Stir-frying equipment, baking systems and ready-to-eat foods

Abstract

A stir-frying device, a baking system, and a ready-to-eat food product are disclosed. The stir-frying device includes: a base; an outer cylinder fixed to the base; an inner cylinder located inside the outer cylinder; and a drive assembly connected to the outer and inner cylinders for driving the outer and inner cylinders to rotate. The gap between the outer and inner cylinders serves as a heat conduction channel. A roasting structure is provided inside the inner cylinder, which, when the inner cylinder rotates, agitates the raw materials to be baked within the inner cylinder and pushes them towards the raw material outlet of the inner cylinder. This design improves the quality stability of the baked raw materials.

Description

Technical Field

[0001] This utility model relates to the field of food processing, specifically to a stir-frying device, a baking system, and ready-to-eat food. Background Technology

[0002] Roasted sesame seeds are made by roasting raw sesame seeds and are commonly used in the vegetable packets of instant noodles. Adding roasted sesame seeds to instant noodle vegetable packets not only enhances the aroma and taste of the product, but also improves its visual appeal through the floating effect of the roasted sesame seeds.

[0003] However, the quality stability of existing roasted sesame seeds is poor. Utility Model Content

[0004] The problem this invention aims to solve is to improve the quality stability of raw materials after baking.

[0005] To address the above problems, this utility model provides a stir-frying device, which includes:

[0006] Base;

[0007] The outer cylinder is fixed to the base;

[0008] The inner cylinder is located inside the outer cylinder;

[0009] And a drive assembly, connected to the outer cylinder and the inner cylinder, for driving the outer cylinder and the inner cylinder to rotate;

[0010] The gap between the outer cylinder and the inner cylinder serves as a heat conduction channel. A roasting structure is provided inside the inner cylinder. The roasting structure is used to stir the raw materials to be roasted inside the inner cylinder when the inner cylinder rotates, and to push the raw materials to be roasted inside the inner cylinder towards the raw material outlet of the inner cylinder.

[0011] In one possible embodiment, the roasting structure includes a plurality of roasting units arranged circumferentially along the inner cylinder, each roasting unit extending axially along the inner cylinder.

[0012] In one possible embodiment, the roasting unit includes: a first stirring plate and a second stirring plate, the first stirring plate extending radially along the inner cylinder; the second stirring plate extending and bending from the inner wall of the inner cylinder toward the free end of the first stirring plate.

[0013] In one possible embodiment, the second stirring plate includes a straight portion and a curved portion, the straight portion extending linearly along the inner wall of the inner cylinder toward the interior of the inner cylinder, one end of the curved portion being connected to the straight portion, and the other end extending toward the free end of the first stirring plate.

[0014] In one possible embodiment, the straight section is inclined toward the first stirring plate relative to the radial direction of the inner cylinder.

[0015] In one possible embodiment, the outer cylinder and the inner cylinder are coaxially arranged, and the axial directions of the outer cylinder and the inner cylinder have an acute angle relative to the plane where the base is located.

[0016] In one possible embodiment, the frying equipment further includes a cooling component disposed between the outer cylinder and the base.

[0017] This utility model embodiment also provides a baking system, the baking system comprising:

[0018] Pre-frying equipment is used to perform pre-roasting operations on raw materials to be baked;

[0019] And the main roasting equipment, used to perform the main roasting operation on the raw materials output from the pre-roasting equipment;

[0020] Wherein, at least one of the pre-frying equipment and the main frying equipment is implemented using any of the above-mentioned frying equipment.

[0021] In one possible embodiment, the pre-frying device has a first heat source inlet, and the main frying device has a second heat source outlet, wherein the first heat source inlet is connected to the second heat source outlet via a heat source pipe.

[0022] In one possible embodiment, the baking system further includes: a gas source, a burner, and an induced draft fan; the gas source is connected to the burner via a pipe, and the burner is used to ignite the gas supplied by the gas source to generate hot air; the induced draft fan is connected to the burner via a pipe, and the induced draft fan is used to introduce the hot air generated by the burner into the heat conduction channel of the main frying equipment.

[0023] In one possible embodiment, the baking system further includes: a first screening device, a washing device, a draining device, and a second screening device; wherein, the first screening device is used to perform a first screening operation on the raw materials to be baked; the washing device is used to perform a washing operation on the raw materials after the first screening operation; the draining device is used to perform a draining operation on the raw materials after the washing operation; after the draining operation, the raw materials pass through the pre-frying device and the main frying device and then enter the second screening device, where the second screening device performs a second screening operation on the raw materials after the main frying operation.

[0024] This utility model embodiment also provides a ready-to-eat food product, which is obtained using the above-described baking system.

[0025] Compared with the prior art, the technical solution of this utility model embodiment has the following advantages:

[0026] The roasting equipment of this invention, by setting a roasting structure inside the inner cylinder, can not only stir the raw materials to be roasted inside the inner cylinder when the inner cylinder rotates, but also push the raw materials to be roasted inside the inner cylinder towards the raw material outlet of the inner cylinder. This can avoid the raw materials to be roasted staying in a local position on the inner wall of the inner cylinder for too long, and thus reduce the phenomenon of local scorching or uneven cooking of the raw materials during prolonged roasting, thereby improving the quality stability of the raw materials after roasting.

[0027] The baking system described in this utility model embodiment uses a pre-frying device installed before the main frying device. The pre-frying device performs a pre-frying operation on the raw materials to be baked, and then the main frying device performs a main frying operation on the raw materials output by the pre-frying device. This allows the raw materials to reach a more uniform temperature before entering the main frying device, thereby reducing temperature fluctuations in the main frying device and further avoiding local scorching or uneven cooking. This not only improves the quality stability of the baked raw materials. Attached Figure Description

[0028] Figure 1 This is a cross-sectional structural diagram of a frying device according to an embodiment of the present invention;

[0029] Figure 2 yes Figure 1 A schematic diagram of the cross-sectional structure of the stir-frying equipment along the AA direction;

[0030] Figure 3 yes Figure 1 A schematic diagram of the cross-sectional structure of the stir-frying equipment along the BB direction;

[0031] Figure 4 This is a schematic diagram of the structure of a stir-frying system according to an embodiment of the present invention;

[0032] in:

[0033] 11-Base, 12-Outer cylinder, 13-Inner cylinder, 14-Drive assembly;

[0034] 131-Roasting unit, 131a-First stirring plate, 131b-Second stirring plate, 132-Heat source separator, 15-Cylinder connector, 141-Fixing ring, 142-Drive motor, 16-Cooling component;

[0035] 41-Pre-frying equipment, 42-Main frying equipment, H1-First heat source inlet, H2-Second heat source outlet, H4-Second heat source inlet, H3-Second heat source outlet, H0-Heat source pipeline; 51-Gas source, 52-Burner, 53-Exhaust fan; 43-First screening equipment, 44-Washing equipment, 45-Draining equipment, 46-Second screening equipment. Detailed Implementation

[0036] When using existing roasting equipment to roast raw sesame seeds, localized scorching or uneven roasting often occurs, resulting in poor quality stability of the roasted sesame seeds.

[0037] To address this problem, this utility model provides a roasting device. The inner cylinder of the roasting device is equipped with a roasting structure. This roasting structure can not only stir the raw materials to be roasted inside the inner cylinder when the inner cylinder rotates, but also push the raw materials to be roasted inside the inner cylinder towards the raw material outlet of the inner cylinder, thereby improving the quality stability of roasted sesame seeds.

[0038] To make the above-mentioned objectives, features and advantages of this utility model more apparent and understandable, the specific embodiments of this utility model will be described in detail below with reference to the accompanying drawings.

[0039] This utility model provides a stir-frying device, which may include: a base, an outer cylinder, an inner cylinder, and a drive assembly. Wherein:

[0040] The outer cylinder is fixed to the base;

[0041] The inner cylinder is located inside the outer cylinder;

[0042] The drive assembly is connected to the outer cylinder and the inner cylinder and is used to drive the outer cylinder and the inner cylinder to rotate.

[0043] The gap between the outer cylinder and the inner cylinder serves as a heat conduction channel; a roasting structure is provided inside the inner cylinder, which is used to stir the raw materials to be roasted inside the inner cylinder when the inner cylinder rotates, and to push the raw materials to be roasted inside the inner cylinder towards the raw material outlet of the inner cylinder.

[0044] In practice, the inner cylinder is fitted inside the outer cylinder, and the inner and outer cylinders are coaxially arranged. A gap exists between the inner and outer cylinders, forming an annular heat-conducting channel. This channel allows a heat source to be introduced to heat the raw material to be baked inside the inner cylinder, thereby removing moisture. The raw material to be baked includes, but is not limited to, raw sesame seeds, and can also be rapeseed, etc.

[0045] In practice, a roasting structure is provided inside the inner cylinder. This roasting structure can stir the raw materials to be roasted inside the inner cylinder when the inner cylinder rotates, and can also push the raw materials to be roasted inside the inner cylinder towards the raw material outlet of the inner cylinder. This can prevent the raw materials from staying in the same position in the inner cylinder for too long, which would cause local scorching or uneven cooking, thereby improving the quality stability of the raw materials after roasting.

[0046] Figure 1This is a schematic cross-sectional view of the frying equipment in one embodiment of the present invention. (Refer to...) Figure 1 The frying equipment may include: a base 11, an outer cylinder 12, an inner cylinder 13, and a drive assembly 14. The outer cylinder 12 is fixed to the base 11. The inner cylinder 13 is fixed inside the outer cylinder 12. The outer cylinder 12 and the inner cylinder 13 are coaxially arranged and rotate synchronously under the drive of the drive assembly. The outer cylinder 12 and the inner cylinder 13 form a closed heat conduction channel.

[0047] In practical implementation, a heat source inlet can be provided on the first side of the outer cylinder 12 and the inner cylinder 13, corresponding to the location of the heat conduction channel. This heat source inlet is connected to a heat source via a pipe, thereby allowing heat to be introduced into the heat conduction channel to heat the inner cylinder 13. The heat source can be hot air generated from heated gas. The temperature of the hot air at the heat source inlet can be set according to the actual baking temperature.

[0048] In a specific implementation, a raw material inlet can be provided on the first side of the inner cylinder 13. The raw material inlet can be connected to a feeder through a pipe, so that the feeder can put the raw material to be baked into the inner cylinder 13.

[0049] In a specific implementation, a roasting structure is provided inside the inner cylinder 13. When the inner cylinder rotates, the roasting structure can stir the raw materials to be roasted inside the inner cylinder 13 and push the raw materials to be roasted inside the inner cylinder 13 toward the raw material outlet of the inner cylinder.

[0050] In practice, the roasting structure can be implemented in a variety of ways.

[0051] Figure 2 for Figure 1 A schematic diagram of the cross-sectional structure of the stir-frying equipment along the AA direction. Figure 3 for Figure 1 A schematic diagram of the cross-sectional structure of the stir-frying equipment along the BB direction. (Refer to...) Figures 2 to 3 In one embodiment of the present invention, the roasting structure may include a plurality of roasting units 131 arranged circumferentially along the inner cylinder 13, each roasting unit 131 extending axially along the inner cylinder 13.

[0052] Specifically, each roasting unit 131 extends from the first side of the inner cylinder 13 to the second side of the inner cylinder 13. As the inner cylinder 13 rotates to near the base 11 (i.e., to the bottom of the inner cylinder 13), the raw material to be roasted comes into contact with the roasting unit 131. As the inner cylinder 13 rotates to its furthest point from the base 11 (i.e., to the top of the inner cylinder 13), the raw material to be roasted falls downwards along the roasting unit 131. At the same time, the position where the raw material to be roasted falls is closer to the second side of the inner cylinder 13 than directly below the roasting unit 131. Thus, through multiple rotations, the raw material to be roasted can be gradually moved to the raw material outlet of the inner cylinder 13.

[0053] In a specific implementation, the roasting unit 131 may include: a first stirring plate 131a and a second stirring plate 131b, wherein the first stirring plate 131a extends radially along the inner cylinder 13; and the second stirring plate 131b extends and bends from the inner wall of the inner cylinder 13 toward the free end of the first stirring plate 131a.

[0054] In a specific implementation, the first stirring plate 131a and the second stirring plate 131b can be made of high-temperature resistant materials. The first stirring plate 131a and the second stirring plate 131b are distributed circumferentially along the inner wall of the inner cylinder 13. The first end of the first stirring plate 131a is connected to the inner wall of the inner cylinder 13, and the second end extends radially along the inner cylinder 13. The first end of the second stirring plate 131b is connected to the inner wall of the inner cylinder 13 and is located to one side of the first end of the first stirring plate 131a. The second end of the second stirring plate 131b extends towards the second end of the first stirring plate 131a and is bent.

[0055] In a specific implementation, the second stirring plate 131b may include a straight portion and a curved portion. One end of the straight portion is the first end of the second stirring plate 131b, extending straight along the inner wall of the inner cylinder 13 into the interior of the inner cylinder 13. One end of the curved portion is connected to the straight portion, and the other end bends toward the free end of the first stirring plate.

[0056] Normally, the length of the straight section is close to or even the same as the length of the first stirring plate. The curved section can extend from the free end of the straight section to above the free end of the first stirring plate, but there is a certain distance between the free end of the curved section and the free end of the first stirring plate. This distance is smaller than the distance between the free end of the straight section and the free end of the first stirring plate. Therefore, when the roasting unit 131 rotates to its furthest point from the base 11, the raw material to be roasted can fall from both sides of the first and second stirring plates, thereby making the distribution of the raw material to be roasted on the inner wall of the inner cylinder 13 more uniform.

[0057] In practical implementation, in order to better guide the raw materials to be baked to fall to the desired position, the straight section can be set to be inclined towards the first stirring plate in the radial direction relative to the inner cylinder. That is, the extension direction of the straight section is not parallel to the extension direction of the first stirring plate, but the extension direction of the straight section is closer to the extension direction of the first stirring plate in the same roasting unit 131.

[0058] In practical implementation, the roasting units 131 can be evenly distributed along the inner wall of the inner cylinder 13, thereby improving the uniformity of the distribution of the raw materials to be roasted on the inner wall of the inner cylinder 13. For example, 10 roasting units 131 can be set, with each roasting unit 131 evenly spaced along the circumference of the inner wall of the inner cylinder 13. Among them, along the circumference of the inner wall of the inner cylinder 13, a second stirring plate is set between any two adjacent first stirring plates, and a first stirring plate is set between any two adjacent second stirring plates.

[0059] In a specific implementation, the outer wall of the inner cylinder 13 may also be provided with a heat source separator 132. The heat source separator 132 divides the entire heat conduction channel into multiple heat conduction sub-channels, thereby distributing the heat source across these sub-channels and improving the uniformity of heat source distribution, which in turn improves the baking uniformity of the inner cylinder 13. The heat source separator 132 may extend axially along the inner cylinder 13, and multiple heat source separators 132 may be evenly distributed circumferentially along the inner cylinder 13. The heat source separator 132 may be made of a high-temperature resistant material, such as a metal.

[0060] In a specific implementation, the inner cylinder 13 can be fixed inside the outer cylinder 12 by means of the cylinder connector 15. Specifically, one end of the cylinder connector 15 is fixed to the inner cylinder 13 and the other end is fixed to the outer cylinder 12, thereby enabling the outer cylinder 12 and the inner cylinder 13 to be coaxially arranged and to rotate synchronously.

[0061] In a specific implementation, the outer cylinder 12 and the inner cylinder 13 are coaxially arranged, and the axial directions of the outer cylinder 12 and the inner cylinder 13 form an acute angle with respect to the plane where the base 11 is located. Specifically, the distance between the first side of the outer cylinder 12 and the inner cylinder 13 and the base 11 is greater than the distance between the second side of the outer cylinder 12 and the inner cylinder 13 and the base 11. This allows the raw material to be baked to slide more easily to the raw material outlet, reducing the time the raw material stays on the inner wall of the inner cylinder 13.

[0062] In specific implementation, refer to Figures 1 to 3The drive assembly 14 can be disposed below the outer cylinder 12 and fixed to the base 11. The drive assembly 14 may include a fixing ring 141 and a drive motor 142. The fixing ring 141 is fixed to the outer wall of the outer cylinder 12 and may include an inner ring and an outer ring. The inner ring is connected to the outer wall of the outer cylinder 12, and the outer ring is connected to the base 11. The drive motor 142 can drive the inner ring to rotate, thereby causing the outer cylinder 12 to rotate.

[0063] In a specific implementation, multiple drive components 14 can be provided along the axial direction of the outer cylinder 12 and the inner cylinder 13. These multiple drive components 14 can be distributed at intervals along the axial direction of the outer cylinder 12 and the inner cylinder 13, thereby improving the reliability of the rotation of the outer cylinder 12 and the inner cylinder 13.

[0064] In a specific implementation, multiple drive components 14 can share the same drive motor. Thus, multiple drive components 14 can include multiple fixed rings 141 and a drive motor, so that multiple fixed rings 141 can be driven simultaneously by the same drive motor.

[0065] In some embodiments, refer to Figure 3 The roasting equipment may further include a cooling component 16. The cooling component 16 is disposed between the outer cylinder 12 and the base 11, thereby cooling the outer cylinder 12 and the inner cylinder 13 to prevent the outer cylinder 12 and the inner cylinder 13 from becoming too hot and affecting the baking quality.

[0066] The roasting equipment in this embodiment of the invention features an outer and inner cylinder forming an inclined, rolling sleeve. An annular channel is located within the sleeve, and high-temperature hot air is introduced to heat the inner cylinder. A roasting structure is installed within the inner cylinder. Raw materials are continuously added to the inner cylinder, and as the sleeve rotates, the materials are agitated by the roasting structure and propelled along the inner cylinder towards the material outlet. This roasting process effectively reduces the prolonged residence time of the raw materials on the inner wall of the inner cylinder, thereby minimizing the occurrence of localized scorching or uneven cooking during prolonged roasting, and ultimately improving the quality stability of the roasted materials.

[0067] This utility model embodiment also provides a baking system, see reference. Figure 4 The baking system includes a pre-frying device 41 and a main frying device 42. The pre-frying device 41 is used to perform pre-frying operations on the raw materials to be baked, and the main frying device 42 is used to perform main frying operations on the raw materials output from the pre-frying device 41. At least one of the pre-frying device 41 and the main frying device 42 is implemented using any of the frying devices 42 described above.

[0068] Specifically, it is possible to use only the pre-frying device 41, employing any of the aforementioned frying equipment; or it is possible to use only the main frying device 42, employing any of the aforementioned frying equipment; or it is possible to use both the pre-frying device 41 and the main frying device 42, employing the aforementioned frying equipment. It is understood that using either the pre-frying device 41 or the main frying device 42, employing the aforementioned frying equipment, can provide stability in the quality of the baked raw materials.

[0069] In the baking system of this utility model, a pre-frying device 41 is set before the main frying device 42. The pre-frying device 41 performs a pre-frying operation on the raw materials to be baked, and then the main frying device 42 performs a main frying operation on the raw materials output by the pre-frying device. This allows the raw materials to reach a more uniform temperature before entering the main frying device 42, thereby reducing temperature fluctuations in the main frying device 42 and further avoiding local scorching or uneven cooking. This results in better quality stability of the baked raw materials and better fullness.

[0070] In practice, the pre-roasting operation involves using a heat source to preheat the ingredients to be baked, thereby partially or completely removing moisture. The main roasting operation involves using a heat source to evaporate the ingredients, causing them to expand in volume. The temperature of the heat source in the pre-roasting equipment 41 is lower than that of the heat source in the main roasting equipment. Performing the pre-roasting operation on the ingredients before performing the main roasting operation can optimize the flavor of the ingredients.

[0071] Taking raw sesame seeds as the raw material to be roasted as an example, the gentle heating of the pre-roasting equipment 41 can promote the formation of Maillard reaction precursors of sugars and amino acids in sesame seeds. In the subsequent main roasting equipment 42, the Maillard reaction precursors of sugars and amino acids in sesame seeds can react further at a higher temperature to generate more volatile flavor substances such as pyrazines and furans, thereby enhancing the nutty and roasted flavor.

[0072] In one embodiment of the present invention, the pre-frying device 41 has a first heat source inlet H1, and the main frying device 42 has a second heat source outlet H2. The first heat source inlet H1 is connected to the second heat source outlet H2 through a heat source pipe H0, so that the pre-frying device 41 uses the heat source discharged by the main frying device 42 to perform a pre-roasting operation on the raw materials to be roasted.

[0073] By recovering the heat source discharged from the main frying equipment 42 and inputting it into the pre-frying equipment 41 to perform pre-roasting operation, the heat energy utilization rate can be improved, and the instantaneous overheating caused by directly using high-temperature heat source to perform pre-roasting operation can be avoided, reducing the risk of oil oxidation. At the same time, the energy consumption of the main frying equipment 42 can be reduced, making the overall frying process more stable and the flavor more consistent.

[0074] In practice, the main stir-frying equipment 42 also has a second heat source inlet H4 through which a heat source can be introduced. The pre-stir-frying equipment 41 also has a second heat source outlet H3 through which hot air is discharged.

[0075] Specifically, the heat source can be natural gas. The baking system may further include: a gas source 51, a burner 52, and an induced draft fan 53. The gas source 51 can be connected to the burner 52 via a pipe, and the burner 52 is used to ignite the gas supplied by the gas source 51 to generate hot air. The induced draft fan 53 is connected to the burner 52 via a pipe, and the induced draft fan 53 is used to introduce the hot air generated by the burner 52 into the heat conduction channel of the main frying equipment 42.

[0076] In practice, the burner 52 ignites the gas to generate hot air. Under the action of the induced draft fan 53, the hot air is introduced into the heat conduction channel of the main frying equipment 42 to heat the raw materials inside the main frying equipment 42. The hot air from the main frying equipment 42 is then connected to the second heat source outlet H2, and subsequently introduced into the pre-frying equipment 41 to perform pre-roasting operations.

[0077] In practice, the baking temperature and baking time of the main frying equipment 42 and the pre-frying equipment 41 can be adjusted by controlling the hot air temperature at the inlet of the heat conduction channel of the main frying equipment 42. The rotation speed of the inner cylinder in the main frying equipment 42 and the pre-frying equipment 41 can be adjusted based on the specific raw materials to be baked.

[0078] When using the above baking system, the following steps may be included:

[0079] 1) Check if the natural gas pressure of gas source 51 is normal;

[0080] 2) When the natural gas pressure is normal, turn on the pre-cooking equipment 41, the main cooking equipment 42, the burner 52, the induced draft fan 53, etc. in sequence, and then open the gas valve to complete the ignition of the burner 52.

[0081] 3) After heating to a certain temperature, turn on the feeder and adjust the hot air temperature, rotation speed and roasting time of the main roasting equipment 42 according to the temperature requirements of the raw material roasting.

[0082] 4) When shutting down, first turn off the feeder and lower the hot air temperature until there is no material output. Then turn off the gas valve, burner 52, induced draft fan 53, etc. After the temperature of the second heat source outlet H2 of the main frying equipment 42 drops to room temperature, clean and maintain the equipment.

[0083] In a specific implementation, the baking system may further include: a first screening device 43, a washing device 44, a draining device 45, and a second screening device 46. The first screening device 43 is used to perform a first screening operation on the raw materials to be baked; the washing device 44 is used to perform a washing operation on the raw materials after the first screening operation; the draining device 45 is used to perform a draining operation on the raw materials after the washing operation; after draining, the raw materials pass through the pre-frying device 41 and the main frying device 42 and then enter the second screening device 46, where the second screening device 46 performs a second screening operation on the raw materials after the main frying operation.

[0084] Specifically, taking sesame seeds as the raw material to be roasted as an example, the first screening device 43 may include: a cleanup component and a color sorting component. The cleanup component can be implemented by a vibrating screen, an air separator, a magnetic separator, a destoner, etc. The cleanup component can remove endogenous impurities and exogenous foreign objects such as small stones, soil, dust, metal, sesame husks, straw, grass seeds, and grass flowers from the raw material. The color sorting component can remove discolored sesame seeds and black foreign objects.

[0085] The washing device 44 can be used to wash away dust from the surface of the sesame seeds. The draining device 45 can be used to drain the washed sesame seeds to ensure stable moisture content before entering the pre-roasting device 41. The raw materials after passing through the pre-roasting device 41 and the main roasting device 42 can be cooled before being fed into the second screening device 46. The second screening device 46 further removes sesame granules and other foreign matter generated during roasting and transportation. Finally, the raw materials output from the second screening device 46 are packaged.

[0086] The baking system described in this invention not only improves the quality and stability of the raw materials after baking, but also saves energy and makes the overall frying process more stable.

[0087] This utility model embodiment also provides a ready-to-eat food product obtained using the above-described baking system.

[0088] In practice, this ready-to-eat food includes, but is not limited to, roasted sesame seeds.

[0089] The ready-to-eat food obtained using the baking system in this embodiment of the invention has better quality stability and better plumpness. Furthermore, at the same roasting temperature, the sesame seeds in this embodiment of the invention have a higher floating rate.

[0090] While the present invention has been disclosed above, it is not limited thereto. Any person skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention; therefore, the scope of protection of the present invention should be determined by the scope defined in the claims.

Claims

1. A stir-frying device, characterized in that, include: Base; The outer cylinder is fixed to the base; The inner cylinder is located inside the outer cylinder; And a drive assembly, connected to the outer cylinder and the inner cylinder, for driving the outer cylinder and the inner cylinder to rotate; The gap between the outer cylinder and the inner cylinder serves as a heat conduction channel. The inner cylinder is equipped with a roasting structure, which is used to stir the raw materials to be roasted inside the inner cylinder when the inner cylinder rotates, and to push the raw materials to be roasted inside the inner cylinder towards the raw material outlet of the inner cylinder.

2. The stir-frying equipment as described in claim 1, characterized in that, The roasting structure includes a plurality of roasting units arranged circumferentially along the inner cylinder, each roasting unit extending axially along the inner cylinder.

3. The stir-frying equipment as described in claim 2, characterized in that, The roasting unit includes a first stirring plate and a second stirring plate, wherein the first stirring plate extends radially along the inner cylinder; and the second stirring plate extends and bends from the inner wall of the inner cylinder toward the free end of the first stirring plate.

4. The stir-frying equipment as described in claim 3, characterized in that, The second stirring plate includes a straight section and a curved section. The straight section extends in a straight line along the inner wall of the inner cylinder into the inner cylinder. One end of the curved section is connected to the straight section, and the other end extends toward the free end of the first stirring plate.

5. The stir-frying equipment as described in claim 4, characterized in that, The straight section is inclined toward the first stirring plate in the radial direction relative to the inner cylinder.

6. The stir-frying equipment as described in claim 1, characterized in that, The outer cylinder and the inner cylinder are coaxially arranged, and the axial directions of the outer cylinder and the inner cylinder have an acute angle relative to the plane where the base is located.

7. The stir-frying equipment as described in claim 1, characterized in that, Also includes: A cooling component is disposed between the outer cylinder and the base.

8. A baking system, characterized in that, include: Pre-frying equipment is used to perform pre-roasting operations on raw materials to be baked; And the main roasting equipment, used to perform the main roasting operation on the raw materials output from the pre-roasting equipment; Wherein, at least one of the pre-frying equipment and the main frying equipment is implemented using the frying equipment described in any one of claims 1 to 7.

9. The baking system as described in claim 8, characterized in that, The pre-frying equipment has a first heat source inlet, and the main frying equipment has a second heat source outlet. The first heat source inlet is connected to the second heat source outlet through a heat source pipe.

10. The baking system as described in claim 9, characterized in that, Also includes: The equipment includes a gas source, a burner, and an induced draft fan. The gas source is connected to the burner via a pipe, and the burner is used to ignite the gas supplied by the gas source to generate hot air. The induced draft fan is connected to the burner via a pipe, and the induced draft fan is used to introduce the hot air generated by the burner into the heat conduction channel of the main frying equipment.

11. The baking system as claimed in claim 10, characterized in that, Also includes: The equipment comprises a first screening device, a washing device, a draining device, and a second screening device; wherein, the first screening device is used to perform a first screening operation on the raw materials to be baked; the washing device is used to perform a washing operation on the raw materials after the first screening operation; the draining device is used to perform a draining operation on the raw materials after the washing operation; after the draining operation, the raw materials pass through the pre-frying device and the main frying device and then enter the second screening device, where the second screening device performs a second screening operation on the raw materials after the main frying operation.

12. A ready-to-eat food product, characterized in that, The ready-to-eat food is obtained using the baking system described in any one of claims 8 to 11.

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