Intelligent precise stir-frying equipment and method based on processing characteristics of Pixian bean paste

Abstract

The invention discloses intelligent precise stir-frying equipment and method based on Pixian bean paste processing characteristics, and relates to the technical field of food processing, the equipment comprises a stir-frying kettle, a heating system, a stirring device, a control system, a timing device, a data acquisition and analysis module and an intelligent temperature compensation system; according to the present invention, the stir-frying temperature and the stir-frying time are accurately controlled so as to effectively promote the generation and the retention of the flavor substance, the pan sticking problem caused by the starch content is effectively avoided through the dynamic stirring and the accurate temperature control, and the automatic control technology is adopted so as to achieve the accurate control and the real-time monitoring of the whole stir-frying process, according to the intelligent stir-frying machine, the difficulty and labor intensity of manual operation are reduced, in addition, stir-frying parameters are optimized in real time through a data acquisition and analysis module, it is ensured that the optimal flavor can be achieved during stir-frying every time, finally, through an intelligent temperature compensation system, the heating power can be rapidly adjusted after raw materials are added, and it can be ensured that the oil temperature rapidly rises to the preset stir-frying temperature.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to intelligent precision frying equipment and method based on the processing characteristics of Pixian fermented bean paste. Background Art

[0002] As a traditional condiment, Pixian Douban is deeply loved by consumers for its unique flavor. Its flavor mainly comes from various flavor substances produced during the fermentation process. During the thermal processing process, the generation and retention of these flavor substances play a key role in the flavor quality of the final product. When using Pixian Douban in Sichuan cuisine, it is often pre-fried until fragrant and then added to other ingredients for subsequent processing.

[0003] However, traditional heat processing methods often have problems such as serious loss of flavor substances and unstable flavor, which affects the quality and market competitiveness of Pixian Douban. In recent years, although some automated frying equipment has appeared on the market, most of these equipment can only achieve simple temperature and time control and cannot be precisely adjusted according to the processing characteristics of Pixian Douban.

[0004] For example, the temperature control accuracy of existing equipment is low, which makes it difficult to meet the demand for precise temperature control during the frying process; at the same time, most existing equipment does not have an intelligent control system and cannot automatically adjust the frying parameters according to real-time data; moreover, the existing equipment lacks real-time monitoring function and cannot promptly discover and solve problems in the frying process, such as sticking to the pan and gelatinization. Therefore, the present invention proposes an intelligent and precise frying equipment and method based on the processing characteristics of Pixian Douban to solve the problems existing in the prior art. Summary of the Invention

[0005] In response to the above problems, the purpose of the present invention is to propose an intelligent and precise frying equipment and method based on the processing characteristics of Pixian Douban, which improves the flavor quality and production efficiency of Pixian Douban by precisely controlling parameters such as temperature, time and stirring speed during the frying process.

[0006] To achieve the purpose of the present invention, the present invention is implemented through the following technical solutions: an intelligent and precise frying equipment based on the processing characteristics of Pixian Douban, including a frying kettle, a heating system, a stirring device, a control system, a timing device, a data acquisition and analysis module and an intelligent temperature compensation system, characterized in that:

[0007] The stir-frying kettle is equipped with a temperature sensor and a pressure sensor to monitor the temperature and pressure during the stir-frying process in real time;

[0008] The heating system is connected to the stir-fry kettle and adopts an intelligent temperature control device to accurately control the heating process according to the preset temperature curve;

[0009] The stirring device is installed inside the stir-fry kettle, with adjustable speed to evenly distribute heat and prevent local overheating;

[0010] Control system, used to set and adjust temperature, time and stirring speed parameters, and realize automatic control and real-time monitoring;

[0011] Timing device, connected to the control system, used to accurately control the frying time;

[0012] Data collection and analysis module, used to collect cooking data in real time and optimize parameters through analysis;

[0013] The intelligent temperature compensation system, including temperature sensors, intelligent temperature control algorithms and dynamic compensation mechanisms, is used to quickly adjust the heating power after the raw materials are added to restore the oil temperature to the preset value.

[0014] A further improvement is that the intelligent temperature compensation system monitors the oil temperature changes in real time and quickly adjusts the heating power after the raw materials are added to achieve rapid temperature compensation, ensuring that the oil temperature quickly returns to the preset frying temperature.

[0015] Further improvements are: the intelligent temperature compensation system also includes a preheating and batch addition module for preheating the raw materials and adding them to the frying kettle in batches, a heating power rapid adjustment module for controlling the heating power, a big data analysis and optimization module for adjusting the heating strategy in advance, and an intelligent stirring coordination module for automatically adjusting the stirring speed according to changes in oil temperature.

[0016] A further improvement is that in the preheating and batch adding module, the preheating temperature is 80-95% of the preset oil temperature, and the amount of raw materials added at a single time does not exceed 10% of the volume of the frying kettle.

[0017] A further improvement is that the rotation speed range of the stirring device is 30 to 120 r / min, and the control system dynamically adjusts the rotation speed according to the frying stage.

[0018] A further improvement is that the data acquisition and analysis module collects temperature, time, and stirring speed data in real time, and optimizes the parameter combination through a machine learning model to generate a dynamic frying curve.

[0019] A frying method using intelligent precision frying equipment based on the processing characteristics of Pixian Douban, comprising the following steps:

[0020] Step 1: Pre-process the raw materials of Pixian Douban, including washing and screening, to remove impurities and undesirable components;

[0021] Step 2: Place the pre-treated Pixian Douban raw material into a stir-frying kettle and set the initial parameters of the heating system, stirring device and timing device;

[0022] Step 3: Start the heating system, raise the temperature in the frying kettle to 120°C, start the stirring device, set the speed to 60r / min, start the timing device, and control the frying time to 4 minutes;

[0023] Step 4: Real-time monitoring of the temperature and stirring speed during the frying process, automatic adjustment of parameters, and intelligent temperature compensation system to monitor oil temperature changes in real time and achieve rapid temperature compensation;

[0024] Step 5: When the frying time reaches 4 minutes, the control system automatically stops heating and stirring, and takes out the finished product for packaging.

[0025] A further improvement is that when the intelligent temperature compensation system detects that the oil temperature in the frying kettle drops due to the addition of Pixian bean paste raw materials, the heating power is increased through the heating power rapid adjustment module to ensure that the oil temperature in the frying kettle quickly returns to the preset frying temperature.

[0026] A further improvement is that: before the Pixian bean paste raw material is added to the frying kettle, it is first preheated to make its temperature close to the oil temperature; when the Pixian bean paste raw material is added to the frying kettle, it is added in batches.

[0027] The beneficial effects of the present invention are as follows: the present invention effectively promotes the generation and retention of flavor substances by precisely controlling the frying temperature (120°C) and time (4min), making the flavor of Pixian Douban more rich and mellow; precise process parameter control ensures that the flavor and quality of each batch of products are highly consistent, thereby improving the market competitiveness of the products; and through dynamic stirring and precise temperature control, effectively avoids the problem of sticking to the pan due to starch content, thereby improving the quality and stability of the products; and the use of automated control technology can achieve precise control and real-time monitoring of the entire frying process, reducing the difficulty and labor intensity of manual operation and improving production efficiency; in addition, through the data acquisition and analysis module, the frying parameters are optimized in real time to ensure that the best flavor can be achieved each time frying, and can adapt to the differences between raw materials in different batches; finally, through the intelligent temperature compensation system, the heating power can be quickly adjusted after the raw materials are added to ensure that the oil temperature quickly returns to the preset frying temperature, thereby solving the problem of oil temperature drop due to the addition of raw materials in traditional equipment. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a structural diagram of the intelligent precision frying equipment based on the processing characteristics of Pixian Douban of the present invention;

[0029] Figure 2 Schematic diagram of UPLC-MS results in an embodiment of the present invention;

[0030] Figure 3 This is a sensory evaluation radar chart of Pixian Douban in an embodiment of the present invention. DETAILED DESCRIPTION

[0031] 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 described embodiments 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.

[0032] Pixian Douban (fermented bean paste) is a traditional condiment with the characteristics of strong spicy flavor, bright red and oily color, large chili pieces, and sweet aftertaste. It is made from high-quality chili peppers and broad beans as the main ingredients and fermented using traditional techniques. It is a commonly used condiment in Sichuan cuisine. Eating Pixian Douban in moderation can not only enjoy the food but also gain certain health benefits.

[0033] The frying process of Pixian Douban is a key step in the production process, which directly affects the color, aroma and flavor of the finished product. The frying process of Pixian Douban combines traditional fermentation wisdom with modern technology. Through precise control of temperature, stirring and moisture, it ultimately forms a unique flavor of "spicy but not dry, and mellow sauce aroma". While industrialized production improves efficiency, it also needs to balance the "natural flavor" retention of traditional craftsmanship.

[0034] Example 1

[0035] See also Figure 1 This embodiment provides an intelligent precision frying equipment based on the processing characteristics of Pixian Douban. The intelligent precision frying equipment consists of a frying kettle, a heating system, a stirring device, a control system, a timing device, a data acquisition and analysis module, and an intelligent temperature compensation system, wherein:

[0036] The stir-frying kettle is used to accommodate the Pixian Douban raw material and perform stir-frying. The stir-frying kettle of this embodiment is equipped with a temperature sensor and a pressure sensor to monitor the temperature and pressure changes of the Pixian Douban raw material during the stir-frying process in real time.

[0037] The heating system is connected to the stir-frying kettle and is used to heat the Pixian Douban principle in the stir-frying kettle. The heating system of this embodiment adopts an intelligent temperature control device to accurately control the heating process according to the preset temperature curve to ensure the stability and uniformity of the stir-frying temperature.

[0038] The stirring device is installed inside the frying kettle to stir the Pixian Douban raw materials to evenly distribute the heat and prevent local overheating or sticking of the pot. The stirring device of this embodiment has an adjustable speed in the range of 30 to 120 r / min. The control system dynamically adjusts the speed according to different stages of the frying process.

[0039] The control system is used to control the entire frying process, including the setting and adjustment of parameters such as temperature, time, and stirring speed. The control system of this embodiment adopts automated control technology to achieve precise automated control and real-time monitoring of the frying process. The pressure sensor monitors pressure changes during the frying process. When the pressure exceeds 0.5 MPa, the control system automatically reduces the heating power and increases the stirring speed.

[0040] The timing device is connected to the control system to accurately control the frying time and ensure that the frying process is carried out strictly according to the preset time;

[0041] The data acquisition and analysis module is used to collect the stir-fry parameters including temperature, time and stirring speed in real time during the stir-fry process, and optimize the stir-fry parameters through data analysis to ensure that the best flavor is achieved every time;

[0042] The intelligent temperature compensation system includes a temperature sensor, an intelligent temperature control algorithm and a dynamic compensation mechanism. When Pixian bean paste ingredients are added to the stir-frying kettle, the oil temperature will drop rapidly due to the addition of the ingredients. The intelligent temperature compensation system monitors the oil temperature changes in real time and quickly adjusts the heating power after the Pixian bean paste ingredients are added to achieve rapid temperature compensation, ensuring that the oil temperature quickly returns to the preset stir-frying temperature.

[0043] The intelligent temperature compensation system of this embodiment also includes a preheating and batch addition module, a heating power rapid adjustment module, a big data analysis and optimization module, and an intelligent stirring collaborative module. The preheating and batch addition module is used to preheat the raw materials and add them to the stir-frying kettle in batches to reduce the drop in oil temperature. The heating power rapid adjustment module is based on a programmable logic controller (PLC) or an Internet of Things control system, and automatically switches to a high-power mode according to temperature sensor data. The big data analysis and optimization module establishes a temperature change prediction model through historical data and adjusts the heating strategy in advance. The intelligent stirring collaborative module automatically adjusts the stirring speed according to the change in oil temperature, and coordinates the heating power adjustment to achieve temperature compensation. In the preheating and batch addition module, the preheating temperature is 80-95% of the preset oil temperature, and the amount of raw materials added at a single time does not exceed 10% of the volume of the stir-frying kettle.

[0044] The data acquisition and analysis module of this embodiment collects temperature, time, and stirring speed data in real time, and optimizes the parameter combination through a machine learning model to generate a dynamic frying curve.

[0045] Example 2

[0046] This embodiment provides a method for frying doubanjiang using an intelligent and precise frying device based on the processing characteristics of Pixian doubanjiang, comprising the following steps:

[0047] Step 1: Pre-process the raw materials of Pixian Douban, including washing and screening, to remove impurities and undesirable components;

[0048] Step 2: Add the pre-treated Pixian Douban raw materials into the stir-frying kettle in batches, set the initial parameters of the heating system, stirring device and timing device, and preheat them before adding them to the stir-frying kettle to make their temperature close to the oil temperature;

[0049] Step 3: Start the heating system and raise the temperature in the frying kettle to 120°C (optimal frying temperature). Start the stirring device and set the speed to 60r / min to ensure uniform heat distribution. Start the timing device and control the frying time to 4 minutes (optimal frying time).

[0050] Step 4: The temperature and stirring speed during the stir-frying process are monitored in real time, and stir-frying parameters are automatically adjusted based on the actual data to ensure the stability and consistency of the stir-frying process. The intelligent temperature compensation system monitors the oil temperature in real time. If the oil temperature in the stir-frying kettle drops due to the addition of the Pixian Douban raw material, the heating power rapid adjustment module increases the heating power to ensure that the oil temperature in the stir-frying kettle quickly returns to 120°C.

[0051] Step 5: When the frying time reaches 4 minutes, the control system automatically stops heating and stirring, and takes out the finished product for subsequent packaging and storage.

[0052] This example studies the effects of different frying temperatures on the flavor components of Pixian Douban. PX-0 is an unfried Douban sample, and PX-1, PX-2, PX-3, and PX-4 are Douban samples fried at 80°C, 100°C, 120°C, and 140°C for 4 minutes, respectively. The results are as follows:

[0053] Effect of frying temperature on molecular peptides

[0054] Molecular peptides enhance the umami sensation in food by specifically binding to taste receptors such as T1R1 / T1R3, thereby activating taste signaling pathways (Liang et al., 2022). These peptides interact with other flavor components to produce synergistic effects. During thermal processing, they may undergo degradation reactions to produce new flavor compounds such as aldehydes and ketones, thereby further enhancing the flavor of food (Huang et al., 2019; Liang et al., 2022). The results of UPLC-MS (ultra-performance liquid chromatography-mass spectrometry analysis method) are as follows Figure 2and as shown in Table 1 below. In this study, UPLC-MS comprehensively identified 61 unique peptides, which were classified into 32 dipeptides, 21 tripeptides, 5 tetrapeptides, 2 pentapeptides, and 1 hexapeptide. Among them, eight peptides were identified as umami peptides: Ala–Tyr, Glu–Leu, Leu–Leu, Val–Val, H–Ala–Pro–Ala, Glu–L–Glu–Leu, Glu–Gly–Phe, and Leu–Gly–Gly (Liang et al., 2022).

[0055] like Figure 2 As shown in Figure 2, trend analysis of different stir-fry temperatures (PX-0 to PX-4) revealed the changing pattern of peptide concentrations. Figure 2 In the data, each column typically represents a sample, and each row corresponds to a small peptide. Color depth indicates numerical magnitude, with darker red indicating higher values ​​and blue indicating lower values. The increased concentration of PBBP peptides after stir-frying indicates that stir-frying resulted in an increase in the number of small peptides in the PBBP.

[0056] The concentrations of most dipeptides initially increased from PX-0 to PX-1, then gradually decreased. For example, Ala–Leu (SMP-1) and Arg–Phe (SMP-2) began to decrease after reaching peak concentrations at PX-1. Notably, umami dipeptides such as Ala–Tyr (Ala-Tyr) and Glu–Leu (SMP-12) reached peak concentrations at PX-2. These results suggest that stir-frying favors increasing the concentrations of dipeptides in PBBP.

[0057] Tripeptides showed different trends, with some tripeptides such as Arg–Gly–Asp (SMP-33) reaching a peak at an early stage and then decreasing, e.g. Figure 2 Other tripeptides tended to stabilize or slightly decrease in the later stages. The umami tripeptide Glu–Gly–Phe (SMP-36) showed a clear peak at PX-1 and then gradually decreased, indicating that the stir-frying process increased the abundance of low-molecular-weight peptides in PBBP, while excessive heating may lead to a decrease in tripeptide content (Huang et al., 2019; Li et al., 2021).

[0058] like Figure 2 As shown, the concentrations of tetrapeptides, including Ala-Leu-Thr-Gln (SMP-55), generally increased, peaked in PX-2 or PX-3, and decreased slightly in PX-4. Therefore, as the frying temperature increased, the concentrations of tetrapeptides first increased and then decreased. Furthermore, pentapeptides and hexapeptides followed a similar pattern, with a moderate increase and peak between PX-2 and PX-3, indicating an accumulation phase before decomposition. Therefore, elevated temperatures can induce the decomposition of peptides.

[0059] Table 1 Fatty acid content in stir-fried PBBP

[0060]

[0061] This example also studies the effect of frying time on the flavor substances of Pixian Doubanjiang. PX-1, PX-2, PX-3, PX-4, and PX-5 refer to samples fried at 120° C. for 1 min, 2 min, 3 min, 4 min, and 5 min, respectively. The details are as follows:

[0062] Effect of frying time on sensory evaluation

[0063] Figure 3 The sensory evaluation diagram of Pixian Doubanjiang with different frying times is used to describe the flavor differences of different frying times. The six aroma attributes of Pixian Doubanjiang after frying are burnt aroma, spicy aroma, fruity aroma, floral aroma, nutty aroma, and woody aroma. Figure 3 As can be seen, the aromas of Pixian Doubanjiang (Fanbanjiang) prepared at different cooking times exhibit significant differences. With increasing cooking time, the burnt, woody, and nutty aromas of all samples increased to varying degrees, while the spicy aroma decreased. The floral aroma initially weakened and then strengthened, while the fruity aroma initially strengthened and then weakened. The burnt, woody, and nutty aromas were strongest in sample PX-5, indicating that increasing cooking time enhances these aromas. The floral aroma was weakest in sample PX-3, and the fruity aroma was strongest in sample PX-4.

[0064] This example uses sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS) combined with chemometrics to analyze the volatile flavor compounds in Pixian bean paste cooked at different times, aiming to explore the differences and changes in the volatile flavor compounds in Pixian bean paste during the cooking process.

[0065] The results showed that Pixian bean paste showed the strongest fruity aroma after frying for 4 minutes, and the strongest burnt aroma, woody aroma and nutty aroma after frying for 5 minutes. The spicy aroma of Pixian bean paste weakened with the extension of frying time. The volatile compounds of Pixian bean paste samples with different frying times could be well separated by GC-IMS technology. A total of 97 flavor compounds were detected in the five samples with different frying times, including 18 aldehydes, 17 ketones, 22 esters, 10 alcohols, 5 alkanes, 5 alkenes, 10 heterocyclic compounds, 2 ethers and 8 other compounds. The contents of γ-terpinene, pyridine, ethanol, 2-ethyl-5-methylpyrazine, 2-acetylpyrrole, (E)-2-pentenal and methylphenylacetic acid reached the maximum after frying for 4 minutes. The contents of aldehydes, methacrolein, 1-penten-3-one, 2-methylpropanal, valeraldehyde, 3-methylbutanal, 2-butanone, isobutyl isobutyrate, ethyl butyrate, methyl acetate, pinene, phellandrene, hexadiyl disulfide, methylpyrazine and dimethylol dimethyl ether reached the maximum when the frying time was 5 min. PLS-DA analysis screened out 33 marker compounds, mainly including citral, (E)-2-nonanal, n-butyraldehyde, 2-methylpropanal, sec-octanone, 2-hepten-2-one, 2-pentanone, 2-butanone, 3-methylbutyl butyrate, ethyl acrylate, isobutyl isobutyrate, ethyl acetate, methyl acetate, isopropyl acetate, ethyl butyrate, n-propanol, pinene, phellandrene, methylpyrazine, 2,4,5-trimethylthiazole and 2-ethyl-5-methylpyrazine.

[0066] Pearson correlations revealed that burnt, woody, and nutty aromas showed significant negative correlations with most aroma compounds, while spicy aroma showed significant positive correlations with most aroma compounds. Cluster analysis classified bean paste stir-fried for 1 minute into the first category, those stir-fried for 2-4 minutes into the second category, and those stir-fried for 5 minutes into the third category. This indicates that the flavor profile of bean paste stir-fried for 4 minutes is similar to that of those stir-fried for 2-3 minutes, yet it also possesses certain unique characteristics, forming a relatively independent flavor cluster. This classification further demonstrates the rationality of a 4-minute stir-frying time, as it avoids the inadequate flavor release caused by a short stir-frying time (such as with 1-minute bean paste), while also avoiding the excessive bias towards burnt aroma and other aroma types, as occurs with stir-frying for 5 minutes. This achieves a good balance in flavor.

[0067] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. 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. An intelligent precision frying equipment based on the processing characteristics of Pixian Douban, including a frying kettle, a heating system, a stirring device, a control system, a timing device, a data acquisition and analysis module, and an intelligent temperature compensation system, characterized by: The stir-frying kettle is equipped with a temperature sensor and a pressure sensor to monitor the temperature and pressure during the stir-frying process in real time; The heating system is connected to the stir-fry kettle and adopts an intelligent temperature control device to accurately control the heating process according to the preset temperature curve; The stirring device is installed inside the stir-fry kettle, with adjustable speed to evenly distribute heat and prevent local overheating; Control system, used to set and adjust temperature, time and stirring speed parameters, and realize automatic control and real-time monitoring; Timing device, connected to the control system, used to accurately control the frying time; Data collection and analysis module, used to collect cooking data in real time and optimize parameters through analysis; The intelligent temperature compensation system, including temperature sensors, intelligent temperature control algorithms and dynamic compensation mechanisms, is used to quickly adjust the heating power after the raw materials are added to restore the oil temperature to the preset value.

2. The intelligent precision frying equipment based on the processing characteristics of Pixian Douban according to claim 1 is characterized by: The intelligent temperature compensation system monitors the oil temperature changes in real time and quickly adjusts the heating power after the raw materials are added to achieve rapid temperature compensation, ensuring that the oil temperature quickly returns to the preset frying temperature.

3. The intelligent precision frying equipment based on the processing characteristics of Pixian Douban according to claim 1 is characterized by: The intelligent temperature compensation system also includes a preheating and batch addition module for preheating raw materials and adding them to the frying kettle in batches, a heating power rapid adjustment module for controlling the heating power, a big data analysis and optimization module for adjusting the heating strategy in advance, and an intelligent stirring coordination module for automatically adjusting the stirring speed according to changes in oil temperature.

4. The intelligent precision frying equipment based on the processing characteristics of Pixian Douban according to claim 3 is characterized by: In the preheating and batch adding module, the preheating temperature is 80-95% of the preset oil temperature, and the amount of raw materials added at a single time does not exceed 10% of the volume of the frying kettle.

5. The intelligent precision frying equipment based on the processing characteristics of Pixian Douban according to claim 1 is characterized by: The rotation speed range of the stirring device is 30-120 r / min, and the control system dynamically adjusts the rotation speed according to the frying stage.

6. The intelligent precision frying equipment based on the processing characteristics of Pixian Douban according to claim 1 is characterized by: The data acquisition and analysis module collects temperature, time, and stirring speed data in real time, and optimizes parameter combinations through a machine learning model to generate a dynamic stir-frying curve.

7. A stir-frying method for a doubanjiang (pixian) fermented bean curd with an intelligent and precise stir-frying device based on the processing characteristics of Pixian fermented bean curd according to any one of claims 1 to 6, characterized in that: The following steps are involved: Step 1: Pre-process the raw materials of Pixian Douban, including washing and screening, to remove impurities and undesirable components; Step 2: Place the pre-treated Pixian Douban raw material into a stir-frying kettle and set the initial parameters of the heating system, stirring device and timing device; Step 3: Start the heating system, raise the temperature in the frying kettle to 120°C, start the stirring device, set the speed to 60r / min, start the timing device, and control the frying time to 4 minutes; Step 4: Real-time monitoring of the temperature and stirring speed during the frying process, automatic adjustment of parameters, and intelligent temperature compensation system to monitor oil temperature changes in real time and achieve rapid temperature compensation; Step 5: When the frying time reaches 4 minutes, the control system automatically stops heating and stirring, and takes out the finished product for packaging.

8. The method for frying doubanjiang using intelligent precision frying equipment based on the processing characteristics of Pixian Doubanjiang according to claim 7, characterized in that: When the intelligent temperature compensation system detects that the oil temperature in the frying kettle drops due to the addition of Pixian bean paste raw materials, the heating power is increased through the heating power rapid adjustment module to ensure that the oil temperature in the frying kettle quickly returns to the preset frying temperature.

9. The method for frying doubanjiang using intelligent precision frying equipment based on the processing characteristics of Pixian Doubanjiang according to claim 7, characterized in that: Before the Pixian Douban raw material is added into the stir-frying kettle, it is first preheated to make its temperature close to the oil temperature. When the Pixian Douban raw material is added into the stir-frying kettle, it is added into the stir-frying kettle in batches.

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