A rolling and stirring equipment for frying traditional Chinese medicine decoction pieces

Abstract

The utility model discloses a rolling and stir -frying equipment is fried with traditional chinese medicine decoction pieces, including the heat preservation jar, the inside of heat preservation jar is provided with the stir -frying jar, and the inner wall of stir -frying jar is fixedly connected with four stir -frying plates, and the fixedly connected with four bearings of one side fixedly connected with four bearings of stir -frying plate away from the sealed door, and the outer ring fixedly connected stir -frying jar of bearing, and the inner wall fixedly connected with the pivot of bearing, and the pivot passes through stir -frying jar, and the pivot rotatoryly connects stir -frying jar, and the fixedly connected with the gear of one side of pivot, and the same tooth ring is meshedly connected with four gears, and the fixedly connected with four first fixed links of one side fixedly connected with four first fixed links of tooth ring away from stir -frying jar, and four first fixed links all fixedly connect the inner wall of heat preservation jar, and the outer wall fixedly connected with a plurality of sleeves of pivot, and the sleeve sets up inside stir -frying jar. The utility model ensures that traditional chinese medicine is heated fully and evenly, reduces the quality fluctuation of the uneven heating, and makes the quality of each batch of traditional chinese medicine decoction pieces more stable and reliable.

Description

Technical Field

[0001] This utility model relates to the field of traditional Chinese medicine processing technology, and in particular to a rolling stir-frying device for processing traditional Chinese medicine. Background Technology

[0002] Traditional Chinese medicine (TCM) decoction pieces refer to TCM herbs that have undergone certain processing to present a form that is easy to decoct and consume. They are typically made from natural TCM herbs through washing, slicing, and stir-frying processes, facilitating the preservation, dosage, and use of the herbs. Stir-frying requires the use of equipment; mechanized stir-frying is faster and more stable than traditional manual operation, saving time and manpower. However, most existing TCM decoction piece stir-frying equipment still has problems that need to be solved.

[0003] Most existing equipment for frying Chinese medicinal herbs typically uses a stirring rod to agitate the herbs during the frying process, allowing them to disperse and be heated. However, since Chinese medicinal herbs are solids, dead zones can easily form during the agitation process. Herbs in these dead zones are difficult to agitate, resulting in insufficient and uneven heating, which affects the frying effect and leads to large fluctuations in the quality of the herbs. Therefore, it is necessary to design a rolling and turning frying device for Chinese medicinal herbs to solve the above problems. Utility Model Content

[0004] The purpose of this invention is to address the shortcomings of existing technologies by proposing a rolling stir-frying device for processing Chinese medicinal herbs.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A rolling stir-frying device for stir-frying Chinese medicinal herbs includes a heat-insulating tank. Inside the heat-insulating tank is a stir-frying tank. Four stir-frying plates are fixedly connected to the inner wall of the stir-frying tank. Four bearings are fixedly connected to the stir-frying plates on the side away from the sealing door. The outer rings of the bearings are fixedly connected to the stir-frying tank. A rotating shaft is fixedly connected to the inner wall of the inner ring of the bearings, passing through the stir-frying tank and rotatably connected to it. A gear is fixedly connected to one side of the rotating shaft. Four gears mesh with the same gear ring. Four first fixing rods are fixedly connected to the gear ring on the side away from the stir-frying tank. All four first fixing rods are fixedly connected to the inner wall of the heat-insulating tank. Several sleeves are fixedly connected to the outer wall of the rotating shaft, and these sleeves are located inside the stir-frying tank. Two second fixing rods are fixedly connected to the outer wall of each sleeve. The second fixing rods are fixedly connected to a fixing plate. Several stir-frying rods are fixedly connected to the fixing plate on the side away from the second fixing rods. By employing a rolling and turning technique for stir-frying Chinese medicinal herbs, the herbs are turned over as the stir-frying tank rotates. The stirring plate scoops up the herbs and then drops them down. During the rolling and turning process, the stirring rod also rotates, further stirring and turning the herbs. This ensures that the herbs in the stir-frying tank are fully dispersed and heated evenly. This effectively solves the problem mentioned in the background art: most existing Chinese medicinal herb stir-frying equipment generally uses a stirring rod to stir the herbs during the stir-frying process to disperse and heat them. However, since Chinese medicinal herbs are solid, dead zones can easily exist during the stirring process. Herbs in these dead zones are difficult to stir, resulting in insufficient and uneven heating, affecting the stir-frying effect, and causing large fluctuations in the quality of the herbs. This technique ensures that the herbs are heated fully and evenly, reducing quality fluctuations caused by uneven heating, and making the quality of each batch of Chinese medicinal herbs more stable and reliable.

[0007] Preferably, a number of electric heaters are fixedly connected to the inner wall of the heat preservation tank.

[0008] Preferably, the inner wall of the insulated container is fixedly connected to two slide rails, and two sliders are slidably connected inside the slide rails. All four sliders are fixedly connected to the outer wall of the stir-fry container.

[0009] Preferably, the inner wall of the insulated container is fixedly connected to four fixed seats, and rollers are rotatably connected to the fixed seats. The rollers are located at the bottom of the stir-fry container.

[0010] Preferably, a drive shaft is mounted on the insulated container, the drive shaft is rotatably connected to the insulated container, and the drive shaft is fixedly connected to the stir-frying container.

[0011] Preferably, the heat preservation tank is fixedly connected to a bracket on the side away from the sealing door, and a motor is fixedly connected to the top of the bracket. The output end of the motor and the drive shaft are connected by a coupling.

[0012] Preferably, the bottom of the insulated container is fixedly connected to a base.

[0013] The beneficial effects of this utility model are as follows:

[0014] Because it employs a rolling and turning technique for stir-frying Chinese herbs, the herbs are turned over as the stir-frying tank rotates. The stirring plate scoops up the herbs and then drops them down. During the rolling and turning process, the stirring rod also rotates, further stirring and turning the herbs. This ensures that the herbs in the stir-frying tank are fully dispersed and heated evenly. This effectively solves the problem mentioned in the background technology that most existing Chinese herbal medicine stir-frying equipment uses a stirring rod to stir the herbs during the stir-frying process to disperse and heat them. However, since Chinese herbs are solid, there are often dead zones in the stirring process. Herbs in these dead zones are difficult to stir, resulting in insufficient and uneven heating, affecting the stir-frying effect and causing large fluctuations in the quality of the herbs. This technique ensures that the herbs are heated fully and evenly, reducing quality fluctuations caused by uneven heating, and making the quality of each batch of Chinese herbal medicine more stable and reliable. Attached Figure Description

[0015] Figure 1 This is a three-dimensional structural diagram of a rolling stir-frying device for stir-frying Chinese herbal medicine slices proposed in this utility model;

[0016] Figure 2 This is a partial structural diagram of a rolling stir-frying device for stir-frying Chinese herbal medicine slices proposed in this utility model;

[0017] Figure 3 This is a partial cross-sectional structural diagram of a rolling stir-frying device for stir-frying Chinese herbal medicine slices proposed in this utility model;

[0018] Figure 4 This is a schematic diagram of the stir-frying tank of a rolling stir-frying device for stir-frying Chinese herbal medicine slices proposed in this utility model;

[0019] Figure 5 This is a schematic diagram of the unfolded structure of the fixed seat of a rolling stir-frying device for stir-frying Chinese herbal medicine slices proposed in this utility model.

[0020] Figure 6 This is a schematic diagram of the rotating shaft of a rolling stir-frying device for stir-frying Chinese herbal medicine slices proposed in this utility model.

[0021] In the diagram: 1. Insulated container; 2. Stirring container; 3. Stirring plate; 4. Bearing; 5. Shaft; 6. Gear; 7. Gear ring; 8. First fixing rod; 9. Sleeve; 10. Second fixing rod; 11. Fixing plate; 12. Stirring rod; 13. Electric heater; 14. Slide rail; 15. Slider; 16. Fixing base; 17. Roller; 18. Drive shaft; 19. Motor; 20. Bracket; 21. Base. Detailed Implementation

[0022] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments.

[0023] Reference Figure 1-6 A rolling stir-frying device for stir-frying Chinese medicinal herbs includes a heat-insulating tank 1, a stir-frying tank 2 inside the heat-insulating tank 1, four stir-frying plates 3 fixedly connected to the inner wall of the stir-frying tank 2, four bearings 4 fixedly connected to the side of the stir-frying plates 3 away from the sealing door, the outer ring of the bearings 4 fixedly connected to the stir-frying tank 2, a rotating shaft 5 fixedly connected to the inner wall of the inner ring of the bearings 4, the rotating shaft 5 passing through the stir-frying tank 2, the rotating shaft 5 rotatably connected to the stir-frying tank 2, a gear 6 fixedly connected to one side of the rotating shaft 5, the four gears 6 meshing with the same gear ring 7, four first fixing rods 8 fixedly connected to the side of the gear ring 7 away from the stir-frying tank 2, all four first fixing rods 8 fixedly connected to the inner wall of the heat-insulating tank 1, several sleeves 9 fixedly connected to the outer wall of the rotating shaft 5, the sleeves 9 being disposed inside the stir-frying tank 2, two second fixing rods 10 fixedly connected to the outer wall of the sleeves 9, the second fixing rods 10 fixedly connected to a fixing plate 11, several stir-frying plates 11 fixedly connected to the side of the fixing plate 11 away from the second fixing rods 10. Rod 12, employing a rolling and turning technique for stir-frying Chinese herbs, allows the herbs to be turned as the stir-frying tank rotates. The stir-frying plate scoops up the herbs and then drops them down. During the rolling and turning process, the stir-frying rod also rotates, further stirring and turning the herbs. This ensures that the herbs in the stir-frying tank are fully dispersed and heated evenly. This effectively solves the problem mentioned in the background art: most existing Chinese herbal medicine stir-frying equipment generally uses a stirring rod to stir the herbs during the stir-frying process to disperse and heat them. However, since Chinese herbs are solid, there are often dead zones in the stirring process. Herbs in these dead zones are difficult to stir, resulting in insufficient and uneven heating, affecting the stir-frying effect and causing large fluctuations in the quality of the herbs. Thus, this technology ensures that the herbs are heated fully and evenly, reducing quality fluctuations caused by uneven heating, and making the quality of each batch of Chinese herbal medicine more stable and reliable.

[0024] In this utility model, a number of electric heaters 13 are fixedly connected to the inner wall of the heat preservation tank 1.

[0025] In this utility model, two slide rails 14 are fixedly connected to the inner wall of the heat preservation tank 1, and two sliders 15 are slidably connected inside the slide rails 14. All four sliders 15 are fixedly connected to the outer wall of the stir-frying tank 2. When the stir-frying tank 2 rotates, it will drive the sliders 15 to move along the slide rails 14 to ensure the stability of the stir-frying tank 2 when it rotates.

[0026] In this utility model, four fixed seats 16 are fixedly connected to the inner wall of the heat preservation tank 1. Rollers 17 are rotatably connected to the fixed seats 16. The rollers 17 are set at the bottom of the stir-frying tank 2. When the stir-frying tank 2 rotates, it will rotate on the top of the rollers 17. The rollers 17 can also rotate on the fixed seats 16.

[0027] In this utility model, a drive shaft 18 is provided on the heat preservation tank 1, the drive shaft 18 is rotatably connected to the heat preservation tank 1, and the drive shaft 18 is fixedly connected to the stir-frying tank 2.

[0028] In this utility model, a bracket 20 is fixedly connected to the side of the heat preservation tank 1 away from the sealing door, and a motor 19 is fixedly connected to the top of the bracket 20. The output end of the motor 19 and the drive shaft 18 are connected by a coupling.

[0029] In this utility model, the bottom of the heat preservation tank 1 is fixedly connected to a base 21.

[0030] Working Principle: In use, open the sealed doors of the insulated container 1 and the stir-frying container 2, place the herbs to be stir-fried into the stir-frying container 2, close the sealed door, and connect to an external power source. The external controller activates the electric heater 13 and the motor 19. The electric heater 13 heats the inside of the insulated container 1, which in turn heats the stir-frying container 2, increasing its internal temperature. The output of the motor 19 rotates, driving the coupling to rotate, which in turn drives the drive shaft 18 to rotate. The drive shaft 18 then rotates the stir-frying container 2, causing the slider 15 to move along the slide rail 14, ensuring stability during rotation. The rotation of the stir-frying container 2 also moves the stir-frying plate 3, thus stirring the herbs inside. The rotation of tank 2 causes the Chinese herbs to be rolled and stir-fried. During the rotation of tank 2, the bearing 4 and the rotating shaft 5 will also move. The rotating shaft 5 will drive the gear 6 to move along the gear ring 7. The gear 6 will rotate during the movement, which will drive the rotating shaft 5 to rotate. The rotating shaft 5 will drive the sleeve 9 to rotate, which will drive the second fixed rod 10 to rotate. The second fixed rod 10 will drive the fixed plate 11 to rotate, which will drive the stirring rod 12 to rotate, further turning the Chinese herbs and allowing them to be further dispersed. This ensures that the Chinese herbs inside the stirring tank 2 are heated fully and evenly, ensuring the uniformity of the stir-frying. After the stir-frying is completed, the electric heater 13 and the motor 19 will be turned off, and the sealed door will be opened to remove the material.

[0031] The above description is only a preferred embodiment of the present utility model, but the protection scope of the present utility model is not limited thereto. Any equivalent substitutions or changes made by those skilled in the art within the technical scope disclosed in the present utility model, based on the technical solution and the inventive concept of the present utility model, should be included within the protection scope of the present utility model.

Claims

1. A rolling stir-frying device for stir-frying Chinese medicinal herbs, comprising a heat-insulating tank (1), characterized in that, The heat preservation container (1) is equipped with a stir-frying container (2) inside. Four stir-frying plates (3) are fixedly connected to the inner wall of the stir-frying container (2). Four bearings (4) are fixedly connected to the stir-frying plates (3) on the side away from the sealing door. The outer ring of the bearings (4) is fixedly connected to the stir-frying container (2). A rotating shaft (5) is fixedly connected to the inner wall of the inner ring of the bearings (4). The rotating shaft (5) passes through the stir-frying container (2) and is rotatably connected to the stir-frying container (2). A gear (6) is fixedly connected to one side of the rotating shaft (5). The four gears (6) are meshed with the same gear ring (7). The toothed ring (7) is fixedly connected to four first fixing rods (8) on the side away from the stir-frying tank (2). The four first fixing rods (8) are all fixedly connected to the inner wall of the heat preservation tank (1). The outer wall of the rotating shaft (5) is fixedly connected to several sleeves (9). The sleeves (9) are set inside the stir-frying tank (2). The outer wall of the sleeves (9) is fixedly connected to two second fixing rods (10). The second fixing rods (10) are fixedly connected to the fixing plate (11). The fixing plate (11) is fixedly connected to several stir-frying rods (12) on the side away from the second fixing rods (10).

2. The rolling stir-frying equipment for stir-frying Chinese medicinal herbs according to claim 1, characterized in that, Several electric heaters (13) are fixedly connected to the inner wall of the heat preservation tank (1).

3. The rolling stir-frying equipment for stir-frying Chinese medicinal herbs according to claim 2, characterized in that, The inner wall of the insulated container (1) is fixedly connected to two slide rails (14), and two sliders (15) are slidably connected inside the slide rails (14). All four sliders (15) are fixedly connected to the outer wall of the stir-fry container (2).

4. The rolling stir-frying equipment for stir-frying Chinese medicinal herbs according to claim 3, characterized in that, The inner wall of the insulated container (1) is fixedly connected with four fixed seats (16), and rollers (17) are rotatably connected to the fixed seats (16). The rollers (17) are set at the bottom of the stir-frying container (2).

5. The rolling stir-frying equipment for stir-frying Chinese medicinal herbs according to claim 4, characterized in that, The insulated container (1) is provided with a drive shaft (18), which is rotatably connected to the insulated container (1) and fixedly connected to the stir-fry container (2).

6. The rolling stir-frying equipment for stir-frying Chinese medicinal herbs according to claim 5, characterized in that, The heat preservation tank (1) has a bracket (20) fixedly connected to the side away from the sealing door. A motor (19) is fixedly connected to the top of the bracket (20). The output end of the motor (19) and the drive shaft (18) are connected by a coupling.

7. The rolling stir-frying equipment for stir-frying Chinese medicinal herbs according to claim 6, characterized in that, The bottom of the insulated container (1) is fixedly connected to a base (21).

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