Boiling device for hotpot beef tallow production

Abstract

The present invention discloses a boiling device for hotpot beef tallow production, and relates to the technical field of beef tallow processing, the boiling device comprises a boiling tank which is installed on a support frame body and is internally provided with a cavity; the stirring structure is mounted at the top of the boiling tank with the stirring shaft as the axis direction, and under the cooperation of the fixed-point promoting assembly, the mixing treatment assembly and the mixing and stirring assemblies, in the stirring structure, outer stirring blades and inner stirring blades are matched with one another, and the multiple mixing and stirring assemblies with the stirring claw angles adjustable in different directions are combined; the beef tallow in the tank is mixed in an omnibearing and multi-layer mode, materials are evenly dispersed, the flavor is stable and consistent, meanwhile, flexible wall scraping rods and turbulent flow protrusions assist in stirring, the beef tallow is prevented from being burnt, sufficient mixing is promoted, the overall quality is improved, a flavor collector is matched with a mixing treatment assembly, flavor substances are effectively collected, treated and utilized, and the flavor of the beef tallow is improved. And the fixed-point promoting assembly accurately heats the materials, so that the flavor components are stimulated, and the flavor of the beef tallow is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of beef tallow processing, and specifically to a boiling device for the production of hot pot beef tallow. Background Art

[0002] The beef tallow hot pot is a kind of hot pot soup base, and the main raw materials include beef tallow, lingcao, fennel, etc. Adding beef tallow can play a role in increasing the fragrance. The hot pot is a traditional eating method in the Sichuan and Chongqing regions. As the basis for the development of the hot pot, the hot pot base has a significant impact on the development of the hot pot industry. The hot pot base in the Sichuan and Chongqing regions is made from animal fats (mainly beef tallow), edible salt, Pixian broad bean paste, chili peppers, Chinese prickly ash, spices, etc. through frying or boiling. The hot pot base made from animal fats has a mellow taste. There are also hot pot bases made from vegetable oils (mainly rapeseed oil), which mainly consist of rapeseed oil and also include a small amount of soybean oil, corn oil, olive oil, etc. Although it is rich in unsaturated fatty acids, its taste is somewhat lacking. Therefore, the beef tallow in the hot pot base is particularly important during the production process.

[0003] In the prior art, during the boiling operation of hot pot beef tallow production, the ordinary stirrer has a simple structure and an unreasonable paddle design, which cannot fully mix the beef tallow and spices. The deviation of the spice uniformity can reach ±15%, reducing the quality of the beef tallow, resulting in differences in the taste of the hot pot. Moreover, for some stirrers, if the rotation speed is too fast or the method is improper, it will also damage the fat structure of the beef tallow, reduce the stability, be prone to stratification during storage, and shorten the shelf life. Therefore, a boiling device for the production of hot pot beef tallow is proposed. Summary of the Invention

[0004] The purpose of the present invention is to provide a boiling device for the production of hot pot beef tallow, so as to solve the problems raised in the above background art that during the boiling operation of hot pot beef tallow production, the ordinary stirrer has a simple structure and an unreasonable paddle design, which cannot fully mix the beef tallow and spices. The deviation of the spice uniformity can reach ±15%, reducing the quality of the beef tallow, resulting in differences in the taste of the hot pot. Moreover, for some stirrers, if the rotation speed is too fast or the method is improper, it will also damage the fat structure of the beef tallow, reduce the stability, be prone to stratification during storage, and shorten the shelf life.

[0005] To achieve the above purpose, the present invention provides the following technical solution: A boiling device for the production of hot pot beef tallow, comprising:

[0006] A boiling tank, which is installed on a support frame and has a cavity inside;

[0007] A stirring structure, which is installed on the top of the boiling tank along the axis direction of the stirring shaft and consists of an outer stirring blade and an inner stirring blade. The surface directions of the outer stirring blade and the inner stirring blade are opposite, and they are respectively connected to the stirring shaft, generating stirring flows in different directions as the stirring shaft rotates;

[0008] Multiple mixing and stirring components are installed on the surface of the connecting rod in the stirring structure, and the directions of each of the mixing and stirring components are different. The connecting rod is used to connect the outer stirring blade and the inner stirring blade, and is used to form stirring regions with 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 a plurality of microchannel injection ends and stirring claws. The plurality of microchannel injection ends are opened on the surface of the stirring claws, and are used to accurately inject externally added spices and additives into the beef tallow through the conveying microchannels, and with the stirring action of the stirring claws, the materials are quickly and evenly mixed with the beef tallow.

[0010] Preferably, a flexible wall scraping rod is arranged on the side of the outer stirring blade. The mixing and stirring component further includes a gear set, which is composed of two groups of gears. One group of gears is fixedly connected with a connecting rotating rod at the side end. The side end of the connecting rotating rod is connected with a rotating joint frame, the side end of the rotating joint frame is connected with a micro-injection pump frame body, and a rotating servo motor is arranged at the side end of the micro-injection pump frame body. The output end of the rotating servo motor is connected with the stirring claw.

[0011] Preferably, a fragrance collector is arranged on the top of the boiling tank. The side end of the fragrance collector is communicated with a mixing and processing component. An ultrasonic transducer is arranged at the inner bottom end of the boiling tank, and three groups of single-stage pneumatic control rods are arranged around the outside of the boiling tank.

[0012] Preferably, the mixing and processing component includes a microtube. A plurality of appropriate amount distributors are sequentially communicated at the side end of the microtube. The side ends of the plurality of appropriate amount distributors are respectively communicated with microchannel reactors, and channel filters with different apertures are arranged inside the microchannel reactors.

[0013] Preferably, the side end of the microchannel reactor is communicated with a secondary stirring tank. The top side end of the secondary stirring tank is sequentially communicated through a control valve pipe, and the side end of the control valve pipe is communicated with a filtering and conveying tank.

[0014] Preferably, a metering device is communicated at the top of the filtering and conveying tank, and a diversion hose is communicated at the top of the metering device.

[0015] Preferably, a flexible connection pipe is communicated at the top feeding end of the boiling tank, and a screw conveyor is communicated at the side end of the flexible connection pipe.

[0016] Preferably, a feeding pressing and grinding end is arranged at the side end of the screw conveyor, and a displacement linear guide rail is arranged on the surface of the outer frame of the feeding pressing and grinding end.

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

[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 outside 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 the fixed-point promotion component, the mixing and processing component and the mixing and stirring component, the outer stirring blade and the inner stirring blade are used to cooperate 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 butter in the tank mixed in all directions and at multiple levels, and the materials are evenly dispersed to ensure stable and consistent flavor. At the same time, the flexible scraper rod and the spoiler protrusion assist in stirring to avoid the butter from burning, promote full mixing, and improve the overall quality. Secondly, the aroma collector cooperates with the mixing and processing component to effectively collect, process and utilize the aroma substances, so that the butter aroma is more intense and complex. The fixed-point promotion component heats the materials accurately, stimulates the aroma components, and enhances the butter flavor. The ultrasonic treatment utilizes the cavitation effect and mechanical vibration to promote the dissolution and fusion of the spices, break the butter lumps, make the butter texture delicate and uniform, enhance the taste, and smoothly transport it through the screw conveyor. Combined with the fixed-point heating and efficient stirring, the boiling time is reduced. At the same time, the reasonable structural design facilitates the entry and exit and mixing of materials, improves the overall production efficiency, improves the production accuracy, and ensures the stable quality of each batch of butter. BRIEF DESCRIPTION OF THE DRAWINGS

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

[0022] Figure 2 It is a cross-sectional structural schematic diagram 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 diagram of the structure 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 assembly 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 Schematic diagram of the structure of the mixing and processing component in a boiling device for the production of hot pot beef tallow according to the present invention;

[0028] Figure 8 Partial schematic diagram of the structure of the mixing and processing component in a boiling device for the production of hot pot beef tallow according to the present invention.

[0029] In the figure: 100, feeding and grinding end; 200, screw conveyor; 300, displacement linear guide; 400, fixed-point promoting component; 401, sliding seat; 402, rotating structure; 403, rotating drive frame; 404, connecting rod; 405, semi-circular frame; 406, semi-circular guide rail; 407, micro electromagnetic telescopic rod; 408, microwave transmitter; 409, position laser sensor; 500, boiling tank; 600, fragrance collector; 700, single-stage pneumatic control rod; 800, mixing and processing component; 801, micro pipe; 802, diversion hose; 803, metering device; 804, filtering and conveying box; 805, micro-channel reactor; 806, appropriate distributor; 807, channel filter screen; 808, secondary stirring tank; 809, discharge valve; 900, flexible connection pipe; 110, stirring structure; 120, mixing and stirring component; 121, mounting part; 122, protective shell; 123, micro-channel conduit; 124, angle rotating piece; 125, rotating joint frame; 126, micro-injection pump frame body; 127, stirring claw; 128, micro-channel injection end; 129, gear set; 130, ultrasonic transducer. Detailed implementation manners

[0030] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0031] In the field of hot pot beef tallow production, an efficient and high-quality boiling device can improve the quality and production efficiency of beef tallow. However, in the traditional hot pot beef tallow boiling process, due to problems such as uneven stirring, poor spice mixing effect, inability to fully utilize fragrance substances, and unreasonable heating methods, the quality of beef tallow is uneven, the production efficiency is low, and it is difficult to meet the market demand for high-quality hot pot beef tallow. In addition, the traditional device has a simple structure, lacks fine control of the production process, and cannot achieve flexible adjustment of different formulas.

[0032] The present invention is completed to solve the problems of this prior art. Through a unique stirring structure design, that is, the blade surfaces of the outer stirring blade and the inner stirring blade are in opposite directions and are arranged with different shapes and angles, and a plurality of mixing and stirring components 120 in different directions, a complex and efficient stirring area is formed in the boiling tank, so that the beef tallow is fully mixed with spices and additives. At the same time, the material is accurately injected through the microchannel injection end 128, combined with the stirring action of the stirring claw 127, effectively improving the uniformity and speed of material mixing.

[0033] By setting up the fragrance collector 600 and the mixing and processing component 800, the fragrance substances in the boiling process are collected, processed and reused, further enhancing the flavor of the beef tallow. The ultrasonic transducer 130 is used to perform ultrasonic treatment on the beef tallow, promoting the chemical reaction and the mixing effect. In addition, the design of the screw conveyor 200 in cooperation with the fixed-point promotion component 400 realizes the fixed-point heating and accurate conveying of the material, improving the controllability and efficiency of the production process.

[0034] In an embodiment of the present invention, referring to Figure 1 and Figure 2 As shown: A boiling device for the production of hot pot beef tallow includes a boiling tank 500, which is installed on a support frame body and has a cavity inside. On the inner wall of the tank body of the boiling tank 500, a non-stick coating is provided. Through the non-stick coating, the adhesion of beef tallow on the tank wall can be reduced, the cleaning difficulty can be lowered, and at the same time, it can also prevent the beef tallow from being scorched due to long-term adhesion on the tank wall, affecting the flavor of the beef tallow. In addition, the boiling tank 500 is also equipped with a perfect temperature and pressure monitoring system, which can monitor the temperature and pressure changes in the tank in real time through high-precision sensors and transmit the data to an external control terminal, facilitating the operator to master the boiling situation at any time and adjust the parameters in time;

[0035] The stirring structure 110 is installed on the top of the boiling tank 500 along the axis direction of the stirring shaft. It is composed 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, generating stirring flows in different directions as the stirring shaft rotates. The stirring structure 110 is located at the center position of the top of the boiling 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 end of the stirring shaft is connected to a driving motor, and the rotation speed of the driving motor can be accurately adjusted through a frequency conversion controller.

[0036] In some embodiments, according to Figure 5 and Figure 6As shown, there are multiple mixing and stirring components 120, which are installed on the surface of the connecting rod in the stirring structure 110, and the directions of the respective mixing and stirring components 120 are different. The connecting rod is used to connect the outer stirring blade and the inner stirring blade, and is used to form stirring regions at different angles and directions in the cavity. The outer stirring blade is spiral, and the pitch gradually increases from the stirring axis to the outside. The inner stirring blade is an inclined paddle type, and the included angle between the inclined paddle and the stirring axis is between 30° and 60°. Moreover, the number of the outer stirring blades and the inner stirring blades 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 on the stirring shaft. The outer stirring blade has a unique spiral shape and extends from the stirring axis to the outside, and its pitch gradually increases, so that the outer stirring blade can generate strong axial and radial mixing flows when rotating, fully stir the butter at the edge of the tank, and guide the butter to flow along a specific path, enhancing the range and intensity of stirring. The inner stirring blade adopts an inclined paddle type structure, and the included angle between the inclined paddle and the stirring axis is precisely controlled between 30° and 60°. The main function of the inner stirring blade is to generate a local strong stirring region near the stirring shaft, cooperate with the outer stirring blade to form a complex stirring flow field, and ensure that the butter at each position in the tank can be fully stirred and mixed. The stirring structure 110 drives the mixing and stirring components 120 to rotate;

[0037] The mixing and stirring component 120 has a plurality of microchannel injection ends 128 and stirring claws 127. The plurality of microchannel injection ends 128 are opened on the surface of the stirring claws 127, and are used to accurately inject externally added spices and additives into the butter through the conveying microchannels, and with the stirring action of the stirring claws 127, the materials are quickly and evenly mixed with the butter. The stirring claws 127 are of a bent hook-shaped structure, and the bending angle is between 90° and 150°, so that the stirring claws 127 can better grab and turn the butter when rotating, enhancing the stirring effect.

[0038] Flexible scraping rods are installed on the side of the outer stirring blades. During the stirring process, the flexible scraping rods can closely adhere to the tank wall, scrape off the butter adhering to the tank wall, prevent the butter from accumulating and burning on the tank wall, and further ensure the quality uniformity of the butter. The mixing and stirring assembly 120 further includes a mounting member 121, an angular rotating piece 124 and a gear set 129. The mounting member 121 is sleeved outside the connecting rod. The angular rotating piece 124 is installed on the side of the mounting member 121. A protective shell 122 is installed outside the gear set 129. The gear set 129 is installed on the side of the mounting member 121. The gear set 129 is composed of two sets of gears. A connecting rotating rod is firmly connected to the side end of one set of gears. The side end of the connecting rotating rod is connected to a swivel frame 125. The gear set 129 is composed of two sets of high-precision gears, installed on the side of the mounting member 121 and protected by the protective shell 122 to prevent being eroded and damaged by the materials during the stirring process. The swivel frame 125 is slidably connected in the arc groove opened on the surface of the angular rotating piece 124. With this structure, the operator can adjust the rotation of the gear set 129 through an external control device according to the actual stirring requirements, thereby driving the swivel frame 125 to slide in the arc groove, realizing the precise adjustment of the angle of the stirring claws 127, and the adjustment range is between 0° and 90° to adapt to different stirring conditions. A filling cavity is opened inside the mounting member 121, and spices and additive powders are filled inside the filling cavity. A micro-injection pump frame body 126 is connected to the side end of the swivel frame 125. When spices and additives need to be added, the micro-injection pump in the micro-injection pump frame body 126 is started, and the materials in the filling cavity are accurately injected into the butter through the micro-channel catheter 123 and the micro-channel injection end 128. At the same time, the stirring claws 127 rotate at a high speed, so that the materials and the butter are quickly and evenly mixed. A rotating servo motor is installed on the side of the micro-injection pump frame body 126, and the output end of the rotating servo motor is connected to the stirring claws 127. The micro-injection pump frame body 126, the filling cavity and the conveying micro-channel are successively connected with the micro-channel catheter 123. An injection guide end is opened on the surface of the mounting member 121. A sealed opening and closing hatch is opened on the surface of the tank body of the boiling tank 500. Turbulence protrusions are provided on the inner wall of the boiling tank 500, which are arranged in a frustum shape at intervals to change the flow path of the butter and assist in stirring.

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

[0040] Stirring and mixing: Start the stirring structure 110. The drive motor drives the stirring shaft to rotate, and the outer stirring blades and inner stirring blades start to work. The outer stirring blades are spiral. As the stirring shaft rotates, the outer stirring blades are like propellers, generating axial and radial mixing flows during 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 towards the tank wall or converge from the tank wall towards the center. Such a combined flow mode can effectively draw the butter that is originally less fluid and easily adheres to the tank wall near the tank wall into the stirring range, expanding the action area of stirring. The inner stirring blades adopt an inclined paddle structure, and the angle between them and the stirring shaft is between 30° and 60°. Driven by the stirring shaft, the inner stirring blades rotate rapidly. Due to the special shape and angle of the inclined paddles, a local strong stirring area is formed near the stirring shaft. In this area, the butter is subjected to greater shear force and turbulence, enhancing the interaction between butter molecules and promoting the preliminary mixing of the butter. The outer stirring blades and inner stirring blades work simultaneously, and their stirring flow fields are superimposed and supplemented with each other, thus realizing the all-round and 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 state of the butter and process requirements, the operator adjusts the rotation of the gear set 129 through an external control device, driving the swivel frame 125 to slide in the arc groove of the angle rotating piece 124, precisely adjusting the angle of the stirring claw 127 (0° - 90°). That is, when the gear set 129 rotates, the connecting rod rotates accordingly, and then drives 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 limitation 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, thus realizing the 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 can be adjusted larger to enable it to grasp and turn the butter more forcefully, 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 fineness of stirring. By this way of dynamically adjusting the angle of the stirring claw 127, the stirring method can be flexibly adjusted according to the state of the butter and process requirements in different boiling stages, improving the stirring efficiency and quality. When it is necessary to add spices and additives, start the micro-injection pump in the micro-injection pump frame 126, and inject the materials in the filling cavity into the butter through the micro-channel catheter 123 and the micro-channel injection end 128. At the same time, rotate the servo motor to drive the stirring claw 127 to rotate at a high speed, so that the materials and the butter are quickly and evenly mixed. That is, when the amount of added materials is large, the rotation speed of the rotating servo motor can be appropriately increased to make the stirring claw 127 rotate faster, accelerating the mixing of the materials and the butter. When the amount of added materials is small, the rotation speed of the rotating servo motor can be reduced to avoid damaging the butter structure due to excessive stirring. This kind of dynamic adjustment of the amount of added materials and the stirring speed,It can ensure the best mixing effect of the materials and beef tallow under different production conditions, and guarantee the stable quality of the hot pot beef tallow.

[0041] Auxiliary stirring and anti-burning treatment: During the stirring process, the flexible scraping rod on the side of the outer stirring blade closely adheres to the inner wall of the boiling tank 500, scraping off the attached beef tallow to prevent the accumulation and burning of beef tallow, and ensuring the uniform quality of beef tallow. The frustum-shaped flow disturbing protrusions distributed at intervals on the inner wall of the boiling tank 500 change the flow path of beef tallow, further assisting in stirring and enhancing the mixing effect.

[0042] Overall, a complex stirring flow field is formed to ensure that the beef tallow at all positions in the tank can be fully stirred and mixed. The mixing and stirring components 120 in multiple different directions further enhance the stirring effect. Moreover, the angle of the stirring claws 127 is adjustable, which can adapt to different stirring conditions, improve the stirring efficiency and quality, enable the materials to be quickly and evenly dispersed in the beef tallow, guarantee the stability and consistency of the beef tallow flavor, make the beef tallow mixing more sufficient, and improve the overall quality.

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

[0044] The mixing and treatment component 800 includes a micro-communication pipe 801. A plurality of groups of metering distributors 806 are sequentially connected to the side end of the micro-communication pipe 801. The side ends of the plurality of groups of metering distributors 806 are respectively connected to micro-channel reactors 805. Different-diameter channel filters 807 are installed inside the micro-channel reactors 805. The channel filters 807 are arranged in sequence according to the diameter size. The diameter range of the large-diameter channel filters 807 is 5 - 10 mm, and the diameter range of the small-diameter channel filters 807 is 1 - 3 mm. The metering distributor 806 can distribute the materials transported by the micro-communication pipe 801 to the corresponding micro-channel reactors 805 according to a preset ratio, and the preset ratio can be adjusted according to different hot pot beef tallow formulas.

[0045] The side end of the micro-channel reactor 805 is connected to a secondary stirring tank 808. The top side end of the secondary stirring tank 808 is sequentially connected through a control valve pipe. The side end of the control valve pipe is connected to a filtering and conveying tank 804. A discharge valve 809 is opened at the bottom of the secondary stirring tank 808.

[0046] The top of the filtering and conveying box 804 is connected to a metering device 803. The top of the metering device 803 is connected to a 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. A waste discharge valve is installed at the bottom of the filtering and conveying box 804.

[0047] In this embodiment, during the boiling process of hot pot beef tallow, components such as beef tallow and spices will volatilize various flavor substances under the action of high temperature. The flavor collector 600 at the top of the boiling tank 500 starts to work. Using specific adsorption and condensation (that is, a highly adsorbent material is filled inside the flavor collector 600, such as specially treated activated carbon fiber. Using its extremely large specific surface area and rich pore structure, it can provide a large number of adsorption sites. When the volatile flavor substances in the boiling tank 500 rise to the flavor collector 600, due to the van der Waals force between molecules, the flavor molecules are adsorbed on the surface and pores of the adsorption material. Then, by heating, the temperature of the adsorption material is increased, so that the thermal motion of the flavor molecules is intensified, overcoming the adsorption force and thus detaching from the adsorption material. At the same time, using a condensation device, a cooling medium (such as cold water, coolant, etc.) circulates in the cooling pipeline. When the adsorption material is desorbed, the released flavor substance gas enters the condensation area. Due to the low temperature effect of the cooling pipeline, the temperature of the flavor substance gas drops rapidly after encountering cold, reaching below its dew point temperature, thus causing a liquefaction phenomenon. Furthermore, it will change from a gaseous state to a liquid state at low temperature, gathering in a specific collection area of the collector. These liquid flavor substances are transported through pipelines to the subsequent mixing and processing assembly 800 for further processing, realizing the effective collection and utilization of flavor substances and improving the flavor quality of hot pot beef tallow).

[0048] Flavor processing stage: The collected flavor substances are transported through pipelines to the micro-communication pipe 801 of the mixing and processing assembly 800. The micro-communication pipe 801 transports the flavor substances to a plurality of groups of appropriate distributors 806 in sequence. The appropriate distributors 806 accurately distribute the flavor substances into the corresponding micro-channel reactors 805 according to the pre-set ratio. Different hot pot beef tallow formulas have different requirements for flavors. Operators can adjust the distribution ratio of the appropriate distributors 806 in the equipment control system according to the actual formula requirements. Different-diameter channel filters 807 are arranged inside the micro-channel reactor 805 in sequence according to the diameter size. The large-diameter channel filters 807 (diameter 5 - 10 mm) and the small-diameter channel filters 807 (diameter 1 - 3 mm) cooperate with each other to further screen, mix and react the flavor substances. When the flavor substances pass through these filters, due to different flow rates and contact areas, the components will be recombined and reacted, making the flavor more intense and complex. The processed flavor substances enter the secondary stirring tank 808 from the micro-channel reactor 805.

[0049] Secondary stirring and filtering stage: In the secondary stirring tank 808, the flavor substances are secondarily stirred and mixed with other possible pre-added auxiliary components (depending on the formula), making the flavor more uniform and stable. After stirring is completed, the mixed liquid flows into the filtering and conveying tank 804 through the control valve pipe at the top side end. The control valve pipe can control the flow rate and flow direction of the mixed liquid. The filtering and conveying tank 804 filters the mixed liquid to remove possible impurities therein, ensuring the purity of the liquid finally returning to the boiling tank 500. The filtered liquid passes through the metering device 803 at the top and the diversion hose 802, and flows back to the discharge end on the bottom side wall of the boiling tank 500 (at this time, the opening and closing sealing valve at the discharge end is in the open state), and is re-incorporated into the boiling beef tallow, further enhancing the flavor quality of the beef tallow. The waste discharge valve at the bottom of the filtering and conveying tank 804 is used to discharge the impurities intercepted during the filtering process.

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

[0051] Tank body adjustment stage: The three groups of single-stage pneumatic control rods 700 surrounding the outside of the boiling tank 500 can adjust the tilt angle of the boiling tank 500 as needed. When feeding, discharging, or when it is necessary to promote the flow of materials inside the tank, by controlling the expansion and contraction of the single-stage pneumatic control rods 700, the angle of the boiling tank 500 is changed, facilitating the entry and exit of materials and the mixing of materials inside the tank.

[0052] Overall, it effectively improves the texture of the beef tallow, making it more uniform and delicate, enhancing the taste and quality of the beef tallow. At the same time, it can better control the flow and mixing of materials, further improving the production effect, making the flavor of the beef tallow more intense, complex, and unique, and enhancing the flavor quality of the product.

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

[0054] A feeding pressure 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 outer frame surface of the feeding pressure grinding end 100.

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

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

[0057] In a specific solution, the materials to be boiled (such as butter blocks, spices, etc.) first enter the feeding and grinding end 100. The feeding and grinding end 100 performs preliminary treatment on the materials, crushing and grinding the larger material blocks to make them more suitable for subsequent conveying and mixing. The pre-treated materials enter the screw conveyor 200. The screw conveyor 200 conveys the materials smoothly along the pipeline towards the flexible connector 900 through the rotation of the screw blades.

[0058] Fixed-point heating: During the material transportation process, the fixed-point promotion component 400 starts to work. The position laser sensor 409 monitors the position of the material in the screw conveyor 200 in real time. When it detects that a specific material reaches the preset heating position, the driving cylinder starts. The driving cylinder pushes the connecting rod 404, causing the semi-arc frame 405 to rotate around the rotating driving frame 403, adjusting the angle of the semi-arc guide rail 406 to ensure that the microwave emitter 408 is aligned with 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 emitter 408 is turned on to emit microwaves for fixed-point heating of the material. After the heating is completed, the microwave emitter 408 is turned off, and the driving cylinder drives the semi-arc frame 405 to reset, preparing to heat the next batch of materials. When the material transportation speed increases, the driving cylinder can be started in advance to make the microwave emitter 408 align with the material in advance for heating. When the material characteristics 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. Moreover, the distance between the microwave emitter 408 and the material can be dynamically adjusted by the micro-electromagnetic telescopic rod 407 according to the shape and microwave absorption characteristics of the material. For irregularly shaped materials, the micro-electromagnetic telescopic rod 407 can be extended or retracted to keep the microwave emitter 408 always at the best distance from the material surface to ensure the uniformity of the heating effect. If the material has a strong absorption ability for microwaves, the distance between the microwave emitter 408 and the material can be appropriately increased to avoid overheating. According to the type, water content, and required heating degree of the material, the power and frequency of the microwave emitter 408 are adjusted in real time. For example, when processing a batch of spices with a 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 times of the microwave emitter 408 are accurately controlled to ensure that each material can be accurately heated and processed.

[0059] The materials after fixed-point heating are continuously transported through the screw conveyor 200, enter the boiling tank 500 through the flexible connecting pipe 900, and participate in the subsequent boiling process.

[0060] Overall, it makes the material particles finer and more uniform, which helps to better mix with other components during the boiling process, improves the quality and taste consistency of the beef tallow, enables the fixed-point promotion component 400 to achieve precise fixed-point heating of the material, can perform targeted heating treatment on specific materials added subsequently according to the characteristics and process requirements of the material, and enhances the flavor of the hot pot beef tallow.

[0061] The wiring diagrams of the microwave transmitter 408, the position laser sensor 409, and the ultrasonic transducer 130 in the present invention belong to the common general knowledge in the art. Their working principles are already well-known technologies, and their models are selected according to actual use. Therefore, the control methods and wiring arrangements of the microwave transmitter 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 foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or perform equivalent replacements on some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A boiling device for hot pot butter production, characterized in that: include: A boiling pot (500) is installed on a supporting frame and has a cavity inside; The stirring structure (110) is installed on the top of the boiling tank (500) with the stirring shaft as the axial 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 to 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 an outer stirring blade and an 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) comprises 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 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 claw (127), the materials and the butter are quickly and evenly mixed.

2. The boiling device for hot pot butter production according to claim 1, characterized in that: A flexible scraper 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 swivel frame (125), and the side end of the swivel 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 tank (500), and the side end of the fragrance collector (600) is connected to a mixing processing component (800). An ultrasonic transducer is installed at the bottom of the brewing tank (500), and three groups of single-stage pneumatic control rods (700) are arranged around the outside of the brewing tank (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 a plurality of groups of appropriate distributors (806), the side ends of which are respectively connected to a micro-channel reactor (805), and a channel filter (807) of different calibers is 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 volume control device (803), and the top of the volume control device (803) is connected to a flow guiding hose (802).

7. The boiling device for hot pot butter production according to claim 1, characterized in that: The top feeding 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).

8. The boiling device for hot pot butter production according to claim 7, characterized in that: 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).

9. The boiling device for hot pot butter production according to claim 8, characterized in that: The displacement linear guide rail (300) is internally slidably connected to a fixed-point promotion component (400), and the fixed-point promotion component (400) comprises 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).

10. The boiling device for hot pot butter production according to claim 9, characterized in that: A microwave transmitter (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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