Energy-saving cold and hot replacement circulating system of dried fruit cooking and flavoring device

Abstract

The invention discloses an energy-saving cold and hot replacement circulation system of a dried fruit cooking tasty device, which comprises a cooking mechanism, a heat recovery mechanism is arranged on the left side of the cooking mechanism, the opposite sides of the cooking mechanism and the heat recovery mechanism are jointly and fixedly connected with a heat conversion mechanism, and a soup pre-preparation pot is arranged at the front end of the cooking mechanism. When in use, the cooking mechanism is arranged, a dried fruit cooking material is placed in the steamer liner in the dried fruit cooking pot, the dried fruit cooking material is heated through the heating device and the first electric heating ring, the first electric heating ring is placed in the heat collecting groove, and the flow path pipe is placed in the heat collecting groove in the side wall in the cooking mechanism. Water circulation is conducted on the header and the flowing path pipe through the first circulating water pump and the heat exchanger, so that heat of the outer wall of the steamer inner container can be converted to the heat recovery mechanism through the flowing path pipe, the header, the first circulating water pump and the heat exchanger.

Description

Technical Field

[0001] The invention relates to the technical field of energy-saving cold and heat exchange technology, and in particular to an energy-saving cold and heat exchange circulation system of a dried fruit steaming and flavoring device. Background Art

[0002] In the process of steaming dried fruits in the dried fruit cooking pot, heat energy is effectively utilized to reduce energy waste. The excess heat generated by the cooking pot is recovered in advance by means of cold and hot exchange, and the soup that has not been added to the pot is preheated, so as to increase efficiency and energy utilization.

[0003] In some existing technologies, when dried fruits are steamed, heat is generated in the steamer. If this heat is not utilized, it is easy to cause a waste of resources to a certain extent. After long-term use, the heat conversion equipment is easily affected by unfiltered circulating water and corroded by impurities in the water, thereby causing damage to the interior of the equipment and affecting the service life of the equipment. Summary of the invention

[0004] The object of the present invention is to provide an energy-saving hot and cold exchange circulation system for a dried fruit steaming and flavoring device, so as to solve the problem that in some of the existing technologies proposed in the above background technology, when the dried fruits are steamed and processed, heat will be generated in the steamer. If this heat is not utilized, it will easily cause a waste of resources to a certain extent, and the heat conversion equipment will be easily affected by the unfiltered circulating water after long-term use, and corroded by impurities in the water, thereby causing damage to the interior of the equipment and affecting the service life of the equipment.

[0005] To achieve the above-mentioned purpose, the present invention provides the following technical solutions: an energy-saving hot and cold exchange circulation system for a dried fruit steaming and flavoring device, comprising a steaming mechanism, a heat recovery mechanism is arranged on the left side of the steaming mechanism, a heat conversion mechanism is fixedly connected to the opposite sides of the steaming mechanism and the heat recovery mechanism, a soup prefabricated pot is arranged at the front end of the steaming mechanism, and a circulation mechanism is fixedly connected to the opposite sides of the steaming mechanism and the soup prefabricated pot and the opposite sides of the heat recovery mechanism and the soup prefabricated pot.

[0006] Preferably, the interior of the steaming mechanism includes a steamer inner tank, a heating device 1 is fixedly connected to the bottom of the steamer inner tank, a dried fruit steaming pot is fixedly connected to the bottom of the heating device 1, an electric heating coil 1 is fixedly connected to the outside of the heating device 1, a sealing cover plate is threadedly connected to the top of the dried fruit steaming pot, a feed port is fixedly connected to one side of the inner surface of the sealing cover plate, a bearing is fixedly connected to the middle of the inner surface of the sealing cover plate, and a rotating shaft is rotatably connected to the inner surface of the bearing.

[0007] Preferably, a heat collecting tank is provided inside the dried fruit cooking pot, a flow path tube is fixedly connected to the inner wall of the heat collecting tank, a collecting pipe is fixedly connected to the upper end of the left side of the flow path tube, a circulating water pump is fixedly connected to one end of the collecting pipe close to the dried fruit cooking pot, a heat exchanger is fixedly connected to the other end of the collecting pipe, and a sealing seat is fixedly connected to the outer side of the collecting pipe close to the dried fruit cooking pot.

[0008] Preferably, a control motor is rotatably connected to the top of the rotating shaft, and a stirring rod is symmetrically fixedly connected to the lower end of the outer surface of the rotating shaft.

[0009] Preferably, a plurality of stirring rods are provided.

[0010] Preferably, the heat recovery mechanism includes a recovery axe, the interior of the recovery axe is fixedly connected to a circulating water tank, the other end of the heat exchanger is fixedly connected to the upper end of one side of the circulating water tank, the connection between the circulating water tank and the bottom of the recovery axe is fixedly connected to a heating device 2, and the outer side of the heating device 2 is fixedly connected to an electric heating coil 2.

[0011] Preferably, the heat recovery mechanism and one side of the soup pre-preparation pot are fixedly connected with a circulation pipe, one end of the two circulation pipes are respectively fixedly connected to the top of the steaming mechanism and the soup pre-preparation pot, and one end of the two circulation pipes are fixedly connected with a circulation water pump 2.

[0012] Preferably, the cooking mechanism includes a dried fruit cooking pot, the heat conversion mechanism includes a collecting pipe, and the circulation mechanism includes a circulating pipe. The connection between the dried fruit cooking pot and the collecting pipe and the connection between the soup prefabricating pot and the circulating pipe are fixedly connected with a filter mounting seat, the upper end of the filter mounting seat located on the inner surface of the soup prefabricating pot is fixedly connected with a purification tank, the lower ends of the two filter mounting seats are fixedly connected with a primary filter layer, a secondary filter layer and a tertiary filter layer, and the bottoms of the two filter mounting seats are fixedly connected with a disinfection layer.

[0013] Preferably, a heat-insulating liner is fixedly connected to the interior of the soup prefabricating pot.

[0014] A method for using an energy-saving hot and cold replacement circulation system of a dried fruit steaming and flavoring device comprises the following steps:

[0015] Step 1: When in use, by setting up a cooking mechanism, the dried fruit cooking material is placed in the steamer inner pot in the dried fruit cooking pot, and is heated by a heating device and an electric heating coil 1, the electric heating coil 1 is placed inside the heat collecting tank, the flow path pipe is placed in the heat collecting tank at the inner side wall of the cooking mechanism, and water is circulated to the manifold and the flow path pipe by a circulating water pump 1 and a heat exchanger, so that the heat of the outer wall of the steamer inner pot can be converted to the heat recovery mechanism through the flow path pipe, the manifold, the circulating water pump 1 and the heat exchanger;

[0016] Step 2: Then, by setting a circulation mechanism, the circulating water inside the circulating water tank is heated. When the moisture inside the steamer tank decreases as the cooking progresses, the hot circulating water inside the circulating water tank can be added to the interior of the feed soup prefabricated pot through the circulation pipe at the circulation mechanism and the circulating water pump 2. By setting the cooking mechanism, filter mounting seats are fixed on one side of the dried fruit cooking pot close to the manifold and on the connection between the top of the feed soup prefabricated pot and the circulating water pump 2. Before the circulating water in the heat recovery mechanism enters the interior of the thermal insulation tank through the circulating water pump 2, it is first purified by the purification tank, and then filtered through the primary filter layer, the secondary filter layer and the tertiary filter layer, and finally disinfected by the disinfection layer. Then, it enters the interior of the thermal insulation tank to make the feed soup. Clean circulating water can improve the heat exchange efficiency and reduce the degradation of system performance due to blockage or pollution.

[0017] The present invention has at least the following beneficial effects:

[0018] 1. When the present invention is used, a cooking mechanism is provided, and the dried fruit cooking material is placed in the steamer inner tank in the dried fruit cooking pot, and is heated by a heating device and an electric heating coil. The electric heating coil is placed inside a heat collecting tank. In order to avoid waste of heat generated by the cooking mechanism during processing and cooking, a heat conversion mechanism is provided, and a flow path pipe is placed in the heat collecting tank at the inner side wall of the cooking mechanism. A circulating water pump and a heat exchanger are used to circulate water to the manifold and the flow path pipe, so that the heat of the outer wall of the steamer inner tank can be converted to the heat recovery mechanism through the flow path pipe, the manifold, the circulating water pump and the heat exchanger.

[0019] 2. When the present invention is in use, a circulation mechanism is provided to heat the circulating water in the circulating water inner tank. When the moisture in the steamer inner tank decreases as the cooking proceeds, the hot circulating water in the circulating water inner tank can be added to the interior of the feed soup prefabricated pot through the circulation pipe and the circulating water pump 2 at the circulation mechanism, thereby realizing the effective conversion and utilization of thermal energy, avoiding energy waste to a certain extent, and improving energy utilization efficiency.

[0020] 3. When the present invention is in use, a cooking mechanism is provided, and a filter mounting seat is fixed on one side of the dried fruit cooking pot near the collecting pipe and on the top of the soup prefabricating pot and the connection between the circulating water pump 2. In order to prevent the impurities contained in the circulating water from causing pollution and corrosion to the inner wall of the circulating water pump 2 and the thermal insulation tank after long-term development, the circulating water in the heat recovery mechanism is first purified by the purification tank before entering the thermal insulation tank through the circulating water pump 2, and then filtered through the primary filter layer, the secondary filter layer and the tertiary filter layer, and finally disinfected by the disinfection layer before entering the thermal insulation tank to make the soup. The filtering structure can effectively remove impurities such as suspended matter, particulate matter, microorganisms, and oil in the water, purify the water quality, and ensure the cleanliness of the circulating water. By removing impurities and minerals in the water, corrosion to pipes and equipment can be reduced, scaling can be prevented, the service life of the equipment can be extended to a certain extent, and the maintenance cost can be reduced. Clean circulating water can improve the heat exchange efficiency, reduce the decline in system performance due to blockage or pollution, thereby improving the overall energy utilization efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a schematic diagram of the overall axial side structure of the present invention;

[0022] Figure 2 It is a schematic diagram of the structure of the present invention viewed from above;

[0023] Figure 3 It is a left vertical cross-sectional structural schematic diagram of the present invention;

[0024] Figure 4 For the present invention Figure 3 A schematic diagram of the enlarged structure at point A;

[0025] Figure 5 It is a front structural schematic diagram of the present invention;

[0026] Figure 6 It is a front vertical cross-sectional structural schematic diagram of the present invention;

[0027] Figure 7 For the present invention Figure 6 A schematic diagram of the enlarged structure at B;

[0028] Figure 8 For the present invention Figure 6 A schematic diagram of the enlarged structure at C;

[0029] Fig. 9 For the present invention Figure 6 A schematic diagram of the structure at D of FIG.

[0030] Fig.10 It is a schematic diagram of the right vertical section structure of the present invention.

[0031] In the figure: 1. Steaming mechanism; 101. Dried fruit steaming pot; 102. Sealing cover; 103. Feeding port; 104. Rotating shaft; 105. Bearing; 106. Control motor; 107. Steamer liner; 108. Heating device 1; 109. Heat collecting tank; 110. Electric heating coil 1; 111. Stirring rod; 2. Heat recovery mechanism; 201. Recovery axe; 202. Circulating water liner; 203. Electric heating coil 2; 204. Heating device 2; 3. Soup prefabricating pot; 301. Insulating liner; 302. Filter mounting seat; 303. Purification tank; 304. Primary filter layer; 305. Secondary filter layer; 306. Tertiary filter layer; 307. Disinfection layer; 4. Heat conversion mechanism; 401. Flow path tube; 402. Manifold; 403. Sealing seat; 404. Circulating water pump 1; 405. Heat exchanger; 5. Circulation mechanism; 501. Circulation pipeline; 502. Circulating water pump 2. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] See also Figure 1-10

[0034] Embodiment 1

[0035] An energy-saving hot-cold exchange circulation system of a dried fruit steaming and flavoring device comprises a steaming mechanism 1, a heat recovery mechanism 2 is arranged on the left side of the steaming mechanism 1, a heat conversion mechanism 4 is fixedly connected to the opposite sides of the steaming mechanism 1 and the heat recovery mechanism 2, a soup prefabricated pot 3 is arranged at the front end of the steaming mechanism 1, and a circulation mechanism 5 is fixedly connected to the opposite sides of the steaming mechanism 1 and the soup prefabricated pot 3 and the opposite sides of the heat recovery mechanism 2 and the soup prefabricated pot 3;

[0036] Specific implementation process: The interior of the steaming mechanism 1 includes a steamer inner liner 107, a heating device 108 is fixedly connected to the bottom of the steamer inner liner 107, a dried fruit steaming pot 101 is fixedly connected to the bottom of the heating device 108, an electric heating ring 110 is fixedly connected to the outer side of the heating device 108, a sealing cover plate 102 is threadedly connected to the top of the dried fruit steaming pot 101, a feed port 103 is fixedly connected to one side of the inner surface of the sealing cover plate 102, a bearing 105 is fixedly connected to the middle of the inner surface of the sealing cover plate 102, and a rotating shaft 104 is rotatably connected to the inner surface of the bearing 105 , the top of the rotating shaft 104 is rotatably connected to a control motor 106, and the lower end of the outer surface of the rotating shaft 104 is symmetrically fixedly connected to a stirring rod 111, and a plurality of stirring rods 111 are provided. The stirring rods 111 can flip the dried fruits when they are steamed, so that the dried fruits are more flavorful when they are steamed. The dried fruit steaming material is placed in a steamer liner 107 in the dried fruit steaming pot 101, and is heated by a heating device 108 and an electric heating coil 110. The electric heating coil 110 is placed inside a heat collecting tank 109 to avoid heat waste generated by the steaming mechanism 1 during processing and steaming;

[0037] Specific implementation process: a heat collecting tank 109 is arranged inside the dried fruit steaming pot 101, a flow path pipe 401 is fixedly connected to the inner wall of the heat collecting tank 109, a header 402 is fixedly connected to the upper end of the left side of the flow path pipe 401, a circulating water pump 404 is fixedly connected to one end of the header 402 close to the dried fruit steaming pot 101, a heat exchanger 405 is fixedly connected to the other end of the header 402, a sealing seat 403 is fixedly connected to the outer side of the header 402 close to the dried fruit steaming pot 101, and the sealing seat 403 To a certain extent, the sealing effect of the connection between the dried fruit steaming pot 101 and the header 402 can be improved. The flow path pipe 401 is placed in the heat collecting tank 109 at the inner side wall of the steaming mechanism 1. The header 402 and the flow path pipe 401 are circulated with water through the circulating water pump 1 404 and the heat exchanger 405, so that the heat of the outer wall of the steamer inner tank 107 can be converted to the heat recovery mechanism 2 through the flow path pipe 401, the header 402, the circulating water pump 1 404 and the heat exchanger 405.

[0038] Specific implementation process: The heat recovery mechanism 2 includes a recovery axe 201, the interior of the recovery axe 201 is fixedly connected to a circulating water liner 202, the other end of the heat exchanger 405 is fixedly connected to the upper end of one side of the circulating water liner 202, the connection between the circulating water liner 202 and the bottom of the recovery axe 201 is fixedly connected to a heating device 204, the outer side of the heating device 204 is fixedly connected to an electric heating coil 203, the heat recovery mechanism 2 and one side of the soup prefabricated pot 3 are fixedly connected to a circulation pipe 501, and one end of the two circulation pipes 501 is fixedly connected At the top of the cooking mechanism 1 and the soup prefabricated pot 3, one end of the two circulation pipes 501 is fixedly connected to a circulation water pump 2 502. By heating the circulating water inside the circulating water inner tank 202, when the water content inside the steamer inner tank 107 decreases as the cooking progresses, the hot circulating water inside the circulating water inner tank 202 can be added to the inside of the soup prefabricated pot 3 through the circulation pipe 501 and the circulation water pump 2 502 at the circulation mechanism 5, thereby realizing the effective conversion and utilization of thermal energy, avoiding energy waste to a certain extent, and improving energy utilization efficiency;

[0039] Specific implementation process: the cooking mechanism 1 includes a dried fruit cooking pot 101, the heat conversion mechanism 4 includes a header 402, the circulation mechanism 5 includes a circulation pipeline 501, the connection between the dried fruit cooking pot 101 and the header 402 and the connection between the soup prefabricated pot 3 and the circulation pipeline 501 are fixedly connected with a filter mounting seat 302, the upper end of the filter mounting seat 302 located on the inner surface of the soup prefabricated pot 3 is fixedly connected with a purification tank 303, the lower ends of the two filter mounting seats 302 are fixedly connected with a primary filter layer 304, a secondary filter layer 305 and a tertiary filter layer 306, the bottoms of the two filter mounting seats 302 are fixedly connected with a disinfection layer 307, the interior of the soup prefabricated pot 3 is fixedly connected with an insulation liner 301, the side of the dried fruit cooking pot 101 close to the header 402 and the connection between the top of the soup prefabricated pot 3 and the circulation water pump 2 502 are fixed with a filter mounting seat 302, in order to avoid impurities contained in the circulating water after a long time The development causes pollution and corrosion to the inner wall of the circulating water pump 2 502 and the thermal insulation tank 301. Before the circulating water in the heat recovery mechanism 2 passes through the circulating water pump 2 502 and enters the interior of the thermal insulation tank 301, it is first purified by the purification tank 303, and then passes through the primary filter layer 304, the secondary filter layer 305 and the tertiary filter layer 306 for three-level filtration, and finally passes through the disinfection layer 307 for disinfection, and then enters the thermal insulation tank 301 to make the soup. The filtering structure can effectively remove suspended matter, particulate matter, microorganisms, oil and other impurities in the water, purify the water quality, and ensure the cleanliness of the circulating water. By removing impurities and minerals in the water, it can reduce corrosion to pipes and equipment and prevent scaling. To a certain extent, it can extend the service life of the equipment and reduce maintenance costs. Clean circulating water can improve heat exchange efficiency and reduce system performance degradation caused by blockage or pollution, thereby improving overall energy utilization efficiency.

[0040] A method for using an energy-saving hot and cold replacement circulation system of a dried fruit steaming and flavoring device comprises the following steps:

[0041] Step 1: When in use, by setting the cooking mechanism 1, the dried fruit cooking material is placed in the steamer inner pot 107 in the dried fruit cooking pot 101, and is heated by the heating device 108 and the electric heating coil 110, the electric heating coil 110 is placed inside the heat collecting tank 109, the flow path pipe 401 is placed in the heat collecting tank 109 at the inner side wall of the cooking mechanism 1, and the water body is circulated in the manifold 402 and the flow path pipe 401 by the circulating water pump 1404 and the heat exchanger 405, so that the heat of the outer wall of the steamer inner pot 107 can be converted to the heat recovery mechanism 2 through the flow path pipe 401, the manifold 402, the circulating water pump 1404 and the heat exchanger 405;

[0042] Step 2: Then, by setting up the circulation mechanism 5, the circulating water inside the circulating water inner tank 202 is heated. When the water content inside the steamer inner tank 107 decreases as the cooking progresses, the hot circulating water inside the circulating water inner tank 202 can be added to the interior of the feed soup prefabricated pot 3 through the circulation pipe 501 at the circulation mechanism 5 and the circulating water pump 2 502. By setting up the cooking mechanism 1, the side of the dried fruit cooking pot 101 near the manifold 402 and the connection between the top of the feed soup prefabricated pot 3 and the circulating water pump 2 502 are both fixed. A filter mounting seat 302 is provided. Before the circulating water in the heat recovery mechanism 2 enters the interior of the thermal insulation tank 301 through the circulating water pump 2 502, it is first purified by the purification tank 303, and then passes through the primary filter layer 304, the secondary filter layer 305 and the tertiary filter layer 306 for three-stage filtration, and finally passes through the disinfection layer 307 for disinfection, and then enters the interior of the thermal insulation tank 301 for making the soup. The clean circulating water can improve the heat exchange efficiency and reduce the degradation of system performance due to blockage or pollution.

[0043] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0044] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. An energy-saving hot-cold exchange circulation system for a dried fruit steaming and flavoring device, comprising a steaming mechanism (1), characterized in that: A heat recovery mechanism (2) is arranged on the left side of the cooking mechanism (1); a heat conversion mechanism (4) is fixedly connected to the opposite sides of the cooking mechanism (1) and the heat recovery mechanism (2); a soup prefabrication pot (3) is arranged at the front end of the cooking mechanism (1); a circulation mechanism (5) is fixedly connected to the opposite sides of the cooking mechanism (1) and the soup prefabrication pot (3) and the opposite sides of the heat recovery mechanism (2) and the soup prefabrication pot (3).

2. The energy-saving hot and cold exchange circulation system of the dried fruit steaming and flavoring device according to claim 1 is characterized by: The steaming mechanism (1) comprises a steamer inner liner (107), a heating device (108) is fixedly connected to the bottom of the steamer inner liner (107), a dried fruit steaming pot (101) is fixedly connected to the bottom of the heating device (108), an electric heating coil (110) is fixedly connected to the outer side of the heating device (108), a sealing cover plate (102) is threadedly connected to the top of the dried fruit steaming pot (101), a feed port (103) is fixedly connected to one side of the inner surface of the sealing cover plate (102), a bearing (105) is fixedly connected to the middle of the inner surface of the sealing cover plate (102), and a rotating shaft (104) is rotatably connected to the inner surface of the bearing (105).

3. The energy-saving hot and cold exchange circulation system of the dried fruit steaming and flavoring device according to claim 2 is characterized by: A heat collecting tank (109) is provided inside the dried fruit cooking pot (101); a flow path tube (401) is fixedly connected to the inner wall of the heat collecting tank (109); a header (402) is fixedly connected to the upper end of the left side of the flow path tube (401); a circulating water pump (404) is fixedly connected to one end of the header (402) close to the dried fruit cooking pot (101); a heat exchanger (405) is fixedly connected to the other end of the header (402); and a sealing seat (403) is fixedly connected to the outer side of the header (402) close to the dried fruit cooking pot (101).

4. The energy-saving hot and cold exchange circulation system of the dried fruit steaming and flavoring device according to claim 2 is characterized by: The top of the rotating shaft (104) is rotatably connected to a control motor (106), and the lower end of the outer surface of the rotating shaft (104) is symmetrically fixedly connected to a stirring rod (111).

5. The energy-saving hot and cold exchange circulation system of the dried fruit steaming and flavoring device according to claim 4 is characterized by: A plurality of stirring rods (111) are provided.

6. The energy-saving hot and cold exchange circulation system of the dried fruit steaming and flavoring device according to claim 1 is characterized by: The heat recovery mechanism (2) includes a recovery axe (201), the interior of the recovery axe (201) is fixedly connected to a circulating water tank (202), the other end of the heat exchanger (405) is fixedly connected to the upper end of one side of the circulating water tank (202), the connection between the circulating water tank (202) and the bottom of the recovery axe (201) is fixedly connected to a heating device 2 (204), and the outer side of the heating device 2 (204) is fixedly connected to an electric heating coil 2 (203).

7. The energy-saving hot and cold exchange circulation system of the dried fruit steaming and flavoring device according to claim 1 is characterized by: The heat recovery mechanism (2) and one side of the soup pre-preparation pot (3) are both fixedly connected to a circulation pipe (501), one end of the two circulation pipes (501) are respectively fixedly connected to the top of the steaming mechanism (1) and the soup pre-preparation pot (3), and one end of the two circulation pipes (501) are both fixedly connected to a circulation water pump 2 (502).

8. The energy-saving hot and cold exchange circulation system of the dried fruit steaming and flavoring device according to claim 1 is characterized by: The cooking mechanism (1) comprises a dried fruit cooking pot (101), the heat conversion mechanism (4) comprises a header (402), the circulation mechanism (5) comprises a circulation pipeline (501), the connection between the dried fruit cooking pot (101) and the header (402) and the connection between the soup prefabrication pot (3) and the circulation pipeline (501) are both fixedly connected with a filter mounting seat (302), the upper end of the filter mounting seat (302) located on the inner surface of the soup prefabrication pot (3) is fixedly connected with a purification tank (303), the lower ends of the two filter mounting seats (302) are both fixedly connected with a primary filter layer (304), a secondary filter layer (305) and a tertiary filter layer (306), and the bottoms of the two filter mounting seats (302) are both fixedly connected with a disinfection layer (307).

9. The energy-saving hot and cold exchange circulation system of the dried fruit steaming and flavoring device according to claim 1, characterized in that: The interior of the soup prefabrication pot (3) is fixedly connected with a heat-insulating inner container (301).

10. A method for using the energy-saving hot and cold exchange circulation system of a dried fruit steaming and flavoring device according to any one of claims 1 to 9, characterized in that: The following steps are involved: Step 1: When in use, a cooking mechanism (1) is provided, and dried fruit cooking materials are placed in a steamer inner pot (107) in a dried fruit cooking pot (101), and heated by a heating device (108) and an electric heating coil (110), wherein the electric heating coil (110) is placed inside a heat collecting tank (109), and a flow path pipe (401) is placed inside the heat collecting tank (109) at the inner side wall of the cooking mechanism (1), and water is circulated in the manifold (402) and the flow path pipe (401) by a circulating water pump (404) and a heat exchanger (405), so that the heat of the outer wall of the steamer inner pot (107) can be converted to the heat recovery mechanism (2) through the flow path pipe (401), the manifold (402), the circulating water pump (404) and the heat exchanger (405); Step 2: Then, by setting a circulation mechanism (5), the circulating water in the circulating water inner tank (202) is heated. When the water content in the steamer inner tank (107) decreases as the steaming progresses, the hot circulating water in the circulating water inner tank (202) is added to the interior of the feed soup prefabricating pot (3) through the circulation pipe (501) at the circulation mechanism (5) and the circulating water pump 2 (502). By setting the steaming mechanism (1), the side of the dried fruit steaming pot (101) near the manifold (402) and the top of the feed soup prefabricating pot (3) are connected to the circulating water pump 2 (502). A filter mounting seat (302) is fixed at each location. Before the circulating water in the heat recovery mechanism (2) enters the interior of the heat preservation inner tank (301) through the circulating water pump 2 (502), it is first purified by the purification tank (303), then filtered by the primary filter layer (304), the secondary filter layer (305) and the tertiary filter layer (306), and finally disinfected by the disinfection layer (307). Then, the circulating water enters the interior of the heat preservation inner tank (301) for making the soup. The clean circulating water can improve the heat exchange efficiency and reduce the degradation of system performance caused by blockage or pollution.

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