Constant-temperature frying pan for manual tea frying and tea frying method thereof

Abstract

The invention discloses a constant-temperature frying pan for manual tea frying and a tea frying method thereof, relates to the related technical field of tea processing, and aims to solve the problems that when a frying pan and a tea frying broom are manually used for frying tea at present, the lower half part of the frying pan is heated and the temperature is relatively high, the upper half part of the frying pan loses heat and the temperature is reduced, and when the tea leaves are fried and rotated inside, the tea leaves are damaged. And the quality of a finished product is reduced due to non-uniform internal temperature. The wok body comprises a supporting outer edge, the supporting outer edge is located at the upper end of the supporting stove, supporting semi-rings are arranged at the upper end of the supporting stove along the upper end of the wok body, the two ends of each supporting semi-ring are fixed to the supporting stove, and an inner rotating glass cover and an outer rotating glass cover are arranged between the supporting semi-rings. The inner rotating glass cover and the outer rotating glass cover are rotationally connected with the supporting semi-ring through a shaft, the outer diameter of the inner rotating glass cover is smaller than the inner diameter of the outer rotating glass cover, and a supporting ring groove is formed in the outer side of the upper end face of the supporting outer edge.

Description

technical field [0001] The invention relates to the related technical field of tea processing, in particular to a constant temperature frying pan for manual tea frying and a tea frying method. Background technique [0002] Fried tea: separate pot, Erqing pot, cooked pot. The raw pot mainly plays the role of killing the greens. The pot temperature is 180-200 ℃, the amount of leaves is 0.25-0.5 kg, and the tea broom is used to stir fry in the pot. , combined with shaking the tea leaves, the time is about 1-2 minutes. The Erqing pot mainly plays the role of continuing to kill the green and preliminary kneading. The temperature of the pot is slightly lower than that of the raw pot, so that the leaves rotate in the pot with the tea broom, and start rolling into strips. When the leaves shrink into strips, the tea juice sticks to the leaves and feels sticky. The cooked pot is mainly used to further make thin tea strips. The temperature of the pot is lower than that of the Erqing...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a constant temperature wok for hand-fried tea and its method for frying tea, so as to solve the problem that the lower half of the wok is heated when the current artificial use of wok and broom for frying tea is proposed in the above-mentioned background technology. The temperature is high, but the heat in the upper part of the wok is lost, and the temperature is lowered. When the tea leaves are fried and rotated inside, the quality of the finished product will decline due to the uneven internal temperature.

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