A boiling device for hot pot butter production

Abstract

The present invention discloses a boiling device for hot pot beef tallow production, which relates to the technical field of beef tallow processing, comprising a boiling tank, which is installed on a supporting frame and has a cavity inside; a stirring structure, which is installed on the top of the boiling tank with the stirring shaft as the axial direction. Through the cooperation of a fixed-point promotion component, a mixing processing component and a mixing and stirring component, the outer stirring blade and the inner stirring blade are cooperated with each other in the stirring structure, and a plurality of mixing and stirring components with different directions and adjustable stirring claw angles are combined to make the beef tallow in the tank all-round and multi-level mixed, the material is evenly dispersed, and the flavor is guaranteed to be stable and consistent. At the same time, the flexible scraping rod and the spoiler protrusion assist in stirring, avoid the beef tallow from burning, promote sufficient mixing, and improve the overall quality. Secondly, the aroma collector cooperates with the mixing processing component to effectively collect, process and utilize the aroma substances, making the beef tallow aroma more rich and complex. The fixed-point promotion component accurately heats the material, stimulates the aroma components, and improves the beef tallow flavor.

Description

Technical Field

[0001] The invention relates to the technical field of butter processing, in particular to a boiling device for hot pot butter production. Background Art

[0002] Beef tallow hotpot is a kind of hotpot soup base. The main ingredients are beef tallow, herb, fennel, etc. Adding beef tallow can increase the flavor. Hotpot is a traditional diet in Sichuan and Chongqing. As the foundation of the development of hotpot, hotpot base has a significant impact on the development of the hotpot industry. The hotpot base in Sichuan and Chongqing is made of animal oil (mainly beef tallow), edible salt, Pixian bean paste, chili, pepper, spices and other ingredients through frying or boiling. The hotpot base made with animal oil has a mellow taste. There are also bases made with vegetable oil (mainly rapeseed oil). The hotpot base made with vegetable oil is mainly rapeseed oil, and also includes a small amount of soybean oil, corn oil, olive oil, etc. Although it is rich in unsaturated fatty acids, its taste is lacking. Therefore, the beef tallow in the hotpot base is particularly important in the production process.

[0003] In the prior art, during the boiling process of hot pot beef tallow, ordinary agitators have simple structures and poorly designed blades, which prevent the beef tallow and spices from being fully mixed. The spice uniformity deviation can reach ±15%, reducing the quality of the beef tallow and leading to different hot pot flavors. In addition, some agitators rotate too fast or are used improperly, which can also destroy the fat structure of the beef tallow, reduce its stability, and easily delaminate during storage, shortening its shelf life. Therefore, a boiling device for hot pot beef tallow production is proposed. Summary of the Invention

[0004] The object of the present invention is to provide a boiling device for hot pot beef tallow production, so as to solve the problem raised in the above-mentioned background art that during the boiling operation of hot pot beef tallow production, ordinary stirrers have a simple structure and unreasonable blade design, which cannot fully mix the beef tallow and spices, and the spice uniformity deviation can reach ±15%, thereby reducing the quality of the beef tallow and resulting in different hot pot flavors. In addition, some stirrers rotate too fast or are used in an improper manner, which will also destroy the fat structure of the beef tallow, reduce stability, easily stratify during storage, and shorten the shelf life.

[0005] To achieve the above-mentioned object, the present invention provides the following technical solution: a boiling device for hot pot butter production, comprising:

[0006] The cooking pot is installed on the supporting frame and has a cavity inside;

[0007] The stirring structure is installed on the top of the boiling tank with the stirring shaft as the axis direction. It consists of an outer stirring blade and an inner stirring blade. The blade surfaces of the outer stirring blade and the inner stirring blade are in opposite directions and are respectively connected to the stirring shaft. As the stirring shaft rotates, stirring flows in different directions are generated.

[0008] Multiple mixing and stirring components are installed on the surface of the connecting rod in the stirring structure, and each of the mixing and stirring components has a different direction. The connecting rod is used to connect the outer stirring blade and the inner stirring blade to form stirring areas of different angles and directions in the cavity. The stirring structure drives the mixing and stirring components to rotate;

[0009] The mixing and stirring component has multiple microchannel injection ends and stirring claws. The multiple microchannel injection ends are opened on the surface of the stirring claws. They are used to accurately inject externally added spices and additives into the butter through the delivery microchannels, and with the help of the stirring action of the stirring claws, the materials and the butter are quickly and evenly mixed.

[0010] Preferably, a flexible scraping rod is installed on the side of the outer stirring blade, and the mixing and stirring assembly further includes a gear group, which consists of two groups of gears. The side end of one group of gears is fastened to a connecting rotating rod, and the side end of the connecting rotating rod is connected to a swivel frame, and the side end of the swivel frame is connected to a micro-injection pump frame. The side end of the micro-injection pump frame is provided with a rotating servo motor, and the output end of the rotating servo motor is connected to the stirring claw.

[0011] Preferably, a fragrance collector is installed on the top of the brewing tank, the side end of the fragrance collector is connected to a mixing and processing component, an ultrasonic transducer is installed at the bottom end of the brewing tank, and three groups of single-stage pneumatic control rods are arranged around the outside of the brewing tank.

[0012] Preferably, the mixing processing component includes a micro-tube, the side ends of which are sequentially connected to multiple groups of appropriate distributors, the side ends of the multiple groups of appropriate distributors are respectively connected to microchannel reactors, and channel filters of different calibers are installed inside the microchannel reactor.

[0013] Preferably, the side end of the microchannel reactor is connected to a secondary stirring tank, the top side end of the secondary stirring tank is connected in turn through a control valve pipe, and the side end of the control valve pipe is connected to a filter guide box.

[0014] Preferably, the top of the filter guide box is connected to a quantity controller, and the top of the quantity controller is connected to a flow guide hose.

[0015] Preferably, the top feed end of the boiling tank is connected to a flexible pipe, and the side end of the flexible pipe is connected to a screw conveyor.

[0016] Preferably, a feed grinding end is installed at the side end of the screw conveyor, and a displacement linear guide rail is installed on the external frame surface of the feed grinding end.

[0017] Preferably, the displacement linear guide rail is internally slidably connected to a fixed-point promotion component, and the fixed-point promotion component includes a semi-arc guide rail, and the side of the semi-arc guide rail is slidably connected to a micro-electromagnetic telescopic rod.

[0018] Preferably, a microwave transmitter is installed at the side end of the micro electromagnetic telescopic rod, which is used to perform fixed-point heating on the material transported in the screw conveyor. A semi-arc frame is installed on the outside of the semi-arc guide rail, and a position laser sensor is installed at the side end of the semi-arc frame.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] In the present invention, by cooperating with a fixed-point promotion component, a mixing and processing component, and a mixing and stirring component, the outer and inner stirring blades in the stirring structure cooperate with each other, and a plurality of mixing and stirring components with different directions and adjustable stirring claw angles are combined to achieve all-round and multi-level mixing of the butter in the tank, uniform dispersion of the materials, and ensure stable and consistent flavor. At the same time, the flexible scraping rod and the spoiler protrusions assist in stirring, preventing the butter from burning, promoting thorough mixing, and improving the overall quality. Secondly, the aroma collector cooperates with the mixing and processing component to effectively collect, process, and utilize aroma substances, making the butter aroma more rich and complex. The fixed-point promotion component precisely heats the materials to stimulate the aroma components and enhance the butter flavor. The ultrasonic treatment utilizes cavitation effect and mechanical vibration to promote the dissolution and fusion of spices, break up butter clumps, make the butter fine and uniform, and enhance the taste. The screw conveyor smoothly conveys the butter. The combination of fixed-point heating and efficient stirring reduces the cooking time. At the same time, the reasonable structural design facilitates the entry and exit of materials and mixing, improves overall production efficiency, enhances production accuracy, and ensures the stable quality of each batch of butter. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a schematic front view of a boiling device for hot pot butter production according to the present invention;

[0022] Figure 2 This is a schematic cross-sectional view of the main body of a boiling device for hot pot butter production according to the present invention;

[0023] Figure 3 This is a schematic structural diagram of a fixed-point promotion component in a boiling device for hot pot butter production according to the present invention;

[0024] Figure 4 This is a schematic diagram of the installation position structure of a mixing and stirring component in a boiling device for hot pot butter production according to the present invention;

[0025] Figure 5 This is a schematic structural diagram of a mixing and stirring assembly in a boiling device for hot pot butter production according to the present invention;

[0026] Figure 6 This is a schematic diagram of the separation structure of a mixing and stirring component in a boiling device for hot pot butter production according to the present invention;

[0027] Figure 7 This is a schematic structural diagram of a mixing and processing component in a boiling device for hot pot butter production according to the present invention;

[0028] Figure 8 The present invention is a partial structural schematic diagram of a mixing and processing component in a boiling device for producing hot pot butter.

[0029] In the figure: 100, feed mill end; 200, screw conveyor; 300, displacement linear guide; 400, fixed-point promotion component; 401, sliding seat; 402, rotation structure; 403, rotation drive frame; 404, connecting rod; 405, semi-arc frame; 406, semi-arc guide rail; 407, micro-electromagnetic telescopic rod; 408, microwave emitter; 409, position laser sensor; 500, brewing pot; 600, aroma collector; 700, single-stage pneumatic control rod; 800, mixing processing component; 801, micro-tube; 802, diversion hose; 803. Quantity controller; 804. Filter guide box; 805. Microchannel reactor; 806. Appropriate dispenser; 807. Channel filter; 808. Secondary stirring box; 809. Discharge valve; 900. Flexible pipe; 110. Stirring structure; 120. Mixing and stirring assembly; 121. Mounting part; 122. Protective shell; 123. Microchannel catheter; 124. Angle rotating plate; 125. Rotating frame; 126. Micro-injection pump frame; 127. Stirring claw; 128. Microchannel injection end; 129. Gear set; 130. Ultrasonic transducer. DETAILED DESCRIPTION

[0030] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the implementation regulations described are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0031] In the production of hot pot beef tallow, efficient, high-quality boiling equipment can improve beef tallow quality and production efficiency. However, the traditional hot pot beef tallow boiling process suffers from uneven mixing, poor spice mixing, inadequate utilization of flavoring compounds, and inefficient heating methods. This results in inconsistent beef tallow quality and low production efficiency, making it difficult to meet market demand for high-quality hot pot beef tallow. Furthermore, the traditional equipment's simple structure and lack of precise control over the production process make it impossible to flexibly adjust to different recipes.

[0032] The present invention addresses these existing technical challenges. Through a unique stirring structure design—namely, outer and inner stirring blades with oppositely oriented blades and different shapes and angles—and multiple mixing and stirring assemblies 120 in different orientations, a complex and efficient stirring zone is created within the cooking pot, ensuring thorough mixing of butter with spices and additives. Furthermore, precise material injection through microchannel injection ports 128, combined with the stirring action of stirring claws 127, effectively improves the uniformity and speed of material mixing.

[0033] The aroma collector 600 and mixing and processing assembly 800 collect, process, and reuse aroma compounds from the cooking process, further enhancing the flavor of the butter. Ultrasonic treatment of the butter with an ultrasonic transducer 130 promotes chemical reactions and mixing. Furthermore, the design of the screw conveyor 200, combined with the fixed-point heating assembly 400, enables targeted heating and precise conveying of the material, improving the controllability and efficiency of the production process.

[0034] In the embodiment of the present invention, referring to Figure 1 and Figure 2 The figure shows a boiling device for hot pot beef tallow production, comprising a boiling tank 500 mounted on a support frame and having a cavity formed therein. The inner wall of the boiling tank 500 is provided with a non-stick coating. The non-stick coating can reduce the adhesion of beef tallow to the tank wall, making cleaning easier and preventing the beef tallow from being scorched due to prolonged adhesion to the tank wall, thereby affecting the flavor of the beef tallow. In addition, the boiling tank 500 is equipped with a comprehensive temperature and pressure monitoring system. The system uses high-precision sensors to monitor the temperature and pressure changes in the tank in real time and transmits the data to an external control terminal, allowing operators to monitor the boiling status at any time and adjust parameters in a timely manner.

[0035] The stirring structure 110 is installed on the top of the brewing tank 500 with the stirring shaft as the axial direction. It consists of an outer stirring blade and an inner stirring blade. The blade surfaces of the outer stirring blade and the inner stirring blade are in opposite directions and are respectively connected to the stirring shaft. As the stirring shaft rotates, stirring flows in different directions are generated. The stirring structure 110 is located at the top center of the brewing tank 500, with the stirring shaft as the core. The stirring shaft has sufficient strength and rigidity to withstand long-term high-speed rotation and stirring loads. The top of the stirring shaft is connected to a drive motor, and the speed of the drive motor can be accurately adjusted by a frequency converter.

[0036] In some embodiments, according to Figure 5 and Figure 6As shown, multiple mixing and stirring components 120 are installed on the surface of the connecting rod in the stirring structure 110, and the directions of each mixing and stirring component 120 are different. The connecting rod is used to connect the outer stirring blade and the inner stirring blade to form stirring areas of different angles and directions in the cavity. The outer stirring blade is spiral, and the pitch gradually increases from the stirring shaft to the outside. The inner stirring blade is an oblique paddle type, and the angle between the oblique paddle and the stirring shaft is between 30° and 60°. The number of the outer stirring blade and the inner stirring blade of the stirring structure 110 is not less than 3, and the length of the outer stirring blade is greater than the length of the inner stirring blade. The outer stirring blade and the inner stirring blade are respectively installed at different positions of the stirring shaft, and the outer stirring blade is a unique spiral. The outer stirring blades are spirally shaped, extending outward from the stirring shaft, with a gradually increasing pitch. This allows the outer stirring blades to generate strong axial and radial mixing flows when rotating, fully stirring the butter at the inner edge of the tank and guiding the butter to flow along a specific path, thereby enhancing the range and intensity of stirring. The inner stirring blades adopt an oblique paddle structure, and the angle between the oblique paddle and the stirring shaft is precisely controlled between 30° and 60°. The main function of the inner stirring blades is to generate a local strong stirring area near the stirring shaft. They cooperate with the outer stirring blades to form a complex stirring flow field, ensuring that the butter at all positions in the tank is fully stirred and mixed. The stirring structure 110 drives the mixing and stirring assembly 120 to rotate;

[0037] The mixing and stirring assembly 120 has multiple microchannel injection ends 128 and stirring claws 127. The multiple microchannel injection ends 128 are opened on the surface of the stirring claws 127. They are used to accurately inject externally added spices and additives into the butter through the delivery microchannels. With the help of the stirring action of the stirring claws 127, the materials and the butter are quickly and evenly mixed. The stirring claws 127 are curved hook-shaped structures with a bending angle between 90° and 150°, so that the stirring claws 127 can better grasp and flip the butter when rotating, thereby enhancing the stirring effect.

[0038] A flexible scraping rod is installed on the side of the outer stirring blade. During the stirring process, the flexible scraping rod can stick to the tank wall and scrape off the butter attached to the tank wall to prevent the butter from accumulating and burning on the tank wall, further ensuring the quality uniformity of the butter. The mixing and stirring assembly 120 further includes a mounting member 121, an angle rotating piece 124 and a gear set 129. The mounting member 121 is sleeved on the outside of the connecting rod, the angle rotating piece 124 is installed on the side of the mounting member 121, and a protective shell 122 is installed on the outside of the gear set 129. The gear set 129 is installed on the mounting member 121. On the side, the gear set 129 is composed of two sets of gears, the side end of one set of gears is fastened to the connecting rod, and the side end of the connecting rod is connected to the swivel frame 125. The gear set 129 is composed of two sets of high-precision gears, which are installed on the side of the mounting member 121 and protected by a protective shell 122 to prevent erosion and damage by the material during the mixing process. The swivel frame 125 is slidably connected in the arc groove on the surface of the angle rotating piece 124. Through this structure, the operator can adjust the rotation of the gear set 129 through an external control device according to the actual mixing needs. The rotating frame 125 is driven to slide in the arc groove to achieve precise adjustment of the angle of the stirring claw 127, and the adjustment range is between 0°-90° to adapt to different stirring conditions. A filling cavity is opened inside the mounting part 121, and the filling cavity is filled with spices and additive powder. The side end of the rotating frame 125 is connected to the micro-injection pump frame 126. When spices and additives need to be added, the micro-injection pump in the micro-injection pump frame 126 is started to accurately inject the material in the filling cavity into the butter through the micro-channel conduit 123 and the micro-channel injection end 128. The stirring claw 127 rotates at high speed to quickly and evenly mix the material and butter. A rotating servo motor is installed at the side end of the micro-injection pump frame 126, and the output end of the rotating servo motor is connected to the stirring claw 127. The micro-injection pump frame 126, the filling chamber and the conveying microchannel are connected in sequence with the microchannel conduit 123. An injection guide end is provided on the surface of the mounting part 121, and a sealed opening and closing hatch is provided on the surface of the tank body of the boiling tank 500. The inner wall of the boiling tank 500 is provided with a spoiler protrusion, which is arranged to be a prism shape distributed at intervals to change the flow path of the butter to assist stirring.

[0039] In a specific solution, butter and other raw materials are put into the cooking tank 500, and the feed port is closed.

[0040] Stirring and mixing: Start the stirring structure 110, drive the motor to drive the stirring shaft to rotate, and the outer stirring blade and the inner stirring blade start to work. The outer stirring blade is spiral. As the stirring shaft rotates, the outer stirring blade acts like a propeller, generating axial and radial mixed flows during the rotation. The axial flow causes the butter to flow up and down along the direction of the stirring shaft, and the radial flow pushes the butter to diffuse from the center of the stirring shaft toward the tank wall, or converge from the tank wall to the center. This composite flow mode can effectively draw the butter near the tank wall, which originally has poor fluidity and is easy to adhere to the tank wall, into the stirring range, thereby expanding the stirring effect area. The inner stirring blade adopts an oblique paddle structure, and its angle with the stirring shaft is between 30° and 60°. Driven by the stirring shaft, the inner stirring blade rotates rapidly. Due to the special shape and angle of the inclined blades, a localized strong stirring area is formed near the stirring shaft. In this area, the butter is subjected to greater shear force and turbulence, which enhances the interaction between the butter molecules and promotes the initial mixing of the butter. The outer and inner stirring blades operate simultaneously, and the stirring flow fields of the two blades overlap and complement each other, thereby achieving all-round, multi-level preliminary mixing of the butter in the tank. At the same time, the mixing and stirring assembly 120 rotates with the stirring structure 110. According to the butter state and process requirements, the operator adjusts the rotation of the gear set 129 through the external control device, driving the swivel frame 125 to slide in the arc groove of the angle rotating plate 124, and accurately adjusts the angle of the stirring claw 127 (0°-90°). That is, when the gear set 129 rotates, The connecting rod rotates accordingly, thereby driving the swivel frame 125 to move, and the swivel frame 125 slides in the arc groove opened on the surface of the angle rotating piece 124. Due to the restriction and guiding effect of the arc groove, the movement of the swivel frame 125 is converted into the rotation of the stirring claw 127 around the installation point, thereby realizing the precise adjustment of the angle of the stirring claw 127 between 0° and 90°. In the initial melting stage of butter, the fluidity of the butter is poor. At this time, the angle of the stirring claw 127 can be increased to enable it to grab and turn the butter more powerfully, thereby enhancing the stirring effect. In the stage of mixing spices and additives, in order to better disperse the materials, the angle of the stirring claw 127 can be appropriately reduced to improve the degree of refinement of the stirring. By dynamically adjusting the angle of the stirring claw 127, the stirring claw 127 can be adjusted according to the The stirring mode can be flexibly adjusted according to the state of the butter at different cooking stages and the process requirements to improve stirring efficiency and quality. When spices and additives need to be added, the micro-syringe pump in the micro-syringe pump frame 126 is started to inject the material in the filling chamber into the butter through the micro-channel conduit 123 and the micro-channel injection end 128. At the same time, the servo motor drives the stirring claw 127 to rotate at high speed, so that the material and the butter are quickly and evenly mixed. That is, when a large amount of material is added, the speed of the servo motor can be appropriately increased to make the stirring claw 127 rotate faster, accelerating the mixing of the material and the butter. When the amount of material added is small, the speed of the servo motor can be reduced to avoid damage to the butter structure caused by excessive stirring. This dynamic adjustment of the material addition amount and stirring speed isIt can ensure that under different production conditions, the best mixing effect of materials and butter can be achieved, ensuring the stable quality of hot pot butter.

[0041] Assisted stirring and anti-scorching: During stirring, flexible scrapers on the outer stirring blades adhere closely to the inner wall of the boiling pot 500, scraping away any accumulated butter. This prevents butter accumulation and burning, ensuring uniform butter quality. Triangular prism-shaped flow-disrupting projections spaced at intervals along the inner wall of the boiling pot 500 alter the butter flow path, further assisting stirring and enhancing mixing.

[0042] A complex stirring flow field is formed as a whole, ensuring that the butter at all positions in the tank can be fully stirred and mixed. The mixing and stirring components 120 in multiple directions further enhance the stirring effect. The angle of the stirring claws 127 is adjustable to adapt to different stirring conditions, improving stirring efficiency and quality, and allowing the material to be quickly and evenly dispersed in the butter, ensuring the stability and consistency of the butter flavor, making the butter more fully mixed, and improving the overall quality.

[0043] In some embodiments, according to Figure 1 、 Figure 2 、 Figure 4 、 Figure 7 and Figure 8 As shown, a fragrance collector 600 is installed on the top of the brewing tank 500, and the side end of the fragrance collector 600 is connected to the mixing and processing component 800. An ultrasonic transducer 130 is installed at the bottom end of the brewing tank 500, and the ultrasonic transducer 130 is connected to the ultrasonic generator installed at the bottom of the brewing tank 500. Three sets of single-stage pneumatic control rods 700 are arranged around the outside of the brewing tank 500.

[0044] The mixing processing component 800 includes a micro-tube 801, the side ends of which are connected in sequence to multiple groups of appropriate distributors 806, and the side ends of the multiple groups of appropriate distributors 806 are respectively connected to a microchannel reactor 805. Channel filters 807 of different calibers are installed inside the microchannel reactor 805. The channel filters 807 are arranged in sequence according to their diameters. The diameter range of the large-caliber channel filter 807 is 5-10 mm, and the diameter range of the small-caliber channel filter 807 is 1-3 mm. The appropriate distributor 806 can distribute the material transported from the micro-tube 801 to the corresponding microchannel reactor 805 according to a preset ratio. The preset ratio can be adjusted according to different hot pot butter recipes.

[0045] The side end of the microchannel reactor 805 is connected to the secondary stirring box 808, the top side end of the secondary stirring box 808 is connected in turn through the control valve pipe, the side end of the control valve pipe is connected to the filter guide box 804, and a discharge valve 809 is provided at the bottom of the secondary stirring box 808.

[0046] The top of the filtering guide box 804 is connected to the metering device 803, and the top of the metering device 803 is connected to the diversion hose 802. The side end of the diversion hose 802 is connected to the discharge end on the bottom side wall surface of the boiling tank 500. The discharge end is equipped with an opening and closing sealing valve, and a waste discharge valve is installed at the bottom of the filtering guide box 804.

[0047] In this embodiment, during the hot pot butter cooking process, butter and spices and other ingredients will volatilize various aromatic substances under the action of high temperature. The aroma collector 600 on the top of the cooking pot 500 starts to work, using specific adsorption and condensation (that is, the interior of the aroma collector 600 is filled with highly adsorbent materials, such as specially treated activated carbon fibers, which can provide a large number of adsorption sites by utilizing their large specific surface area and rich pore structure. When the aromatic substances volatilized in the cooking pot 500 rise to the aroma collector 600, due to the van der Waals force between molecules, the aromatic molecules are adsorbed on the surface and pores of the adsorption material. Then, by heating, the temperature of the adsorption material is increased, and the thermal transport of the aromatic molecules is accelerated. The movement is intensified, overcoming the adsorption force and thus separating from the adsorption material. At the same time, the condensation device is used to make the cooling medium (such as cold water, coolant, etc.) circulate in the cooling pipe. After the adsorption material is desorbed, the released aroma substance gas enters the condensation area. Due to the low temperature of the cooling pipe, the temperature of the aroma substance gas drops rapidly after being cooled, reaching below its dew point temperature, thereby liquefying, and then changing from gaseous to liquid at low temperatures, and gathering in a specific collection area of ​​the collector. These liquid aroma substances are transported to the subsequent mixing and processing component 800 through a pipeline for further processing, thereby realizing the effective collection and utilization of aroma substances and improving the aroma quality of hot pot beef tallow).

[0048] During the aroma processing stage, the collected aroma substances are piped to the micro-tubes 801 of the mixing and processing assembly 800. These pipes then sequentially transport the aroma substances to multiple sets of appropriate dispensers 806. These dispensers 806 precisely distribute the aroma substances to the corresponding micro-channel reactors 805 according to pre-set ratios. Different hot pot beef tallow recipes have different aroma requirements, and the operator can adjust the appropriate dispenser 806 distribution ratio within the equipment control system based on the actual recipe requirements. Within the micro-channel reactors 805, channel filters 807 of varying diameters are arranged in order of diameter. The large-diameter channel filters 807 (5-10 mm in diameter) and the small-diameter channel filters 807 (1-3 mm in diameter) work together to further filter, mix, and react the aroma substances. As the aroma substances pass through these filters, their varying flow rates and contact areas lead to component recombination and reactions, resulting in a richer and more complex aroma. The processed aroma substances then enter the secondary mixing tank 808 from the micro-channel reactors 805.

[0049] Secondary stirring and filtering stage: In the secondary stirring box 808, the flavoring substances and other auxiliary ingredients that may be added in advance (depending on the recipe) are stirred and mixed for a second time to make the flavor more uniform and stable. After the stirring is completed, the mixed liquid flows into the filter guide box 804 through the control valve tube at the top side end. The control valve tube can control the flow rate and flow direction of the mixed liquid. The filter guide box 804 filters the mixed liquid to remove any impurities that may exist therein to ensure the purity of the liquid that eventually returns to the boiling tank 500. The filtered liquid flows back to the discharge end of the bottom side wall of the boiling tank 500 through the top metering device 803 and the diversion hose 802 (at this time, the opening and closing sealing valve at the discharge end is in the open state) and is reintegrated into the butter being boiled, further improving the flavor quality of the butter. The waste discharge valve at the bottom of the filter guide box 804 is used to discharge impurities intercepted during the filtration process.

[0050] Ultrasonic treatment stage: The ultrasonic generator at the bottom of the cooking tank 500 is activated, driving the ultrasonic transducer 130 installed at the bottom of the tank to work. The ultrasonic transducer 130 emits ultrasonic waves, which propagate in the butter, generating cavitation effects and mechanical vibrations. The cavitation effect can locally create a high-temperature and high-pressure environment, promoting chemical reactions of the molecules in the butter, such as accelerating the dissolution and fusion of spices. The mechanical vibration helps break up the clumps in the butter, making the texture of the butter more uniform and delicate, and improving the overall quality.

[0051] Tank adjustment stage: Three sets of single-stage pneumatic control rods 700 surrounding the outside of the brewing tank 500 can adjust the inclination angle of the brewing tank 500 as needed. When feeding, discharging or promoting the flow of materials in the tank, the angle of the brewing tank 500 can be changed by controlling the extension and retraction of the single-stage pneumatic control rods 700, thereby facilitating the entry and exit of materials and the mixing of materials in the tank.

[0052] It effectively improves the texture of butter as a whole, making it more delicate and uniform, and enhancing the taste and quality of butter. At the same time, it can better control the flow and mixing of materials, further improve production efficiency, make the aroma of butter more rich, complex and unique, and enhance the flavor quality of the product.

[0053] In some embodiments, according to Figures 1-4 As shown, the top feed end of the boiling pot 500 is connected to a flexible pipe 900 , and the side end of the flexible pipe 900 is connected to a screw conveyor 200 .

[0054] A feed mill end 100 is installed at a side end of the screw conveyor 200 , and a displacement linear guide rail 300 is installed on the outer frame surface of the feed mill end 100 .

[0055] The displacement linear guide rail 300 is internally slidably connected to a fixed-point promotion component 400 , which includes a semi-arc guide rail 406 , and a micro-electromagnetic telescopic rod 407 is slidably connected to the side of the semi-arc guide rail 406 .

[0056] A microwave emitter 408 is installed at the side end of the micro-electromagnetic telescopic rod 407, which is used to perform fixed-point heating on the material transported in the screw conveyor 200. A semi-arc frame 405 is installed on the outside of the semi-arc guide rail 406, and a position laser sensor 409 is installed on the side end of the semi-arc frame 405. The side end of the semi-arc frame 405 is rotatably connected to the rotating drive frame 403, and a driving cylinder is installed inside the rotating drive frame 403. The output end of the driving cylinder is connected to a connecting rod 404, and the side end of the connecting rod 404 is connected to the side wall of the semi-arc frame 405. The side end of the rotating drive frame 403 is installed with a rotating structure 402, and the side end of the rotating structure 402 is connected to a sliding seat 401, which is slidably connected inside the displacement linear guide rail 300.

[0057] In a specific embodiment, the material to be cooked (such as butter blocks, spices, etc.) first enters the feed mill end 100, which performs preliminary processing on the material, crushing and grinding larger material blocks to make them easier to transport and mix subsequently. The pre-treated material enters the screw conveyor 200, which transports the material smoothly along the pipeline toward the flexible pipe 900 through the rotation of the spiral blades.

[0058] Fixed-point heating: During the material conveying process, the fixed-point promotion component 400 starts working, and the position laser sensor 409 monitors the position of the material in the screw conveyor 200 in real time. When it is detected that the specific material has reached the preset heating position, the driving cylinder is started, and the driving cylinder pushes the connecting rod 404 to make the semi-arc frame 405 rotate around the rotating driving frame 403, adjust the angle of the semi-arc guide rail 406, and ensure that the microwave emitter 408 is aimed at the target material. At the same time, the micro-electromagnetic telescopic rod 407 extends or retracts to adjust the distance between the microwave emitter 408 and the material. Subsequently, the microwave launcher 408 is turned on to launch microwaves to heat the material at a fixed point. After the heating is completed, the microwave launcher 408 is turned off, and the driving cylinder drives the semi-arc frame 405 to reset and prepare to heat the next batch of materials. When the material conveying speed is accelerated, the driving cylinder can be started in advance to make the microwave launcher 408 align with the material for heating in advance. When the material properties change, such as the material size increases, the rotation angle of the semi-arc frame 405 can be appropriately increased to ensure that the microwave can cover the entire material. The micro-electromagnetic telescopic rod 407 can be used to dynamically adjust the distance between the microwave launcher 408 and the material according to the shape of the material and the microwave absorption characteristics, so that for irregularly shaped materials, the micro-electromagnetic telescopic rod can be used. The extension and retraction of 407 enables the microwave emitter 408 to always maintain the optimal distance from the surface of the material to ensure the uniformity of the heating effect. If the material has a strong ability to absorb microwaves, the distance between the microwave emitter 408 and the material can be appropriately increased to avoid overheating. The power and frequency of the microwave emitter 408 are adjusted in real time according to the type of material, water content and required heating degree. For example, when processing a batch of spices with low water content, the microwave power can be appropriately reduced and the frequency can be increased to achieve fast and uniform heating. At the same time, combined with the material position information fed back by the position laser sensor 409, the on and off time of the microwave emitter 408 is accurately controlled to ensure that each material can be accurately heated.

[0059] The material that has been heated at a fixed point is continuously conveyed by the screw conveyor 200 and enters the boiling tank 500 through the flexible pipe 900 to participate in the subsequent boiling process.

[0060] The overall material particles are made smaller and more uniform, which helps to better mix with other ingredients during the cooking process, improve the quality and taste consistency of the butter, and enable the fixed-point promotion component 400 to achieve precise fixed-point heating of the material. It can perform targeted heating treatment on specific materials added subsequently according to the characteristics of the material and process requirements, thereby improving the flavor of the hot pot butter.

[0061] The wiring diagram of the microwave emitter 408, the position laser sensor 409 and the ultrasonic transducer 130 in the present invention is common knowledge in the field, and its working principle is a well-known technology. The model is selected according to the actual use. Therefore, the control method and wiring layout of the microwave emitter 408, the position laser sensor 409 and the ultrasonic transducer 130 will not be explained in detail.

[0062] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A boiling device for hot pot butter production, characterized in that: include: A cooking pot (500) is mounted on a supporting frame and has a cavity formed therein; The stirring structure (110) is installed on the top of the boiling tank (500) with the stirring shaft as the axis direction, and is composed of an outer stirring blade and an inner stirring blade. The outer stirring blade and the inner stirring blade have blade surfaces in opposite directions and are respectively connected to the stirring shaft, and generate stirring flows in different directions as the stirring shaft rotates; A plurality of mixing and stirring components (120) are mounted on the surface of a connecting rod in the stirring structure (110), and each of the mixing and stirring components (120) has a different direction. The connecting rod is used to connect the outer stirring blade and the inner stirring blade to form stirring areas of different angles and directions in the cavity. The stirring structure (110) drives the mixing and stirring components (120) to rotate; The mixing and stirring component (120) has a plurality of microchannel injection ends (128) and a stirring claw (127). The plurality of microchannel injection ends (128) are provided on the surface of the stirring claw (127) and are used to precisely inject externally added spices and additives into the butter through the delivery microchannels, and with the help of the stirring action of the stirring claw (127), the materials and the butter are quickly and evenly mixed. The mixing and stirring assembly (120) further includes a gear set (129), a rotary frame (125), and an angle rotating piece (124); When the gear set (129) rotates, the connecting rod rotates accordingly, thereby driving the swivel frame (125) to move. The swivel frame (125) slides in the arc groove opened on the surface of the angle rotating piece (124). Due to the restriction and guiding effect of the arc groove, the movement of the swivel frame (125) is converted into the rotation of the stirring claw (127) around the installation point, thereby achieving precise adjustment of the angle of the stirring claw (127) between 0° and 90°. In the initial melting stage of the butter, the fluidity of the butter is poor. At this time, the angle of the stirring claw (127) is increased so that it can more effectively grab and turn the butter. In the stage of mixing spices and additives, in order to better disperse the materials, the angle of the stirring claw (127) is appropriately reduced. When spices and additives need to be added, the micro-injection pump in the micro-injection pump frame (126) is started to inject the material in the filling chamber into the butter through the micro-channel conduit (123) and the micro-channel injection end (128). At the same time, the servo motor is rotated to drive the stirring claw (127) to rotate at a high speed, so that the material and the butter are quickly and evenly mixed. That is, when a large amount of material is added, the speed of the rotating servo motor is increased to make the stirring claw (127) rotate faster, thereby accelerating the mixing of the material and the butter. When the amount of material added is small, the speed of the rotating servo motor is reduced to avoid excessive stirring that damages the butter structure.

2. The boiling device for hot pot butter production according to claim 1, characterized in that: A flexible scraping rod is installed on the side of the outer stirring blade, and the mixing and stirring component (120) further includes a gear set (129), which is composed of two groups of gears. The side end of one group of gears is fastened to a connecting rod, and the side end of the connecting rod is connected to a rotating joint frame (125), and the side end of the rotating joint frame (125) is connected to a micro-injection pump frame (126). A rotating servo motor is installed on the side end of the micro-injection pump frame (126), and the output end of the rotating servo motor is connected to the stirring claw (127).

3. The boiling device for hot pot butter production according to claim 1, characterized in that: A fragrance collector (600) is installed on the top of the brewing pot (500), and a side end of the fragrance collector (600) is connected to a mixing processing assembly (800). An ultrasonic transducer is installed at the bottom end of the brewing pot (500), and three groups of single-stage pneumatic control rods (700) are arranged around the outside of the brewing pot (500).

4. The boiling device for hot pot butter production according to claim 3, characterized in that: The mixing and processing component (800) includes a micro-tube (801), the side ends of which are sequentially connected to multiple groups of appropriate distributors (806), and the side ends of the multiple groups of appropriate distributors (806) are respectively connected to micro-channel reactors (805), and channel filters (807) of different calibers are installed inside the micro-channel reactor (805).

5. The boiling device for hot pot butter production according to claim 4, characterized in that: The side end of the microchannel reactor (805) is connected to a secondary stirring box (808), and the top side end of the secondary stirring box (808) is connected in turn through a control valve pipe, and the side end of the control valve pipe is connected to a filter guide box (804).

6. The boiling device for hot pot butter production according to claim 5, characterized in that: The top of the filtering and guiding box (804) is connected to a quantity controller (803), and the top of the quantity controller (803) is connected to a flow guide hose (802).

7. The boiling device for hot pot butter production according to claim 1, characterized in that: The top feed end of the cooking pot (500) is connected to a flexible pipe (900), and the side end of the flexible pipe (900) is connected to a screw conveyor (200); A feed grinding end (100) is installed at the side end of the screw conveyor (200), and a displacement linear guide rail (300) is installed on the external frame surface of the feed grinding end (100); The displacement linear guide rail (300) is internally slidably connected to a fixed-point promotion component (400), the fixed-point promotion component (400) comprises a semi-arc guide rail (406), and the side of the semi-arc guide rail (406) is slidably connected to a micro-electromagnetic telescopic rod (407); A microwave emitter (408) is installed at the side end of the micro-electromagnetic telescopic rod (407) for performing fixed-point heating on the material conveyed in the screw conveyor (200). A semi-arc frame (405) is installed outside the semi-arc guide rail (406), and a position laser sensor (409) is installed at the side end of the semi-arc frame (405).

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