A method for preparing anhydrous ghee

Abstract

This invention discloses a method for preparing anhydrous shortening, comprising the following steps: S1: Preparing the oil phase: The base oil and oil-soluble auxiliary materials are poured into a first container and melted under heating conditions; S2: Preparing auxiliary agents: Emulsifiers, antioxidants, pigments, and edible flavorings are weighed; S3: Mixing: The auxiliary agents and oil phase are introduced into a mixing tank. The oil phase maintains a stable temperature through a front-end homogenizing structure. The stabilized oil phase and the introduced auxiliary agents begin to mix under the action of a multi-layer stirring structure to form a mixture; S4: Sterilization: The emulsified mixture is pasteurized; S5: Rapid cooling and kneading: The sterilized mixture is cooled and kneaded to form anhydrous shortening; S6: Packaging: The kneaded anhydrous shortening is filled into packaging materials through packaging equipment to form the final product. This invention can maintain the temperature of the auxiliary agents at all times, while ensuring that the temperature of the introduced oil phase does not decrease.

Description

Technical Field

[0001] This invention relates to a method for preparing oil products, and more particularly to a method for preparing anhydrous ghee. Background Technology

[0002] Anhydrous shortening, also known as anhydrous margarine, is an edible oil product with plasticity or fluidity, made from one or more of the following as main raw materials: edible animal and vegetable oils, hydrogenated, fractionated, and transesterified oils. It is produced through processes such as mixing, emulsification, rapid cooling, and kneading. The preparation process involves weighing base oils such as refined palm oil, refined edible tallow, hydrogenated coconut oil, natural butter, and first-grade soybean oil, placing them in a heating container, and heating them until the oils are completely melted. Then, in a separate tank, emulsifiers, antioxidants, pigments, and edible flavorings are weighed out. Finally, the prepared oil phase and auxiliary agents are pumped into a mixing device according to the formula ratio and mixed.

[0003] Traditional mixing equipment requires the installation of a stirring structure and a coil to heat and stir the mixture under heating conditions. However, the volume of the entire mixing tank is very large. When the stirrer mixes the solution in the mixing equipment, the following problems are likely to occur: (1) When the oil phase is pumped from the heating tank to the mixing tank, some of the temperature is easily lost in the middle, resulting in some fat precipitation, which affects the fineness of the product; (2) After the oil phase is pumped into the mixing tank, due to the delay in temperature conduction, some solid fat and fat-soluble additives will precipitate again due to temperature decay and sink to the bottom, which cannot dissolve, making the product have a grainy texture; (3) Since the coil is set on the outside, a heating vacuum zone is likely to appear in the middle position, and the bottom area is difficult to stir due to the limitation of the length of the stirring rod, which prolongs the mixing time and makes it impossible to maintain the fineness of the product.

[0004] Therefore, this invention aims to provide a method for preparing anhydrous shortening that can maintain the temperature of the oil phase at all times, while ensuring that the temperature of the incoming oil phase does not decrease, thus ensuring that the two are mixed evenly and that the fineness of the product is not affected. When used in combination with other raw materials in the future, it can achieve a synergistic effect. Summary of the Invention

[0005] This invention provides a method for preparing anhydrous ghee, which can effectively solve the above-mentioned problems.

[0006] This invention is implemented as follows: A method for preparing anhydrous shortening includes the following steps: S1: Preparation of the oil phase: Pour the base oil and oil-soluble excipients into the first container and melt them under heating conditions; S2: Preparation auxiliary agents: Weigh out emulsifiers, antioxidants, pigments and flavorings; S3: Mixing: The auxiliary agent and oil phase are introduced into the mixing tank. The oil phase will maintain a stable temperature through the front heating structure. After the oil phase is stabilized, it will start to mix with the introduced auxiliary agent under the action of the multi-layer stirring structure to form a mixture. S4: Sterilization: Pasteurizing the emulsified mixture; S5: Rapid cooling and kneading: Cool the sterilized mixture and knead it into anhydrous shortening; S6: Packaging: The kneaded anhydrous shortening is filled into packaging materials using packaging equipment to form the final product; The mixing equipment for preparing edible oil products includes: A mixing tank is provided with a stirring motor, a heating coil is provided on the inner wall of the mixing tank, and an auxiliary agent inlet pipe and an oil phase inlet pipe are respectively provided on the top of the mixing tank. The multi-layer stirring structure includes a long stirring shaft connected to the lower end of the stirring motor. The lower end of the long stirring shaft is connected to several short stirring shafts connected in sequence from top to bottom. The long stirring shaft and the short stirring shafts are connected by an outer rotating disk. The outer side of the outer rotating disk is movably installed on the inner wall of the mixing tank and is in close contact with the gap of the heating coil. An inner rotating component is provided on the inner side of the outer rotating disk. When the short stirring shafts rotate, they drive the liquid in the mixing tank to rotate, causing the liquid to drive the outer rotating disk to rotate. The outer rotating disk drives the inner rotating component to stir the liquid in the middle of the mixing tank.

[0007] As a further improvement, the front-end heat equalization structure is disposed between the heating coil and the steam inlet. The front-end heat equalization structure includes a bent section connected to the steam inlet. The bent section is connected to a heat distribution element located inside the oil phase inlet pipe. The liquid outlet section of the heat distribution element is connected to a lower guide section. The lower guide section communicates with the top of the heating coil. The liquid entering through the oil phase inlet pipe is always in contact with the heat distribution element until it falls into the heating coil.

[0008] As a further improvement, the heat distribution component includes a series of locking discs disposed on the inner wall of the oil phase inlet pipe, and a capillary heating element is disposed on the inner side of the series of locking discs. One end of the capillary heating element is connected to the bending section, and the other end of the capillary heating element is connected to the lower guide section.

[0009] As a further improvement, the interlocking disc includes an outer fixing ring that connects to the inside of the oil phase inlet pipe, and a honeycomb mounting mesh is provided on the inner side of the outer fixing ring.

[0010] As a further improvement, the capillary heating element includes an embedded tube connected to the bent section, the embedded tube being connected to a capillary tube, the capillary tube being composed of a plurality of capillary dispersion tubes, all of which are integrated on a return tube.

[0011] As a further improvement, a long rib is provided on the inner side of the long stirring shaft, an inner groove is provided on the upper half of the short stirring shaft, a short rib is provided on the lower half of the short stirring shaft, the topmost short stirring shaft cooperates with the long rib of the long stirring shaft through the inner groove, adjacent short stirring shafts cooperate with the short ribs through the inner groove, and the bottommost short stirring shaft is fixed by a guide platform.

[0012] As a further improvement, the heating coil includes an upper access section, the lower end of which is connected to a heating section with a spiral structure. Each turn of the heating section is spaced apart, and guide buckles are provided at both the upper and lower ends of the heating section.

[0013] As a further improvement, the outer rotating disk includes an outer rotating member embedded in the gap of the heating coil, and the outer rotating member extends inward to provide a middle rotating member, which is connected to the inner rotating member.

[0014] As a further improvement, the outer rotating component includes a rotating frame circumferentially mounted in the guide buckle, the lower end of the rotating frame being provided with a driven inclined plate, and the middle rotating component includes a plurality of mounting rods extending inward along the outer rotating component, the lower end of the mounting rods being provided with a driven square plate.

[0015] As a further improvement, the inner rotating component includes an annular seat for limiting the connection position of the short stirring shaft. A limiting ring plate is provided on the top surface of the annular seat. A plurality of flow guide holes are provided on the limiting ring plate. A middle flow divider is provided at the lower end of the limiting ring plate.

[0016] The beneficial effects of this invention are: In existing technologies, during mixing, the product is prone to instability due to the temperature decay of auxiliary agents or the oil phase, or untimely mixing, making it difficult for the finished product to pass quality inspection. Therefore, this invention uses a multi-layered stirring structure to divide the entire stirring structure into segments, namely a long stirring shaft and a short stirring shaft. This allows for a higher overall height of the mixing tank. Furthermore, after extending the length of the stirring structure, an outer rotating disk connects and limits the long and short stirring shafts, as well as the short stirring shafts themselves, ensuring stability. Due to the large volume of the mixture, conventional stirring structures can easily cause the raw material temperature to decay before it is fully mixed. Therefore, this invention allows the outer rotating disk and the inner rotating component to achieve a mixing effect at the far, middle, and near ends on the same plane, enabling the liquid entering the tank to undergo heat exchange immediately and ensuring that the mixing purpose is achieved before its temperature decays.

[0017] The long and short stirring shafts are fixed together by snap-fit. After snap-fit, screws are tightened on the outside to pass through the ribs, thus achieving splicing and fixing of the entire stirring structure and realizing a stable long-distance stirring shaft setting. A guide platform is set at the bottom of the short stirring shaft to achieve bottom support, making the entire rotation process relatively stable.

[0018] In order to allow the outer rotating disk to be installed on the inner side of the heating coil, the present invention widens the interval between the heating sections of the heating coil, so as to be able to install the outer rotating disk. Since the outer rotating disk is embedded, the strength of the heating coil itself is not affected. At the same time, in order to prevent the outer rotating disk from colliding with the heating coil itself when rotating, the present invention also provides guide buckles in the gap of the heating coil to limit and guide the rotation of the outer rotating disk.

[0019] The outer rotating disk not only limits and fixes the stirring shaft, but also has a multi-directional stirring effect. It can not only rotate and stir through the outer rotating part, but also stir through the middle rotating part, so as to achieve synchronous stirring of multiple points on a plane, and thus can evenly mix the liquid at low speed in a short time.

[0020] During the stirring process of the outer rotating component, since it actually relies on the flow of liquid to rotate, the stirring structure of the outer rotating component is set as a driven inclined plate. The middle rotating component, located in the middle of the outer rotating component, can be set as a driven square plate because it has a larger installation space. This allows for a larger contact area with the liquid, thus achieving a greater mixing effect.

[0021] An inner rotating component is set at the center of the outer rotating component. The inner rotating component first limits the connection position of the stirring shaft by setting an annular seat and a limiting ring plate. Then, a middle flow plate is set at the lower end of the limiting ring plate to stir the liquid in the middle region, thereby enabling the liquid in the middle region to spread outward quickly.

[0022] The temperature of the oil phase introduced into the mixing equipment needs to be strictly controlled in order to avoid the appearance of fat-soluble substances. Therefore, the present invention sets a front-end heat equalization structure at the oil phase inlet pipe and sets a heat distribution element in the auxiliary agent inlet pipe, so that the oil phase entering the mixing equipment can maintain a stable temperature during the feeding process, thereby avoiding the precipitation of turbid substances.

[0023] To ensure that the heat-dispersing element is fully heated when in contact with the oil phase, the present invention sets the capillary heating element of the heat-dispersing element as a capillary tube, so that the incoming liquid can come into contact with multiple capillary dispersion tubes filled with heat medium, so that the temperature can always be kept uniform during the feeding process.

[0024] Because the diameter of the capillary dispersion tube is very small, it is easy to break if no support is provided. Therefore, the present invention also provides a series of locking discs on the basis of the heat distribution element. The inner side of the series of locking discs is provided with a honeycomb mounting mesh for installing the capillary dispersion tube. The honeycomb mounting mesh is used to limit the capillary dispersion tube, thereby ensuring that it is not easy to shake when the liquid flows through it. Attached Figure Description

[0025] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained from these drawings without creative effort.

[0026] Figure 1 This is a flowchart illustrating the present invention.

[0027] Figure 2 This is a schematic diagram of the mixing equipment for preparing edible oil products according to the present invention.

[0028] Figure 3 This is the present invention. Figure 2 Top view.

[0029] Figure 4 This is the present invention. Figure 3 Cross-sectional view at point AA.

[0030] Figure 5 This is a schematic diagram of the structure of the outer rotating disk and the inner rotating component of the present invention.

[0031] Figure 6 This is the present invention. Figure 5 Top view.

[0032] Figure 7 This is a schematic diagram of the capillary heating element of the present invention.

[0033] Figure 8 This is the present invention. Figure 4 A magnified view of region A in the middle.

[0034] In the picture: Mixing tank 10, stirring motor 11, heating coil 12, upper inlet section 121, heating section 122, guide buckle 1221, oil phase inlet pipe 13, auxiliary agent inlet pipe 14, multi-layer mixing structure 20, long stirring shaft 21, short stirring shaft 22, inner groove 221, short rib 222, outer rotating disc 23, outer rotating component 231, rotating frame 2331, driven inclined plate 2332, middle rotating component 232, mounting rod 2321, driven square Plate 2322, inner rotating part 24, annular seat 241, limiting ring plate 242, middle flow divider 243, front end heat distribution structure 30, bending section 31, heat distribution part 32, interlocking locking disc 321, outer fixing ring 3211, honeycomb installation mesh 3212, capillary heating part 322, inner tube 3221, capillary tube 3222, return tube 3223, lower guide section 33, guide platform 40, receiving seat 41, bearing tube 42. Detailed Implementation

[0035] All embodiments of the present invention are intended to fall within the scope of protection of the present invention. Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0036] In the description of this invention, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating that the purpose, technical solution, and advantages of the method are clearer. The technical solutions in the embodiments of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without inventive effort indicate or imply the relative importance of the indicated technical features. Therefore, features defined with "first" and "second" may explicitly or implicitly include one or more of that feature. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified.

[0037] Reference Figures 1 to 8 As shown, a method for preparing anhydrous shortening includes the following steps: S1: Preparation of the oil phase: Pour the base oil and oil-soluble excipients into the first container and melt them under heating conditions; S2: Preparation auxiliary agents: Weigh out emulsifiers, antioxidants, pigments and flavorings; S3: Mixing: The auxiliary agent and the oil phase are introduced into the mixing tank 10. The oil phase will maintain a stable temperature through the front heating structure 30. After the oil phase is stabilized, it and the introduced auxiliary agent will start to mix under the action of the multi-layer stirring structure 20 to form a mixture. S4: Sterilization: Pasteurizing the emulsified mixture; S5: Rapid cooling and kneading: Cool the sterilized mixture and knead it into anhydrous shortening; S6: Packaging: The kneaded anhydrous shortening is filled into packaging materials using packaging equipment to form the final product.

[0038] The aforementioned preparation method is actually based on a mixing device for preparing edible oil products, comprising: a mixing tank 10, a stirring motor 11 mounted on the mixing tank 10, a heating coil 12 mounted on the inner wall of the mixing tank 10, and an auxiliary agent inlet pipe 14 and an oil phase inlet pipe 13 respectively mounted on the top of the mixing tank 10; a multi-layer stirring structure 20, including a long stirring shaft 21 connected to the lower end of the stirring motor 11, and several short stirring shafts 22 connected sequentially from top to bottom at the lower end of the long stirring shaft 21; the long stirring shaft 21 and the short stirring shafts 22 are connected by an outer rotating disk 23, the outer side of the outer rotating disk 23 being movably mounted on the inner wall of the mixing tank 10 and tightly fitted within the gap of the heating coil 12. An inner rotating element 24 is provided on the inner side of the outer rotating disk 23. When the short stirring shaft 22 rotates, it drives the liquid in the mixing tank 10 to rotate, causing the liquid to drive the outer rotating disk 23 to rotate. The outer rotating disk 23 drives the inner rotating element 24 to stir the liquid in the middle of the mixing tank 10. A front-end heat equalization structure 30 is provided between the heating coil 12 and the steam inlet. The front-end heat equalization structure 30 includes a bent section 31 connected to the steam inlet. The bent section 31 is connected to a heat distribution element 32 located inside the oil phase inlet pipe 13. The liquid outlet section of the heat distribution element 32 is connected to a lower guide section 33. The lower guide section 33 communicates with the top of the heating coil 12. The liquid entering through the oil phase inlet pipe 13 is always in contact with the heat distribution element 32 until it falls into the heating coil 12.

[0039] Throughout the entire preparation process of anhydrous shortening, the dissolution steps of the auxiliary agents and the oil phase in this embodiment are exactly the same as those in the prior art, with only the subsequent mixing process being modified.

[0040] In existing technologies, during mixing, the product is easily unstable due to the temperature decay of auxiliary agents or the oil phase, or due to untimely mixing, making it difficult for the finished product to pass quality inspection. Therefore, this embodiment uses a multi-layered stirring structure 20 to divide the entire stirring structure into segments, namely a long stirring shaft 21 and a short stirring shaft 22. This allows the height of the entire mixing tank 10 to be set higher. After extending the length of the stirring structure, the outer rotating disk 23 connects and limits the long stirring shaft 21 and the short stirring shaft 22, as well as the short stirring shaft 22 with each other, to ensure its stability. Furthermore, due to the large volume of the mixed liquid, the temperature of the raw materials can easily decay before it is evenly mixed by conventional stirring structures. Therefore, this invention can achieve a mixing effect at the far end, middle end, and near end on the same plane by using the outer rotating disk 23 and the inner rotating component 24, so that the liquid entering the tank can immediately undergo heat exchange, ensuring that the mixing purpose is achieved before its temperature decays.

[0041] The long stirring shaft 21 and the short stirring shaft 22 are fixed together by snap-fit. Specifically, the long stirring shaft 21 has a long rib on its inner side, the upper half of the short stirring shaft 22 has an inner groove 221, and the lower half of the short stirring shaft 22 has a short rib 222. The top short stirring shaft 22 engages with the long rib of the long stirring shaft 21 through the inner groove 221. Adjacent short stirring shafts 22 engage with the short ribs 222 through the inner groove 221. The bottom short stirring shaft 22 is fixed by a guide platform 40. After snap-fit ​​fixing, screws are tightened on the outside to penetrate the ribs, thereby achieving splicing and fixing of the entire stirring structure and realizing a stable long-distance stirring shaft setup. The guide platform 40 at the bottom of the short stirring shaft 22 provides bottom support, making the entire rotation process relatively stable.

[0042] In this embodiment, the guide platform 40 is a support structure locked inside the bottom of the mixing tank 10. The guide platform 40 includes a receiving seat 41 locked inside the bottom of the mixing tank 10. A supporting cylinder 42 is fixed inside the receiving seat 41. The supporting cylinder 42 is used to accommodate the short stirring shaft 22 at the bottom.

[0043] To allow the outer rotating disk 23 to be installed on the inner side of the heating coil 12, the heating coil 12 in this embodiment includes an upper access section 121. The lower end of the upper access section 121 is connected to a heating section 122 with a spiral structure. Each turn of the heating section 122 is spaced apart, widening the interval between the heating sections 122 of the heating coil 12, thereby enabling the installation of the outer rotating disk 23. Since the outer rotating disk 23 is embedded, the strength of the heating coil 12 itself is not affected. At the same time, to prevent the outer rotating disk 23 from colliding with the heating coil 12 itself when rotating, guide buckles 1221 are provided at both the upper and lower ends of the heating section 122 in this embodiment. Guide buckles 1221 are also provided in the gaps of the heating coil 12 to limit and guide the rotation of the outer rotating disk 23.

[0044] The outer rotating disk 23 not only limits and fixes the stirring shaft, but also has a multi-directional stirring effect. Specifically, the outer rotating disk 23 includes an outer rotating component 231 embedded in the gap of the heating coil 12. The outer rotating component 231 extends inward to provide a middle rotating component 232. The middle rotating component 232 is connected to the inner rotating component 24. It can not only rotate and stir through the outer rotating component 231, but also stir through the middle rotating component 232, thereby achieving synchronous stirring of multiple points on a plane, and thus uniformly mixing liquid at low speed in a short time.

[0045] During the stirring process of the outer rotating component 231, since it actually relies on the flow of liquid to rotate, the outer rotating component 231 includes a rotating frame 2331 circumferentially installed in the guide buckle 1221. The lower end of the rotating frame 2331 is provided with a driven inclined plate 2332. The middle rotating component 232 includes a plurality of mounting rods 2321 extending inward along the outer rotating component 231. The lower end of the mounting rods 2321 is provided with a driven square plate 2322. Thus, the stirring structure of the outer rotating component 231 is set as a driven inclined plate 2332. Since the middle rotating component 232, which is located in the middle of the outer rotating component 231, has a larger installation space, it can be set as a driven square plate 2322, which can have a larger contact area with the liquid, thereby achieving a greater mixing effect.

[0046] An inner rotating component 24 is positioned at the center of the outer rotating component 231. Specifically, the inner rotating component 24 includes an annular seat 241 for limiting the connection position of the short stirring shaft 22. A limiting ring plate 242 is provided on the top surface of the annular seat 241. The limiting ring plate 242 has several guide holes. A middle flow divider 243 is provided at the lower end of the limiting ring plate 242. The connection position of the stirring shaft is first limited by the annular seat 241 and the limiting ring plate 242. Then, the middle flow divider 243 at the lower end of the limiting ring plate 242 stirs the liquid in the middle region, thereby enabling the liquid in the middle to spread outward quickly.

[0047] The temperature of the oil phase introduced into the mixing equipment needs to be strictly controlled to avoid the appearance of fat-soluble substances. Therefore, in this embodiment, a front-end heat equalization structure 30 is set at the position of the oil phase inlet pipe 13, and a heat distribution element 32 is set in the oil phase inlet pipe 13. The heat distribution element 32 includes a series of locking discs 321 set on the inner wall of the oil phase inlet pipe 13. A capillary heating element 322 is set on the inner side of the series of locking discs 321. One end of the capillary heating element 322 is connected to the bending section 31, and the other end of the capillary heating element 322 is connected to the lower guide section 33, so that the oil phase entering the mixing equipment can maintain a stable temperature during the feeding process, thereby avoiding the precipitation of lipid substances.

[0048] To ensure that the heat-distributing element 32 is fully heated when in contact with the oil phase, the interlocking disc 321 in this embodiment includes an outer fixing ring 3211 connected to the inner side of the oil phase inlet pipe 13. A honeycomb mounting mesh 3212 is provided on the inner side of the outer fixing ring 3211, and the capillary heating element 322 of the heat-distributing element 32 is configured as a capillary tube 3222, so that the incoming liquid can contact multiple capillary dispersion tubes filled with heat medium, and the temperature can always be kept uniform during the feeding process.

[0049] Because the diameter of the capillary dispersion tube is very small, it is easy to break if no support is provided. Therefore, the capillary heating element 322 in this embodiment includes an embedded tube 3221 connected to the bent section 31. The embedded tube 3221 is connected to a capillary tube 3222. The capillary tube 3222 is composed of several capillary dispersion tubes. All the capillary dispersion tubes are integrated on a return tube 3223. In addition to the heat distribution element 32, a series of locking discs 321 are also provided. The inner side of the series locking discs 321 is provided with a honeycomb mounting mesh 3212 for installing the capillary dispersion tubes. The honeycomb mounting mesh 3212 is used to limit the capillary dispersion tubes, thereby ensuring that they are not easily shaken when the liquid flows through them.

[0050] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the invention by those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the invention should be included within the scope of protection of the invention.

Claims

1. A method for preparing anhydrous shortening, based on a mixing device for preparing edible oil products, characterized in that, It includes the following steps: S1: Preparation of the oil phase: Pour the base oil and oil-soluble excipients into the first container and melt them under heating conditions; S2: Preparation auxiliary agents: Weigh out emulsifiers, antioxidants, pigments and flavorings; S3: Mixing: The auxiliary agent and oil phase are introduced into the mixing tank. The oil phase will maintain a stable temperature through the front heating structure. After the oil phase is stabilized, it will start to mix with the introduced auxiliary agent under the action of the multi-layer stirring structure to form a mixture. S4: Sterilization: Pasteurizing the emulsified mixture; S5: Rapid cooling and kneading: Cool the sterilized mixture and knead it into anhydrous shortening; S6: Packaging: The kneaded anhydrous shortening is filled into packaging materials using packaging equipment to form the final product; The mixing equipment for preparing edible oil products includes: A mixing tank is provided with a stirring motor, a heating coil is provided on the inner wall of the mixing tank, and an auxiliary agent inlet pipe and an oil phase inlet pipe are respectively provided on the top of the mixing tank. The multi-layer stirring structure includes a long stirring shaft connected to the lower end of the stirring motor. The lower end of the long stirring shaft is connected to several short stirring shafts connected in sequence from top to bottom. The long stirring shaft and the short stirring shafts are connected by an outer rotating disk. The outer side of the outer rotating disk is movably installed on the inner wall of the mixing tank and is in close contact with the gap of the heating coil. An inner rotating component is provided on the inner side of the outer rotating disk. When the short stirring shafts rotate, they drive the liquid in the mixing tank to rotate, causing the liquid to drive the outer rotating disk to rotate. The outer rotating disk drives the inner rotating component to stir the liquid in the middle of the mixing tank.

2. The method for preparing anhydrous ghee according to claim 1, characterized in that, The front-end heat equalization structure is disposed between the heating coil and the steam inlet. The front-end heat equalization structure includes a bent section connected to the steam inlet. The bent section is connected to a heat distribution element located inside the oil phase inlet pipe. The liquid outlet section of the heat distribution element is connected to a lower guide section. The lower guide section communicates with the top of the heating coil. The liquid entering through the oil phase inlet pipe is always in contact with the heat distribution element until it falls into the heating coil.

3. The method for preparing anhydrous ghee according to claim 2, characterized in that, The heat distribution component includes a series of locking discs disposed on the inner wall of the oil phase inlet pipe. A capillary heating element is disposed on the inner side of the series of locking discs. One end of the capillary heating element is connected to the bending section, and the other end of the capillary heating element is connected to the lower guide section.

4. The method for preparing anhydrous ghee according to claim 3, characterized in that, The interlocking disc includes an outer fixing ring connected to the inner side of the oil phase inlet pipe, and a honeycomb mounting mesh is provided on the inner side of the outer fixing ring.

5. The method for preparing anhydrous ghee according to claim 4, characterized in that, The capillary heating element includes an embedded tube connected to the bent section, the embedded tube being connected to a capillary tube, the capillary tube being composed of several capillary dispersion tubes, all of which are integrated on a return tube.

6. The method for preparing anhydrous ghee according to claim 1, characterized in that, The long stirring shaft has a long rib on its inner side, the upper half of the short stirring shaft has an inner groove, the lower half of the short stirring shaft has a short rib, the topmost short stirring shaft engages with the long rib of the long stirring shaft through the inner groove, adjacent short stirring shafts engage with each other through the inner groove and the short rib, and the bottommost short stirring shaft is fixed by a guide platform.

7. The method for preparing anhydrous ghee according to claim 1, characterized in that, The heating coil includes an upper access section, the lower end of which is connected to a heating section with a spiral structure. Each turn of the heating section is spaced apart, and guide buckles are provided at both the upper and lower ends of the heating section.

8. The method for preparing anhydrous shortening according to claim 7, characterized in that, The outer rotating disk includes an outer rotating component embedded in the gap of the heating coil, and an inner rotating component is provided extending inward from the outer rotating component. The inner rotating component is connected to the inner rotating component.

9. The method for preparing anhydrous ghee according to claim 8, characterized in that, The outer rotating component includes a rotating frame circumferentially installed in the guide buckle, and the lower end of the rotating frame is provided with a driven inclined plate. The middle rotating component includes a plurality of mounting rods extending inward along the outer rotating component, and the lower end of the mounting rods is provided with a driven square plate.

10. The method for preparing anhydrous ghee according to claim 1, characterized in that, The inner rotating component includes an annular seat for limiting the connection position of the short stirring shaft. A limiting ring plate is provided on the top surface of the annular seat. Several flow guide holes are provided on the limiting ring plate. A middle flow divider is provided at the lower end of the limiting ring plate.

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