Tea stir-frying device with good thermal insulation function

Abstract

The invention discloses a tea stir-frying device with a good thermal insulation function. The tea stir-frying device comprises an installation cylinder, wherein the installation cylinder is of a mainbody structure which is internally hollow; an installation groove is arranged in the installation cylinder; a heating table is rotatably installed in the installation groove; the top of the heating table is set into a circular arc shape; a stir-frying box is fixedly installed above the heating table; the bottom of the stir-frying box and the heating table are correspondingly arranged; the top of the installation groove is provided with a fixing groove; a thermal insulation cylinder is fixedly installed in the fixing groove; the cross section of the thermal insulation cylinder is of a circularring shape; a gap is in the presence between the inner wall of the thermal insulation cylinder and the outer wall of the stir-frying box; the thermal insulation cylinder is filled with hot water; thebottom of the fixing groove is provided with two groups of water tanks; a water feeding pipe penetrates through the inside of the left water tank; and a water discharging pipe penetrates through the inside of the right water tank. The tea stir-frying device disclosed by the invention relates to the field of tea fixation equipment, and the problems that after materials are fetched from a traditional stir-frying device, the temperature of the stir-frying box is lowered, the stir-frying box needs to be heated again and energy is wasted can be solved.

Description

Technical field: [0001] The invention relates to the field of tea greening equipment, in particular to a tea stir-frying device with good heat preservation function. Background technique: [0002] Tea is a kind of drink that is deeply loved by the masses, and it has the characteristics of natural, healthy and convenient drinking. With the continuous improvement of people's living standards, more and more people have higher and higher requirements for tea. Therefore, in the process of tea processing, frying becomes more and more important. Tea can be killed by frying. Tea fixation is to destroy and passivate the oxidase activity in fresh tea leaves through high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the moisture of fresh leaves, and make tea soft. It is a tea-making step that facilitates rolling and forming, and at the same time emits a green odor and promotes the formation of a good aroma. [0003] The tea leaves...

AI Technical Summary

Problems solved by technology

[0003] The tea leaves need to be taken out of the stir-frying box in time after the tea leaves are fried dry. When the tea leaves are fried dry in the traditional stir-frying device, first stop heating the stir-frying box, and then take out the tea leaves manually or mechanically. The tea leaves to be processed are put into the stir-frying box for heating and stir-frying. At this time, the temperature of the stir-frying box has cooled down and needs to be reheated, which not only wastes energy but also reduces the efficiency of tea stir-frying.

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