Hotpot condiment stir-frying method and equipment thereof

A technology for hot pot bottom material and frying material, which is applied to the field of hot pot bottom material frying method and equipment, can solve the problems of being easily limited by heat supply, high requirements for operators, small heating area of ​​the frying pan, etc., and achieves economical frying time, improving production efficiency, and efficient frying

Pending Publication Date: 2021-08-10
聚豪食品(重庆)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The frying of the traditional hot pot bottom material is completed in the wok, but the heating area of ​​the wok is relatively small, which is easily limited by the heat supply, the amount of frying is small, the efficiency is low, and it needs to be controlled manually. Feeding, feeding needs human senses to judge the feeding node, the operation is complicated, and the requirements for operators are relatively high

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  • Hotpot condiment stir-frying method and equipment thereof

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specific Embodiment 1

[0023] Specific embodiment one, such as figure 1 As shown, a method for frying hot pot bottom material and equipment thereof, comprising a reactor 1, a heat exchanger 2, an oil-water separation tank 3, a weighing water tank 4 and an electric control box 5, the top of the reactor 1 is provided with a stirring Mechanism and material inlet 6, the bottom of the reaction kettle 1 is provided with a material outlet 7, and the outer cover of the reaction kettle 1 is connected with a heating mantle 8, and the heating mantle 8 is provided with a steam inlet 9 and a condensed water outlet 10. The heat exchanger 2 includes a cooling water pipe 11 and a heat exchange cylinder 12, the upper end of the reaction kettle 1 and the upper end of the heat exchange cylinder 2 are communicated through a first pipe 13, and the upper end of the reaction kettle 1 and the upper end of the oil-water separation tank 3 are connected through a first pipe 13. Two pipelines communicate with 14, the lower end...

specific Embodiment 2

[0040] Specific embodiment 2, in S1, the material with clear water content and water are distributed according to the ratio of 17.5:1 and added into the reaction kettle through the liquid material inlet and the solid material inlet, and the temperature in S3 is raised from 90°C to 137.5°C and then kept for 45 Minutes, feed cooling water after 30 seconds in S4, other operating steps method and equipment are identical with specific embodiment one.

specific Embodiment 3

[0041] Specific embodiment three, in S1, the material with clear water content and water are distributed according to the ratio of 20:1 and added into the reaction kettle through the liquid material inlet and the solid material inlet, and the temperature in S3 is raised from 90°C to 150°C and then kept for 3 Minutes, feed into cooling water after 60 seconds in S4, other operating steps method and equipment are identical with specific embodiment one.

[0042] Working principle and flow process of the present invention:

[0043] In the present invention, materials and water are firstly added to the reaction kettle at one time, and then fried according to the above-mentioned steps. The DCS central control system and various sensors can make the frying of the hot pot bottom material easier. The high temperature and high pressure fry the material. The high temperature and high pressure frying method can improve the taste of the hot pot bottom material, use the evaporation of water ...

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Abstract

The invention discloses a hotpot condiment stir-frying method and equipment thereof. The hotpot condiment stir-frying equipment comprises a reaction kettle, a heat exchanger, an oil-water separation tank, a weighing water tank and an electric control box, a stirring mechanism and a material inlet are arranged at the top end of the reaction kettle, and a material outlet is formed in the bottom end of the reaction kettle; The reaction kettle is externally sleeved by a heating cover, and the heating cover is provided with a steam inlet and a condensate outlet. The heat exchanger comprises a cooling water pipe and a heat exchange cylinder, the upper end of the reaction kettle is communicated with the upper end of the heat exchange cylinder through a first pipeline, and the upper end of the reaction kettle is communicated with the upper end of the oil-water separation tank through a second pipeline; the lower end of the heat exchange cylinder communicates with the upper end of the oil-water separation tank through a third pipeline, the lower end of the oil-water separation tank communicates with the weighing water tank through a fourth pipeline, and the material outlet communicates with a discharging pump. According to the invention, the stir-frying production is efficient, the operation is simple, the temperature rise speed can be adjusted, and rapid cooling and rapid water discharge can be realized so that the stir-frying effect is the same as that of a traditional stir-frying pan.

Description

technical field [0001] The invention relates to the technical field of frying hot pot bottom material, in particular to a method and equipment for frying hot pot bottom material. Background technique [0002] Hot pot is a very popular way of eating. It is convenient to eat, rich in nutrition, and can be prepared into various flavors according to different groups of people and different climates. Therefore, it has always been loved by Chinese people. The frying of the traditional hot pot bottom material is completed in the wok, but the heating area of ​​the wok is relatively small, which is easily limited by the heat supply, the amount of frying is small, the efficiency is low, and it needs to be controlled manually. Feeding, feeding requires human senses to judge the feeding node, the operation is complicated, and the requirements for operators are relatively high. Contents of the invention [0003] Aiming at the deficiencies of the above-mentioned prior art, the technica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/24A23L5/10A23L5/00A23P30/00
CPCA23L27/00A23L27/105A23L27/10A23L27/24A23L5/13A23L5/17A23L5/00A23P30/00
Inventor 杨光王斌苟中军
Owner 聚豪食品(重庆)有限公司
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