Composite flavoring agent preparing system and method based on uniform and continuous changes of temperature

Abstract

The invention relates to a composite flavoring agent preparing method based on uniform and continuous changes of temperature. The composite flavoring agent preparing method comprises the working procedures of measuring, crushing, baking and stir-frying, oil draining and screening, color selection, metal detection, blending and paste grinding, and filling. The invention further relates to a composite flavoring agent preparing system based on uniform and continuous changes of temperature. The composite flavoring agent preparing system comprises an automatic metering device, a coarse crushing device, a fine crushing device, a baking and stir-frying device, an oil draining and screening device, a color selection apparatus, a metal detecting device, a paste grinding pot, a metering and packaging machine, a waste material collecting and treating device and an automatic control system. The invention aims to provide the composite flavoring agent preparing system and method based on uniform andcontinuous changes of temperature. When the treating technology and the preparing system are adopted, mixing of various grains for preparing paste can be realized, besides, the temperature in uniformchanges at different stages in the baking and stir-frying process can be better controlled, the mouth feel of a flavoring agent is increased, besides, cereal oil produced in the heating course is incyclic utilization, waste materials are treated, the environmental-friendly purpose is achieved, and besides, the processing efficiency and the quality of finished products are also improved.

Description

technical field [0001] The invention relates to the field of food flavoring processing, in particular to a compound flavoring preparation system and method based on uniform and continuous temperature changes. Background technique [0002] With the development of the automatic food processing industry in the current society, the demand for seasoning agents for various ingredients or dishes is also increasing. Traditional seasoning agents are mainly based on a single raw material, combined with some such as salt, monosodium glutamate and essence, etc. Seasoning accessories, so as to produce flavoring agents with relatively single taste and general nutritional value. With the advancement of science and technology and the development of society, food products mixed with various grains are also highly respected. It has a balanced diet, balanced nutrition and improved Digestion and other effects that are beneficial to the health of human diet; some trace elements in coarse grains ...

AI Technical Summary

Problems solved by technology

[0003] For the preparation of multiple grain mixtures, the existing industrial processing methods are relatively rough, and most of them use high-temperature frying and grinding to make sauce for the processing of grain nut flavoring agents. Uniform heating often plays a key role in the taste and quality of the final seasoning. Uneven temperature changes can easily lead to uneven taste and burnt products, especially for seasonings made from most grain materials. The vegetable oil produced during the heating process is not properly processed, which will cause the flavoring agent to appear greasy and even reduce its quality preservation effect. The material has different tastes or even burnt, which affects the quality of the product. At the same time, the treatment of the waste and the produced vegetable oil is not in place, resulting in a low utilization rate. At the same time, most of the existing stir-frying devices require manual operation. , the production device is relatively complex and lengthy, which cannot achieve efficient and reliable production

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