Tea stir-frying device capable of controlling temperature

Abstract

The invention discloses a tea stir-frying device capable of controlling the temperature in the field of tea making. The tea stir-frying device comprises upright posts, ground feet, a transverse pulling rod, a tea stir-frying machine case, a tea stir-frying bowl, a middle layer support frame and a feeding hopper, wherein a fixed rotating shaft is fixedly arranged in the westward position of the middle inside the feeding hoper through a fixed rotating shaft support rod; the two ends of the motor are coaxially connected with a first rotating shaft through an output shaft; the outer side of the middle of the first rotating shaft is tightly matched and provided with a bearing; the outer side of the bearing is fixedly provided with a bearing seat; a heating connecting block is fixedly connectedonto the outer side of a heater; the heater is also in a reverse arch shape; the defect of the conventional bottom heating mode is changed; the heating can be simultaneously performed at the bottom and the side surface; the efficiency is improved; meanwhile, the heating uniformity is ensured; the tea stir-frying bowl is in a reverse arch shape; ventilation holes are uniformly distributed at the inside, and are used for ensuring the fast dehumidification on the tea, so that the tea stir-frying efficiency is improved; the heating temperature is controlled through controlling the position of theheater and the tea stir-frying bowel, so that the regulation and control on the temperature in the tea stir-frying process can be completed.

Description

technical field [0001] The invention relates to the field of tea making, in particular to a temperature-controllable tea frying device. Background technique [0002] Stir-fried tea is a term that refers to the method of using low heat to wither the tea leaves in a pot during the process of making tea leaves. The water in the tea leaves is quickly evaporated through manual rolling, which blocks the fermentation process of the tea leaves. The process of completely retaining the essence of tea juice. It is a big leap in the history of tea making. Fried tea is divided into raw pot, second green pot, and cooked pot. The three pots are connected and operated sequentially. The stir-frying tea pot uses an ordinary pan, which is built into a three-pot connected frying tea stove, and the pot is inclined at 25-30 degrees. The fried tea broom is made of moso bamboo, about 1 meter long, and the diameter of one end of the bamboo branch is about 10 cm. With the progress of society, the...

AI Technical Summary

Problems solved by technology

With the progress of society, the traditional method of frying tea is inefficient and labor-intensive. The level of frying is often closely related to the skill of the super-valued master. The stability of production quality is poor, and it is difficult to meet the needs of modern enterprise production.

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