3results about How to "Keep the aroma" patented technology

The double-layer ceramic teapot comprises an inner teapot body, the outer surface of the inner teapot body is fixedly sleeved with an outer teapot body, the top of the inner teapot body is movably provided with a teapot cover, the bottom of the teapot cover is fixedly connected with a rubber plug, the bottom of the rubber plug penetrates through the inner teapot body and extends into the inner teapot body, and the rubber plug is movably connected with the inner teapot body in a clamped mode. By arranging the fixing mechanism, the kettle cover and the inner kettle body are connected more stably, the kettle cover is not prone to falling off in the water pouring process, and the situation that the kettle cover is broken is effectively avoided.

The stir-frying auxiliary device comprises a connecting rod and a dome which is arranged on the lower side of the connecting rod and is used for supporting rotation, an inner sleeve is arranged at the tail end of the upper side of the connecting rod, an inner sleeve cavity is formed in the inner side of the inner sleeve, a handle is arranged outside the upper side of the inner sleeve, and the outer side of the inner sleeve is provided with an outer sleeve cavity. An inner driving cavity is formed in the inner side of the grip, a spring is arranged in the middle of the inner side of the inner driving cavity and the inner side of the inner sleeve, a driving thread is arranged at the joint of the grip and the inner sleeve, and due to the unique structure and connection mode of the sweeping ring, the sweeping ring can conduct irregular sweeping action at the bottom of the wok. The complex motion trail can cover all areas at the bottom of the wok, and the situation that local heating of the tea leaves is not uniform is avoided. The tea leaves on the edge or the center of the frying pan can be fully stir-fried, it is guaranteed that the heating degree and the stir-frying degree of each piece of tea leaves are consistent in the processing process, and the stir-frying uniformity of the tea leaves is remarkably improved.

This utility model proposes a dehumidification and aroma preservation device for tobacco leaves, including a drying device, a conveying device, and a dehumidification and aroma preservation device. A drying chamber is formed within the drying device, and the conveying device is located within the drying chamber for conveying tobacco leaves. A first partition is provided within the drying chamber to divide it into a drying zone and a rehumidification zone. The dehumidification and aroma preservation device includes a humid hot air exhaust pipe, a hot air recovery pipe, a water vapor recovery pipe, and a water vapor separation chamber. The air inlet of the humid hot air exhaust pipe is connected to the drying zone. The recycling of hot air and water vapor avoids the loss of both, and because the aroma of the tobacco leaves is lost to the exhaust hot air and water vapor during the roasting process, the lost aroma is reabsorbed and returned to the tobacco leaves, thus preserving the aroma.