Tea-scented fruit drying and steaming equipment

Abstract

The utility model belongs to the technical field of tea-scented dried fruit preparation, and particularly relates to a tea-scented dried fruit steaming and boiling equipment, which comprises a pot body, a pot cover, a servo motor, a stirring rod, a heat-resistant box, a flow-collecting hopper and a placing box. The heat-resistant box, the flow-collecting hopper and the placing box are detachably connected with the stirring rod in sequence from top to bottom and are respectively used for containing dried fruits, collecting steam and placing tea leaves. The pot body is provided with a water feeding pipe, a tea discharging structure and a reflux structure. The utility model directs the fragrant and mellow steam generated by the tea leaves to the dried fruits for fumigation in a directional and uniform manner through the flow-collecting hopper and the flow-distributing pipe, realizes the recycling of the fragrance by using the reflux structure, and avoids the direct contact between the tea leaves and the dried fruits by physical isolation design. The equipment solves the problems of uneven tea-scented penetration and easy flavor mixing in the traditional process and can efficiently and conveniently produce tea-scented dried fruits with strong tea fragrance and pure flavor.

Description

Technical Field

[0001] This utility model belongs to the field of tea-scented dried fruit preparation technology, specifically relating to a tea-scented dried fruit steaming and cooking device. Background Technology

[0002] Existing methods for producing tea-scented dried fruit mostly involve directly soaking or steaming tea leaves and dried fruit together. This method has significant drawbacks: First, the tea aroma only adheres to the surface of the dried fruit, failing to penetrate evenly and deeply into the flesh, resulting in a bland and uneven flavor. Second, prolonged direct contact between tea leaves and dried fruit causes excessive extraction of bitter components from the tea, which then transfer to the fruit, affecting its original sweet taste. Third, traditional steaming pots are limited in function, unable to achieve directional flow and recycling of aroma, leading to low tea aroma utilization and limited smoking effect. Therefore, there is an urgent need in this field for specialized equipment that can achieve deep and even penetration of tea aroma and effectively separate tea leaves from dried fruit to prevent flavor cross-contamination. Utility Model Content

[0003] The purpose of this invention is to overcome the shortcomings of the prior art and provide a tea-scented dried fruit steaming and cooking device. This device can achieve uniform and deep steaming of dried fruit with tea aroma, while avoiding the bitter taste of tea affecting the taste of dried fruit.

[0004] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: including a pot body, a pot lid detachably connected to the pot body and equipped with a servo motor on the top, a stirring rod coaxially connected to the output shaft of the servo motor, a heat-resistant box for holding dried fruits detachably connected to the stirring rod from top to bottom, a converging hopper for gathering the smoked airflow, and a placing box for holding tea leaves. The side walls of the pot body are respectively equipped with a water inlet pipe for adding water and a tea outlet structure for discharging tea water. The top of the pot body is also equipped with a reflux structure.

[0005] Furthermore, the bottom of the heat-resistant box is provided with a fumigation net, which is used to mix the fumigation airflow with the dried fruit.

[0006] Furthermore, the bottom of the placement box is provided with a tea filter bag for collecting tea leaves, the top of the tea filter bag is provided with a threaded sleeve, and the bottom of the stirring rod is coaxially connected with a threaded cap that is threadedly connected to the threaded sleeve.

[0007] Furthermore, the top of the flow-gathering hopper is provided with several flow-equalizing pipes for uniform airflow distribution, and the flow-equalizing pipes are located at the bottom of the fumigation net.

[0008] Furthermore, both the heat-resistant box and the flow-gathering hopper are provided with threaded holes, and the stirring rod is provided with a threaded section that is threadedly connected to the corresponding threaded hole.

[0009] Furthermore, the reflux structure includes a reflux pipe connected to the pot lid and a miniature air pump for adsorbing the smoked airflow, with the air outlet of the reflux pipe facing the heat-resistant box.

[0010] Furthermore, the tea-discharging structure includes a tea-discharging pipe, a control valve disposed on the tea-discharging pipe, and a cup holder at the bottom of the tea-discharging pipe.

[0011] Compared with the prior art, this utility model has the following advantages:

[0012] 1. Uniform smoking and deep tea aroma penetration: The fragrant steam generated by the tea boiling is collected by the converging bucket and guided evenly upward by the equalizing pipe to penetrate the dried fruit placed on the smoking net, realizing all-round and three-dimensional smoking of the dried fruit, so that the tea aroma can penetrate into the inside of the fruit pulp, and the flavor is uniform and rich.

[0013] 2. Dry and wet separation to avoid flavor interference: The tea leaves are sealed in the bottom tea bag, completely physically isolated from the dried fruit on top. This effectively prevents the bitter components extracted from the tea leaves during long-term steaming from directly contacting the dried fruit, ensuring the pure taste and flavor of the dried fruit.

[0014] 3. High efficiency in aroma recycling: Through the reflux structure, the residual aroma rising to the top of the pot is actively drawn in by a micro air pump and re-sprayed onto the surface of the dried fruit, realizing the closed-loop recycling of aroma and significantly improving the utilization efficiency of tea aroma and the intensity of smoking.

[0015] 4. Modular assembly and convenient operation: The heat-resistant box, flow-gathering hopper, and placement box are all detachably connected to the central stirring rod through threaded connections, which greatly facilitates the filling and removal of materials and the subsequent cleaning and maintenance of the equipment, meeting the hygiene and convenience requirements of food production. Attached Figure Description

[0016] Figure 1 This illustration shows an internal schematic diagram of a tea-scented fruit drying and cooking device according to an embodiment of this application;

[0017] Figure 2 A schematic diagram of a tea filter bag for a tea-scented fruit drying equipment according to an embodiment of this application is shown.

[0018] Figure 3 An external schematic diagram of a tea-scented fruit drying and cooking device according to an embodiment of this application is shown.

[0019] The reference numerals in the accompanying drawings include:

[0020] 1. Pot body; 2. Servo motor; 3. Miniature air pump; 4. Return pipe; 5. Pot lid; 6. Stirring rod; 7. Heat-resistant box; 8. Smoking net; 9. Flow equalization pipe; 10. Converging hopper; 11. Water inlet pipe; 12. Threaded cap; 12. Threaded sleeve; 13. Tea filter bag; 14. Control valve; 15. Cup holder. Detailed Implementation

[0021] To enable those skilled in the art to better understand this utility model, the technical solution of this utility model will be further described below in conjunction with the accompanying drawings and embodiments.

[0022] The accompanying drawings are for illustrative purposes only and are schematic diagrams, not actual images. They should not be construed as limiting the scope of this application. To better illustrate the embodiments of this utility model, some components in the drawings may be omitted, enlarged, or reduced, and do not represent the actual product dimensions. It is understandable to those skilled in the art that some well-known structures and their descriptions may be omitted in the drawings.

[0023] Example 1:

[0024] like Figure 1-3 As shown, this utility model discloses a tea-scented dried fruit steaming and cooking device. The core structure includes a pot body 1, a pot lid 5, a servo motor 2, a stirring rod 6, a heat-resistant box 7, a converging hopper 10, a placement box, a water inlet pipe 11, a tea discharge structure, and a reflux structure. The connection relationship and function of each component are as follows:

[0025] The pot body 1, as the basic load-bearing component, is made of food-grade stainless steel with a thickness between 1.2 and 1.5 mm. It is cylindrical in shape and has an electric heating tube embedded at the bottom for heating water to generate steam. The two side walls are symmetrically equipped with functional structures. The left side has a water inlet pipe 11 with a sealed cover for easy and quick water replenishment, and the other side has a tea outlet structure. The top is equipped with a ring groove, which is detachably connected to the pot lid 5 through a buckle, making it easy to put in and take out internal components. The pot lid 5 is made of transparent high-temperature resistant glass, which makes it easy to observe the processing status. The edge is equipped with buckles that match the groove of the pot body 1. The top center is fixed with a servo motor 2. The servo motor 2 can rotate at a low speed. The low speed design can avoid airflow turbulence. The output shaft of the servo motor 2 passes vertically through the pot lid 5 and is coaxially fixed with the stirring rod 6 through a coupling.

[0026] The right side wall of the lid 5 is also equipped with a reflux pipe 4 interface for connecting the reflux structure. The stirring rod 6 is made of solid stainless steel and can be adapted to the height of the pot body 1. The rod body has two external threaded sections from top to bottom, which are used to connect with the threaded holes of the heat-resistant box 7 and the flow-gathering funnel 10, respectively. A threaded cap 12 with threads is fixed coaxially at the bottom for connecting the threaded sleeve 1201 for placing the tea filter bag 13. The servo motor 2 drives the stirring rod 6 to rotate slowly, which can both assist in the dispersion of airflow and prevent the internal components from shifting. The heat-resistant box 7 is a component for holding dried fruit. It is made of ceramic or high-temperature resistant plastic and can withstand temperatures of not less than 150 degrees Celsius. It is bowl-shaped and has a threaded hole in the center of the interior, which is adapted to the upper threaded section of the stirring rod 6 to achieve a detachable function. The bottom is integrally formed with a smoking mesh 8. The smoking mesh 8 has mesh holes to facilitate the upward penetration of airflow and contact with the dried fruit, while preventing the dried fruit from falling.

[0027] The converging hopper 10 is a component used to gather the aroma of tea. It is made of high-temperature resistant silicone or plastic and is shaped like a frustum. It fits the bottom of the heat-resistant box 7. The converging hopper 10 has a threaded hole in the center inside, which fits the threaded section of the lower part of the stirring rod 6. Multiple flow equalization tubes 9 are evenly distributed on the top of the converging hopper 10. The flow equalization tubes 9 are arranged in a ring array, which can evenly guide the gathered airflow to the bottom of the smoking net 8, ensuring that the aroma of each area of ​​the dried fruit adheres in a consistent manner.

[0028] The tea-holding box is a component used to hold tea leaves. It is made of easy-to-clean stainless steel and is bowl-shaped. A non-woven fabric tea filter bag 13 is fixed to the bottom. The tea filter bag 13 has good air permeability and is connected to the bottom of the tea-holding box by buckles or sewing, making it easy to disassemble and replace. A threaded sleeve 1201 is sewn on the top of the tea filter bag 13. Its internal threads are compatible with the threaded cap 12 at the bottom of the stirring rod 6, thus fixing the tea filter bag 13 to the stirring rod 6. The tea-holding box is located directly below the converging hopper 10, which ensures that the airflow generated by the tea leaves enters the converging hopper 10 upwards.

[0029] The reflux structure is a component used to recover dispersed airflow, including a reflux pipe 4 and a miniature air pump 3 installed on the reflux pipe 4. The reflux pipe 4 is made of food-grade silicone. One end of the reflux pipe 4 is connected to the interface on the top wall of the pot lid 5 to adsorb dispersed airflow, and the other end extends into the inside of the pot body 1. The air outlet is directly facing the top of the heat-resistant box 7, so that the refluxed airflow can penetrate the dried fruit again. The miniature air pump 3 is a negative pressure adsorption type, fixed on the outside of the pot lid 5, and connected in series in the middle of the reflux pipe 4 to provide power for airflow circulation.

[0030] The tea-draining structure is a component used to drain tea juice, including a tea-draining tube, a control valve 14, and a cup holder 15. The tea-draining tube is made of stainless steel, with one end connected to the lower part of the side wall of the pot body 1, and the inlet end close to the bottom of the pot body 1 to ensure that the tea juice can be drained completely and facilitate the flow of tea juice. A ball valve-type control valve 14 is installed in the middle to adjust the juice dispensing speed. The bottom is welded with a ring cup holder 15, which can be adapted to common cups and can stably place the cup to avoid burns when holding it.

[0031] Working Principle: During operation, the bottom of the pot 1 is heated, and the water boils to generate steam. The steam first passes through the tea leaves in the container, carrying the tea aroma as it rises. The concentrator 10 gathers this fragrant steam and blows it evenly onto the dried fruit in the heat-resistant container 7 through the equalization pipe 9 for initial steaming. At the same time, the servo motor 2 drives the entire stirring assembly to rotate slowly, making the dried fruit heated and steamed more evenly. Some of the steam that rises to the top of the pot is sucked into the return pipe 4 by the micro air pump 3 and blown back onto the surface of the dried fruit for secondary or even multiple steaming, greatly improving the utilization rate of aroma. The entire process achieves separate and cyclical contact between water vapor, tea aroma, and dried fruit, thus efficiently producing tea-flavored dried fruit with a rich tea aroma and pure taste.

[0032] The advantages of this utility model are: more uniform flavor fusion: the converging bucket 10 gathers the airflow + the equalizing pipe 9 disperses it + the reflux structure circulates, so that the tea aroma and dried fruit come into full contact, the adhesion is more uniform, and the local flavor is not too weak.

[0033] The tea filter structure is optimized: a tea filter bag 13 is set at the bottom of the box, which not only enhances the contact between tea leaves and steam (improving the efficiency of aroma release), but also makes it easy to disassemble and clean, reducing tea residue.

[0034] The above are merely embodiments of this utility model. The circuits, electronic components, and modules involved are all prior art, fully achievable by those skilled in the art, and require no further explanation. The content protected by this application does not involve improvements to the software and methods. Commonly known structures and characteristics in the solution are not described in detail here. Those skilled in the art are aware of all common technical knowledge in the field prior to the application date or priority date, are able to access all existing technologies in that field, and possess the ability to apply conventional experimental methods prior to that date. Those skilled in the art can, under the guidance of this application, improve and implement this solution in conjunction with their own capabilities. Some typical known structures or methods should not be obstacles for those skilled in the art to implement this application. It should be noted that those skilled in the art can make several modifications and improvements without departing from the structure of this utility model. These should also be considered within the scope of protection of this utility model, and will not affect the effectiveness of the implementation of this utility model or the practicality of the application.

Claims

1. A tea-scented dried fruit steaming and cooking device, characterized in that: It includes a pot body, a pot lid detachably connected to the pot body and equipped with a servo motor on top, a stirring rod coaxially connected to the output shaft of the servo motor, a heat-resistant box for holding dried fruits that is detachably connected to the stirring rod from top to bottom, a converging hopper for gathering the smoked airflow, and a box for holding tea leaves. The two side walls of the pot body are respectively equipped with a water inlet pipe for adding water and a tea outlet structure for discharging tea water. The top of the pot body is also equipped with a reflux structure.

2. The tea-scented dried fruit steaming and cooking equipment as described in claim 1, characterized in that: The bottom of the heat-resistant box is equipped with a fumigation net, which is used to mix the fumigation airflow with the dried fruit.

3. The tea-scented dried fruit steaming and cooking equipment as described in claim 1, characterized in that: The bottom of the placement box is equipped with a tea filter bag for collecting tea leaves, and the top of the tea filter bag is equipped with a threaded sleeve. The bottom of the stirring rod is coaxially connected to a threaded cap that is threadedly connected to the threaded sleeve.

4. The tea-scented dried fruit steaming and cooking equipment as described in claim 2, characterized in that: The top of the flow-gathering hopper is provided with several flow-equalizing pipes for uniform airflow distribution, and the flow-equalizing pipes are located at the bottom of the fumigation net.

5. The tea-scented dried fruit steaming and cooking equipment as described in claim 1, characterized in that: Both the heat-resistant box and the flow-gathering hopper have threaded holes inside, and the stirring rod has a threaded section that is threaded to the corresponding threaded hole.

6. The tea-scented dried fruit steaming and cooking equipment as described in claim 1, characterized in that: The reflux structure includes a reflux pipe connected to the pot lid and a miniature air pump for adsorbing the smoked airflow. The air outlet of the reflux pipe is directly opposite the heat-resistant box.

7. The tea-scented dried fruit steaming and cooking equipment as described in claim 1, characterized in that: The tea-discharging structure includes a tea-discharging pipe, a control valve located on the tea-discharging pipe, and a cup holder at the bottom of the tea-discharging pipe.

Images