The current commonly used methods for killing, rubbing, drying, Ricoh machines and electric wok are described below. 1. There are generally two kinds of fixing machines for fixing the blue ones, that is, the 6CS series mini drum fixing machine and the bottle type fixing machine. (1) Drum fixing machine: Drum fixing machine is a high-efficiency continuous fixing machine that mainly uses stir-frying and has a steam-killing effect. For monolithic structure, equipped with wheels to move. The main structure is a long cylindrical metal roller, which is equipped with three sections of spiral guide vanes with different angles, which can play the role of import and export f and turnover. The adjustment mechanism is also installed in the cylinder to control the leaf time by adjusting the tilt angle. . According to the different fuels, the miniature drum fixing machine is divided into two types: firewood type and electric type. The firewood-type micro-drum fixing machine has a cast iron grate heating device at the bottom of the drum, and is equipped with a small blower to help the combustion. The famous green tea is processed by the method of designing a fire slope so that the temperature is high and then low to kill. The method of using the micro-drum fixing machine is to debug the machine first before fixing it, and everything is normal before starting up. Secondly, according to the different crafts, adjust the angle of inclination, and put a small amount of fresh leaves to determine the fixing time. The green tea is usually suitable for holding green tea for 1 to 2 minutes. Third, after the fixing time is established, coal is used as the main fuel to heat up, and the flame gradually burns, making the temperature around the shell and cylinder of the fixing machine relatively uniform. A few minutes later, the internal temperature of the simplified internal temperature was measured with a thermometer. Experiments have shown that when the leaf temperature reaches 85°C, the enzyme completely loses its activity. Therefore, it is advisable that the temperature inside the barrel be controlled at about 110-120°C. Because the amount of leaf throwing, temperature, and leafing time directly affect the quality at the time of fixation, the following points should be taken into consideration when using a mini drum cleaning machine. 1When the leaf is started, a certain amount of fresh leaves should be put in first, then the temperature in the barrel is stable and then the leaves are evenly distributed, and the quality of fixation is always taken care of. Avoid high temperature caused by the leaves to produce a burst point or coke leaf, low temperature can not completely destroy the activity of the enzyme, and produce red stem leaves. 2 Appropriately control the blower's combustion-supporting wind power. (3) When the crushing is about to end, it is not possible to immediately stop the crocking machine and wait until the temperature in the cuvette drops to about 50°C before shutting down and cleaning the inner leaves of the cylinder and keeping the inner surface of the cylinder clean. (2) Bottle fixing machine Bottle fixing machine is also divided into electric heating type and firewood type. Electric drums are lined with electric heat pipes around them, and firewood type stoves are installed under the drums, all equipped with small blowers for combustion. The difference is that the firewood type barrel is equipped with two guide vanes with different angles. The guide vanes near the inlet and outlet ends are higher than the guide vanes inside, so as to facilitate the leaves to be blown out, and the guide vanes inside are turned over. effect. The inlet and outlet leaves are at the same end, and the other end is equipped with a fan to remove water vapor. Fixing time, depending on the variety of species, seasons and picking standards are different, rely on reverse switch to artificially control time, in order to achieve the purpose of fixing. When leafing and leafing are the same as the roller fixing machine, the amount of leaf, temperature, and leafing time should be well grasped. When you leave the leaves, you can use the foot to step on the bottom frame to make the simplified tilt and achieve the purpose of quick leafing. Fixing leaves should be achieved: leaf color changes from bright green to dark green; leaf surface loses luster; leaves are soft and agglutinate; crushed stems are constantly crushed into clumps, loosely spread after hand, slightly sticky; fragrance reveals; no red Stem, red leaves. 2. Rubbing machine name tea micro rubbing decantation, there are currently 15 models, 25 models, 30 models. Their structure is roughly composed of a rubbing plate, a frame, a pressurizing device, and a deceleration transmission mechanism. All the rubbing discs are made of high quality stainless steel or copper material, and several arc-shaped prisms are punched out with the whole moulding process. The disc surface is smooth, the arrangement is reasonable, the height is appropriate, and the guideability is good, which meets the operation requirements. It can promote tea turning and reduce the rate of tea breakage. The frame is a one-piece structure, and the three brackets supporting the rubbing plate are fixed on the base, which greatly facilitates handling and installation. The pressurizing method adopts a ram-slide weight method, which is convenient for loading and unloading leaves and adding leaves to rub. In use, the machine is first debugged. After everything is normal, the pressurizing part is lifted again to leave the press cover away from the kneading drum and the slider is at the “O†mark. When the leaf is thrown, the quantity should be in accordance with the requirements. If the amount of leaf is large, the wear of the worm wheel will increase, affecting the life of the parts and prolonging the rubbing time, causing the temperature in the kneading bucket to rise, causing chlorophyll damage and yellowing the buds. Aroma low nausea. On the contrary, the small amount of leaf thrown not only affects the yield, but also causes the tumbling to be abnormal and the sprouts to be severely broken. As the name tea is very particular about the shape of the endoplasmic reticulum, it should be followed by the principle of "leaves tenderly rubbed and rubbed." In addition, during the whole process of rubbing, it should be performed according to the method of “light weight and lightnessâ€, that is, 1 minute light pressure rubbing, 2 minutes heavy pressure rubbing, and 1 minute light rubbing. Rubbing time is 3 to 5 minutes. For a long time, the tea juice overflows and the dry tea becomes darker and darker in color; if the time is too short, the rate of sticking is low and the tea leaves become frothy. Therefore, we must master the rubbing time. Should pay attention to the following points when rubbing: (1) When rubbing the leaves under the machine, it is necessary to promptly deblock the block, do not put a long time, so as not to yellow, browning buds. In particular, when the young leaves are dry, they must be dried immediately at a higher temperature to prevent reddening. (2) During the kneading process, the leaves remaining in the rubbing plate and kneading tube should be cleaned, and the rubbing plate and kneading tube should be kept clean. 3. Dryer name Tea processing and drying can use 6CH series micro-dryer. This kind of dryer is a monolithic structure. It is based on the principle that the drying temperature of famous tea is firstly high and then low, and it adopts the form of stratified air intake. The air volume of each layer is also in a certain proportion to achieve the purpose of drying. The stainless steel mesh belt of the 6CH series dryer has three layers. It is mainly used to transport tea leaves, the upper layer of the leaves, and is automatically turned down one by one. The lower leaf box is equipped with a hot air distribution plate to make the layers evenly heated. The transmission device uses a motor to directly drive the gear box, and the chain drive rotates through the chain drive with a certain speed ratio. Ratchets and pawl mechanisms are used to change the number of teeth used to advance the speed control. The dryers are all equipped with hot air stoves. There are two types, common firewood and electric heating. The former has a proper height of the burner, and a throat is installed at the outlet of the smoke exhaust, which can basically eliminate black smoke and make full use of heat energy. The latter uses an electric heat pipe as a heat source. This hot air stove has a simple structure, convenient operation, easy temperature control, clean and sanitary, and does not pollute tea. It is the ideal hot air source device at present. The quality of dried tea is mainly determined by the three factors of temperature, time to shoot leaves, and thickness of stalls. In general, the temperature and stall thickness are relatively stable. The initial drying temperature is generally about 135°C, and the reheating temperature is about 90°C. When the leaves are used, the tea leaves should be evenly spread on the mesh belt to prevent the accumulation of tea leaves and cause uneven wet and dry. Import and export f time must adjust the pawl to push the number of ratchet teeth to control, early, bake generally adjusted to 8 teeth, re-bake 3 teeth is appropriate. In short, in the drying process of famous tea, we must pay attention to the effect of temperature on tea. If it is too high, it can easily cause the phenomenon of moisture in the outer trunk. If it is too low, it will result in low odor and aggravation of the aroma. At the same time, it greatly prolongs the drying time. Therefore, the dry temperature must be properly controlled. 4. The strip mechanism The shape of the strip machine is similar to that of a bottle-type fixing machine, which is also divided into two types, electric heating type and firewood type. The only difference is that the roller body of the strip machine is hexagonal, and the outer end of the roller body has inlet and outlet guide vanes. 6CD Rye Dryer is a machine that improves the quality of high-quality tea shades. The quality of tea after Ricoh has the characteristics of tea fragrance, uniform color, green blooming, tight cords, smooth and straight. Care must be taken to pay attention to: (1) the temperature can not be too high, otherwise there will be old fire, coke, but also affect the tea color. (2) Low temperature and low aroma. Practice has proved that the barrel temperature is preferably 50~60°C. (3) In order to ensure the quality of tea, when the drying requirement is met, the reverse switch is pulled to make the machine tilt and the cylinder is reversed to achieve the purpose of rapid leaf output. 5. Electric frying pan common 6CT series electric wok. It is mainly used in the process of celebratory tea, creeds, and drying. The electric frying pan is polished to have a smooth working surface, easy temperature control, and uniform heating. The method of use is to check whether the electrical components are safe and reliable before processing the tea leaves. After 5~8 minutes of power on, leaf operation can be performed. When the temperature is high, one grade switch is cut off immediately to reduce the working wattage and reach the optimal temperature. The use of electro-frying pan should pay attention to: the actual operation, strict control of the temperature, if you need to stop heating, you must reach the required time in the pot temperature, cut off the power a minute or so, otherwise the pot temperature is too high, the tea will produce a white burst point. In the cooling process, if you need to warm up, you need to close the switch a minute or so in advance, otherwise the pot temperature is too low, resulting in red stems and red leaves, will affect the quality of famous tea.
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