Salted yolk ingredient baking device with flavor texture analysis function

Abstract

The application discloses a salty egg yolk ingredient baking device with flavor texture analysis function, relates to the technical field of baking devices, and is aimed at the baking process of salty egg yolk. The baking process adopts hot air circulation. In the process, a plurality of laminated grating windows are additionally arranged on the side air box, so that the circulating hot air forms a horizontal air current, and the hot air heat is prevented from being concentrated on the upside of the baking box body, thereby avoiding uneven baking of the salty egg yolk. On the basis, the hot air circulation direction is further limited. Based on the morphological change in the salty egg yolk baking process, the "ripening" state of the salty egg yolk can be preliminarily detected. At the same time, according to the hot air circulation direction, the moisture in the hot air can be filtered out, and "extracted oil" and other substances in the salty egg yolk baking process can be "extracted". The "extracted liquid" is used as the main substance for texture analysis, the overall detection period can be shortened, and the "ripening" state of the salty egg yolk can be better supervised.

Description

Technical Field

[0001] This invention relates to the field of baking equipment technology, and more specifically to a baking device for salted egg yolk ingredients with flavor and texture analysis function. Background Technology

[0002] The processing method of salted egg yolks includes: marinating the raw materials (natural egg yolks or artificially synthesized egg yolks) with various auxiliary materials, and then baking the marinated raw materials. During the baking process, it is necessary to "pay attention" to the "maturation" process of the salted egg yolks, mainly to ensure the quality of the salted egg yolks. To this end, the flavor and texture analysis of the salted egg yolks after baking is carried out by sampling.

[0003] It should be noted that flavor and texture analysis includes aspects such as mouthfeel, taste, and nutritional components. The mouthfeel and taste rely on manual testing, while the nutritional components rely on instrumental analysis. This mainly involves crushing the salted egg yolks after baking to prepare an extract, and then using the extract as the base liquid for component analysis using specialized equipment to determine the degree of "maturation" of the salted egg yolks. However, this detection method has a long detection cycle and it is difficult to "monitor" the "maturation" process of the salted egg yolks in real time. This may result in the salted egg yolks being "over-matured" or "not fully matured," affecting the quality of the salted egg yolks. Therefore, this application proposes a solution. Summary of the Invention

[0004] The purpose of this invention is to provide a salted egg yolk ingredient baking device with flavor and texture analysis function, which solves the problem that it is difficult to "control" the "maturation" of salted egg yolk in real time during the current salted egg yolk baking process, resulting in salted egg yolks being "over-matured" or "not fully matured".

[0005] The objective of this invention can be achieved through the following technical solution: a salted egg yolk ingredient baking device with flavor and texture analysis function, comprising a baking chamber, an external airflow circulation structure provided outside the baking chamber, and multiple high-transparency glass covers installed at the upper end of the baking chamber. These high-transparency glass covers are linearly and equidistantly arranged along the length of the baking chamber, and a high-definition camera is installed within each glass cover. The external airflow circulation structure includes a circulation pipe, an air compressor, a condenser, a liquid collection cylinder, and a heating chamber. Side air boxes are connected to both ends of the circulation pipe, and the circulation pipe is connected to the output end of the air compressor. Positionally, the side air box is connected inside the baking oven. The circulation pipes are all connected to the condenser cylinder, the liquid collection cylinder, and the heating box. A controller is installed at the upper end of the baking oven. A vertically arranged condenser pipe is provided in the condenser cylinder. The lower end of the condenser pipe extends to the lower surface of the condenser cylinder and is connected to a sampling pipe. A liquid collection chamber is opened inside the liquid collection cylinder. A vertically arranged central guide rod is slidably installed at the center point of the liquid collection cylinder. A bidirectional cone block corresponding to the liquid collection chamber is installed in the middle section of the central guide rod, and a vertically arranged hollow sleeve is installed at the lower end of the central guide rod.

[0006] The configuration is further defined as follows: multiple stacked grilles are installed on the inner wall of the side air box near the interior of the baking oven. The stacked grilles are arranged linearly and equidistantly in the vertical direction, and the length direction of the stacked grilles is parallel to the length direction of the baking oven.

[0007] The further configuration is that the cross-sections of both the liquid collection chamber and the bidirectional cone block are biconical.

[0008] The configuration is further defined as follows: the condenser cylinder and the liquid collecting cylinder are arranged vertically; the connection points of the circulation pipe and the condenser cylinder and the liquid collecting cylinder are on the same horizontal plane; the connection points of the condenser cylinder and the liquid collecting cylinder and the output end of the air compressor are on the same horizontal plane; and the connection points of the condenser cylinder and the liquid collecting cylinder and the output end of the air compressor are higher than the connection points of the circulation pipe and the condenser cylinder and the liquid collecting cylinder.

[0009] The following configuration is further provided: a directional sleeve is installed at the center point of the lower surface of the liquid collecting cylinder, the inner diameter of the lower end of the directional sleeve is smaller than the outer diameter of the central guide rod and the hollow sleeve, the hollow sleeve is slidably connected to the inner wall of the directional sleeve, and multiple liquid ports are opened in the hollow sleeve.

[0010] The condenser tube is further configured to have an outlet and an inlet, which are respectively connected to the output end of the air compressor and the circulation pipe. Two water inlets are connected to the outer circumferential wall of the condenser cylinder, and the two water inlets are arranged in a vertical direction.

[0011] The configuration is further defined as follows: the airflow circulation direction formed between the external airflow circulation structure and the baking oven includes clockwise flow and counterclockwise flow.

[0012] During use, the following operating steps are set through the controller:

[0013] Step 1: When baking the salted egg yolks, the heating chamber provides heat to heat the gas, and the air compressor blows the high-temperature gas into the baking chamber, forming a horizontal airflow. The horizontal airflow acts on the salted egg yolks at each layer. In this step, the external airflow circulation structure flows clockwise, with the flow direction as follows: baking chamber - heating chamber - liquid collection chamber - air compressor - condenser - baking chamber. In the clockwise flow direction, the gas circulating from the baking chamber passes through the liquid collection chamber to filter out the moisture in the gas.

[0014] Step 2: Based on Step 1, an image recognition system is established using a controller and a high-definition camera. The image recognition system detects the morphological changes of the salted egg yolk during the baking process, such as oil droplets appearing on the surface of the salted egg yolk and the salted egg yolk changing from orange-red to orange-yellow. The flow direction of the external airflow circulation structure is switched to counterclockwise, with the flow direction being: baking chamber - condenser - air compressor - liquid collection cylinder - heating chamber - baking chamber. The gas condensation process is completed in the condenser, and the oil sample is collected in the sampling tube.

[0015] The present invention has the following beneficial effects:

[0016] This invention addresses the baking process of salted egg yolks by employing a hot air circulation heating method. It relies primarily on clean air blown out by an air compressor, which is then heated in a heating chamber to form hot air. Building upon this, the side air chamber structure is first restricted by adding multiple stacked grilles to the side air chamber. These grilles are arranged opposite each other, creating multiple advection airflows during hot air circulation. The height of these advection airflows is related to the placement height of the salted egg yolks. The purpose of this invention is to avoid the problem of uneven baking of the salted egg yolks caused by the heat concentrating at the upper part of the chamber, as is common in conventional baking methods.

[0017] Building upon the above, a high-definition camera is first added to "monitor" the morphological changes of the salted egg yolks. The purpose of this method is to visually determine the "maturation" state of the salted egg yolks. Based on this method, clockwise and counterclockwise flow directions are established during the hot air circulation process. The morphological changes of the salted egg yolks are used as signals to switch the flow direction of the hot air circulation. During the clockwise flow, the liquid collection tube can be used to centrally condense and remove the moisture mixed in with the hot air. Corresponding to the counterclockwise flow, the main purpose of the counterclockwise flow is to "extract" the oily substances in the hot air to obtain an extract for subsequent texture analysis. The purpose of removing moisture is to reduce the moisture content in the extract. Compared with the current texture analysis during the salted egg yolk baking process, this can shorten the detection cycle. During the baking process, the detection data of the extract can be directly obtained, thus directly reflecting the "maturation" state of the salted egg yolks. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a schematic diagram of the salted egg yolk ingredient baking device with flavor and texture analysis function proposed in this invention;

[0020] Figure 2 In the salted egg yolk ingredient baking device with flavor and texture analysis function proposed in this invention Figure 1 Top view;

[0021] Figure 3 This is a schematic diagram of the baking chamber component in the salted egg yolk ingredient baking device with flavor and texture analysis function proposed in this invention.

[0022] Figure 4 This is a schematic diagram of the external airflow circulation structure in the salted egg yolk ingredient baking device with flavor and texture analysis function proposed in this invention.

[0023] Figure 5 This is a cross-sectional view of the liquid collection cylinder component in the salted egg yolk ingredient baking device with flavor and texture analysis function proposed in this invention;

[0024] Figure 6 This is a cross-sectional view of the condenser cylinder component in the salted egg yolk ingredient baking device with flavor and texture analysis function proposed in this invention.

[0025] In the diagram: 1. Baking oven; 2. High-transparency glass cover; 3. Controller; 4. Air compressor; 5. Liquid collection cylinder; 6. Heating chamber; 7. Side air box; 8. Condenser; 9. Circulation pipeline; 10. High-definition camera; 11. Stacked grating; 12. Sampling tube; 13. Central guide rod; 14. Liquid collection chamber; 15. Bidirectional cone block; 16. Hollow sleeve; 17. Liquid outlet; 18. Directional sleeve; 19. Condenser; 20. Water outlet. Detailed Implementation

[0026] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example 1

[0027] For the baking process of salted egg yolks, the flavor and texture analysis process includes both manual and instrumental testing. For example, after baking, the salted egg yolks are crushed to prepare an extract. The extract is then used as the stock solution for component analysis using specialized equipment to determine the degree of "maturation" of the salted egg yolks. However, this testing method has a long testing cycle and makes it difficult to monitor the "maturation" process of the salted egg yolks in real time. Therefore, the following technical solution is proposed:

[0028] Reference Figures 1-6 The salted egg yolk ingredient baking device with flavor and texture analysis function in this embodiment includes a baking chamber 1. An external airflow circulation structure is provided outside the baking chamber 1, and multiple high-transparency glass covers 2 are installed on the upper part of the baking chamber 1. These high-transparency glass covers 2 are linearly and equidistantly arranged along the length of the baking chamber 1, and a high-definition camera 10 is installed inside each high-transparency glass cover 2. The external airflow circulation structure includes a circulation pipe 9, an air compressor 4, a condenser 8, a liquid collection cylinder 5, and a heating chamber 6. Side air boxes 7 are connected to both ends of the circulation pipe 9, and the circulation pipe 9 is connected to the output end of the air compressor 4. The side air boxes 7 are connected to... Inside the baking oven 1, the circulation pipes 9 are connected to the condenser cylinder 8, the liquid collection cylinder 5, and the heating box 6. The controller 3 is installed at the upper end of the baking oven 1. The condenser cylinder 8 is provided with a vertically arranged condenser pipe 19. The lower end of the condenser pipe 19 extends to the lower surface of the condenser cylinder 8, and the lower end of the condenser pipe 19 is connected to a sampling pipe 12. The liquid collection cylinder 5 has a liquid collection chamber 14 inside, and a vertically arranged central guide rod 13 is slidably installed at the center point of the liquid collection cylinder 5. A bidirectional cone block 15 corresponding to the liquid collection chamber 14 is installed in the middle section of the central guide rod 13, and a vertically arranged hollow sleeve 16 is installed at the lower end of the central guide rod 13.

[0029] During use, the following operating steps are set via controller 3:

[0030] Step 1: When baking the salted egg yolks, the heating box 6 provides heat to heat the gas, and the air compressor 4 blows the high-temperature gas into the baking box 1 to form a horizontal airflow. The horizontal airflow acts on the salted egg yolks at each layer. In this step, the flow direction of the external airflow circulation structure is clockwise. The flow direction is: baking box 1 - heating box 6 - liquid collection cylinder 5 - air compressor 4 - condenser 8 - baking box 1. In the clockwise flow direction, the gas circulating from the baking box 1 passes through the liquid collection chamber 14 to filter out the moisture in the gas. The positions of the condenser 8, liquid collection cylinder 5 and heating box 6 relative to the air compressor are matched with the airflow direction in the external airflow circulation structure.

[0031] Step 2: Based on Step 1, an image recognition system is established using controller 3 and high-definition camera 10. The image recognition system detects the morphological changes of the salted egg yolk during the baking process. Oil spots appear on the surface of the salted egg yolk, and the salted egg yolk changes from orange-red to orange-yellow. The flow direction of the external airflow circulation structure is switched to counterclockwise. The flow direction is: baking chamber 1 - condenser 8 - air compressor 4 - liquid collection cylinder 5 - heating chamber 6 - baking chamber 1. The gas condensation process is completed in condenser 8, and the oil sample is collected in sampling tube 12.

[0032] Operating principle: Refer to Figure 2 To illustrate, after arranging a batch of salted egg yolks neatly, push them into the baking oven 1 and start the air compressor 4 so that the gas inside the baking oven 1 flows along the circulation pipe 9. During the gas flow, the gas passes through the heating box 6 to heat the gas and form hot air, which is used to bake the salted egg yolks. This part will not be described in detail.

[0033] It should be noted that the air compressor 4 can form two flow directions. Taking the direction of baking chamber 1-heating chamber 6-liquid collection cylinder 5-air compressor 4-condenser 8-baking chamber 1 as an example, the gas first passes through the heating chamber 6 to be heated, and then when the gas passes through the liquid collection chamber 5, the liquid collection chamber 5 removes some of the moisture in the gas. Taking the direction of baking chamber 1-condenser 8-air compressor 4-liquid collection cylinder 5-heating chamber 6-baking chamber 1 as an example, the main purpose is to condense and "extract" the oily substances in the gas. The purpose of removing moisture is to avoid the gas having too much moisture during the extraction process, which would affect the purity of the extract.

[0034] The purpose of obtaining the extract is to obtain the extract during the baking process, so that it can be used for subsequent analysis by texture analysis instruments, without having to spend a long time preparing the extract. Example 2

[0035] This embodiment uses the flow direction in Embodiment 1 as an example to further illustrate the technical features:

[0036] Multiple stacked grilles 11 are installed on the inner wall of the side air box 7 near the interior of the baking oven 1. These stacked grilles 11 are linearly and equidistantly spaced vertically, and their length is parallel to the length of the baking oven 1. The liquid collection chamber 14 and the bidirectional cone block 15 both have double-conical cross-sections. The condenser cylinder 8 and the liquid collection cylinder 5 are vertically arranged. The connection points of the circulation pipe 9 with the condenser cylinder 8 and the liquid collection cylinder 5 are on the same horizontal plane. The connection points of the condenser cylinder 8 and the liquid collection cylinder 5 with the output end of the air compressor 4 are also on the same horizontal plane. The connection point is higher than the connection point between the circulation pipe 9 and the condenser cylinder 8 and the liquid collecting cylinder 5. A directional sleeve 18 is installed at the center point of the lower surface of the liquid collecting cylinder 5. The inner diameter of the lower end of the directional sleeve 18 is smaller than the outer diameter of the central guide rod 13 and the hollow sleeve 16. The hollow sleeve 16 is slidably connected to the inner wall of the directional sleeve 18. Multiple liquid ports 17 are opened in the hollow sleeve 16. The condenser pipe 19 is provided with an outlet and an inlet. The outlet and inlet are respectively connected to the output end of the air compressor 4 and the circulation pipe 9. Two water ports 20 are connected to the outer circumference of the condenser cylinder 8. The two water ports 20 are set in the vertical direction.

[0037] The technical solution is as follows:

[0038] Technical Solution 1: During the baking process of salted egg yolks, a high-definition camera 10 monitors the changes in the shape of the salted egg yolks in real time. Fresh salted egg yolks are orange-red with a smooth, glossy surface. However, the baking process begins with dehydration, which includes the removal of internal moisture from the salted egg yolks and the removal of moisture from seasonings such as white wine in the ingredients. Therefore, a large amount of moisture exists in the hot air during the circulation process. Thus, the moisture removal process described in Example 1 is essential. The specific process is as follows:

[0039] S1: Reference Figure 5 For example, hot air enters the liquid collection chamber 14 through the circulation pipe 9 on the right side of the liquid collection cylinder 3, and the direction of entry is located on the lower side of the bidirectional cone block 15. The hot air needs to flow out in the direction from bottom to top, and the hot air is circulated again by the air compressor 4.

[0040] S2: After the hot air enters the liquid collection chamber 14, it encounters the bidirectional cone block 15, where the water vapor undergoes a small-scale condensation process to form water droplets, which slide down along the inclined surfaces of the liquid collection chamber 14 and the bidirectional cone block 15, causing the water droplets to concentrate in the liquid collection chamber 14.

[0041] S3: Taking S2 as an example, when more and more water droplets accumulate or the hot air flow speed is too fast, it will drive the bidirectional cone block 15 to move upward until the liquid outlet 17 is exposed. The accumulated water droplets can be discharged and the vapor pressure can be released. It should be noted here that in the initial state, the liquid outlet 17 is not exposed, so the liquid collection chamber 14 is in a relatively closed state.

[0042] Technical Solution Two: Refer to Figure 4 To optimize the side air box 7, the optimization scheme involves setting multiple stacked grilles 11. The stacked grilles 11 are linearly and equidistantly arranged in the vertical direction. Specifically, the vertical position of the stacked grilles 11 needs to be aligned with the placement position of the salted egg yolks, and the length direction of the stacked grilles 11 is parallel to the length direction of the baking chamber 1. It should be noted that the stacked grilles 11 serve as hot air outlets, so during the hot air exhaust process, multiple advection airflows are formed in the vertical direction. The advection airflows only act on the salted egg yolks placed in a single layer. The purpose is to avoid the problem of heat accumulation causing heat to concentrate in the upper part of the baking chamber 1 in the conventional circulation method, resulting in uneven temperature distribution inside the baking chamber 1, which directly affects the overall baking effect. For example, the "mature" state of a batch of salted egg yolks in the vertical direction may be "unmature" or "overmature".

[0043] Technical Solution 3: Refer to Figure 3 During the baking process, a high-intensity camera 10 monitors the morphological changes of the salted egg yolks in real time. Freshly pickled salted egg yolks are orange-red with a smooth and shiny surface. However, as the hot air bakes, the internal moisture of the salted egg yolks evaporates, the surface gradually wrinkles, and the color slowly changes from orange-red to orange-yellow. This method can utilize the image recognition system established by the controller 3, which can refer to the current image analysis principles. These will not be elaborated upon here, but simply put, the morphological changes are used as the judgment signal, as shown below:

[0044] 1) When the salted egg yolk needs to be fully dehydrated, the flavor substances inside react with each other to generate flavor substances. However, water is released before the flavor substances. Therefore, even when the gas is "extracted" using the condenser tower 8, it is difficult to collect the "extract liquid" of the flavor substances. So, under these conditions, the "extraction" process of the "extract liquid" of the flavor substances should be carried out only after the salted egg yolk has been fully dehydrated.

[0045] 2) Following the previous paragraph, after the salted egg yolks are dehydrated, their surface wrinkles and color change, indicating that the salted egg yolks have been fully dehydrated. At this point, according to the salted egg yolk preparation process, the baking temperature can be reduced. The specific baking temperature value is not limited in this embodiment. The main point is that after the relevant signal is received, the flow direction needs to be switched promptly. At this time, the gas in the baking chamber 1 first enters the condenser tube 19, and the entry direction is the lower side of the condenser tube 19. Two water inlets 20 are connected to condensate water to rapidly cool the gas. The oily substances in the gas adhere to the inner wall of the condenser tube 19 and slowly accumulate in the sampling tube 12. After a certain amount of "extract" is collected, the sampling tube 12 can be directly replaced, and the "extract" can be used for texture analysis. It should be noted that in this process, since most of the moisture in the gas has been removed in part 1), the condensation process in this part will not produce too much condensate in the condenser tube 19. Instead, as the salted egg yolk continues to be baked, the flavor substances inside it are released with the gas flow, such as ethyl acetate and other flavor substances produced during the baking process of the salted egg yolk.

[0046] 3) Combining the above 2) and 1), in the process of removing moisture from the gas, the water inlet in the condenser 8 does not need to be connected to condensate. The condenser tube 19 is only a connecting structure in the gas circulation link, and only serves as a condensation structure in part 2). It should be further explained that after the gas is cooled and "extracted" by the condenser 8, the gas temperature drops significantly. The liquid collection chamber 3 in this part does not serve as a structure for "removing moisture", but only as another connecting structure in the gas circulation link. The cooled gas is then heated again by the heating box 6.

[0047] 4) This section is based on section 3). The "extract" is used as a sample and a texture analysis instrument is used for preliminary detection. The composition of relevant flavor substances in the salted egg yolk can be obtained during the baking process. The image information of the high-intensity camera 10 can also be used to judge the finished product effect of the salted egg yolk. Furthermore, based on the detection data of the "extract" by the texture analysis instrument, the baking process of the next batch of salted egg yolks can be adjusted. The adjustment method is not explained in this embodiment.

[0048] In summary: For the baking process of salted egg yolks, a hot air circulation baking process is adopted. Firstly, several stacked grilles are added to the side airbox to create a horizontal airflow, preventing the heat from concentrating on the upper part of the baking chamber and causing uneven baking of the salted egg yolks. Secondly, the direction of hot air circulation is further restricted. Based primarily on the morphological changes of the salted egg yolks during baking, the "maturation" state of the salted egg yolks can be preliminarily detected. Simultaneously, the hot air circulation direction can filter out moisture from the hot air and also "extract" substances such as "extracted oil" from the salted egg yolks during baking. Using the "extract" as the main substance for texture analysis can shorten the overall detection cycle, thereby allowing for better monitoring of the "maturation" state of the salted egg yolks.

[0049] The above description is merely an example and illustration of the structure of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described, or use similar methods to replace them, as long as they do not deviate from the structure of the invention or exceed the scope defined in the claims, all of which should fall within the protection scope of the present invention.

[0050] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0051] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to specific implementations. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A salted egg yolk ingredient baking device with flavor and texture analysis function, comprising a baking chamber (1), characterized in that, The baking oven (1) is provided with an external airflow circulation structure, and multiple high-transparency glass covers (2) are installed at the upper end of the baking oven (1). The multiple high-transparency glass covers (2) are arranged linearly and equidistantly along the length of the baking oven (1), and a high-definition camera (10) is installed in the high-transparency glass cover (2). The external airflow circulation structure includes a circulation pipe (9), an air compressor (4), a condenser (8), a liquid collection cylinder (5), and a heating box (6). Both ends of the circulation pipe (9) are connected to side air boxes (7), and the circulation pipe (9) is connected to the output end of the air compressor (4). The side air boxes (7) are connected to the interior of the baking oven (1). The circulation pipe (9) is connected to the output end of the air compressor (4). Connected to the condenser (8), the collection cylinder (5) and the heating box (6), the baking box body (1) is equipped with a controller (3) at the upper end, the condenser (8) is provided with a vertically arranged condenser tube (19), the lower end of the condenser tube (19) extends to the lower surface of the condenser (8), and the lower end of the condenser tube (19) is connected to a sampling tube (12), the collection cylinder (5) is provided with a collection chamber (14), and a vertically arranged central guide rod (13) is slidably installed at the center point of the collection cylinder (5), a bidirectional cone block (15) corresponding to the collection chamber (14) is installed at the middle section of the central guide rod (13), and a vertically arranged hollow sleeve (16) is installed at the lower end of the central guide rod (13). The airflow circulation direction formed between the external airflow circulation structure and the baking oven (1) includes clockwise and counterclockwise flow. During use, the following operating steps are set by the controller (3): Operation Step 1: When the salted egg yolks are being baked, the heating box (6) provides heat to heat the gas, and the air compressor (4) blows the high-temperature gas into the baking box (1) to form a horizontal airflow. The horizontal airflow acts on the salted egg yolks at each layer. In this operation step, the flow direction of the external airflow circulation structure is clockwise. The flow direction is: baking box (1) - heating box (6) - liquid collection cylinder (5) - air compressor (4) - condenser (8) - baking box (1). In the clockwise flow direction, the gas circulating from the baking box (1) passes through the liquid collection chamber (14) to filter out the moisture in the gas. Step 2: Based on Step 1, an image recognition system is established through the controller (3) and the high-definition camera (10). The image recognition system detects the morphological changes of the salted egg yolk during the baking process. Oil stars appear on the surface of the salted egg yolk, and the salted egg yolk changes from orange-red to orange-yellow. The flow direction of the external airflow circulation structure is changed to counterclockwise. The flow direction is: baking chamber (1) - condenser (8) - air compressor (4) - liquid collection cylinder (5) - heating chamber (6) - baking chamber (1). The gas condensation process is completed in the condenser (8), and the oil sample is collected in the sampling tube (12).

2. The salted egg yolk ingredient baking apparatus with flavor and texture analysis function according to claim 1, characterized in that, The side air box (7) is equipped with multiple stacked lattice windows (11) on the inner wall near the baking oven (1). The stacked lattice windows (11) are arranged linearly and equidistantly in the vertical direction, and the length direction of the stacked lattice windows (11) is parallel to the length direction of the baking oven (1).

3. The salted egg yolk ingredient baking apparatus with flavor and texture analysis function according to claim 2, characterized in that, The cross-sections of the liquid collection chamber (14) and the bidirectional cone block (15) are both biconical.

4. The salted egg yolk ingredient baking apparatus with flavor and texture analysis function according to claim 3, characterized in that, The condenser (8) and the liquid collection cylinder (5) are arranged vertically. The connection between the circulation pipe (9) and the condenser (8) and the liquid collection cylinder (5) is on the same horizontal plane. The connection between the condenser (8) and the liquid collection cylinder (5) and the output end of the air compressor (4) is on the same horizontal plane. The connection between the condenser (8) and the liquid collection cylinder (5) and the output end of the air compressor (4) is higher than the connection between the circulation pipe (9) and the condenser (8) and the liquid collection cylinder (5).

5. The salted egg yolk ingredient baking apparatus with flavor and texture analysis function according to claim 4, characterized in that, A directional sleeve (18) is installed at the center point of the lower surface of the liquid collecting cylinder (5). The inner diameter of the lower end of the directional sleeve (18) is smaller than the outer diameter of the central guide rod (13) and the hollow sleeve (16). The hollow sleeve (16) is slidably connected to the inner wall of the directional sleeve (18). Multiple liquid ports (17) are opened in the hollow sleeve (16).

6. The salted egg yolk ingredient baking apparatus with flavor and texture analysis function according to claim 5, characterized in that, The condenser tube (19) is provided with an outlet and an inlet, which are respectively connected to the output end of the air compressor (4) and the circulation pipe (9). The outer circumference of the condenser cylinder (8) is connected to two water inlets (20), which are arranged in the vertical direction.

Images