Tea frying device

Abstract

The invention relates to a tea frying device, which belongs to the technical field of the processing of the tea art. The tea frying device comprises an inner port, an external barrel, a bracket and a heating device; the inner port is placed in the external barrel, and the external barrel is erected and arranged on the bracket; wherein, the tea frying device also comprises a motor, a speed reducer and a tea rolling retainer. The inner port is connected with the motor by the speed reducer, and a turnover mechanism is connected between the external barrel and the bracket; one end of the tea rolling retainer is connected with the bracket and the other end is put into the inner port and does not contact the bottom of the inner port. Meanwhile, the heating device is arranged between the bottom of the inner port and the external barrel. By adopting the tea frying device of the invention, the tea frying personnel can complete the frying of the tea leaves by performing the simple operation steps for a plurality of times repeatedly, thus the tea frying device lowers the difficulty in tea frying greatly, causes low processing noises, is convenient to be moved, and is more convenient for implementation of large-scale production while saving labors. Furthermore, manual complicated processing is not depended on any more by using the tea rolling retainer of the invention.

Description

technical field [0001] The invention relates to a tea making device, in particular to a tea frying device, which belongs to the technical field of tea art processing. Background technique [0002] In the process of tea processing and production, the following key steps are usually involved, that is, stirring (also known as finishing), which uses high temperature to make water diffuse from the water holes on the edge of the leaf and the stomata on the bottom of the leaf until every part of the leaf The water needed for the cells to disappear keeps the true color of the leaf cells; kneading, the green tea that has been killed must be kneaded to break the leaf cells and knead them into a curled shape. Because the leaf cells are not kneaded, the ingredients of the tea are not easy to brew and not easy to preserve. The degree of kneading also shapes the different flavors of the tea. The tea that is kneaded lightly will have a milder taste, while the tea that has been kneaded rep...

AI Technical Summary

Problems solved by technology

The requirements for the proficiency of operators are high, especially for different steps, the degree of heating of tea and the way of frying are very strict, so there are not many people who can skillfully operate the whole process, which directly leads to low tea production efficiency. High-cost authority is not conducive to the promotion of large-scale mechanized production

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