Stir-frying device of tea leaves

Abstract

The present invention relates to a processing technology of tea leaves and particularly discloses a stir-frying and shaping device of the tea leaves. The device comprises a body frame, a stir-frying plate assembly, a stir-frying pot, a stir-frying pot driving mechanism, a heating mechanism, a kneading and rolling mechanism and a negative pressure mechanism. The stir-frying pot, heating mechanism, stir-frying plate assembly and stir-frying pot driving mechanism are all arranged on the body frame and a material collection hopper is arranged under a rotating plate; and the negative pressure mechanism comprises a pressure relief valve, a negative pressure tank and a vacuum pump, the pressure relief valve is connected to a material outlet chamber, the negative pressure tank communicates with the pressure relief valve, an air exhaust port and an air outlet are arranged at the vacuum pump, and the air exhaust port communicates with the negative pressure tank. The device aims to solve the problem that during the shaping process of the tea leaves, the temperature of the stir-frying of the tea leaves is inappropriate to control. The present invention aims to provide the device providing the stable temperature for the shaping of the tea leaves.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to tea frying and shaping equipment. Background technique [0002] Tea, shrubs or small trees, young branches glabrous. Leaves are leathery, oblong or elliptic, with blunt or sharp apex, cuneate base, shiny upper surface, glabrous or pilose at the beginning, serrated edges, petiole glabrous. Flowers white, petiole sometimes slightly longer; sepals broadly ovate to round, glabrous, persistent; petals broadly ovate, base slightly conjoined, back glabrous, sometimes pubescent; ovary densely white haired; style hairless. [0003] In the prior art, in order to make the tea have a better product appearance, a shaping process is often added to the traditional process. Use a frying machine to shape the tea, so that the tea strips are tightly rolled and have a good appearance. The problem existing in the existing technology is that before shaping, the tea has already gone through processes ...

AI Technical Summary

Problems solved by technology

The problem existing in the existing technology is that before shaping, the tea has already gone through processes such as greening, rolling, and preliminary drying, and the temperature required for this step of shaping is strictly controlled. Shape, the temperature of the pot body should be controlled at 80 degrees, too high or too low temperature will affect the quality of tea leaves, while controlling the temperature of the pot body, it is also necessary to pay attention to stir-frying, so that the tea leaves in the pot can be evenly heated

For the double-pot Quhao using an iron pot, it is difficult to ensure that every part of the pot body is at about 80 degrees. The limitation of the radian makes the tea leaves in the pot not evenly stirred

In the end, the tea is heated unevenly during the process of stir-frying and shaping, which affects the quality of the tea.

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