Tea cooling and roasting technique and tea cooling and roasting machine

Abstract

The invention relates to tea pan-frying technique and a tea pan-frying apparatus, which comprises a frame, a cylinder installed on the frame, a motor and a heating air source. The whole of the cylinder is in enclosed shape. Two sides of the cylinder are provided with at least an axle middle hole which is matched with the heating air source, and a temperature sensor is installed in the cylinder. The heating air source comprises a fan, a thermal generator and a hot blast pipe. The cylinder is wrapped with an insulating layer; meanwhile, two side surfaces of the cylinder are opened with a plurality of moisture discharging vents. The invention has the advantages of low labor intensity, high production efficiency, evenly drying inner-outer tea, discharging moisture, removing tea fannings, brightening tea and producing tea with good color, fragrance, taste and shape.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a processing technology of a tea pot. [0002] The invention relates to a tea processing machine, in particular to a tea pot making machine. Background technique [0003] As a pure natural health drink, flat tea leaves are deeply loved by consumers and have a wide range of drinking, especially Longjing tea, which is particularly favored because of its good color, fragrance, taste and shape. Traditional green tea processing is usually divided into two processes, "green pot" and "hui pot". Among them, "green pot" is to complete and initially shape the green tea, and "hui pot" is to further shape the green tea after "green pot". and fry dry. Existing tea frying machines can simulate manual frying actions to complete the "green pot" process, but to obtain flat green tea with a beautiful appearance and glossy surface, skilled tea fryers need to manually complete the "brilliant pot" pro...

AI Technical Summary

Problems solved by technology

Existing tea frying machines can simulate manual frying actions to complete the "green pot" process, but to obtain flat green tea with a beautiful appearance and glossy surface, skilled tea fryers need to manually complete the "brilliant pot" process, and manual operations exist. The disadvantages of high labor intensity and low production efficiency

[0004] At present, there are mainly two types of tea pot machines specially designed for the "Hui pot" process: pot type and cylinder type: among them, the pot type pot machine needs to be continuously stir-fried by hand, and because the iron pot is highly sensitive to temperature, the temperature of the fire is low. It is not easy to control, and it is very easy to cause the phenomenon of hot spots and old hot spots on the tea noodles. Moreover, due to the openness of the pot, the body aroma function is not good enough during the frying process; Direct heating outside the cylinder is difficult to control the temperature, and the heating is uneven, which affects the quality of the tea.

Moreover, in some current methods, in order to pursue efficiency, the temperature is often raised. After using such methods, the result is often that the inside and outside of the tea are dried unevenly.

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