Preparation device and method of mellow shiitake mushroom sauce

Abstract

The invention relates to the technical field of shiitake mushroom sauce preparation, in particular to a preparation device and method of mellow shiitake mushroom sauce. Comprising a rack and universal wheels at the bottom of the rack; an outer sleeve is mounted on the inner side of the rack; the inner sleeve is arranged on the inner side of the outer sleeve; a discharging gap is formed between the inner wall of the outer sleeve and the outer wall of the inner sleeve; the outer sleeve and the inner sleeve cover the end cover; the outer side of the end cover is fixedly connected with a feeding hopper communicated with the inner side of the inner sleeve; the end cover penetrates through and is rotationally connected with the main shaft; the main shaft is driven by a main motor; the main shaft extends to the inner side of the inner sleeve; according to the shiitake mushroom preparation device, crushed qualified shiitake mushrooms on the inner side of the inner sleeve can penetrate through the filtering gaps in time to be discharged, so that the situation that the qualified shiitake mushrooms are further crushed to cause small particles is avoided, the shiitake mushroom particles crushed by the preparation device are more uniform in specification, and the quality of subsequent shiitake mushroom sauce is improved.

Description

An apparatus and method for preparing a rich and aromatic mushroom sauce Technical Field

[0001] This invention relates to the field of mushroom sauce preparation technology, specifically to an apparatus and method for preparing a rich and aromatic mushroom sauce. Background Technology

[0002] Mushroom sauce, a flavorful and nutritious condiment, is highly favored by consumers, and its preparation method has formed a relatively mature process system. Specifically, the preparation process begins with the selection, cleaning, and pretreatment of fresh mushrooms to remove impurities such as mud, sand, and excess stems. The pretreated mushrooms are then fed into a crushing device for further processing. Most existing crushing equipment uses a cutter-type crushing structure. During operation, the mushroom raw material is poured into the equipment chamber, and the high-speed rotating cutter cuts and crushes the mushrooms. After the crushing process is completed, the equipment is stopped, and the crushed mushroom pieces are removed from the chamber for subsequent processes. These processes typically involve mixing and stirring with fermented bean paste, cooking oil, salt, sugar, spices, and other auxiliary ingredients, followed by high-temperature cooking to ensure the ingredients are fully integrated and flavorful. After cooking, the sauce undergoes cooling, bottling, and sterilization to finally obtain the finished mushroom sauce. The core of this method is ensuring the preservation of the mushroom flavor and the palatability of the sauce.

[0003] However, existing methods for preparing shiitake mushroom sauce using intermittent crushing with a cutter have significant technical flaws in the crushing process. This results in uneven particle size distribution of the crushed shiitake mushrooms, severely impacting the quality of the finished sauce. Because the equipment operates intermittently in a closed environment, the cutting force and contact probability of the cutter on the mushrooms vary. Some mushrooms are over-cut, forming small particles or even powder, while others are only slightly cut, retaining a larger particle size, leading to a mixture of mushroom sizes. Mushrooms with excessively large particle sizes have a firm texture, making it difficult for the seasoning sauce to penetrate during subsequent cooking. Uneven flavoring and poor chewiness can easily occur, and prolonged cooking time can lead to the burning of other ingredients and loss of aroma. Mushroom pieces that are too small will lose the chewy texture that mushroom sauce should have, and the umami substances will be excessively released and lost with the evaporation of water. At the same time, they are prone to absorbing oil, causing the sauce to become sticky and clumpy. They are also difficult to distinguish with the naked eye, affecting consumers' perception of the mushroom content. This uneven breakage problem ultimately leads to a fragmented taste, blurred flavor layers, and unstable sauce state in the finished mushroom sauce, reducing product competitiveness and becoming a key technical bottleneck restricting the optimization of mushroom sauce preparation methods. Summary of the Invention

[0004] To overcome the shortcomings of existing technologies, this invention proposes a device and method for preparing mellow mushroom sauce. In this invention, qualified mushrooms crushed on the inner side of the inner sleeve can pass through the filter gap in time and be discharged, thereby avoiding the situation where qualified mushrooms are further crushed and the particles become too small. As a result, the mushroom particles crushed by the preparation device are more uniform in size, thus improving the quality of the subsequent mushroom sauce.

[0005] The technical solution adopted by the present invention to solve its technical problem is as follows: The present invention provides a preparation device for mellow mushroom sauce, including a frame and casters at the bottom of the frame; an outer sleeve is installed on the inner side of the frame; an inner sleeve is provided on the inner side of the outer sleeve; a discharge gap is formed between the inner wall of the outer sleeve and the outer wall of the inner sleeve; the outer sleeve and the inner sleeve cover an end cap; a feed hopper communicating with the inner side of the inner sleeve is fixedly connected to the outer side of the end cap; the end cap passes through and is rotatably connected to a main shaft; the main shaft is driven by a main motor; the main shaft extends to the inner side of the inner sleeve; a cutter is fixedly connected to the outer wall of the main shaft; the inner sleeve is uniformly provided with intercepting grooves along the circumference; intercepting strips are uniformly provided along the circumference on the inner side of the intercepting grooves; adjacent intercepting strips form a filtering gap; the end of the inner sleeve and the outer sleeve near the feed hopper is higher in the vertical direction than the end of the inner sleeve away from the feed hopper.

[0006] Preferably, a left support block and a right support block are fixedly connected to the lower part of the outer wall of the outer jacket; the left support block is located on the left side of the outer jacket, and the right support block is located on the right side of the outer jacket; the left support block is rotatably connected to one end of the cylinder, and the other end of the cylinder is rotatably connected to the frame; the right support block is rotatably connected to the frame.

[0007] Preferably, the inner sleeve is fixedly connected to two inner rings on its left outer wall; the outer sleeve is fixedly connected to an outer ring on its left inner wall; the outer ring is rotatably connected between the two inner rings; one of the inner rings has a first tooth on its outer wall; a through groove is provided through the inner and outer walls of the outer sleeve; an auxiliary motor is fixedly connected to the outer wall of the outer sleeve; the output shaft of the auxiliary motor is fixedly connected to a gear; the gear passes through the through groove and meshes with the first tooth for transmission; the inner sleeve rotates in the opposite direction to the main shaft.

[0008] Preferably, the inner sleeve outer wall is fixedly connected to the spiral plate; the inner edge of the spiral plate contacts the inner sleeve outer wall, and the outer edge of the spiral plate contacts the outer sleeve inner wall.

[0009] Preferably, an annular groove is provided on the right side of the end cap; a first vent hole is provided through the annular groove on the left side; a second vent hole is provided through the two inner rings on the left and right sides; and an intercepting net is provided inside the second vent hole.

[0010] Preferably, the intercepting groove is fixedly connected to an arc-shaped rod in the left-right direction; the intercepting strip is movably connected to the arc-shaped rod through an arc-shaped hole; a swivel groove is provided at the left end of the intercepting groove; multiple swivel strips are movably connected in the swivel groove; the swivel strips are fixedly connected to the left end of the corresponding intercepting strips; adjacent swivel strips are connected to each other and to the inner wall of the swivel groove through a return spring.

[0011] Preferably, the groove is provided with a pressure groove extending outward; the lever is fixedly connected to the lever bar; the pressure bar is slidably connected inside the pressure groove; a gap is left between the inner edge of the outer ring and the inner sleeve; a protrusion is fixedly connected to the inner edge of the outer ring; the protrusion is located above the inner sleeve.

[0012] Preferably, the right end of the inner sleeve is fixedly connected to the cover; the left side of the cover has clappers evenly distributed around the main shaft; the clappers are fixedly connected to the cover.

[0013] Preferably, a water channel is provided along the axial direction at the lower position of the inner wall of the outer jacket; a strip mesh is fixedly connected to the upper end of the water channel; the strip mesh is adapted to the inner wall of the outer jacket; and a drain connector is provided at the bottom of the water channel.

[0014] A method for preparing a rich and aromatic mushroom sauce, applicable to the aforementioned apparatus for preparing rich and aromatic mushroom sauce, comprising the following steps:

[0015] S1: First, select high-quality shiitake mushrooms and prepare the auxiliary ingredients, including broad bean paste, cooking oil, salt, sugar, spices, and rice wine; S2: After screening, washing, removing impurities, and pre-processing the shiitake mushrooms, feed them into the hopper. The cylinder will push the inner and outer sleeves to tilt at a certain angle, and the shiitake mushrooms in the hopper will enter the inner sleeve. Start the main motor and auxiliary motor; S3: The main motor will drive the main shaft and cutter to crush the shiitake mushrooms inside the inner sleeve; the auxiliary motor will drive the gear to rotate, which, in conjunction with the first tooth, will drive the inner sleeve to rotate. The inner sleeve and cutter rotate together. In the opposite direction, the crushed and qualified shiitake mushrooms on the inner side of the inner sleeve will pass through the filter gap and enter the discharge gap. The shiitake mushrooms in the discharge gap will move out along the right side of the outer sleeve under the action of the spiral plate and their own gravity. S4: Pour cooking oil into the pot and heat it until it bubbles. Then add the crushed shiitake mushrooms. After the shiitake mushrooms are lightly fried, remove them. Then add broad bean paste, salt, sugar, and spices. Finally, put the fried shiitake mushrooms into the pot, add rice wine, stir and stir-fry. Finally, pour it out to make shiitake mushroom sauce. After cooling, filling, sterilizing and storing the shiitake mushroom sauce.

[0016] The beneficial effects of the present invention are as follows: 1. Because the qualified shiitake mushrooms crushed on the inner side of the inner sleeve can pass through the filter gap in time and be discharged, the qualified shiitake mushrooms are prevented from being further crushed and resulting in smaller particles. As a result, the shiitake mushroom particles crushed by the preparation device are more uniform in size, which improves the quality of the subsequent shiitake mushroom sauce.

[0017] 2. This invention adjusts the tilt angle of the inner sleeve according to the real-time feed rate of shiitake mushrooms and the softness and firmness of the shiitake mushroom variety, thereby achieving precise control over the residence and crushing time and spreading and flowing state of shiitake mushrooms in the inner sleeve, adapting to different processing conditions, and ensuring the crushing efficiency and uniformity of shiitake mushroom particle size.

[0018] 3. During the rotation of the inner ring of this invention, the inner sleeve will rotate. The rotation direction of the inner sleeve is opposite to that of the main shaft. Therefore, during the rotation of the inner sleeve, the crushed shiitake mushrooms inside will rotate. As the inner sleeve rotates, the shiitake mushrooms generate centrifugal force. The crushed and qualified shiitake mushrooms quickly pass through the filter gap and enter the discharge gap under the action of centrifugal force, reducing the probability of excessive crushing of shiitake mushrooms.

[0019] 4. In this invention, the shiitake mushrooms entering the feed hopper contain moisture after washing. This moisture can cause the mushrooms to stick to the blade and clump together. Sticking to the blade affects the crushing effect, while clumping together causes uneven crushing and material jamming. The rotation of the inner sleeve achieves preliminary dehydration of the shiitake mushrooms, which is beneficial for crushing.

[0020] 5. This invention uses a pressure bar to squeeze the lever, causing two adjacent intercepting bars to move away from each other. This allows the mushrooms stuck in the filter gap to fall back into the inner sleeve and be broken up again, thus avoiding the problem of poor filtration caused by filter gap blockage. Attached Figure Description

[0021] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0022] Figure 1 is a perspective view of the preparation device in this invention; Figure 2 is a perspective view of Figure 1 from another perspective; Figure 3 is a structural diagram of the outer sleeve and end cap in this invention; Figure 4 is a perspective view of the inner sleeve and spiral plate in this invention; Figure 5 is a structural diagram of the sealing cap and clapper in this invention; Figure 6 is a structural diagram of the outer sleeve and inner sleeve in this invention; Figure 7 is an enlarged view of point A in Figure 6; Figure 8 is an enlarged view of point B in Figure 6; Figure 9 is a perspective view of the intercepting strip in this invention; Figure 10 is an enlarged view of point C in Figure 9; Figure 11 is a schematic diagram of the pressure strip pressing the lever in this invention; Figure 12 is a flowchart of the preparation method in this invention.

[0023] In the diagram: Frame 1, Casters 11, Outer sleeve 2, Flow trough 20, Strip mesh 201, Drain connector 202, Discharge gap 21, Left support block 22, Right support block 23, Cylinder 24, Outer ring 25, Through groove 26, Auxiliary motor 27, Gear 28, Protrusion 29, Inner sleeve 3, Interception groove 31, Inner ring 32, First tooth 321, Spiral plate 33, Second vent hole 34, Interception mesh 35, Arc rod 36, Push groove 37, Pressure groove 38, End cover 4, Feed hopper 41, Main shaft 42, Main motor 43, Cutter 44, Annular groove 45, First vent hole 46, Interception bar 5, Filter gap 51, Arc hole 52, Push bar 6, Return spring 61, Push rod 62, Pressure bar 7, Sealing cover 8, Patting plate 81. Detailed Implementation

[0024] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below in conjunction with specific embodiments.

[0025] As shown in Figures 1 to 12, the present invention includes the following embodiments: Embodiment 1: A preparation device for mellow mushroom sauce, including a frame 1 and casters 11 at the bottom of the frame 1; an outer sleeve 2 is installed on the inner side of the frame 1; an inner sleeve 3 is provided on the inner side of the outer sleeve 2; a discharge gap 21 is formed between the inner wall of the outer sleeve 2 and the outer wall of the inner sleeve 3; an end cap 4 is closed by the outer sleeve 2 and the inner sleeve 3; a feed hopper 41 communicating with the inner side of the inner sleeve 3 is fixedly connected to the outer side of the end cap 4; the end cap 4 passes through and is rotatably connected to a main shaft 42; the main shaft 42 is driven by a main motor 43; the main shaft 42 extends to the inner side of the inner sleeve 3; a cutter 44 is fixedly connected to the outer wall of the main shaft 42; an interception groove 31 is uniformly arranged along the circumference of the inner sleeve 3; interception strips 5 are uniformly arranged along the circumference of the inner side of the interception groove 31; adjacent interception strips 5 form a filter gap 51; the end of the inner sleeve 3 and the outer sleeve 2 near the feed hopper 41 is higher in the vertical direction than the end of the inner sleeve 3 away from the feed hopper 41.

[0026] Fresh shiitake mushrooms are screened, washed, cleaned, and pre-treated to remove impurities such as mud, sand, and excess stems. The pre-treated mushrooms are then fed into a processing device for crushing. The mushrooms enter the inner sleeve 3 along the feed hopper 41. As the main motor 43 rotates, it drives the main shaft 42, which in turn drives the cutter 44. The cutter 44 crushes the mushrooms inside the inner sleeve 3. Because the end of the inner sleeve 3 closest to the feed hopper 41 is vertically higher than the other end, the mushrooms inside the inclined inner sleeve 3 move away from the feed hopper 41. This allows the mushrooms to be crushed by the cutter 44 while spread out, improving crushing efficiency and increasing the filtration range. The crushed mushrooms must be smaller than the filter gap 51 to pass through it. The material enters through the filtration gap 51 and then moves along the inner side of the outer jacket 2 away from the feed hopper 41. Finally, it is discharged through the right end of the discharge gap 21 and collected by the collection box below. The feed hopper 41 continuously feeds in the material, and the discharge gap 21 continuously discharges the material. Because the qualified mushrooms crushed on the inner side of the inner jacket 3 can pass through the filtration gap 51 in time, the qualified mushrooms are prevented from being further crushed and resulting in smaller particles. As a result, the mushroom particles crushed by the preparation device are more uniform in size, which improves the quality of the subsequent mushroom sauce. After the mushroom particles are prepared, they are mixed and stirred with fermented bean paste, cooking oil, salt, sugar, spices and other auxiliary materials. Then, they are cooked at high temperature to fully integrate the flavors. After cooking, the mixture is cooled, filled and sterilized to obtain the finished mushroom sauce. Rice wine can be added during the preparation of the finished mushroom sauce to improve its quality and give it a mellow and fragrant taste.

[0027] Example 2: A left support block 22 and a right support block 23 are fixedly connected to the lower part of the outer wall of the outer jacket 2; the left support block 22 is located on the left side of the outer jacket 2, and the right support block 23 is located on the right side of the outer jacket 2; the left support block 22 is rotatably connected to one end of the cylinder 24, and the other end of the cylinder 24 is rotatably connected to the frame 1; the right support block 23 is rotatably connected to the frame 1.

[0028] Before feeding into the hopper 41, the cylinder 24 extends. During this extension, the outer sleeve 2 and the left end of the inner sleeve 3 move upwards, making the left end of the outer sleeve 2 higher than the right end, and the left end of the inner sleeve 3 higher than the right end. The shiitake mushrooms inside the inner sleeve 3 move from left to right along the inclined inner sleeve 3, causing them to spread out and break apart to the right. The longer the cylinder 24 extends, the greater the inclination angle of the inner sleeve 3, and the faster the shiitake mushrooms spread out from left to right inside the inner sleeve 3. This adjustment is made according to the real-time feeding amount of shiitake mushrooms and the softness and firmness of the shiitake mushroom variety. The tilt angle of the inner sleeve 3 allows for precise control of the residence time and spread-out flow of shiitake mushrooms within it, adapting to different processing conditions and ensuring efficient crushing and uniform particle size. When the feed volume is large, the tilt angle is increased to accelerate the flow of shiitake mushrooms and prevent insufficient crushing caused by accumulation inside the inner sleeve 3. When the feed volume is small, the tilt angle is decreased to extend the crushing time and ensure that the crushing meets standards. Shiitake mushrooms with firm flesh and thick caps require a longer crushing time, so the tilt angle is decreased. Shiitake mushrooms with soft flesh are prone to over-crushing, so the tilt angle is increased to shorten the residence time.

[0029] Example 3: The inner sleeve 3 is fixedly connected to two inner rings 32 on its left outer wall; the outer sleeve 2 is fixedly connected to an outer ring 25 on its left inner wall; the outer ring 25 is rotatably connected between the two inner rings 32; one of the inner rings 32 has a first tooth 321 on its outer wall; the inner and outer walls of the outer sleeve 2 are provided with a through groove 26; the outer wall of the outer sleeve 2 is fixedly connected to an auxiliary motor 27; the output shaft of the auxiliary motor 27 is fixedly connected to a gear 28; the gear 28 passes through the through groove 26 and meshes with the first tooth 321 for transmission; the inner sleeve 3 rotates in the opposite direction to the main shaft 42.

[0030] In this embodiment, the outer wall of the inner sleeve 3 is fixedly connected to the spiral plate 33; the inner edge of the spiral plate 33 is in contact with the outer wall of the inner sleeve 3, and the outer edge of the spiral plate 33 is in contact with the inner wall of the outer sleeve 2.

[0031] In this embodiment, an annular groove 45 is provided on the right side of the end cap 4; a first vent hole 46 is provided through the annular groove 45 on the left side; a second vent hole 34 is provided through the two inner rings 32 on the left and right sides; an intercepting net 35 is provided inside the second vent hole 34.

[0032] During the rotation of the main shaft 42 and the cutter 44, the auxiliary motor 27 operates, driving the gear 28 to rotate. The gear 28 meshes with the first tooth 321, causing one of the inner rings 32 to rotate. This rotation, in turn, drives the inner sleeve 3 to rotate. The inner sleeve 3 rotates in the opposite direction to the main shaft 42, causing the crushed mushrooms inside to rotate. This rotation generates centrifugal force, allowing the crushed and qualified mushrooms to quickly pass through the filter gap 51 and enter the discharge gap 21, reducing the chance of over-crushing. The rotation of the inner sleeve 3 also drives the spiral plate 33 to rotate, which in turn drives the discharge gap 21. The material inside is conveyed to the right to achieve stable discharge from the discharge gap 21. In addition, the airflow in the discharge gap 21 is disturbed during the transmission of the spiral plate 33. The external airflow enters the discharge gap 21 through the first vent 46, the annular groove 45 and the second vent 34 under the disturbance, thus achieving the purpose of auxiliary discharge. Finally, the intercepting net 35 is set to be a heated net. The heating net is energized and heats up. The airflow passing through the heating net becomes hot, and the hot air can dry some moist shiitake mushrooms. Since the shiitake mushrooms entering the feed hopper 41 contain moisture after washing, the moisture will cause the shiitake mushrooms to stick to the blade and clump together. The sticking of the shiitake mushrooms affects the crushing effect, and the clumping of the shiitake mushrooms will cause uneven crushing and material jamming. The rotation of the inner sleeve 3 achieves the initial dehydration of the shiitake mushrooms, which is beneficial to crushing.

[0033] Example 4: The intercepting groove 31 is fixedly connected to the arc-shaped rod 36 in the left-right direction; the intercepting strip 5 is movably connected to the arc-shaped rod 36 through the arc-shaped hole 52; a deflector groove 37 is provided at the left end of the intercepting groove 31; multiple deflector strips 6 are movably connected in the deflector groove 37; the deflector strip 6 is fixedly connected to the left end of the corresponding intercepting strip 5; adjacent deflector strips 6 and the deflector strip 6 and the inner wall of the deflector groove 37 are connected by a return spring 61.

[0034] In this embodiment, the groove 37 is provided with a pressure groove 38 extending outward; the lever 6 is fixedly connected to the lever 62; the pressure bar 7 is slidably connected inside the pressure groove 38; there is a gap between the inner edge of the outer ring 25 and the inner sleeve 3; the inner edge of the outer ring 25 is fixedly connected to the protrusion 29; the protrusion 29 is located above the inner sleeve 3.

[0035] During the rotation of the inner sleeve 3, the two inner rings 32 will rotate, and the rotation of the inner sleeve 3 will cause the multiple intercepting strips 5 in the intercepting groove 31 to rotate synchronously. The crushed and qualified shiitake mushrooms pass through the filter gap 51 under the combined action of gravity and centrifugal force. The shiitake mushrooms in the lower part of the inner side of the inner sleeve 3 are subject to the same direction of gravity and centrifugal force, so the crushed and qualified shiitake mushrooms will generally pass through the filter gap 51 along the lower part of the inner side of the inner sleeve 3. During the rotation of the inner sleeve 3, the multiple pressure strips 7 will rotate synchronously. The end of the pressure strip 7 extending outside the pressure groove 38 will move towards the groove 37 along the pressure groove 38 when it contacts the protrusion 29. The pressure strip 7 will squeeze the lever 62, causing the two levers 62 to move away from each other. The two levers 62 will cause the corresponding two levers 6 to move away from each other. As the levers 6 move away from each other, the corresponding two intercepting strips 5 will move away from each other, increasing the corresponding filter gap 51. This will cause the shiitake mushrooms stuck in the filter gap 51 to fall back into the inner side of the inner sleeve 3 and be crushed again. Since the filter gap 51 at this position is located in the inner sleeve At the top inner side of the 3, the shiitake mushroom's own weight is opposite to the centrifugal force, and its own weight is greater than the centrifugal force. Therefore, the shiitake mushroom stuck in the filter gap 51 will fall back into the inner sleeve 3 after the filter gap 51 expands and be broken again by the cutter 44. During the process of one of the pressure strips 7 pressing the adjacent lever 62, one of the filter gaps 51 expands, and the other filter gaps 51 slightly shrink. The other return springs 61 are compressed. After the pressure strip 7 passes the protrusion 29, the return spring 61 will push the lever 6 to move and reset in the groove 37. The expanded or shrunken filter gap 51 will reset. The filter gap 51 will remain stable under the elastic force of the return spring 61 without the pressure strip 7 pressing it. In this embodiment, the pressure strip 7 presses the lever 62 to drive the two adjacent intercepting strips 5 away from each other, so that the shiitake mushroom stuck in the filter gap 51 can fall back into the inner side of the inner sleeve 3 and be broken again, thereby avoiding the problem of poor filtration caused by the filter gap 51 being blocked. In this embodiment, the end of the pressure strip 7 that extends into the groove 37 is arc-shaped.

[0036] Example 5: The right end of the inner sleeve 3 is fixedly connected to the cover 8; the left side of the cover 8 has evenly distributed beaters 81 around the main shaft 42; the beaters 81 are fixedly connected to the cover 8.

[0037] During the rotation of the inner sleeve 3, the clapper 81 will rotate. The mushrooms that fall to the right end of the inner sleeve 3 will come into contact with the clapper 81. The clapper 81 is tilted and will slap the mushrooms to the left. The clapper 81 has a certain elasticity and can slap the mushrooms to the left, so that the mushrooms located on the right end of the inner side of the inner sleeve 3 are slapped to the left by the clapper 81 and fly away, so that the mushrooms move to the right again, spread out and break, avoiding the mushrooms from gathering on the right end of the inner side of the inner sleeve 3, affecting the discharge or excessively breaking them.

[0038] Example 6: A water trough 20 is provided along the axial direction at the lower position of the inner wall of the outer jacket 2; a strip mesh 201 is fixedly connected to the upper end of the water trough 20; the strip mesh 201 is adapted to the inner wall of the outer jacket 2; and a drain connector 202 is provided at the bottom of the water trough 20.

[0039] The liquid splashed out from the inner side of the inner sleeve 3 will be thrown towards the inner wall of the outer sleeve 2. The water on the inner wall of the outer sleeve 2 will be collected by the scraping of the spiral plate 33 and pass through the water trough 20. The water trough 20 collects the liquid. The water in the water trough 20 is finally discharged along the drain connector 202. The shiitake mushrooms in the discharge gap 21 are turned over by the spiral plate 33, so that the shiitake mushrooms are dried more evenly. The spiral plate 33 is spiral in shape as a whole and corrugated in some parts, thereby increasing the friction between the spiral plate 33 and the shiitake mushrooms, making the shiitake mushrooms easier to turn over.

[0040] Example 7: A method for preparing a rich and fragrant mushroom sauce. This method is applicable to the above-mentioned apparatus for preparing rich and fragrant mushroom sauce. The steps of this method are as follows: S1: First, select high-quality mushrooms and prepare auxiliary materials, including broad bean paste, cooking oil, salt, sugar, spices, and rice wine; S2: After screening, washing, removing impurities, and pre-treating the mushrooms, feed them into the feeding hopper 41. The cylinder 24 will push the inner sleeve 3 and outer sleeve 2 to tilt at a certain angle, and the mushrooms in the feeding hopper 41 will enter the inner side of the inner sleeve 3. Start the main motor 43 and the auxiliary motor 27; S3: The main motor 43 will drive the main shaft 42 and the cutter 44 to crush the mushrooms inside the inner sleeve 3; the auxiliary motor 27 will drive the main shaft 42 and the cutter 44 to crush the mushrooms inside the inner sleeve 3. Gear 28 rotates, which in turn drives the inner sleeve 3 to rotate in conjunction with the first tooth 321. The inner sleeve 3 rotates in the opposite direction to the cutter 44. The crushed and qualified shiitake mushrooms inside the inner sleeve 3 pass through the filter gap 51 and enter the discharge gap 21. The shiitake mushrooms in the discharge gap 21 move out along the right side of the outer sleeve 2 under the action of the spiral plate 33 and their own gravity. S4: Pour cooking oil into the pot and heat it until it bubbles. Then add the crushed shiitake mushrooms. After the shiitake mushrooms are lightly fried, remove them. Then add broad bean paste, salt, sugar, and spices. Finally, put the fried shiitake mushrooms into the pot, add rice wine, stir and stir-fry. Finally, pour it out to make shiitake mushroom sauce. After cooling, filling, sterilizing and storing the shiitake mushroom sauce.

[0041] In the description of this invention, it should be noted that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in Figure 1. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limiting the scope of protection of this invention. In addition, the terms "first," "second," and "third," etc., are only used to distinguish descriptions and should not be construed as indicating or implying relative importance. In the description of this invention, "fixed connection" refers to a fixed connection.

[0042] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. An apparatus for preparing a mellow mushroom sauce, characterized in that: The system includes a frame and casters at the bottom of the frame; an outer sleeve is installed inside the frame; an inner sleeve is provided inside the outer sleeve; a discharge gap is formed between the inner wall of the outer sleeve and the outer wall of the inner sleeve; the outer sleeve and the inner sleeve cover an end cap; a feed hopper communicating with the inner side of the inner sleeve is fixedly connected to the outer side of the end cap; the end cap passes through and is rotatably connected to a main shaft; the main shaft is driven by a main motor; the main shaft extends to the inner side of the inner sleeve; a cutter is fixedly connected to the outer wall of the main shaft; the inner sleeve has intercepting grooves evenly arranged circumferentially; intercepting strips are evenly arranged circumferentially on the inner side of the intercepting grooves; adjacent intercepting strips form a filtering gap; the end of the inner sleeve and the outer sleeve near the feed hopper is vertically higher than the end of the inner sleeve away from the feed hopper.

2. The apparatus for preparing a mellow mushroom sauce according to claim 1, characterized in that: The lower part of the outer wall of the outer jacket is fixedly connected to the left support block and the right support block; the left support block is located on the left side of the outer jacket, and the right support block is located on the right side of the outer jacket; the left support block is rotatably connected to one end of the cylinder, and the other end of the cylinder is rotatably connected to the frame; the right support block is rotatably connected to the frame.

3. The apparatus for preparing a mellow mushroom sauce according to claim 1, characterized in that: The inner sleeve is fixedly connected to two inner rings on its left outer wall; the outer sleeve is fixedly connected to an outer ring on its left inner wall; the outer ring is rotatably connected between the two inner rings; one of the inner rings has a first tooth on its outer wall; the outer sleeve has a through groove through its inner and outer walls; the outer sleeve is fixedly connected to an auxiliary motor; the output shaft of the auxiliary motor is fixedly connected to a gear; the gear passes through the through groove and meshes with the first tooth for transmission; the inner sleeve rotates in the opposite direction to the main shaft.

4. The apparatus for preparing a mellow mushroom sauce according to claim 3, characterized in that: The inner sleeve is fixedly connected to the outer wall of the inner sleeve; the inner edge of the spiral plate is in contact with the outer wall of the inner sleeve, and the outer edge of the spiral plate is in contact with the inner wall of the outer sleeve.

5. The apparatus for preparing a mellow mushroom sauce according to claim 4, characterized in that: An annular groove is provided on the right side of the end cap; a first vent hole is provided through the left side of the annular groove; a second vent hole is provided through the left and right sides of the two inner rings; an intercepting net is provided inside the second vent hole.

6. The apparatus for preparing a mellow mushroom sauce according to claim 3, characterized in that: The intercepting groove is fixedly connected to an arc-shaped rod in the left-right direction; the intercepting strip is movably connected to the arc-shaped rod through an arc-shaped hole; a swivel groove is provided at the left end of the intercepting groove; multiple swivel strips are movably connected in the swivel groove; the swivel strips are fixedly connected to the left end of the corresponding intercepting strips; adjacent swivel strips are connected to each other and to the inner wall of the swivel groove through a return spring.

7. The apparatus for preparing a mellow mushroom sauce according to claim 6, characterized in that: The groove extends outwards and has a pressure groove; the lever is fixedly connected to the lever; the pressure bar is slidably connected inside the pressure groove; there is a gap between the inner edge of the outer ring and the inner sleeve; a protrusion is fixedly connected to the inner edge of the outer ring; the protrusion is located above the inner sleeve.

8. The apparatus for preparing a mellow mushroom sauce according to claim 3, characterized in that: The right end of the inner sleeve is fixedly connected to the cover; the left side of the cover has evenly distributed beaters around the main shaft; the beaters are fixedly connected to the cover.

9. The apparatus for preparing a mellow mushroom sauce according to claim 4, characterized in that: A water trough is provided along the axial direction at the lower part of the inner wall of the outer jacket; a strip mesh is fixedly connected to the upper end of the water trough; the strip mesh is adapted to the inner wall of the outer jacket; and a drain connector is provided at the bottom of the water trough.

10. A method for preparing a rich and aromatic mushroom sauce, the method being applicable to the apparatus for preparing the rich and aromatic mushroom sauce according to any one of claims 1-9, characterized in that: The steps of this method are as follows: S1: First, select high-quality shiitake mushrooms and prepare auxiliary materials, including broad bean paste, cooking oil, and salt; S2: After screening, washing, removing impurities, and pre-treating the shiitake mushrooms, put them into the feeding hopper. The cylinder will push the inner and outer sleeves to tilt at a certain angle, and the shiitake mushrooms in the feeding hopper will enter the inner side of the inner sleeve. Start the main motor and auxiliary motor; S3: The main motor will drive the main shaft and the cutter to crush the shiitake mushrooms inside the inner sleeve; The auxiliary motor drives the gear to rotate, which in turn drives the inner sleeve to rotate. The inner sleeve rotates in the opposite direction to the cutter. The crushed and qualified shiitake mushrooms inside the inner sleeve pass through the filter gap and enter the discharge gap. The shiitake mushrooms in the discharge gap move out along the right side of the outer sleeve under the action of the spiral plate and their own gravity. S4: Pour cooking oil into the pot and heat it until it bubbles. Then add the crushed shiitake mushrooms. After the shiitake mushrooms are lightly fried, remove them. Then add fermented bean paste and salt. Finally, put the fried shiitake mushrooms into the pot, stir and stir-fry. Finally, pour it out to make shiitake mushroom sauce. After cooling, filling, sterilizing and storing the shiitake mushroom sauce.

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