Constant-temperature production process of fried pepper

Abstract

The invention discloses a fried pepper constant-temperature production process which comprises the following steps: keeping a constant-temperature environment: arranging a heating pipe on the surface of a tank body, arranging a temperature sensor in the tank body, and performing micro-control on the temperature through a temperature control module; a stir-frying plate for stir-frying is mounted on a rotating shaft, a rotating shaft is mounted on the stir-frying plate, and a guard bar is mounted on the surface of the rotating shaft; treatment setting: a treatment device is arranged above the tank body, so that flue gas generated by frying the chilies is treated, and the use of a user is ensured; the constant-temperature production process of the fried chilies comprises the following use steps: S1, preheating; s2, mounting; s3, stirring; s4, temperature control; and S5, flue gas treatment. According to the invention, through the control of the temperature control module, the temperature for frying the chilies can be perfectly controlled, so that the fried chilies with corresponding flavors are obtained.

Description

Technical Field

[0001] The invention relates to the technical field of pepper frying, in particular to a constant temperature production process for frying pepper. Background Art

[0002] The content of vitamin C in pepper ranks first among vegetables. It is also rich in vitamin B, carotene, calcium, iron and other minerals. It is suitable for cooking seasoning, easy to carry, appetite-enhancing, and digestion-promoting. Therefore, pepper products are one of the seasonings that many people cannot do without. Peppers are widely used as seasonings in various catering cultures, and peppers can be used to make different delicious dishes. At present, the more commonly used pepper products are processed into various pepper products after the dried peppers are cut and selected.

[0003] When making stir-fried peppers, it is very important to control the proper temperature. The stir-fry temperature is set at 120 degrees, which is the ideal temperature for stir-frying peppers. At this temperature, the peppers can be evenly heated, maintaining their bright color and unique aroma, while ensuring that the taste and nutrition of the peppers are retained to the greatest extent. In addition, the proper temperature also helps the release of flavor components in the peppers, such as capsaicin and volatile oils, thereby enhancing the flavor of the dish.

[0004] At present, the frying of peppers is mainly done by hand, which requires operators to have rich experience and high technical level. At the same time, the peppers need to control the heat well during frying. Due to the large amount of peppers in one frying process, it is difficult to fry the peppers evenly. The frying speed of the peppers cannot be properly controlled, which easily leads to problems such as sticking to the pan and poor heating, making the quality of the fried peppers unstable. In the normal frying process, it is impossible to accurately notify the temperature. It requires experienced masters to adjust the frying temperature according to the temperature. In this process, once distracted, it will affect its taste, and the color of the frying will not be too uniform. Summary of the invention

[0005] The purpose of the present invention is to solve at least one of the technical problems existing in the prior art and to provide a constant temperature production process for fried peppers. The temperature of the fried peppers can be perfectly controlled through the control of a temperature control module, thereby obtaining fried peppers with corresponding flavors.

[0006] The present invention also provides the above-mentioned constant temperature production process for stir-fried peppers, comprising: achieving the above-mentioned process by the following settings:

[0007] Maintaining constant temperature environment: A heating tube is installed on the surface of the tank, a temperature sensor is installed inside the tank, and the temperature is micro-controlled by the temperature control module;

[0008] Stir-frying setting: a stir-frying plate is installed on the rotating shaft, a rotating shaft is installed on the stir-frying plate, and a blocking rod is installed on the surface of the rotating shaft;

[0009] Treatment setting: by setting a treatment device on the top of the tank, the smoke generated by frying peppers can be treated to ensure the use of users;

[0010] The constant temperature production process for stir-fried chili peppers comprises the following steps:

[0011] S1. Preheating: When in use, the heating tube is used for heating, and the temperature is detected by the temperature sensor to make the temperature reach the expected temperature;

[0012] S2. Installation: Pour the peppers into the tank through the feeding port, close the feeding port, turn on the switch of the processing device by turning on the motor driving the rotating shaft;

[0013] S3. Stirring: During the frying process, the peppers attached to the tank are picked up by the frying plate, and the peppers are picked up and flipped over the peppers through the railing;

[0014] S4. Temperature control: During the frying process, the temperature fluctuates within the control range, and the temperature rise and increase are achieved by the proximity and distance between the heating tube and the tank body;

[0015] S5. Smoke treatment: During the frying process, the smoke generated by frying peppers is sucked into the treatment device to remove impurities in the smoke.

[0016] According to the constant temperature production process for stir-fried peppers provided by the present invention, an outer tank is provided on the outer surface of the tank body, an electric telescopic rod is fixedly connected to the surface of the outer tank, and the output end of the electric telescopic rod is fixedly connected to the heating tube.

[0017] According to the constant temperature production process for stir-fried chili peppers provided by the present invention, the upper surface of the tank body is fixedly connected to a cover body, the motor is located at the center of the cover body, and the feed inlet is provided with a surface of the cover body.

[0018] According to the constant temperature production process for stir-fried peppers provided by the present invention, the temperature control module is electrically connected to the temperature sensor and the electric telescopic rod, and a comparison module is provided in the temperature control module to compare the real-time monitored temperature with the set temperature.

[0019] According to the constant temperature production process for stir-fried peppers provided by the present invention, the processing device includes an activated carbon adsorption box, a filter screen and activated carbon are arranged inside the activated carbon adsorption box, and the activated carbon adsorption box is connected to the inside of the tank through a pipeline.

[0020] According to the constant temperature production process for stir-fried chili peppers provided by the present invention, a support rod is arranged inside the pipeline, and a fan is arranged at the center of the support rod.

[0021] According to the constant temperature production process for stir-fried chili peppers provided by the present invention, the chili peppers need to be processed before preheating, and the processing step is to cut the chili peppers into required segments or powders.

[0022] According to the constant temperature production process for stir-fried peppers provided by the present invention, a prediction module is provided in the temperature control module, which predicts the next temperature change by monitoring the temperature curve change in real time, so as to perform fine adjustment.

[0023] Beneficial Effects

[0024] 1. The present invention can perfectly control the temperature of fried peppers through the control of the temperature control module, thereby obtaining fried peppers with corresponding flavors.

[0025] 2. The present invention can completely break up the pepper inside by using the stir-frying plate and the barrier rod, so as to facilitate the subsequent stir-frying and avoid burning the pan or not drying the pepper. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] The present invention is further described below in conjunction with the accompanying drawings and embodiments;

[0027] Figure 1 The figure is a schematic diagram of the process for producing stir-fried chili peppers at a constant temperature according to the present invention;

[0028] Figure 2 This is a structural schematic diagram of the constant temperature production process for stir-fried peppers of the present invention;

[0029] Figure 3 The present invention is a structural diagram of a processing device for the constant temperature production process of stir-fried peppers.

[0030] Legend:

[0031] 1. Tank body; 2. Heating tube; 3. Rotating shaft; 4. Stir-frying plate; 5. Rotating shaft; 6. Guard bar; 7. Cover body; 8. Feeding port; 9. Processing device; 10. Outer tank; 11. Electric telescopic rod. DETAILED DESCRIPTION

[0032] This section will describe in detail the specific embodiments of the present invention. The preferred embodiments of the present invention are shown in the accompanying drawings. The purpose of the accompanying drawings is to supplement the description of the text part of the specification with graphics, so that people can intuitively and vividly understand each technical feature and the overall technical solution of the present invention, but it cannot be understood as a limitation on the scope of protection of the present invention.

[0033] Reference Figure 1-3 The constant temperature production process for stir-fried chili peppers according to the embodiment of the present invention is realized by the following settings:

[0034] Maintaining a constant temperature environment: A heating tube 2 is provided on the surface of the tank body 1, and the heating tube 2 is heated by a thermal resistance. A temperature sensor is provided inside the tank body 1 to detect the temperature inside the tank body 1. At the same time, the temperature is micro-controlled by a temperature control module, and the micro-control is to fluctuate within a certain temperature range;

[0035] Frying setting: a stir-frying plate 4 is installed on the rotating shaft 3, the stir-frying plate 4 is in contact with the inner wall of the tank 1, a rotating shaft 5 is installed on the stir-frying plate 4, and a barrier 6 is installed on the surface of the rotating shaft 5 to break up the peppers and facilitate heat transfer;

[0036] Processing setting: by arranging a processing device 9 above the tank body 1, the smoke is processed to prevent the staff from being choked and unable to open their eyes, so as to process the smoke generated by frying peppers, thereby ensuring the use of the user;

[0037] Stir-fried pepper constant temperature production process: including the following steps:

[0038] S1. Preheating: When in use, heating is performed through the heating tube 2. During preheating, the heating tube 2 is relatively close, thereby speeding up the preheating speed. The temperature is detected by the temperature sensor to make the temperature reach the expected temperature. According to the speed of increase, when the distance is about 10 degrees, the heating tube 2 is slowly moved away;

[0039] S2. Installation: Pour the peppers into the tank through the inlet 8 of the tank 1, close the inlet 8, so that the tank 1 forms a sealed structure, turn on the motor driving the rotating shaft 3, turn on the switch of the processing device 9, and start the device;

[0040] S3 stirring: In the process of frying, the peppers attached to the tank 1 are picked up by the frying plate 4, picked up peppers, and the peppers are flipped through the railing 6, and the frying plate 4 makes the bottom peppers picked up, so that the railing 6 is broken up for easy frying;

[0041] S4. Temperature control: During the frying process, the temperature fluctuates within the control range, and the temperature rise and increase are achieved by the proximity and distance between the heating tube 2 and the tank body 1, thereby achieving fine-tuning;

[0042] S5. Smoke treatment: During the frying process, the smoke generated by frying the peppers is sucked into the treatment device 9 through a fan, so that impurities in the smoke are removed and then discharged.

[0043] An outer tank 10 is provided on the outer surface of the tank body 1 to form a sealed heating space in the middle. An electric telescopic rod 11 is fixedly connected to the surface of the outer tank 10 to provide power for the movement of the heating tube 2. The output end of the electric telescopic rod 11 is fixedly connected to the heating tube 2 to facilitate the adjustment of the distance between the heating tube 2 and the tank body 1.

[0044] The upper surface of the tank body 1 is fixedly connected with a cover body 7 to seal the tank body 1. The motor is located at the center of the cover body 7. The motor drives the rotating shaft 3 to rotate. The feed inlet 8 is provided with the surface of the cover body 7 to facilitate the feeding of peppers, and a sealing cover is provided on the surface to seal between the sealing cover and the tank body 1.

[0045] The temperature control module is electrically connected to the temperature sensor and the electric telescopic rod 11, so as to control the electric telescopic rod 11 according to the temperature detected by the temperature sensor. A comparison module is provided in the temperature control module to compare the real-time monitored temperature with the set temperature.

[0046] The processing device 9 includes an activated carbon adsorption box, and a filter screen and activated carbon are arranged inside the activated carbon adsorption box to absorb dust and spiciness. The activated carbon adsorption box is connected to the inside of the tank body 1 through a pipeline to facilitate the absorption of the gas generated by frying.

[0047] A support rod is provided inside the pipeline to facilitate connection, and a fan is provided at the center of the support rod to extract the gas inside and thus process it.

[0048] The pepper needs to be processed before preheating. The processing steps are as follows: cutting the pepper into required segments or powders, cutting the pepper into segments by a cutting device, and grinding the pepper into powder by a crusher.

[0049] The temperature control module is equipped with a prediction module, which predicts the next temperature change by real-time monitoring of the temperature curve changes, so as to make fine adjustments.

[0050] The embodiments of the present invention are described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge scope of ordinary technicians in the technical field without departing from the purpose of the present invention.

Claims

1. A constant temperature production process for stir-fried peppers, characterized in that: This is achieved by setting: Maintaining constant temperature environment: A heating tube is installed on the surface of the tank, a temperature sensor is installed inside the tank, and the temperature is micro-controlled by the temperature control module; Stir-frying setting: a stir-frying plate is installed on the rotating shaft, a rotating shaft is installed on the stir-frying plate, and a blocking rod is installed on the surface of the rotating shaft; Treatment setting: by setting a treatment device on the top of the tank, the smoke generated by frying peppers can be treated to ensure the use of users; The constant temperature production process for stir-fried chili peppers comprises the following steps: S1. Preheating: When in use, the heating tube is used for heating, and the temperature is detected by the temperature sensor to make the temperature reach the expected temperature; S2. Installation: Pour the peppers into the tank through the inlet, close the inlet, turn on the motor that drives the rotating shaft, and turn on the switch of the processing device; S3. Stirring: During the frying process, the peppers attached to the tank are picked up by the frying plate, and the peppers are picked up and flipped over the peppers through the railing; S4. Temperature control: During the frying process, the temperature fluctuates within the control range, and the temperature rise and increase are achieved by the proximity and distance between the heating tube and the tank body; S5. Smoke treatment: During the frying process, the smoke generated by frying peppers is sucked into the treatment device to remove impurities in the smoke.

2. The constant temperature production process for stir-fried peppers according to claim 1, characterized in that: An outer tank is arranged on the outer surface of the tank body, an electric telescopic rod is fixedly connected to the surface of the outer tank, and an output end of the electric telescopic rod is fixedly connected to the heating pipe.

3. The constant temperature production process for stir-fried peppers according to claim 1, characterized in that: The upper surface of the tank body is fixedly connected with a cover body, the motor is located at the center of the cover body, and the feed inlet is provided with a surface of the cover body.

4. The constant temperature production process for stir-fried peppers according to claim 1, characterized in that: The temperature control module is electrically connected to the temperature sensor and the electric telescopic rod. A comparison module is provided in the temperature control module to compare the real-time monitored temperature with the set temperature.

5. The constant temperature production process for stir-fried peppers according to claim 1, characterized in that: The processing device comprises an activated carbon adsorption box, a filter screen and activated carbon are arranged inside the activated carbon adsorption box, and the activated carbon adsorption box is connected with the inside of the tank body through a pipeline.

6. The constant temperature production process for stir-fried peppers according to claim 1, characterized in that: A support rod is arranged inside the pipeline, and a fan is arranged at the center of the support rod.

7. The constant temperature production process for stir-fried peppers according to claim 1, characterized in that: The pepper needs to be processed before the preheating, and the processing step is to cut the pepper into required segments or powders.

8. The constant temperature production process for stir-fried peppers according to claim 1, characterized in that: The temperature control module is provided with a prediction module, which predicts the next temperature change by monitoring the temperature curve change in real time, so as to perform fine adjustment.

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