 320 seconds, and temperature is 90 ℃-110 ℃.Under the condition that guarantees above-mentioned technological parameter, just can guarantee the quality of frying tealeaves substantially, remaining technological parameter is then taked suitable change according to Various Seasonal with the tealeaves of different sizes, thus but the higher-quality flat tea of frying.Make half cylinder-like body tea stir-frying pot, the radius of tea stir-frying pot is of a size of with 200mm～300mm, a main shaft is established in its center of arc position, the manipulator of two imitative manual tea making principles is housed on the main shaft, comprise a pressing plate manipulator and a turnover panel manipulator, wherein the pressing plate manipulator is about a wide about 14cm, with contact portion at the bottom of the tea stir-frying pot be one with the arc surface that matches of circular arc at the bottom of the tea stir-frying pot, it has the thick elasticity of 0.5-0.8cm and cotton is close to the pressing plate that parcel forms, it is by sliding bar, slip cap, the mechanism member that roller and spring are formed, make this pressing plate freely along the flexible of axle center to the bottom of a pan, pass through cam, connecting rod, mechanism's operation of cam lifting that foot pedal is formed, when cam descends to the bottom of a pan direction, the roller (little bearing) that drives pressing plate both sides direction at the bottom of the tea stir-frying pot descends, make the arc surface of pressing plate press to the tealeaves in the bottom of a pan gradually, and give different pressure on demand tealeaves is flattened, polishing, reach the commentaries on classics degree that needs, the cam contour track has been set pressing plate and has been played backward in lower dead center that 40-50 ° of angle is the pressure working range, turning over this scope is the non-pressure working range, guarantees that simultaneously pressing plate is by the spring starting point of withdrawing automatically.What wherein turnover panel machinery fingerprint was imitative is imitative manual function of shedding tealeaves, it is by wide about a 20～30mm, consistent turnover panel boosts tealeaves during lower dead center in pot in plane length direction and the pot to rotating direction of advance, about to 90-100 ° of angle the time, stir an angle automatically tealeaves is thrown to the bottom of a pan, make tea disperse moisture in the process of throwing, the process that pushes away makes it play the effect of reason bar, will be when promoting tealeaves tealeaves scraping in the pot, small pieces tealeaves when stirring tealeaves (as the spring tea initial stage) will be thrown diffusing, it is littler of to avoid rectangular leaf to be bent into to turn over the amplitude of rubbing when stirring large stretch of tealeaves, can make two kinds of difform turnover panels and stir angular dimension for the blades that are fit to two kinds of different sizes to adapt to its needs.Manipulator frying tealeaves has been broken through the limited limitation of staff temperature capacity, can in the temperature range that tealeaves can bear, improve the temperature in the frying process, improved the production efficiency of tealeaves frying, greatly reduce labour intensity, the temperature that has improved frying has simultaneously shortened fixation time, make the polyphenol oxidase passivation at short notice in the tealeaves, kept the useful composition of tealeaves on largely, improved the quality such as color of tealeaves; Set time, the temperature and pressure in frying each stage of tealeaves according to the tealeaves of each different times, make that the quality conformance of same batch of tealeaves is better, improved the total quality of stir-frying flat tea.
As preferably, the frequency of stirring of the described stage tealeaves that completes is per minute 30-35 time, and temperature is 190 ℃-200 ℃.The turnover panel manipulator that the speed rotating drive that main shaft changes with per minute 30-35 is located at above it rotates, and imitation is manually shed tealeaves and tealeaves is heated complete.
As preferably, the frequency of stirring of described reason bar stage tealeaves is per minute 26-32 time, and temperature is 165 ℃-180 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 4 * 10
-4-1.4 * 10
- 3Kgf/cm
2Reason bar stage pressing plate manipulator covers tealeaves 1 second of quiet lid in tea stir-frying pot earlier, and then the main shaft speed rotating drive of changeing with per minute 26-32 is turned over and done manipulator and rotate 3 times continuously, makes then and back and forth presses the light pressure of mill tealeaves pressing plate manipulator bullet under.
As preferably, the frequency of stirring of described flattening stage tealeaves is per minute 22-27 time, and temperature is 155 ℃-165 ℃.The flattening stage, the pressing plate manipulator is back and forth pressed mill tealeaves once earlier, then main shaft is shaken tealeaves with 360 ° of driving turnover panel manipulators that turn around of speed that per minute 22-27 changes, and then manipulator back and forth presses mill tealeaves once, and then turnover panel manipulator shake tealeaves so repeats to finish the flattening process of tealeaves.
As preferably, the frequency of stirring of described polishing stage tealeaves is per minute 23-27 time, and temperature is 155 ℃-165 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 0.9 * 10
-3-1.8 * 10
- 2Kgf/cm
2The polishing stage, the pressing plate manipulator is back and forth pressed mill tealeaves secondary earlier, then main shaft is shaken tealeaves with 360 ° of driving turnover panel manipulators that turn around of speed that per minute 23-27 changes, and then manipulator back and forth presses mill tealeaves once, and then turnover panel manipulator shake tealeaves so repeats to finish the polishing process of tealeaves.
As preferably, described brightness pot technical process is brightness pot → secondary brightness pot → three brightness pots, a described brightness pot, secondary brightness pot and three brightness pot stage tealeaves stir frequency per minute 18-22 time; The described brightness pot time is 20 seconds to 40 seconds, and temperature is 90 ℃-110 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 8 * 10
-4-2.8 * 10
-3Kgf/cm
2The described secondary brightness pot time is 150 seconds to 240 seconds, and temperature is 90 ℃-110 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 0.9 * 10
-3-1.8 * 10
-2Kgf/cm2; Described three brightness pot times are 20 seconds to 40 seconds, and temperature is 90 ℃-110 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 8 * 10
-4-2.8 * 10
-3Kgf/cm2.A brightness pot stage, the moving tealeaves of speed drive turnover panel machinery handspring that main shaft changes with per minute 18-22, the withdrawal of pressing plate manipulator; The secondary brightness pot stage, the pressing plate manipulator is back and forth pressed mill tealeaves secondary, then main shaft does not drive the moving tealeaves of turnover panel machinery handsprings once to have minute speed of 18-22 commentaries on classics to turn around for 360 °, and the pressing plate manipulator is back and forth pressed mill tealeaves secondary then, so repeats to finish the secondary brightness pot pot of tealeaves; Three brightness pot stages, the moving tealeaves of speed drive turnover panel machinery handspring that main shaft changes with per minute 18-22, the withdrawal of pressing plate manipulator.
As preferably, the blue or green pot of 2-6 pot tealeaves is carried out the brightness pot.Usually, one blue or green pot of blue or green tea weight of tealeaves is 250g, one brightness pot tealeaves (about water content 70%) weight is 200g-600g, and suitably the weight of control blue or green pot tealeaves and brightness pot tealeaves can be controlled the quality of tealeaves well, has also guaranteed the uniformity with batch tea quality simultaneously.
Therefore, it is higher that the present invention has production efficiency, can effectively reduce the labour intensity of frying tealeaves, can significantly improve flat tea frying quality, effectively improves the conforming characteristics that tealeaves is produced in batches.Manipulator frying tealeaves has been broken through the limited limitation of staff temperature capacity, can in the temperature range that tealeaves can bear, improve the temperature in the frying process, improved the production efficiency of tealeaves frying, greatly reduce labour intensity, the temperature that has improved frying has simultaneously shortened fixation time, make the polyphenol oxidase passivation at short notice in the tealeaves, kept the useful composition of tealeaves on largely, improved the quality such as color of tealeaves; Set time, the temperature and pressure in frying each stage of tealeaves according to the tealeaves of each different times, make that the quality conformance of same batch of tealeaves is better, improved the total quality of stir-frying flat tea.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1: used stir-fry tea machine primary structure is: half cylinder-like body tea stir-frying pot, the radius of tea stir-frying pot is 236mm, length is slightly larger than 780mm, center of arc establishes the position main shaft, the manipulator of two imitative manual tea making principles is housed on the main shaft, comprise a pressing plate manipulator and a turnover panel manipulator, wherein the pressing plate manipulator is about a wide about 14cm, with contact portion at the bottom of the tea stir-frying pot be one with the arc surface that matches of circular arc at the bottom of the tea stir-frying pot, it has the thick elasticity of 0.5-0.8cm and cotton is close to the pressing plate that parcel forms, it is by sliding bar, slip cap, the mechanism member that roller and spring are formed, make this pressing plate freely along the flexible of axle center to the bottom of a pan, pass through cam, connecting rod, mechanism's operation of cam lifting that foot pedal is formed, when cam descends to the bottom of a pan direction, the roller (little bearing) that drives pressing plate both sides direction at the bottom of the tea stir-frying pot descends, make the arc surface of pressing plate press to the tealeaves in the bottom of a pan gradually, and give different pressure on demand tealeaves is flattened, polishing, reach the commentaries on classics degree that needs, the cam contour track has been set pressing plate and has been played backward in lower dead center that 40-50 ° of angle is the pressure working range, turning over this scope is the non-pressure working range, guarantees that simultaneously pressing plate is by the spring starting point of withdrawing automatically.What wherein turnover panel machinery fingerprint was imitative is imitative manual function of shedding tealeaves, it is by wide about a 20～30mm, consistent turnover panel boosts tealeaves during lower dead center in pot in plane length direction and the pot to rotating direction of advance, stirs an angle automatically about to 90 1 100 ° of angles the time tealeaves is thrown to the bottom of a pan.
The blue or green tea of the spring tea of the medium blade of 250g is put into tea stir-frying pot, and the tea stir-frying pot temperature is set to 185 ℃, and main shaft rotates driving turnover panel manipulator shake tealeaves for 360 ° continuously with the rotating speed of 30r/min, and the time for the treatment of changed next procedure in the past in 170 seconds over to; The temperature of tea stir-frying pot is set to 160 ℃, main shaft stops operating and puts down 1 second of the quiet lid tealeaves of pressing plate manipulator, the rotating speed of main shaft is adjusted to 26r/min, 360 ° are changeed the moving turnover panel manipulator shake of 3 astragals tealeaves, then regulate main shaft and drive the reciprocating motion of pressing plate manipulator, apply 1Kgf for the pressing plate manipulator and back and forth press mill tealeaves, the time for the treatment of is after going to change in 4 minutes next procedure; The temperature of tea stir-frying pot is made as 150 ℃, the pressing plate manipulator applies 15Kgf and back and forth presses 1 rear fender manipulator withdrawal of mill tealeaves, main shaft is with 360 ° of drive turnover panel manipulator shake tealeaves that turn around of rotating speed of 22r/min, the time of flattening process is 80 seconds, and the flattening of pressing mill and shake so to repeat to finish tealeaves then changes the polishing operation over to; The temperature of tea stir-frying pot is made as 150 ℃, apply 20Kgf for the pressing plate manipulator and back and forth press mill tealeaves 2 times, main shaft is with 360 ° of drive turnover panel manipulator shake tealeaves that turn around of rotating speed of 23r/min, the total time of polishing operation is 3 minutes, the polishing operation of back and forth pressing mill and shake to repeat to finish tealeaves has at interval simultaneously also the been hoped dirt blue or green pot of tealeaves.
2 blue or green pot tealeaves are lumped together carry out the brightness pot, at first enter the brightness pot one time, setting the tea stir-frying pot temperature is 90 ℃, main shaft with 360 ° of the rotating speeds of 18r/min continuously rotation drive the moving tealeaves of turnover panel machinery handspring, the time of a brightness pot is 40 seconds; Enter secondary brightness pot after finishing a brightness pot, setting the tea stir-frying pot temperature is 110 ℃, apply 10Kgf for the pressing plate manipulator and back and forth press mill tealeaves 2 times, then main shaft rotates the moving tealeaves of a circle driving turnover panel machinery handspring for 360 ° with the rotating speed of 22r/min, press mill and the circulation of shake interval to finish secondary brightness pot, the total time of secondary brightness pot is 150 seconds; Carry out the brightness pot three times after finishing secondary brightness pot, setting the tea stir-frying pot temperature is 90 ℃, main shaft rotates the moving tealeaves of driving turnover panel machinery handspring for 360 ° continuously with the rotating speed of 18r/min, and the time of three brightness pots is 40 seconds, and three times the brightness pot is finished the process of just having finished whole mechanical stir-frying flat tea.
Embodiment 2: fry tea machine structure with embodiment 1.
The blue or green tea of the spring tea of the medium blade of 250g is put into tea stir-frying pot, and the tea stir-frying pot temperature is set to 205 ℃, and main shaft rotates driving turnover panel manipulator shake tealeaves for 360 ° continuously with the rotating speed of 35r/min, and the time for the treatment of changed next procedure in the past in 130 seconds over to; The temperature of tea stir-frying pot is set to 180 ℃, main shaft stops operating and puts down 1 second of the quiet lid tealeaves of pressing plate manipulator, the rotating speed of main shaft is adjusted to 32r/min, 360 ° are changeed the moving turnover panel manipulator shake of 3 astragals tealeaves, then regulate main shaft and drive the reciprocating motion of pressing plate manipulator, apply 0.5Kgf for the pressing plate manipulator and back and forth press mill tealeaves, the time for the treatment of is after going 3 fens halfs to change next procedure over to; The temperature of tea stir-frying pot is made as 170 ℃, the pressing plate manipulator applies 5Kgf and back and forth presses 1 rear fender manipulator withdrawal of mill tealeaves, main shaft is with 360 ° of drive turnover panel manipulator shake tealeaves that turn around of rotating speed of 27r/min, the time of flattening process is 40 seconds, and the flattening of pressing mill and shake so to repeat to finish tealeaves then changes the polishing operation over to; The temperature of tea stir-frying pot is made as 170 ℃, apply 10Kgf for the pressing plate manipulator and back and forth press mill tealeaves 2 times, main shaft is with 360 ° of drive turnover panel manipulator shake tealeaves that turn around of rotating speed of 27r/min, the total time of polishing operation is 3 minutes, the polishing operation of back and forth pressing mill and shake to repeat to finish tealeaves has at interval simultaneously also the been hoped dirt blue or green pot of tealeaves.
3 blue or green pot tealeaves are lumped together carry out the brightness pot, at first enter the brightness pot one time, setting the tea stir-frying pot temperature is 110 ℃, main shaft with 360 ° of the rotating speeds of 22r/min continuously rotation drive the moving tealeaves of turnover panel machinery handspring, the time of a brightness pot is 20 seconds; Enter secondary brightness pot after finishing a brightness pot, setting the tea stir-frying pot temperature is 90 ℃, apply 20Kgf for the pressing plate manipulator and back and forth press mill tealeaves 2 times, then main shaft rotates the moving tealeaves of a circle driving turnover panel machinery handspring for 360 ° with the rotating speed of 18r/min, press mill and the circulation of shake interval to finish secondary brightness pot, the total time of secondary brightness pot is 240 seconds; Carry out the brightness pot three times after finishing secondary brightness pot, setting the tea stir-frying pot temperature is 110 ℃, main shaft rotates the moving tealeaves of driving turnover panel machinery handspring for 360 ° continuously with the rotating speed of 22r/min, and the time of three brightness pots is 20 seconds, and three times the brightness pot is finished the process of just having finished whole mechanical stir-frying flat tea.
Embodiment 3: fry tea machine structure with embodiment 1.
The blue or green tea of the spring tea of the medium blade of 250g is put into tea stir-frying pot, and the tea stir-frying pot temperature is set to 200 ℃, and main shaft rotates driving turnover panel manipulator shake tealeaves for 360 ° continuously with the rotating speed of 32r/min, and the time for the treatment of changed next procedure in the past in 150 seconds over to; The temperature of tea stir-frying pot is set to 185 ℃, main shaft stops operating and puts down 1 second of the quiet lid tealeaves of pressing plate manipulator, the rotating speed of main shaft is adjusted to 30r/min, 360 ° are changeed the moving turnover panel manipulator shake of 3 astragals tealeaves, then regulate main shaft and drive the reciprocating motion of pressing plate manipulator, apply 1Kgf for the pressing plate manipulator and back and forth press mill tealeaves, the time for the treatment of is after going to change in 3 minutes next procedure; The temperature of tea stir-frying pot is made as 160 ℃, the pressing plate manipulator applies 10Kgf and back and forth presses 1 rear fender manipulator withdrawal of mill tealeaves, main shaft is with 360 ° of drive turnover panel manipulator shake tealeaves that turn around of rotating speed of 25r/min, the time of flattening process is 60 seconds, and the flattening of pressing mill and shake so to repeat to finish tealeaves then changes the polishing operation over to; The temperature of tea stir-frying pot is made as 160 ℃, apply 15Kgf for the pressing plate manipulator and back and forth press mill tealeaves 2 times, main shaft is with 360 ° of drive turnover panel manipulator shake tealeaves that turn around of rotating speed of 25r/min, the total time of polishing operation is 3 minutes, the polishing operation of back and forth pressing mill and shake to repeat to finish tealeaves has at interval simultaneously also the been hoped dirt blue or green pot of tealeaves.
6 blue or green pot tealeaves are lumped together carry out the brightness pot, at first enter the brightness pot one time, setting the tea stir-frying pot temperature is 100 ℃, main shaft with 360 ° of the rotating speeds of 20r/min continuously rotation drive the moving tealeaves of turnover panel machinery handspring, the time of a brightness pot is 20 seconds; Enter secondary brightness pot after finishing a brightness pot, setting the tea stir-frying pot temperature is 90 ℃, apply 30Kgf for the pressing plate manipulator and back and forth press mill tealeaves 2 times, then main shaft rotates the moving tealeaves of a circle driving turnover panel machinery handspring for 360 ° with the rotating speed of 20r/min, press mill and the circulation of shake interval to finish secondary brightness pot, the total time of secondary brightness pot is 180 seconds; Carry out the brightness pot three times after finishing secondary brightness pot, setting the tea stir-frying pot temperature is 100 ℃, main shaft rotates the moving tealeaves of driving turnover panel machinery handspring for 360 ° continuously with the rotating speed of 22r/min, and the time of three brightness pots is 30 seconds, and three times the brightness pot is finished the process of just having finished whole mechanical stir-frying flat tea.
Claims (10)
1. a mechanical technique for stir-frying flat tea comprises blue or green pot stage and brightness pot stage, and wherein blue or green pot stage process process is characterized in that for completing, manage bar, flattening, polishing technological parameter is as follows:
(1), complete: the time is 130 seconds to 170 seconds, and temperature is 185 ℃-205 ℃;
(2), reason bar: the time is 180 seconds to 240 seconds, and temperature is 160 ℃-185 ℃;
(3), flatten: the time is 40 seconds to 80 seconds, and temperature is 150 ℃-170 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 4 * 10
-3-1.4 * 10
-2Kgf/cm
2:
(4), polishing: the time is 90 seconds to 180 seconds, and temperature is 150 ℃-170 ℃;
(5), brightness pot: the time is 190 seconds to 320 seconds, and temperature is 90 ℃-110 ℃.
2. mechanical technique for stir-frying flat tea according to claim 1 is characterized in that the frequency of stirring of the described stage tealeaves that completes is per minute 30-35 time, and temperature is 190 ℃-200 ℃.
3. mechanical technique for stir-frying flat tea according to claim 1 and 2 is characterized in that the frequency of stirring of described reason bar stage tealeaves is per minute 26-32 time, and temperature is 165 ℃-180 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 4 * 10
-4-1.4 * 10
-3Kgf/cm
2
4. mechanical technique for stir-frying flat tea according to claim 1 and 2 is characterized in that the frequency of stirring of described flattening stage tealeaves is per minute 22-27 time, and temperature is 155 ℃-165 ℃.
5. mechanical technique for stir-frying flat tea according to claim 1 and 2 is characterized in that the frequency of stirring of described polishing stage tealeaves is per minute 23-27 time, and temperature is 155 ℃-165 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 0.9 * 10
-3-1.8 * 10
-2Kgf/cm
2
6. mechanical technique for stir-frying flat tea according to claim 1 and 2, it is characterized in that described brightness pot technical process is brightness pot, secondary brightness pot, three brightness pots, a described brightness pot, secondary brightness pot and three brightness pot stage tealeaves stir frequency per minute 18-22 time.
7. mechanical technique for stir-frying flat tea according to claim 6 is characterized in that the described brightness pot time is 20 seconds to 40 seconds, and temperature is 90 ℃-110 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 8 * 10
-4-2.8 * 10
-3Kgf/cm
2
8. mechanical technique for stir-frying flat tea according to claim 6 is characterized in that the described secondary brightness pot time is 150 seconds to 240 seconds, and temperature is 90 ℃-110 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 0.9 * 10
-3-1.8 * 10
-2Kgf/cm2.
9. mechanical technique for stir-frying flat tea according to claim 6 is characterized in that described three brightness pot times are 20 seconds to 40 seconds, and temperature is 90 ℃-110 ℃, and the pressure that the pressing plate manipulator acts on the tea stir-frying pot surface is 8 * 10
-4-2.8 * 10
-3Kgf/cm2.
10. mechanical technique for stir-frying flat tea according to claim 1 and 2 is characterized in that the blue or green pot of 2-6 pot tealeaves is carried out the brightness pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410093411 CN1795733B (en) | 2004-12-20 | 2004-12-20 | Mechanical technique for stir-frying flat tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410093411 CN1795733B (en) | 2004-12-20 | 2004-12-20 | Mechanical technique for stir-frying flat tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1795733A CN1795733A (en) | 2006-07-05 |
| CN1795733B true CN1795733B (en) | 2010-04-21 |
Family
ID=36817210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410093411 Expired - Fee Related CN1795733B (en) | 2004-12-20 | 2004-12-20 | Mechanical technique for stir-frying flat tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1795733B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101189993B (en) * | 2007-04-27 | 2011-06-01 | 苏和生 | Tea cooling and roasting technique and tea cooling and roasting machine |
| CN101199303B (en) * | 2007-07-25 | 2010-07-21 | 苏和生 | Tea-leaf automatically de-enzyming straightening out machine and de-enzyming straightening out method thereof |
| CN101366420B (en) * | 2008-10-07 | 2011-01-26 | 华中农业大学 | Mechanized method for processing flat green tea |
| CN102499295B (en) * | 2011-12-08 | 2013-06-26 | 黄山毛峰茶业集团有限公司 | Organic flat tea (Houkui) and preparation technique thereof |
| CN105076508A (en) * | 2014-05-04 | 2015-11-25 | 新昌县群星实业有限公司 | Subsectional stir-frying processing method of Longjing tea |
| CN104430966B (en) * | 2014-10-28 | 2017-04-12 | 铜仁学院 | Manual tea flattening process for wild moss tea |
| CN104397226B (en) * | 2014-12-19 | 2017-05-31 | 四川省蒙顶山皇茗园茶业集团有限公司 | A kind of preparation method of green tea |
| CN106034955B (en) * | 2016-07-08 | 2018-11-27 | 溧阳市天目湖玉园农业开发有限公司 | The cultivation and production method of gold tea |
| CN108185029A (en) * | 2017-12-15 | 2018-06-22 | 杭州千岛湖丰凯实业有限公司 | A kind of process of machinery stir-frying flat tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2088388U (en) * | 1991-02-22 | 1991-11-13 | 叶国辉 | The framework for multiple combination display shelf |
-
2004
- 2004-12-20 CN CN 200410093411 patent/CN1795733B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2088388U (en) * | 1991-02-22 | 1991-11-13 | 叶国辉 | The framework for multiple combination display shelf |
Non-Patent Citations (3)
| Title |
|---|
| 方世辉等.扁形名优茶机制试验与分析.茶叶机械杂志 4.2000,(4),12-14. * |
| 陈中泽.龙井茶机手结合炒制技术.茶叶28 4.2002,28(4),21. |
| 陈中泽.龙井茶机手结合炒制技术.茶叶28 4.2002,28(4),21. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1795733A (en) | 2006-07-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1795733B (en) | Mechanical technique for stir-frying flat tea | |
| CN206405240U (en) | A kind of improved crimping machine | |
| CN110169477B (en) | Jujube leaf Pu' er tea preparation equipment and technology | |
| CN107319033B (en) | Processing method of needle type milk-flavor green tea | |
| CN101642171B (en) | Method for processing Sichuan black tea | |
| CN110973284A (en) | Drum-overturning type steam fixation machine for tea production | |
| CN101223919B (en) | Method of preparing heavy fragrant peanut oil | |
| CN209788371U (en) | cherry tea drink apparatus for producing | |
| CN107164208B (en) | Processing technology of fried rice-color flavored edible vinegar | |
| CN109463481A (en) | A kind of manufacture craft of multiple tracks fragrance green tea | |
| CN110623089A (en) | Continuous tea leaf green-baking equipment and green-baking method | |
| CN205378783U (en) | Tealeaves roller machine of completing | |
| CN206791552U (en) | A kind of multi-functional flat tea green-keeping machine | |
| CN205512048U (en) | Continuous automatic flat tea frying machine | |
| CN106819172A (en) | The imitative craft tea green-shaking device of one kind | |
| CN107996746B (en) | Processing method of white jade snail tea | |
| CN208187059U (en) | A kind of coffee preparation high-performance drying and dehydrating device | |
| CN108397997A (en) | A kind of coffee preparation high-performance drying and dehydrating device | |
| JPS62115236A (en) | Apparatus for producing semi-fermented tea | |
| CN219781444U (en) | Tea production is with device that completes | |
| CN205626510U (en) | High -efficient film coating machine | |
| CN1050506C (en) | Instand walnut powder and its preparing method | |
| CN218604924U (en) | Equipment for finely rubbing tea leaves to improve luxury | |
| CN109864143A (en) | The preparation process of dark green tea | |
| JPS62181735A (en) | Method for rapidly drying raw persimmon into dried persimmon and dryer therefor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Hangzhou Qiandaohu Fengkai Industry Co., Ltd. Assignor: Su Hesheng Contract record no.: 2012330000330 Denomination of invention: Mechanical technique for stir-frying flat tea Granted publication date: 20100421 License type: Exclusive License Open date: 20060705 Record date: 20120529 |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100421 Termination date: 20161220 |