Cooking device for processing and purifying fish oil and use method of cooking device

Abstract

The invention discloses a cooking device for fish oil processing and purification and a use method thereof, and relates to the technical field of cooking devices.The cooking device comprises a temperature control assembly, a cooking assembly, two inner heat insulation assemblies and two outer heat insulation assemblies, and the cooking assembly is arranged outside the temperature control assembly in a sleeving mode. According to the present invention, the interlayer space between the outer thermal insulation assembly and the outer cooking kettle and the inner cooking kettle is divided into the three independent sealing chambers, and the inner thermal insulation mechanism and the outer thermal insulation mechanism effectively block the heat transfer and maintain the independence of the temperature of each temperature zone so as to form the stable temperature gradient distribution, and cooperate with the temperature control mechanism to ensure the maintenance of the preset temperature gradient, the partition precise temperature control mode avoids the problems of bottom charring, middle layer emulsification, upper layer oxidation and the like in the traditional process, provides a stable and suitable environment for fish oil purification, and ensures the quality and production efficiency of fish oil products.

Description

Technical Field

[0001] The present invention relates to the technical field of steaming and boiling devices, in particular to a steaming and boiling device for processing and purifying fish oil and a use method thereof. Background Art

[0002] A cooking device is a device that uses steam or hot water as a heat source to heat, mature, sterilize or extract materials. It is widely used in food processing, pharmaceuticals, chemicals, textiles and other fields. Its core function is to achieve specific process requirements of materials by controlling temperature, pressure and time.

[0003] In the process of steaming and purifying fish oil from internal raw materials, the existing cooking device is unable to achieve precise zoning temperature control according to the material status of the upper, middle and lower zones (solid residue sinking, oil floating, and the middle aqueous phase layer). The solid residue at the bottom will be locally overheated due to low thermal conductivity, causing protein carbonization and release of bitter substances, resulting in increased acid value and peroxide value of the fish oil. When the floating oil in the upper layer is continuously exposed to high-temperature steam due to thermal convection, it will accelerate the oxidation and degradation of polyunsaturated fatty acids such as EPA / DHA, increase the loss rate of active ingredients, and the middle aqueous phase temperature will be out of control and boil frequently, resulting in oil-water emulsification to form a stable colloid, which greatly increases the difficulty of subsequent centrifugal separation and ultimately restricts the quality and purification efficiency of the fish oil. Summary of the Invention

[0004] The purpose of the present invention is to provide a cooking device for fish oil processing and purification, which effectively isolates the diffusion of heat through two internal and external insulation components, and uses a temperature regulation mechanism to precisely adjust the temperature of different areas to solve the problems raised in the above background.

[0005] To achieve the above-mentioned object, the present invention provides the following technical solution: a cooking device for processing and purifying fish oil, comprising a temperature control component, a cooking component, two inner heat insulation components and two sets of outer heat insulation components, wherein the cooking component is sleeved outside the temperature control component;

[0006] The temperature control component includes:

[0007] Two sets of electric two-way valves, two temperature-control pipes and two sets of heat sinks. The outer walls of the two temperature-control pipes are connected to a set of electric two-way valves. Different electric two-way valves can be opened and closed freely to control the temperature of the raw materials at the corresponding height with the help of the temperature-control pipes. The outer walls of the two sets of heat sinks are fixedly sleeved on the outer walls of the temperature-control pipes to expand the heat exchange area of the temperature-control pipes and improve the temperature control effect and efficiency.

[0008] The cooking assembly includes:

[0009] An outer cooking kettle and an inner cooking kettle, wherein the inner cooking kettle is inserted inside the outer cooking kettle and is used to contain and cook the raw materials;

[0010] Internal insulation components include:

[0011] A heat-insulating plate 1, a set of hinges and a heat-insulating plate 2, wherein the outer wall of the heat-insulating plate 1 is fixedly inserted into the inner cooking kettle, and the outer wall of the set of hinges is connected to the heat-insulating plate 1 and the heat-insulating plate 2, so as to ensure a temperature difference in the inner cooking kettle;

[0012] External insulation components include:

[0013] Two heat-insulating plates and a structural reinforcement plate, wherein the outer walls of the two heat-insulating plates are connected with the structural reinforcement plate to prevent heat from being transferred through the outer wall of the inner cooking kettle.

[0014] Preferably, the outer walls of the two sets of electric two-way valves are connected with two-way pipes, the outer walls of the two two-way pipes are connected with electric three-way valves, the input end of one of the two electric three-way valves is connected with a cold water input pipe, and the output end of the other of the two electric three-way valves is connected with a cold water output pipe;

[0015] The outer walls of the two temperature control tubes are inserted into the interior of the outer cooking kettle, the outer walls of the two groups of heat sinks are fixedly installed with the inner wall of the outer cooking kettle, a group of support legs are fixedly installed on the bottom of the outer cooking kettle, a group of heaters are provided on the inner wall of the outer cooking kettle, and the bottom of the inner cooking kettle is connected to a discharge valve.

[0016] Preferably, the outer wall of the discharge valve is movably inserted into the interior of the outer cooking kettle, and a protective shell is installed at the bottom of the outer cooking kettle. The outer wall of the discharge valve is movably inserted into the interior of the protective shell. The outer wall of the discharge valve is sleeved with a bevel gear 1, and the outer wall of the bevel gear 1 is meshed with a bevel gear 2. The inner wall of the bevel gear 2 is inserted with a rotating shaft 1, and the outer wall of the rotating shaft 1 is movably inserted into the interior of the rotating shaft 1. A motor 1 is fixedly installed on one side of the outer wall of the protective shell, and the output end of the motor 1 is fixedly connected to one side of the outer wall of the rotating shaft 1.

[0017] Preferably, the outer walls of the two electric three-way valves are connected to a heating component, and the heating component includes a water supply and heating integrated device, the outer wall of the water supply and heating integrated device is connected to a hot water output pipe 1, the output end of the hot water output pipe 1 is connected to the input end of one of the two electric three-way valves, the top of the water supply and heating integrated device is connected to a hot water input pipe 1, the input end of the hot water input pipe 1 is connected to the output end of the other of the two electric three-way valves, the top of the water supply and heating integrated device is connected to a hot water input pipe 2, and the outer wall of the hot water input pipe 2 is connected to a cooling box.

[0018] Preferably, a steam pipe is inserted into the interior of the cooling box, the input end of the steam pipe is fixedly connected to the output end of the external cooking kettle, the output end of the steam pipe is connected to a spiral heat dissipation pipe, the output end of the spiral heat dissipation pipe is connected to a microchannel heat dissipation pipe, the outer wall of the microchannel heat dissipation pipe is provided with a radiator, the radiator is inserted into the interior of the cooling box, the microchannel heat dissipation pipe is inserted into the interior of the cooling box, and the top of the cooling box is connected to a cold water delivery valve.

[0019] Preferably, a stirring assembly is fixedly installed on the outer wall of the outer cooking kettle, and the stirring assembly includes a bracket, the outer wall of the bracket is connected to the outer wall of the outer cooking kettle, the top bolt of the bracket is installed with motor 2, the output end of motor 2 is installed with rotating shaft 2, the outer wall of rotating shaft 2 is inserted into the interior of the bracket, the outer wall of rotating shaft 2 is fixedly sleeved with a belt transmission part, the interior of the belt transmission part is inserted with a rotating shaft, the outer wall of the rotating shaft is inserted into the interior of the outer cooking kettle, the outer wall of the rotating shaft is inserted into the interior of the inner cooking kettle, two paddles are installed on the outer wall of the rotating shaft, and a stirring paddle is installed at the bottom of the rotating shaft.

[0020] Preferably, the two inner insulation components are both inserted inside the cooking component, the interior of the insulation plate 1 is provided with a mounting groove, the inner surface wall of the mounting groove is installed with three fixing rods, the outer surfaces of the three fixing rods are sleeved with driven wheels and gear 1, the tops of the three driven wheels are fixedly connected to the bottom of gear 1, three groups of oil feeding plates 1 are fixedly inserted at the bottom of the insulation plate 1, three groups of oil feeding plates 2 are movably inserted at the top of the insulation plate 1, the tops of the three groups of oil feeding plates 1 are in contact with the bottoms of the oil feeding plates 2, the outer surfaces of the three groups of oil feeding plates 2 are sleeved with gear 2, the outer surfaces of each group of gear 2 are meshed with each other, and one outer surface wall of each of the three groups of gear 2 is meshed with the outer surface wall of gear 1.

[0021] Preferably, a plurality of connecting components are fixedly installed between the outer walls of the inner thermal insulation component, and the connecting components include a connecting seat 1, an inner wall of the connecting seat 1 is inserted with a thermosensitive deformation seat, an outer wall of the thermosensitive deformation seat is sleeved with a cylinder, one side of the outer wall of the thermosensitive deformation seat is fixedly connected to one side of the inner wall of the cylinder, and a connecting seat 2 is inserted into the inner wall of the cylinder.

[0022] Preferably, the two groups of external insulation components are arranged in the cooking component partition, the inner surface wall of the outer cooking kettle is fixedly provided with multiple insulation boards and structural reinforcement boards, and the outer surface wall of the inner cooking kettle is movably provided with multiple insulation boards and structural reinforcement boards.

[0023] A method for using a cooking device for processing and purifying fish oil comprises the following steps:

[0024] Step 1: The interlayer space between the outer and inner cooking kettles is divided into three independent sealed chambers by an external insulation component. Workers feed the raw materials through the overlapping material inlets of the inner and outer kettles to form a material channel. After the heater is started, heat is transferred through the hot water medium at the bottom, raising the temperature of the bottom area to above 90°C. The insulation board is made of high-performance insulation material and has a high-reflectivity coating on the surface, which can effectively reduce the upward transfer of heat from the bottom. The space between the two external insulation components is vacuumed to eliminate air convection and gas conduction heat paths, which is conducive to the formation of a stable temperature gradient distribution of the raw materials inside.

[0025] Step 2: When the temperature of the raw materials in the inner cooking kettle rises, the heat is transferred to the thermosensitive deformation seat, which expands and stretches. With the help of the cylinder and the second connecting seat, it drives the second insulation plate to rotate and rise, forming a complete insulation disc with the first insulation plate, forming a dynamic insulation barrier, preventing heat exchange between raw materials in different temperature zones and maintaining the preset temperature gradient;

[0026] Step 3: If the temperature in the middle or upper area deviates from the set range, the external heat exchange system can quickly adjust. When the temperature rises, the hot water from the integrated water supply and heating device enters the designated temperature control pipe through the hot water output pipe 1, the two-way pipe, and the electric two-way valve. The heat sink outside the temperature control pipe efficiently transfers heat to the hot water exchange medium, achieving precise temperature rise, and the cooling water is discharged through the cold water output pipe. When the temperature drops, the cooling water is injected into the temperature control pipe through the cold water input pipe, absorbs heat, and is discharged through the hot water input pipe 1. The dual-path heat exchange system quickly responds to temperature fluctuations to ensure that each temperature zone is within the optimal operating temperature range.

[0027] Step 4: During cooking, Motor 1 drives the discharge valve to rotate the entire inner kettle. Centrifugal force accelerates the oil-water separation. Motor 2 works, and with the help of the rotating shaft, it rotates at a constant speed in the inner cooking kettle, driving the stirring paddle to continuously stir the raw materials. At the same time, the rotating shaft causes the paddle to drive the driven wheel and gear 1 to rotate, and the meshing gear 2 rotates accordingly, driving the oil feeding plate 2 to work. The oil feeding plate 2 dynamically cooperates with the stationary oil feeding plate 1 at the bottom to ensure that the fish oil floats smoothly to the collection area at the top of the inner cooking kettle.

[0028] Step 5: During the cooking reaction, high-temperature steam rich in oil components is introduced into the spiral heat pipe in the cooling box through the steam pipe for initial rapid condensation. The gas-liquid mixture that is not completely condensed enters the microchannel heat pipe and cooperates with the aluminum alloy radiator to greatly improve the condensation efficiency. The heated cooling water enters the integrated water supply and heating device for reuse.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] 1. In the present invention, the interlayer space between the outer and inner cooking kettles is divided into three independently sealed chambers by an external insulation assembly. The internal and external insulation mechanisms effectively block heat transfer and maintain the independence of the temperatures in each temperature zone, thereby forming a stable temperature gradient distribution. This, in conjunction with the temperature control mechanism, ensures that the preset temperature gradient is maintained. This precise zoned temperature control method avoids problems such as bottom scorching, middle layer emulsification, and upper layer oxidation in traditional processes, providing a stable and suitable environment for fish oil purification and ensuring the quality and production efficiency of fish oil products.

[0031] 2. In the present invention, steam recovery and utilization can effectively recover volatile oils and aromatic substances in the steam, thereby improving the overall fish oil extraction rate. The dynamic water circulation mechanism further enhances the waste heat utilization effect, significantly improves energy utilization efficiency, and reduces resource waste.

[0032] 3. In the present invention, a motor drives the rotating shaft, which drives the paddle in circular motion. This, in turn, drives the second oil feed plate through a series of gears. The dynamic coordination between the second and first oil feed plates allows adjacent temperature zones to be briefly connected when the oil inlet holes periodically overlap, providing an upward path for the extracted fish oil. This intermittent connection ensures that the fish oil is promptly removed from the high-temperature zone, preventing oxidation loss due to prolonged heat exposure. It also maintains independent temperature control in each temperature zone for most of the time, minimizing temperature fluctuations. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a perspective view of the main structure of a cooking device for fish oil processing and purification according to the present invention;

[0034] Figure 2 It is a sectional perspective view of a heating component and a temperature control component in a cooking device for fish oil processing and purification according to the present invention;

[0035] Figure 3 It is a partial cross-sectional view of a heating component and a temperature control component in a cooking device for fish oil processing and purification according to the present invention;

[0036] Figure 4 This is a cross-sectional view of a heating component in a cooking device for fish oil processing and purification according to the present invention;

[0037] Figure 5 This is a three-dimensional schematic diagram of a heating component, a temperature control component and a cooking component in a cooking device for fish oil processing and purification according to the present invention;

[0038] Figure 6 This is a schematic diagram of the internal structure of a cooking component in a cooking device for processing and purifying fish oil according to the present invention;

[0039] Figure 7This is an enlarged view of structure A in a cooking device for fish oil processing and purification according to the present invention;

[0040] Figure 8 This is a top perspective view of a stirring assembly and an internal heat insulation assembly in a cooking device for fish oil processing and purification according to the present invention;

[0041] Figure 9 This is a schematic diagram of the disassembly of a stirring component and an internal heat insulation component in a cooking device for fish oil processing and purification according to the present invention;

[0042] Figure 10 This is an enlarged view of structure B in a cooking device for fish oil processing and purification according to the present invention;

[0043] Figure 11 This is a schematic diagram of the disassembly of the connection components in a cooking device for fish oil processing and purification according to the present invention;

[0044] Figure 12 The present invention is a stereoscopic diagram of the inner and outer insulation components of a cooking device for processing and purifying fish oil.

[0045] In the figure: 1. Heating assembly; 101. Integrated water supply and heating device; 102. Hot water output pipe 1; 103. Hot water input pipe 1; 104. Hot water input pipe 2; 105. Cooling box; 106. Steam pipe; 107. Spiral heat pipe; 108. Microchannel heat pipe; 109. Radiator; 110. Cold water delivery valve; 2. Temperature control assembly; 201. Electric three-way valve; 202. Cold water input pipe; 203. Cold water output pipe; 204. Two-way pipe; 205. Electric two-way valve; 206. Temperature control pipe; 207. Heat sink; 3. Cooking assembly; 301. Support leg; 302. Outer cooking kettle; 303. Heater; 304. Inner cooking kettle; 305. Discharge valve; 306. Protective shell; 307. Cone gear 1 ;308, bevel gear two;309, rotating shaft one;310, motor one;4, stirring assembly;401, bracket;402, motor two;403, rotating shaft two;404, belt transmission;405, rotating shaft;406, paddle;407, stirring paddle;5, inner insulation assembly;501, insulation plate one;502, mounting groove;503, fixing rod;504, driven wheel;505, gear one;506, oil feeding plate one;507, oil feeding plate two;508, gear two;509, hinge;510, insulation plate two;6, connecting assembly;601, connecting seat one;602, thermal deformation seat;603, cylinder;604, connecting seat two;7, outer insulation assembly;701, insulation plate;702, structural reinforcement plate. DETAILED DESCRIPTION

[0046] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the implementation regulations described are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0047] Example 1: Reference Figure 1 - Figure 3 、 Figure 5 - Figure 10 as well as Figure 12 As shown, the present invention provides a cooking device for fish oil processing and purification, comprising a temperature control component 2, a cooking component 3, two inner heat insulation components 5 and two sets of outer heat insulation components 7, wherein the cooking component 3 is sleeved on the outside of the temperature control component 2;

[0048] Reference Figure 2 - Figure 3 as well as Figure 5 - Figure 6 As shown, the temperature control component 2 includes:

[0049] Two sets of electric two-way valves 205, two temperature-control tubes 206 and two sets of heat sinks 207. The outer walls of the two temperature-control tubes 206 are connected to a set of electric two-way valves 205. Different electric two-way valves 205 are freely switched to control the temperature of the raw materials at corresponding heights with the help of the temperature-control tubes 206. The outer walls of the two sets of heat sinks 207 are fixedly sleeved on the outer walls of the temperature-control tubes 206 to expand the heat exchange area of the temperature-control tubes 206 and improve the temperature control effect and efficiency. The outer walls of the two sets of electric two-way valves 205 are connected to the two-way tubes 204. The outer walls of the two two-way tubes 204 are connected to the electric three-way valves 201. The input end of one of the two electric three-way valves 201 is connected to the cold water input pipe 202, and the output end of the other of the two electric three-way valves 201 is connected to the cold water output pipe 203.

[0050] Reference Figure 5 as well as Figure 7 - Figure 8 As shown, the cooking assembly 3 includes:

[0051] The outer cooking kettle 302 and the inner cooking kettle 304 are inserted into the outer cooking kettle 302 for containing raw materials and cooking them. The outer walls of the two temperature control tubes 206 are inserted into the inner wall of the outer cooking kettle 302. The outer walls of the two sets of heat sinks 207 are fixedly installed with the inner wall of the outer cooking kettle 302. A set of supporting legs 301 are fixedly installed at the bottom of the outer cooking kettle 302. A set of heaters 303 are provided on the inner wall of the outer cooking kettle 302. The bottom of the inner cooking kettle 304 is connected to a discharge valve 305. The outer wall of the discharge valve 305 is movably inserted into the outer wall of the outer cooking kettle. Inside the cooking kettle 302, a protective shell 306 is installed at the bottom of the outer cooking kettle 302. The outer wall of the discharge valve 305 is movably inserted into the interior of the protective shell 306. The outer wall of the discharge valve 305 is sleeved with a bevel gear 1 307. The outer wall of the bevel gear 1 307 is meshed with a bevel gear 2 308. The inner wall of the bevel gear 2 308 is inserted with a rotating shaft 1 309. The outer wall of the rotating shaft 1 309 is movably inserted into the interior of the rotating shaft 1 309. A motor 1 310 is fixedly installed on one side of the outer wall of the protective shell 306. The output end of the motor 1 310 is fixedly connected to one side of the outer wall of the rotating shaft 1 309.

[0052] Reference Figure 6 as well as Figure 8 - Figure 10 As shown, the inner thermal insulation component 5 includes:

[0053] The first insulation plate 501, a set of hinges 509 and the second insulation plate 510, the outer wall of the first insulation plate 501 is fixedly inserted into the inner cooking kettle 304, and the outer wall of the set of hinges 509 is connected to the first insulation plate 501 and the second insulation plate 510, so as to ensure a temperature difference in the inner cooking kettle 304;

[0054] A plurality of connecting components 6 are fixedly installed between the outer walls of the inner thermal insulation component 5. The connecting component 6 includes a connecting seat 1 601. A thermal deformation seat 602 is inserted into the inner wall of the connecting seat 1 601. A cylinder 603 is sleeved on the outer wall of the thermal deformation seat 602. One side of the outer wall of the thermal deformation seat 602 is fixedly connected to one side of the inner wall of the cylinder 603. A connecting seat 2 604 is inserted into the inner wall of the cylinder 603.

[0055] Reference Figure 8 as well as Figure 12 As shown, the outer thermal insulation assembly 7 includes:

[0056] Two insulation boards 701 and structural reinforcement boards 702, the outer walls of the two insulation boards 701 are connected to the structural reinforcement boards 702 to prevent heat from being transferred through the outer wall of the inner cooking kettle 304, two sets of external insulation components 7 are arranged in the interlayer of the cooking component 3, the inner wall of the outer cooking kettle 302 is fixedly inserted with multiple insulation boards 701 and structural reinforcement boards 702, and the outer wall of the inner cooking kettle 304 is movably covered with multiple insulation boards 701 and structural reinforcement boards 702.

[0057] In this embodiment, the interlayer between the outer cooking kettle 302 and the inner cooking kettle 304 is divided into three main sealed spaces by the outer insulation component 7, and the interior is filled with exchange water. Water is used as a medium to control the temperature of the inner cooking kettle 304 at different heights. When the cooking device is stationary, the feed ports provided on the outer cooking kettle 302 and the inner cooking kettle 304 overlap with each other. Workers put fish meat and other fish oil purification raw materials into the interior through the feed ports. At this time, under the action of gravity, the insulation plate 2 510 is in a vertical state, which is convenient for the fish meat to pass through. The fish meat falls directly and accumulates at the bottom of the inner cooking kettle 304. The heater 303 at the bottom is started, and the heat generated is transferred to the fish meat at the bottom of the inner cooking kettle 304 through the exchange water in the bottom space, ensuring that the temperature of the lower solid residue sediment layer is ≥90°C. High temperature will promote the complete destruction of the cell wall of the cell debris, thereby releasing the wrapped oil. At this time, the heat insulation board 701 is located inside the interlayer and is in full contact with the hot water, effectively isolating part of the heat released by the hot water. The specific process is: the heat insulation board 701 is made of heat-insulating material and has excellent heat-insulating effect. The surface has a high-reflectivity coating, which further reduces heat absorption, and the space between the two outer heat-insulating components 7 is extracted to form a vacuum environment, which can eliminate the heat transfer caused by air convection and gas conduction. Through the above principle, the heat transfer of the bottom layer of hot water to the upper two layers of hot water is effectively reduced, ensuring that the temperature of the raw materials inside the inner cooking kettle 304 decreases as the height increases. When the raw materials in the inner cooking kettle 304 are heated, the heat will be transferred to the thermosensitive material through the holes on the surface of the cylinder 603. The thermosensitive material on the deformation seat 602 has a two-way shape memory effect. When the temperature rises, the material expands and stretches, and at this time, the cylinder 603 is pushed out, and with the cooperation of the two connecting seats, a set of hinges 509 drives the insulation disk 2 510 to rotate and rise, forming a disk with the insulation disk 1 501, which has a good thermal insulation effect and effectively prevents the heat transfer between the raw materials from affecting the preset temperature difference, so that the temperature of the middle water phase and the emulsified transition layer is maintained in the range of 82-86°C, and the temperature of the upper free oil enrichment layer is maintained in the range of 68-75°C. Because the thermal insulation effect of the raw materials in the middle and upper layers does not meet the preset requirements, their temperature is regulated by an external heat exchange mechanism. To heat up the corresponding part of the raw materials, it is only necessary to input the corresponding hot water. Hot water is input into the outlet pipe 102, and then the hot water is brought into the two-way pipe 204. People open the corresponding or all electric two-way valves 205 according to actual conditions, and the hot water comes into the temperature control pipe 206, and keeps moving forward in the spiral temperature control pipe 206. With the help of the heat sink 207 on the surface, the heat is quickly transferred to the hot water for heating, and the temperature of the corresponding raw materials is increased by means of the hot water for heating. The cooled hot water is discharged through the cold water output pipe 203 at the outlet end. When the temperature of the raw materials is too high, it is only necessary to inject cooling water into the temperature control pipe 206 through the cold water input pipe 202. The cooling water absorbs the heat in the raw materials and causes them to cool down quickly. The water that has absorbed heat and heated is discharged through the hot water input pipe 103. The device ensures a higher temperature inside the raw materials through multiple internal and external insulation structures.In conjunction with temperature control assembly 2, a higher temperature is used in the lower layer to promote residue deoiling, a stable temperature is maintained in the middle layer to prevent emulsification, and a low temperature is maintained in the upper layer to protect the active ingredients. This effectively avoids common problems with traditional steaming, such as bottom burning, middle layer emulsification, and upper layer oxidation, ensuring higher fish oil quality standards. During steaming, motor 1 310 is activated. Motor 1 310 drives bevel gear 2 308 to rotate via shaft 1 309. Bevel gear 2 308 drives the inner steaming kettle 304 to rotate via bevel gear 1 307 and discharge valve 305. This rotation increases the speed of internal oil-water separation.

[0058] Example 2: Reference Figure 1 - Figure 5 as well as Figure 8 As shown, the outer walls of the two electric three-way valves 201 are connected to the heating component 1, and the heating component 1 includes a water supply and heating integrated device 101. The outer wall of the water supply and heating integrated device 101 is connected to a hot water output pipe 102. The output end of the hot water output pipe 102 is connected to the input end of one of the two electric three-way valves 201. The top of the water supply and heating integrated device 101 is connected to a hot water input pipe 103. The input end of the hot water input pipe 103 is connected to the output end of the other of the two electric three-way valves 201. The top of the water supply and heating integrated device 101 is connected to a hot water input pipe 210 4. The outer wall of the second hot water input pipe 104 is connected to a cooling box 105. A steam pipe 106 is inserted into the interior of the cooling box 105. The input end of the steam pipe 106 is fixedly connected to the output end of the outer cooking kettle 302. The output end of the steam pipe 106 is connected to a spiral heat pipe 107. The output end of the spiral heat pipe 107 is connected to a microchannel heat pipe 108. A radiator 109 is provided on the outer wall of the microchannel heat pipe 108. The radiator 109 is inserted into the interior of the cooling box 105. The microchannel heat pipe 108 is inserted into the interior of the cooling box 105. The top of the cooling box 105 is connected to a cold water delivery valve 110.

[0059] In this embodiment, when the internal fish oil begins to be boiled, the high-temperature steam generated begins to rise. At this time, the exhaust port on the top of the inner boiling kettle 304 fits with the exhaust port on the top of the outer boiling kettle 302. Then the steam enters the steam pipe 106 and is transported by the steam pipe 106 to the spiral heat pipe 107 in the cooling box 105. The spiral heat pipe 107 is immersed in the low-temperature cooling water, thereby quickly reducing the temperature. The steam and the condensed liquid enter the microchannel heat pipe 108 and cooperate with the radiator 109 to ensure sufficient cooling and condensation. The condensed liquid is discharged from the cooling box by the spiral heat pipe 107. 105 treatment, the steam volatilized during cooking carries some volatile oils and aromatic substances, which can be collected again through condensation recovery, so that the total extraction rate of fish oil is improved. In order to ensure the cooling effect, cooling water is continuously injected into the cooling box 105 through the cold water delivery valve 110, and the cooling water that absorbs heat and heats up enters the water supply and heating integrated device 101 through the hot water input pipe 104. At the same time, the cooling water that absorbs heat inside the water supply and heating integrated device 101 will also come into it, providing the water supply and heating integrated device 101 with hot water after waste heat utilization, thereby achieving the purpose of reducing energy consumption and cost.

[0060] Example 3: Reference Figure 5 - Figure 6 as well as Figure 8 - Figure 10 As shown, the outer wall of the outer cooking kettle 302 is fixedly mounted with a stirring assembly 4, which includes a bracket 401. The outer wall of the bracket 401 is connected to the outer wall of the outer cooking kettle 302. The top bolt of the bracket 401 is mounted with a second motor 402. The output end of the second motor 402 is mounted with a second rotating shaft 403. The outer wall of the second rotating shaft 403 is inserted into the interior of the bracket 401. The outer wall of the second rotating shaft 403 is fixedly sleeved with a belt transmission member 404. The interior of the belt transmission member 404 is inserted with a rotating shaft 405. The outer wall of the rotating shaft 405 is inserted into the interior of the outer cooking kettle 302. The outer wall of the rotating shaft 405 is inserted into the interior of the inner cooking kettle 304. Two paddles 406 are mounted on the outer wall of the rotating shaft 405, and a stirring paddle 407 is mounted on the bottom of the rotating shaft 405.

[0061] The two inner insulation components 5 are both inserted into the cooking component 3, and a mounting groove 502 is opened inside the insulation plate 1 501, and three fixing rods 503 are installed on the inner wall of the mounting groove 502. The outer walls of the three fixing rods 503 are sleeved with driven wheels 504 and gear 1 505, and the tops of the three driven wheels 504 are fixedly connected to the bottom of gear 1 505. Three groups of oil feeding plates 1 506 are fixedly inserted into the bottom of the insulation plate 1 501, and three groups of oil feeding plates 2 507 are movably inserted into the top of the insulation plate 1 501. The tops of the three groups of oil feeding plates 1 506 are in contact with the bottoms of the oil feeding plates 2 507, and the outer walls of the three groups of oil feeding plates 2 507 are sleeved with gear 2 508. The outer walls of each group of gear 2 508 are meshed with each other, and one of the outer walls of each of the three groups of gear 2 508 is meshed with the outer wall of gear 1 505.

[0062] In this embodiment, when the raw materials are being cooked, the motor 2 402 starts to start, and the belt transmission member 404 is driven to work by means of the rotating shaft 2 403. Then the belt transmission member 404 drives the rotating shaft 405 to rotate inside the two cooking tanks, so that the stirring paddle 407 at the bottom continuously stirs the raw materials, promotes the rapid transfer of heat to the inside of the fish meat, improves the oil extraction efficiency, and also prevents the bottom of the fish meat from being burnt. The rotating shaft 405 will also synchronously drive the paddle 406 to make a circular motion. When the paddle 406 moves, it will push the multiple driven wheels 504 to rotate on the surface of the fixed rod 503, and drive the top gear 1 505 to rotate. At this time, Gear 2 508 meshing with gear 1 505 drives each other, and oil delivery plate 2 507 located inside gear 2 508 starts to rotate and cooperates with oil delivery plate 1 506 stationary at the bottom. When the oil inlet holes on the two oil delivery plates fit together, the adjacent spaces are connected, facilitating the continuous floating of the fish oil to the top of the inner cooking kettle 304, thereby preventing the fish oil from being in the high-temperature area for a long time and causing large oxidation losses. After the oil delivery plates continue to rotate, the adjacent spaces are isolated again, maintaining independent temperature control in each area, reducing heat transfer interference, and stabilizing the temperature difference within the set range. On the basis of taking into account both process efficiency and energy consumption optimization, the quality of the fish oil is improved.

[0063] The working principle of the entire mechanism is as follows: an interlayer space is set between the outer cooking kettle 302 and the inner cooking kettle 304, and the space is divided into three independent sealed chambers by the outer insulation component 7. Each chamber is filled with hot water exchange medium, forming a complete zoned temperature control system. In the initial state of the equipment, the corresponding feed ports on the inner and outer kettle bodies completely overlap to form a smooth material channel. The operator puts raw materials such as fish into the cooking kettle through this composite feed port. At this time, the insulation plate 2 510 located in the middle of the inner kettle remains in a vertical state to ensure that the raw materials can pass smoothly and naturally accumulate in the bottom area of the inner cooking kettle 304. When the heating process starts, the heater 303 installed at the bottom starts to work, and the heat generated is first transferred to the bottom chamber. The heated water is evenly transferred to the bottom area of the inner cooking kettle 304 through heat conduction, so that the temperature of the area is rapidly increased and stably maintained at above 90°C. In order to ensure the independence of the three temperature zones, the device adopts a multi-level thermal insulation system. The thermal insulation board 701 is made of high-performance thermal insulation material, and the surface is specially treated to form a high-reflectivity coating, which can effectively reduce the absorption and transfer of heat. The space between the two outer thermal insulation components 7 is evacuated into a vacuum state. This design eliminates the heat transfer path caused by air convection and gas conduction. Through this composite thermal insulation scheme, the path for the heat generated in the bottom high-temperature zone to be transferred to the middle and upper parts is effectively blocked, ensuring that a stable temperature can be formed inside the inner cooking kettle 304. When the temperature of the raw materials in the inner cooking kettle 304 changes, the heat will be transferred to the thermosensitive deformation seat 602 through the holes on the surface of the special cylinder 603. The thermosensitive material has a two-way shape memory effect and can produce precise deformation response according to temperature changes. When the temperature rises to the set threshold, the thermosensitive material will expand and stretch, pushing the cylinder 603 to move outward. This mechanical movement drives the insulation disk 2 510 to rotate and rise through the transmission of the connecting seat and the hinge 509, and finally forms a complete insulation disk with the fixed insulation disk 1 501. This dynamic insulation barrier can effectively prevent heat exchange between raw materials in different temperature zones, ensuring that the preset temperature gradient is maintained. When the temperature in the middle or upper area deviates from the set range, The external heat exchange system is quickly adjusted. When the temperature needs to be increased, the hot water inside the integrated water supply and heating device 101 enters the system through the hot water output pipe 102, and after being distributed by the two-way pipe 204, it is controlled by the electric two-way valve 205 to flow to the designated temperature control pipe 206. The outer surface of these spiral temperature control pipes 206 is provided with dense heat sinks 207, which can efficiently transfer heat to the surrounding hot water exchange medium, thereby achieving precise temperature increase of the designated area. After completing the heat exchange, the cooling water is discharged from the system through the cold water output pipe 203. On the contrary, when the temperature needs to be lowered, the cooling water is injected into the temperature control pipe 206 through the cold water input pipe 202, and is discharged through the hot water input pipe 103 after absorbing excess heat. This dual-path heat exchange system can quickly respond to temperature fluctuations.To ensure that each temperature zone is always kept within the optimal operating temperature range, during the cooking process, the motor 310 can be started to drive the inner cooking kettle 304 to rotate, and the motor drives the bevel gear set to operate through the rotating shaft 309, and finally drives the discharge valve 305 to drive the entire inner kettle to rotate. The centrifugal force generated by this rotational motion can significantly accelerate the oil-water separation process and shorten the production cycle. When the motor 2 402 starts working, it drives the belt transmission part 404 through the rotating shaft 2 403, driving the rotating shaft 405 to rotate at a uniform speed in the inner cooking kettle 304, and the stirring paddle 407 installed at the bottom of the rotating shaft 405 continuously stirs the raw materials to promote the rapid and uniform transfer of heat to the fish meat. The oil-releasing time is shortened significantly. Secondly, the continuous mechanical movement effectively prevents the raw materials from being deposited and burnt at the high-temperature bottom, ensuring the consistency of product quality. At the same time, the rotating shaft 405 synchronously drives the paddle 406 to make a circular motion, pushing multiple driven wheels 504 to rotate on the surface of the fixed rod 503, thereby driving the top gear 1 505 to rotate, and the gear 2 508 meshing with the gear 1 505 rotates accordingly, driving the oil-feeding plate 2 507 inside it to start working. The oil-feeding plate 2 507 forms a dynamic match with the static oil-feeding plate 1 506 at the bottom. When the oil inlet holes on the two oil-feeding plates overlap periodically, the adjacent temperature zones are temporarily connected, making the oil-releasing time shorter. The extracted fish oil can smoothly float to the collection area at the top of the inner cooking kettle 304. After the oil feeding plate continues to rotate, the oil inlet holes are dislocated and the temperature zones are re-isolated, effectively reducing unnecessary heat transfer interference. After the cooking reaction begins, the high-temperature steam rich in oil components is generated and enters the steam pipe 106 through the exhaust port aligned with the top of the inner cooking kettle 304 and the outer cooking kettle 302. This steam treatment system adopts a three-stage condensation design: first, the steam is introduced into the spiral heat dissipation pipe 107 in the cooling box 105. The copper spiral pipe is completely immersed in the circulating cooling water, and initial rapid condensation is achieved through large-area contact; then, the gas-liquid mixture that is not completely condensed enters the microchannel The unique honeycomb structure of heat pipe 108, combined with aluminum alloy radiator 109, boosts condensation efficiency to over 95%. Steam contains approximately 8-12% volatile oils and aromatic substances, and this condensation system recovers over 90% of these active ingredients. To ensure sustained and efficient cooling performance, the system employs a dynamic water circulation mechanism: cooling water injected through cold water delivery valve 110 has an initial temperature of 15-20°C. After absorbing heat and rising to 35-40°C, it enters the integrated water supply and heating device 101 through hot water inlet pipe 2 104. This heated cooling water can then be reused for raw material preheating or other process steps, improving energy efficiency.

[0064] The present invention also provides a method for using a cooking device for processing and purifying fish oil, comprising the following steps:

[0065] Step 1: The interlayer space between the outer cooking kettle 302 and the inner cooking kettle 304 is divided into three independent sealed chambers by the outer insulation component 7. Workers feed raw materials into the material channel formed by the overlapping feed ports of the inner and outer kettle bodies. After the heater 303 is started, heat is transferred through the water exchange medium at the bottom, raising the temperature of the bottom area to above 90°C. The insulation board 701 is made of high-performance insulation material and has a high-reflectivity coating on the surface, which can effectively reduce the upward transfer of heat from the bottom. The two outer insulation components 7 are vacuumed to eliminate air convection and gas conduction heat paths, which is conducive to the formation of a stable temperature gradient distribution of the raw materials inside.

[0066] Step 2: When the temperature of the raw materials in the inner cooking vessel 304 rises, the heat is transferred to the thermosensitive deformation seat 602, which expands and stretches. With the help of the cylinder 603 and the second connecting seat 604, it drives the second insulation plate 510 to rotate and rise. Together with the first insulation plate 501, it forms a complete insulation disc, forming a dynamic insulation barrier, preventing heat exchange between raw materials in different temperature zones and maintaining the preset temperature gradient.

[0067] Step 3: If the temperature in the middle or upper area deviates from the set range, the external heat exchange system can be quickly adjusted. When the temperature rises, the hot water from the integrated water supply and heating device 101 passes through the hot water output pipe 102, the two-way pipe 204, and the electric two-way valve 205 and enters the designated temperature control pipe 206. The heat sink 207 outside the temperature control pipe 206 efficiently transfers heat to the hot water exchange medium, achieving precise temperature rise, and the cooling water is discharged through the cold water output pipe 203. When the temperature drops, the cooling water is injected into the temperature control pipe 206 through the cold water input pipe 202, absorbs heat, and is discharged through the hot water input pipe 103. The dual-path heat exchange system quickly responds to temperature fluctuations to ensure that each temperature zone is within the optimal operating temperature range.

[0068] Step 4: During cooking, motor 1 310 drives the discharge valve 305 to rotate the entire inner kettle. Centrifugal force accelerates the oil-water separation. Motor 2 402 is working, and it will rotate at a constant speed in the inner cooking kettle 304 via the rotating shaft 405, driving the stirring paddle 407 to continuously stir the raw materials. At the same time, the rotating shaft 405 causes the paddle 406 to drive the driven wheel 504 and gear 1 505 to rotate, and the meshing gear 2 508 rotates accordingly, driving the oil feeding plate 2 507 to work. The oil feeding plate 2 507 dynamically cooperates with the stationary oil feeding plate 1 506 at the bottom to ensure that the fish oil floats smoothly to the collection area at the top of the inner cooking kettle 304.

[0069] Step 5: During the cooking reaction, high-temperature steam rich in oil components is introduced into the spiral heat pipe 107 in the cooling box 105 through the steam pipe 106 for initial rapid condensation. The incompletely condensed gas-liquid mixture enters the microchannel heat pipe 108 and, in combination with the aluminum alloy radiator 109, greatly improves the condensation efficiency. The heated cooling water enters the integrated water supply and heating device 101 for reuse.

[0070] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A cooking device for processing and purifying fish oil, characterized in that: include: A temperature control component (2), a cooking component (3), two inner heat insulation components (5) and two sets of outer heat insulation components (7), wherein the cooking component (3) is sleeved on the outside of the temperature control component (2); The temperature control component (2) comprises: Two groups of electric two-way valves (205), two temperature control tubes (206) and two groups of heat sinks (207). The outer walls of the two temperature control tubes (206) are connected to a group of electric two-way valves (205). Different electric two-way valves (205) are freely switched to adjust the temperature of the raw materials at corresponding heights with the help of the temperature control tubes (206). The outer walls of the two groups of heat sinks (207) are fixedly sleeved on the outer walls of the temperature control tubes (206) to expand the heat exchange area of the temperature control tubes (206) and improve the temperature control effect and efficiency. The cooking assembly (3) comprises: an outer cooking kettle (302) and an inner cooking kettle (304), wherein the inner cooking kettle (304) is inserted into the outer cooking kettle (302) and is used to contain and cook raw materials; The inner heat insulation component (5) comprises: A heat-insulating plate 1 (501), a set of hinges (509) and a heat-insulating plate 2 (510), wherein the outer wall of the heat-insulating plate 1 (501) is fixedly inserted into the inner cooking pot (304), and the outer wall of the set of hinges (509) is connected to the heat-insulating plate 1 (501) and the heat-insulating plate 2 (510), so as to ensure a temperature difference in the inner cooking pot (304); The outer heat insulation assembly (7) comprises: Two heat-insulating plates (701) and a structural reinforcement plate (702), wherein the outer walls of the two heat-insulating plates (701) are connected to the structural reinforcement plate (702) to prevent heat from being transferred through the outer wall of the inner cooking kettle (304).

2. A cooking device for fish oil processing and purification according to claim 1, characterized in that: The outer walls of the two sets of electric two-way valves (205) are both connected to a two-way pipe (204), the outer walls of the two two-way pipes (204) are both connected to an electric three-way valve (201), the input end of one of the two electric three-way valves (201) is connected to a cold water input pipe (202), and the output end of the other of the two electric three-way valves (201) is connected to a cold water output pipe (203); The outer walls of the two temperature control tubes (206) are both inserted into the interior of the outer cooking kettle (302), the outer walls of the two groups of heat sinks (207) are both fixedly mounted on the inner wall of the outer cooking kettle (302), a group of support legs (301) are fixedly mounted on the bottom of the outer cooking kettle (302), a group of heaters (303) are provided on the inner wall of the outer cooking kettle (302), and the bottom of the inner cooking kettle (304) is connected to a discharge valve (305).

3. A cooking device for fish oil processing and purification according to claim 2, characterized in that: The outer wall of the discharge valve (305) is movably inserted into the interior of the outer cooking kettle (302), and a protective shell (306) is installed at the bottom of the outer cooking kettle (302). The outer wall of the discharge valve (305) is movably inserted into the interior of the protective shell (306). The outer wall of the discharge valve (305) is sleeved with a bevel gear (307), and the outer wall of the bevel gear (307) is meshed with a bevel gear (308). The inner wall of the bevel gear (308) is inserted with a rotating shaft (309), and the outer wall of the rotating shaft (309) is movably inserted into the interior of the rotating shaft (309). A motor (310) is fixedly installed on one side of the outer wall of the protective shell (306), and the output end of the motor (310) is fixedly connected to one side of the outer wall of the rotating shaft (309).

4. A cooking device for fish oil processing and purification according to claim 3, characterized in that: The outer walls of the two electric three-way valves (201) are connected to a heating assembly (1), and the heating assembly (1) includes a water supply and heating integrated device (101). The outer wall of the water supply and heating integrated device (101) is connected to a hot water output pipe (102), and the output end of the hot water output pipe (102) is connected to the input end of one of the two electric three-way valves (201). The top of the water supply and heating integrated device (101) is connected to a hot water input pipe (103), and the input end of the hot water input pipe (103) is connected to the output end of the other of the two electric three-way valves (201). The top of the water supply and heating integrated device (101) is connected to a hot water input pipe (2) (104), and the outer wall of the hot water input pipe (2) (104) is connected to a cooling box (105).

5. The cooking device for fish oil processing and purification according to claim 4, characterized in that: A steam pipe (106) is inserted into the interior of the cooling box (105); the input end of the steam pipe (106) is fixedly connected to the output end of the external steaming kettle (302); the output end of the steam pipe (106) is connected to a spiral heat dissipation pipe (107); the output end of the spiral heat dissipation pipe (107) is connected to a micro-channel heat dissipation pipe (108); a radiator (109) is sleeved on the outer wall of the micro-channel heat dissipation pipe (108); the radiator (109) is inserted into the interior of the cooling box (105); the micro-channel heat dissipation pipe (108) is inserted into the interior of the cooling box (105); and the top of the cooling box (105) is connected to a cold water delivery valve (110).

6. The cooking device for fish oil processing and purification according to claim 5, characterized in that: The outer wall of the outer cooking kettle (302) is fixedly mounted with a stirring assembly (4), the stirring assembly (4) comprises a bracket (401), the outer wall of the bracket (401) is connected to the outer wall of the outer cooking kettle (302), a second motor (402) is mounted on the top bolt of the bracket (401), a second rotating shaft (403) is mounted on the output end of the second motor (402), the outer wall of the second rotating shaft (403) is inserted into the interior of the bracket (401), and the rotating shaft The second (403) outer wall fixed sleeve is provided with a belt transmission member (404), the interior of the belt transmission member (404) is inserted with a rotating shaft (405), the outer wall of the rotating shaft (405) is inserted into the interior of the outer cooking kettle (302), and the outer wall of the rotating shaft (405) is inserted into the interior of the inner cooking kettle (304), the outer wall of the rotating shaft (405) is installed with two paddles (406), and the bottom of the rotating shaft (405) is installed with a stirring paddle (407).

7. The cooking device for fish oil processing and purification according to claim 6, characterized in that: The two inner heat-insulating components (5) are inserted into the interior of the cooking component (3); the interior of the heat-insulating plate (501) is provided with an installation groove (502); the inner surface wall of the installation groove (502) is provided with three fixing rods (503); the outer surface walls of the three fixing rods (503) are provided with driven wheels (504) and gears (505); the tops of the three driven wheels (504) are fixedly connected to the bottom of the gears (505); the bottom of the heat-insulating plate (501) is fixedly inserted with There are three groups of oil-feeding plates (506), and three groups of oil-feeding plates (507) are movably inserted on the top of the heat-insulating plate (501). The tops of the three groups of oil-feeding plates (506) are in contact with the bottoms of the oil-feeding plates (507). The outer walls of the three groups of oil-feeding plates (507) are sleeved with gears (508). The outer walls of each group of gears (508) are meshed with each other. One outer wall of each of the three groups of gears (508) is meshed with the outer wall of gear (505).

8. The cooking device for fish oil processing and purification according to claim 7, characterized in that: A plurality of connection components (6) are fixedly installed between the outer walls of the inner heat insulation component (5), and the connection component (6) includes a connection seat 1 (601), an inner wall of the connection seat 1 (601) is inserted with a thermal deformation seat (602), an outer wall of the thermal deformation seat (602) is sleeved with a cylinder (603), one side of the outer wall of the thermal deformation seat (602) is fixedly connected to one side of the inner wall of the cylinder (603), and a connection seat 2 (604) is inserted into the inner wall of the cylinder (603).

9. The cooking device for fish oil processing and purification according to claim 8, characterized in that: The two groups of external heat insulation components (7) are arranged in the interlayer of the cooking component (3); the inner surface wall of the external cooking kettle (302) is fixedly provided with a plurality of heat insulation panels (701) and a structural reinforcement panel (702); the outer surface wall of the internal cooking kettle (304) is movably provided with a plurality of heat insulation panels (701) and a structural reinforcement panel (702).

10. A method for using a cooking device for processing and purifying fish oil, using the cooking device for processing and purifying fish oil according to claim 9, comprising the following steps: S1: The interlayer space between the outer cooking kettle (302) and the inner cooking kettle (304) is divided into three independent sealed chambers by the outer insulation component (7). Workers feed raw materials into the material channel formed by the overlap of the inner and outer kettle feed ports. After the heater (303) is started, heat is transferred through the bottom water exchange medium, so that the temperature of the bottom area rises to above 90°C. The insulation board (701) is made of high-performance insulation material and has a high reflectivity coating on the surface, which can effectively reduce the upward transfer of heat from the bottom. The vacuum is drawn between the two outer insulation components (7) to eliminate air convection and gas conduction heat paths, which is conducive to the formation of a stable temperature gradient distribution of the internal raw materials; S2: When the temperature of the raw materials in the inner cooking kettle (304) rises, the heat is transferred to the heat-sensitive deformation seat (602), which expands and stretches. With the help of the cylinder (603) and the second connecting seat (604), the second insulation disc (510) is driven to rotate and rise, forming a complete insulation disc with the first insulation disc (501), forming a dynamic insulation barrier, preventing heat exchange between raw materials in different temperature zones, and maintaining the preset temperature gradient; S3: If the temperature of the middle or upper area deviates from the set range, the external heat exchange system can be quickly adjusted. When the temperature rises, the hot water of the water supply and heating integrated device (101) enters the designated temperature control pipe (206) through the hot water output pipe (102), the two-way pipe (204), and the electric two-way valve (205). The heat sink (207) outside the temperature control pipe (206) efficiently transfers heat to the hot water exchange medium, achieving precise temperature rise, and the cooling water is discharged through the cold water output pipe (203); when the temperature drops, the cooling water is injected into the temperature control pipe (206) through the cold water input pipe (202), and is discharged through the hot water input pipe (103) after absorbing heat. The two-way heat exchange system quickly responds to temperature fluctuations to ensure that each temperature zone is within the optimal operating temperature range; S4: During cooking, the motor 1 (310) drives the discharge valve (305) to rotate the entire inner kettle, and the centrifugal force accelerates the oil-water separation. The motor 2 (402) works and rotates at a constant speed in the inner cooking kettle (304) with the help of the rotating shaft (405), driving the stirring paddle (407) to continuously stir the raw materials. At the same time, the rotating shaft (405) causes the paddle (406) to drive the driven wheel (504) and the gear 1 (505) to rotate, and the gear 2 (508) meshed with it rotates accordingly, driving the oil feeding plate 2 (507) to work. The oil feeding plate 2 (507) and the stationary oil feeding plate 1 (506) at the bottom dynamically cooperate to ensure that the fish oil floats smoothly to the collection area at the top of the inner cooking kettle (304); S5: During the cooking reaction, high-temperature steam rich in oil components is introduced into the spiral heat pipe (107) in the cooling box (105) through the steam pipe (106) for initial rapid condensation. The gas-liquid mixture that is not completely condensed enters the microchannel heat pipe (108) and cooperates with the aluminum alloy radiator (109) to greatly improve the condensation efficiency. The heated cooling water enters the water supply and heating integrated device (101) for reuse.

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