CN109907330B - Continuous soaking and squeezing device and method for food raw materials - Google Patents
Continuous soaking and squeezing device and method for food raw materials Download PDFInfo
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- CN109907330B CN109907330B CN201910279029.0A CN201910279029A CN109907330B CN 109907330 B CN109907330 B CN 109907330B CN 201910279029 A CN201910279029 A CN 201910279029A CN 109907330 B CN109907330 B CN 109907330B
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- 239000002994 raw material Substances 0.000 title claims abstract description 35
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 238000002791 soaking Methods 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000007598 dipping method Methods 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 16
- 239000003507 refrigerant Substances 0.000 claims abstract description 13
- 238000003825 pressing Methods 0.000 claims abstract description 12
- 238000005470 impregnation Methods 0.000 claims abstract description 11
- 229910001220 stainless steel Inorganic materials 0.000 claims description 23
- 239000010935 stainless steel Substances 0.000 claims description 23
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical group OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 18
- 239000002893 slag Substances 0.000 claims description 13
- 238000007599 discharging Methods 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 230000001360 synchronised effect Effects 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 3
- 241001247821 Ziziphus Species 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 235000020418 red date juice Nutrition 0.000 description 2
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a continuous soaking and squeezing device and a squeezing method of food raw materials; comprises a tank body, a rotating shaft, a rubber air bag, a dipping cavity, a coil pipe, a vacuum heat-preserving bag, a round inlet, a sieve plate and a juice outlet; a rubber air bag is arranged in the impregnation cavity; the stepping motor is driven by synchronous rotation of the two rotating shafts to enable the tank body to rotate 360 degrees; two sieve plates can be inserted in parallel from top to bottom at one side of the lower part of the juice outlet; a coil pipe is surrounded in the vacuum heat-preserving bag; according to the invention, cold water, hot water or refrigerant and the like are added into the coil pipe according to the pressing temperature requirement to control the pressing temperature, so that the temperature in the vacuum heat-preserving bag can be adjusted at any time, and a better dipping effect is achieved; the spherical rubber air bags are used for squeezing, so that the squeezing area is large; the air bags made of rubber materials cannot damage materials; the invention can realize dual-purpose of dipping and squeezing and continuous repeated dipping and squeezing, and improves the utilization rate of food raw materials and the squeezing efficiency.
Description
Technical Field
The invention relates to a continuous soaking and squeezing device and a squeezing method for food raw materials, in particular to a continuous soaking and squeezing device for crushed food raw materials, and belongs to the field of food machinery and equipment.
Background
In the food processing process, the juice extraction process after crushing often has the following two problems: firstly, the juice yield of certain food raw materials is low, and the raw material utilization rate is greatly reduced by one-time juice squeezing. Secondly, some foods also have more fiber yarns, the fiber yarns cannot be thoroughly chopped in the crushing process, the fiber yarns are easy to block in the subsequent mechanical juicing process, and the efficiency is reduced.
Disclosure of Invention
Aiming at the problems existing in the existing food juice preparation process, the invention provides a continuous dipping and squeezing device and a squeezing method for food raw materials; the invention relates to a dipping and squeezing device for food raw materials, which can realize dual purposes of dipping and squeezing and can dip and squeeze for many times, thereby improving the utilization rate of the raw materials, saving the space of a factory building and improving the utilization rate and the squeezing efficiency of the food raw materials.
The technical scheme adopted by the invention is as follows:
a continuous soaking and squeezing device for food materials comprises a tank body, a rotating shaft, a rubber air bag, a soaking cavity, a coil pipe, a vacuum heat-preserving bag, a circular inlet, a sieve plate and a juice outlet;
the tank body is spherical; the tank body consists of a stainless steel outer wall and a stainless steel inner wall positioned inside the stainless steel outer wall; a hollow structure is arranged between the stainless steel outer wall and the stainless steel inner wall to form a vacuum heat-preserving bag; a spherical dipping cavity is formed in the inner wall of the stainless steel; a rubber air bag is arranged in the impregnation cavity; the rubber air bag is provided with an air bag inflation hole connected with the inflator pump; the squeezing force and the area are adjusted by adjusting the inflation amount in the rubber air bag; the left end and the right end of the middle part of the stainless steel outer wall are respectively and movably connected with a rotating shaft; the two rotating shafts are respectively connected with the stepping motor; the stepping motor is driven by synchronous rotation of the two rotating shafts to enable the tank body to rotate 360 degrees;
the top of the tank body is provided with a circular inlet for feeding or deslagging; the round inlet is movably connected with a juice outlet, the lower part of the juice outlet is cylindrical, and the upper part of the juice outlet is funnel-shaped; two sieve plates can be inserted in parallel from top to bottom at one side of the lower part of the juice outlet; each sieve plate is drawer-shaped and consists of a drawer-shaped frame and a sieve which can be movably arranged at the bottom of the drawer-shaped frame; the mesh holes of the lower layer of screen mesh are larger than those of the upper layer of screen mesh; the two sieve plates can be used separately; only a lower layer screen plate, an upper layer screen plate or two layers of screen plates are selected to be installed according to the requirements on the clarity of the squeezed juice; when only one layer of sieve plate is used, the screen mesh of the other layer of sieve plate is taken down, and only a drawer-shaped frame is installed; the circular inlet is a water inlet and a feeding hole, and is a slag outlet of the pressed raw material.
A coil is surrounded in the vacuum heat-preserving bag, and two ends of the coil are respectively provided with a coil inlet and a coil outlet; the coil pipe is used for adding a temperature regulating medium to regulate the temperature of the pressed material in the soaking cavity; the temperature regulating medium is cold water, hot water, steam or refrigerant (such as ethylene glycol).
The juice outlet hole is connected with a clarified juice storage tank.
The invention also relates to a continuous soaking and squeezing method of the food raw material, which comprises the following steps:
1) Rotating the tank body to enable the round inlet to face upwards and open, respectively adding raw materials and water into the soaking cavity, and closing the round inlet; adding cold water, hot water, steam or refrigerant (such as ethylene glycol) into the coil pipe according to the squeezing temperature requirement of the food raw material so as to adjust the temperature in the soaking cavity; the stepping motor drives the tank body to rotate 360 degrees through the rotating shaft, so that the crushed raw materials are immersed;
2) After the first impregnation is finished, the tank body is rotated to enable the round inlet to face downwards, juice outlet holes are opened, the rubber air bags are inflated through the air bag inflation holes, and the inflated rubber air bags squeeze materials for the first time; adjusting the amount of inflation according to the force required to be pressed, thereby adjusting the pressing force and area; the pressed juice is filtered by a screen plate and then discharged from a juice outlet hole; closing the juice outlet hole, opening the air bag inflation hole and discharging the air in the air bag;
3) Adding water according to the raw material soaking and squeezing efficiency, and repeating the step 1) and the step 2) for soaking and squeezing for a plurality of times; after the dipping and squeezing are completed, the tank body is rotated, the circular outlet is downwards opened, and the squeezed raw slag is discharged.
The invention has the beneficial effects that:
1. in the invention, the meshes of the lower layer screens of the two screen plates are larger than those of the upper layer screens, and can be respectively detached, and only the lower layer screen plate can be selectively installed for filtering according to the requirements on the clarity of the squeezed juice; or only installing an upper layer sieve plate for filtering; or the upper layer sieve plate and the lower layer sieve plate are simultaneously arranged for simultaneous filtration, so that the quality of the squeezed juice is ensured, and the filter plate is prevented from being blocked; meanwhile, the cleaning of raw material slag on the sieve plate and the replacement of the sieve plate are facilitated, and the sanitary environment of the device is ensured; the bottoms of the two sieve plates can also be used for selectively placing the sieves with different mesh sizes according to different filtering raw slag.
2. In the invention, the temperature of the mixed material is controlled by adding cold water, hot water, steam or glycol and other refrigerants in the rotary dipping process of the coil pipe, the operation is simple, the control is convenient, the temperature in the vacuum heat-preserving bag can be adjusted at any time according to the squeezing requirement, and the better dipping effect is achieved.
3. The invention uses the spherical rubber air bag to squeeze, the acting force of the rubber air bag is mild, the uniformity is better, the rubber air bag is matched with the shape inside the tank body, and the squeezing area is large; the squeezing force can be adjusted by adjusting the inflation amount of the rubber air bag; and the air bags made of rubber materials cannot damage materials.
4. The juice yield and the utilization rate of the food raw materials can be improved; combines the two processes of dipping and squeezing into one,
continuous dipping and squeezing saves factory space and working procedures.
Drawings
Fig. 1: integral structure diagram of the invention
Fig. 2: top structure of the invention
Fig. 3: is a cross-sectional view in the direction A-A in FIG. 2
Fig. 4: inventive feeding, impregnating work pattern
The arrow direction in fig. 4 refers to the direction of entry of the raw material and water;
fig. 5: working diagram for juice and slag discharging
The arrow pointing in fig. 5 refers to the direction of juice/slag discharge;
fig. 6: circular outlet and slag hole structure diagram
In fig. 6, the left view is the horizontal of the screen plate position, and the right view is the detailed view of the feed/water gap and slag hole.
In the figure: 1. stainless steel outer wall 2, axis of rotation 3, rubber gasbag, 4, gasbag aeration hole, 5, flooding chamber 6, stainless steel inner wall 7, coil pipe 8, vacuum insulation bag 9, coil pipe export 9", coil pipe entry 10, circular import 11, sieve 12 go out the juice hole.
Detailed Description
The present invention will now be described in detail with reference to the accompanying drawings.
A continuous soaking and squeezing device for food raw materials comprises a tank body, a rotating shaft 2, a rubber air bag 3, a soaking cavity 5, a coil pipe 7, a vacuum heat-preserving bag 8, a circular inlet 10, a double-layer sieve plate 11 and a juice outlet 12; the tank body is spherical; the tank body consists of a vacuum heat-preserving bag 8 and an impregnation cavity 5; a vacuum heat-insulating bag 8 is formed between the stainless steel outer wall 1 and the stainless steel inner wall; a spherical dipping cavity 5 is formed in the inner wall of the stainless steel; the rubber air bag 3 is arranged in the dipping cavity 5; the rubber air bag 3 is provided with an air bag inflation hole 4 connected with an inflator pump; the left side and the right side of the middle part of the stainless steel outer wall 1 are respectively connected with a rotating shaft 2; the two rotating shafts 2 are respectively connected with a stepping motor; the tank body can rotate by 2 degrees around the rotating shaft under the drive of the stepping motor; the tank body consists of a stainless steel outer wall and a stainless steel inner wall positioned inside the stainless steel outer wall;
the top of the tank body is provided with a circular inlet 10 for feeding or deslagging; the circular inlet 10 can be movably connected with a juice outlet 12, the lower part of the juice outlet 12 is cylindrical, and the upper part is funnel-shaped; two sieve plates 11 are movably inserted in parallel up and down at one side of the lower part of the juice outlet 12; the two sieve plates are arranged in close proximity up and down; each sieve plate 11 is drawer-shaped and consists of a drawer-shaped frame and a sieve which can be movably arranged at the bottom of the drawer-shaped frame; the meshes of the lower layer screen mesh are larger than those of the upper layer screen mesh; the two screen panels 11 can be used separately; only the lower layer screen plate, the upper layer screen plate or the two layers screen plates are arranged according to the requirements on the clarity of the squeezed juice. When only one layer of screen plate 11 is used, the screen cloth of the other layer of screen plate 11 is taken down, and only the drawer-shaped frame is installed for plugging the insertion port, so that the quality of squeezed juice can be ensured, and the filter plate can be prevented from being plugged. In the invention, the mesh size of the bottom screen of the screen plate 11 is preferably such that juice can be filtered out, but slag cannot leak out. According to different food raw materials, screens with different mesh sizes can be selectively arranged.
The circular inlet 10 is not only a water inlet and a feed inlet, but also a slag outlet of the pressed raw material.
A coil pipe 7 is surrounded in the vacuum heat-preserving bag 8, and the coil pipe 7 is respectively provided with a coil pipe outlet 9 and a coil pipe inlet 9'; the cold water, hot water, steam or refrigerant (e.g., glycol, etc.) is exchanged and delivered to the coil 7 through the coil outlet 9 and the coil inlet 9 "as needed for different food material pressing temperatures.
The juice outlet hole 12 is connected with a clarified juice storage tank.
In the embodiment, the stepping motor is driven by synchronous rotation of the two rotating shafts to enable the tank body to rotate 360 degrees, raw materials are stirred gently, and an ideal dipping effect is achieved.
In this embodiment, the temperature of the impregnation chamber 5 is controlled by adding cold water, hot water, steam or refrigerant such as ethylene glycol to the coil 7 wound in the vacuum insulation bag 8 to adjust to achieve a more desirable impregnation effect. The coil outlet 9 and the coil inlet 9 "are used for adding or releasing cold water, hot water, steam or refrigerant, etc.
In the embodiment, the inflated rubber air bag 3 has mild force, large pressing area and good uniformity, and is similar to the shape of a tank body, so that an ideal pressing effect is achieved. And the squeezing force can be adjusted by adjusting the inflation amount of the rubber air bag 3.
In use, the tank is rotated so that the circular inlet 10 is facing upwards and is opened, raw material and water are added to the impregnation chamber 5 separately, and the circular inlet 10 is closed. According to the temperature requirement of the pressed food, cold water, hot water, steam or refrigerant (such as glycol and the like) is added into the coil pipe 7 through the coil pipe inlet 9 ', the coil pipe inlet 9 ' and the coil pipe outlet 9 are sealed (the coil pipe inlet 9 ' and the coil pipe outlet 9 can be communicated with the cold water, the hot water, the steam or the refrigerant and the like to realize the circulation input, the temperature of the cold water, the hot water, the steam or the refrigerant is determined according to the requirement so as to keep the temperature in the vacuum heat preservation bag to be adjusted according to the pressing requirement, and the liquid can also not be added); the stepping motor drives the tank body to rotate 360 degrees through the rotating shaft 2, so that the crushed raw materials can be well immersed; after the first impregnation is finished, the tank body is rotated to enable the circular inlet 10 to face downwards, the juice outlet hole 12 is opened, the rubber air bag is inflated through the air bag inflation hole 4, and the inflated rubber air bag 3 presses the material for the first time (the inflation amount can be adjusted according to the pressing force required, so that the pressing force and area can be adjusted); the pressed juice is filtered by a double-layer screen plate 11 and is discharged from a juice outlet 12; closing the juice outlet hole 12, and discharging the gas in the rubber air bag 3 through the inflating hole 4 of the inflating bag; and adding water to repeatedly perform dipping and squeezing for a plurality of times according to the dipping and squeezing efficiency of the raw materials. After the dipping and squeezing are completed, the tank body is rotated, the circular inlet 10 is downwards, the circular inlet 10 is opened, and the squeezed raw slag is discharged.
Example 1
When the jar body is used, the jar body is rotated back and forth to enable the round inlet 10 to face upwards, the round inlet 10 is opened, 200L of crushed ginger and 200L of water are poured into the soaking cavity, and the round inlet 10 is closed. The stepping motor drives the tank body to rotate 360 degrees through the rotating shaft, so that the crushed ginger achieves a good soaking effect. Dipping for 30min, rotating the tank body to make the round inlet 10 downward, and opening the juice outlet 12. The air bag 3 is inflated through the air bag inflation hole 4, the inflated rubber air bag presses the material for the first time, and ginger juice is filtered by the double-layer screen plate 11 and then is discharged from the juice outlet hole 12. Until no squeezed juice is discharged, closing the juice outlet hole 12, opening the air bag air charging hole 4 to discharge air in the air bag, rotating the tank body to enable the circular inlet 10 to face upwards, adding 300L of water, and repeating the first dipping and squeezing process to perform the second dipping and squeezing; after the secondary soaking and squeezing is finished, the circular inlet 10 is opened, and the ginger residue is discharged.
Example 2
When the jar body is used, the round inlet 10 is upwards by rotating the jar body, the round inlet 10 is opened, 200L of crushed jujubes and 600L of water are poured into the dipping cavity, and the round inlet 10 is closed. Hot water at 70 c is added to coil 7 through coil inlet 9 ". The stepping motor drives the tank body to rotate 360 degrees through the rotating shaft, so that the crushed Chinese dates achieve a good soaking effect. Dipping for 90min, rotating the tank body to enable the round inlet 10 to face downwards, opening the juice outlet 12, inflating the air bag 3 through the air bag inflation hole 4, squeezing the materials for the first time by the inflated rubber air bag, filtering the jujube juice by the double-layer sieve plate 11, and discharging the jujube juice from the juice outlet 12. Until no squeezed juice is discharged, closing the juice outlet hole 12, opening the air bag air charging hole 4 to discharge air in the air bag, rotating the tank body to enable the circular inlet 10 to face upwards, adding 400L of water, and repeating the soaking and squeezing process for the second time; after the secondary soaking and squeezing is finished, the circular inlet 10 is opened, and the jujube residues are discharged.
Claims (5)
1. The continuous soaking and squeezing device for the food raw materials is characterized by comprising a tank body, a rotating shaft, a rubber air bag, a coil pipe, a round inlet, a double-layer sieve plate and a juice outlet;
the tank body is spherical; the tank body consists of a stainless steel outer wall and a stainless steel inner wall positioned inside the stainless steel outer wall; a hollow structure is arranged between the stainless steel outer wall and the stainless steel inner wall to form a vacuum heat-preserving bag; a spherical dipping cavity is formed in the inner wall of the stainless steel; a rubber air bag is arranged in the impregnation cavity; the rubber air bag is provided with an air bag inflation hole connected with the inflator pump; the left end and the right end of the middle part of the stainless steel outer wall are respectively and movably connected with a rotating shaft; the two rotating shafts are respectively connected with the stepping motor; the stepping motor synchronously rotates through two rotating shafts to drive the tank body to rotate 360 degrees;
the top of the tank body is provided with a circular inlet for feeding or deslagging; the circular inlet can be movably connected with the juice outlet; two sieve plates can be inserted in parallel from top to bottom at one side of the lower part of the juice outlet; each sieve plate is drawer-shaped and consists of a drawer-shaped frame and a screen which can be movably arranged at the bottom of the drawer-shaped frame; the lower part of the juice outlet hole is cylindrical, and the upper part of the juice outlet hole is funnel-shaped; the two sieve plates can be used separately; only a lower layer screen plate, an upper layer screen plate or two layers of screen plates are selected to be installed according to the requirements on the clarity of the squeezed juice; when only one layer of sieve plate is used, the screen mesh of the other layer of sieve plate is taken down, and only a drawer-shaped frame is installed; the mesh holes of the lower layer of screen mesh are larger than those of the upper layer of screen mesh;
a coil is surrounded in the vacuum heat-preserving bag, and two ends of the coil are respectively provided with a coil inlet and a coil outlet; the coil pipe is used for adding a temperature regulating medium to regulate the temperature of the pressed material in the soaking cavity; the temperature regulating medium is cold water, hot water, steam or refrigerant;
the juice outlet hole is connected with a clarified juice storage tank.
2. A continuous impregnation and press apparatus for food materials as set forth in claim 1, wherein the pressing force is adjusted by adjusting the amount of inflation in the rubber bladder.
3. A continuous dip-squeeze apparatus for food raw materials as claimed in claim 1, wherein the circular inlet is a water inlet and a feed inlet, and is a slag outlet of the raw materials after squeezing.
4. A continuous dip-squeeze apparatus for a food material as set forth in claim 1 wherein said refrigerant is ethylene glycol.
5. A continuous dip-squeeze method for food raw material using the squeeze apparatus according to any one of claims 1 to 4, characterized by the steps of:
1) Rotating the tank body to enable the round inlet to face upwards and open, respectively adding raw materials and water into the soaking cavity, and closing the round inlet; adding cold water, hot water, steam or refrigerant into the coil pipe according to the pressing temperature; the stepping motor drives the tank body to rotate 360 degrees through the rotating shaft, so that the crushed raw materials are immersed;
2) After the first impregnation is finished, the tank body is rotated to enable the round inlet to face downwards, juice outlet holes are opened, the rubber air bags are inflated through the air bag inflation holes, and the inflated rubber air bags squeeze materials for the first time; adjusting the amount of inflation according to the force required to be pressed, thereby adjusting the pressing force and area; the pressed juice is filtered by a screen plate and then discharged from a juice outlet hole; closing the juice outlet hole, opening the air bag inflation hole and discharging the air in the air bag;
3) Adding water according to the raw material soaking and squeezing efficiency, and repeating the step 1) and the step 2) for soaking and squeezing for a plurality of times; after the dipping and squeezing are completed, the tank body is rotated, the circular outlet is downwards opened, and the squeezed raw slag is discharged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910279029.0A CN109907330B (en) | 2019-04-09 | 2019-04-09 | Continuous soaking and squeezing device and method for food raw materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910279029.0A CN109907330B (en) | 2019-04-09 | 2019-04-09 | Continuous soaking and squeezing device and method for food raw materials |
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| Publication Number | Publication Date |
|---|---|
| CN109907330A CN109907330A (en) | 2019-06-21 |
| CN109907330B true CN109907330B (en) | 2024-01-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910279029.0A Active CN109907330B (en) | 2019-04-09 | 2019-04-09 | Continuous soaking and squeezing device and method for food raw materials |
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| Country | Link |
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| CN (1) | CN109907330B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4560572A (en) * | 1981-08-19 | 1985-12-24 | Sharkey Watanabe | Citrus fruit processing and food product |
| US5075122A (en) * | 1990-10-12 | 1991-12-24 | Barron Daniel R | Method of extracting liquid from citrus fruits |
| WO2001021385A2 (en) * | 1999-09-24 | 2001-03-29 | Franz Scharfenberger Inhaber Bernd Scharfenberger | Press for extracting substances containing liquids |
| AU2012101181A4 (en) * | 2012-08-02 | 2012-08-30 | Anji Baifei Commodity Co., Ltd | A globular fruit slicing device |
| CN210017769U (en) * | 2019-04-09 | 2020-02-07 | 山东农业大学 | Continuous dipping and squeezing device for food raw materials |
-
2019
- 2019-04-09 CN CN201910279029.0A patent/CN109907330B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4560572A (en) * | 1981-08-19 | 1985-12-24 | Sharkey Watanabe | Citrus fruit processing and food product |
| US5075122A (en) * | 1990-10-12 | 1991-12-24 | Barron Daniel R | Method of extracting liquid from citrus fruits |
| WO2001021385A2 (en) * | 1999-09-24 | 2001-03-29 | Franz Scharfenberger Inhaber Bernd Scharfenberger | Press for extracting substances containing liquids |
| AU2012101181A4 (en) * | 2012-08-02 | 2012-08-30 | Anji Baifei Commodity Co., Ltd | A globular fruit slicing device |
| CN210017769U (en) * | 2019-04-09 | 2020-02-07 | 山东农业大学 | Continuous dipping and squeezing device for food raw materials |
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| CN109907330A (en) | 2019-06-21 |
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