CN111213896B - Dehydrated vegetable integrated treatment device and manufacturing process - Google Patents

Dehydrated vegetable integrated treatment device and manufacturing process Download PDF

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Publication number
CN111213896B
CN111213896B CN202010149880.4A CN202010149880A CN111213896B CN 111213896 B CN111213896 B CN 111213896B CN 202010149880 A CN202010149880 A CN 202010149880A CN 111213896 B CN111213896 B CN 111213896B
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China
Prior art keywords
vegetables
vegetable
roller
dehydrated
microneedles
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CN202010149880.4A
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Chinese (zh)
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CN111213896A (en
Inventor
陈顺利
孙静
项兴尧
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FUJIAN LIZHONGCHENG FOOD Co.,Ltd.
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Fujian Lizhongcheng Food Co ltd
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Priority to CN202010149880.4A priority Critical patent/CN111213896B/en
Publication of CN111213896A publication Critical patent/CN111213896A/en
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23NMACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23NMACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
    • A23N12/12Auxiliary devices for roasting machines
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23NMACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
    • A23N12/12Auxiliary devices for roasting machines
    • A23N12/125Accessories or details
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B26HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26DCUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D3/00Cutting work characterised by the nature of the cut made; Apparatus therefor
    • B26D3/10Making cuts of other than simple rectilinear form
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a dehydrated vegetable integrated treatment device which comprises a rolling roller and a vegetable conveying belt, wherein the rolling roller and the vegetable conveying belt can move relatively; the roller that rolls includes the cylinder body, cladding in this external sponge piece of cylinder, set up in a plurality of micropins of cylinder body surface, set up in the cutter spare and the supplementary separator of the surface of roller, when the sponge piece is in under the natural state, the top of a plurality of micropins, the cutting edge of first portion and the cutting edge of second portion all are located the sponge piece. According to the invention, the microneedles abut against the vegetables to form the pinholes on the vegetables, so that the specific surface area of the vegetables is increased, and meanwhile, a large number of pinhole wound surfaces are added to the vegetables except for cutting wound surfaces, so that the dehydration rate and the water absorption rate of the vegetables are greatly improved, and vegetable blocks with larger areas (volumes) can be made, thereby increasing the appearance of consumers and improving the edible mouthfeel.

Description

Dehydrated vegetable integrated treatment device and manufacturing process
Technical Field
The invention relates to the field of dehydrated vegetable preparation, in particular to an integrated dehydrated vegetable treatment device and a dehydrated vegetable manufacturing process thereof.
Background
The dehydrated vegetable is a dried vegetable which is prepared by processing and manufacturing fresh vegetables through washing, cutting, dehydrating and the like so as to remove most of water in the vegetables. The dehydrated vegetables can basically keep the original color and luster and nutrient components of the vegetables unchanged through a specific manufacturing process, are easy to store and transport, can effectively adjust the light and vigorous season of vegetable production, can be recovered by only soaking the dehydrated vegetables in clear water when being eaten, and keep the original color, luster, nutrition and flavor of the vegetables, so the dehydrated vegetables are also called as rehydrated vegetables.
The most important steps of dehydrating vegetables are dehydration, and dehydration methods mainly comprise hot air drying, vacuum freeze drying, infrared drying, microwave drying and the like, wherein the most widely applied method in China is hot air drying, and the methods of vacuum freeze drying, infrared drying, microwave drying and the like have less application in actual production due to large equipment investment and high operation cost. However, it is also of paramount importance to cut the vegetables into the correct volume before dehydration, which will directly affect the subsequent dehydration step.
Particularly, in instant foods, particularly instant noodles, dehydrated vegetables are indispensable for balancing nutrition and catering to consumer psychology, and as the living standard of people increases, the demand for the taste of dehydrated vegetables is increasing. The improvement of the taste of dehydrated vegetables generally comprises the following angles, namely, the vegetable variety is enlarged to enrich the taste, the vegetable volume is increased to increase the chewing sense, and the preparation time is shortened to reduce the loss of nutrient components and the like. However, the dehydrated vegetables have difficulty in achieving a large volume due to the need of taking the integrity and the drying rate of the vegetables into consideration, and particularly, for leaf vegetables, the dehydrated vegetables have difficulty in achieving a large specific surface area, that is, the volume of the vegetables is difficult to increase, the preparation time is difficult to shorten, and particularly, both the volume and the preparation time are difficult to achieve simultaneously. Therefore, it is necessary to provide a further solution to the above problems.
Disclosure of Invention
The invention aims to provide an integrated dehydrated vegetable treatment device and a dehydrated vegetable manufacturing process thereof, so as to overcome the defects in the prior art.
In order to solve the technical problems, the technical scheme of the invention is as follows:
the integrated dehydrated vegetable treatment device comprises a rolling roller and a vegetable conveying belt, wherein the rolling roller and the vegetable conveying belt can move relatively;
the rolling roller comprises a roller body, a sponge block coated outside the roller body, a plurality of micro-needles arranged on the outer surface of the roller body, a cutter piece arranged on the outer surface of the rolling roller and an auxiliary separating piece;
the microneedles are uniformly distributed on the outer surface of the roller body, and the minimum distance between the microneedles and the vegetable conveyor belt is not more than 0.5 cm;
the cutting knife piece comprises a first part and a second part which are mutually staggered, the first part is arranged around the roller body, the second part is arranged along the length direction of the roller body, and the cutting edge of the cutting knife piece is tangent to the vegetable conveying belt;
when the sponge block is in a natural state, the top ends of the microneedles, the blades of the first part and the blades of the second part are all positioned in the sponge block;
the auxiliary separating piece comprises a plurality of top posts arranged inside the roller body, a plurality of corresponding sliding grooves are formed in the roller body, the sliding grooves extend along the radial direction of the roller body, the top posts can freely slide in the sliding grooves, the length of the top posts is larger than the distance between the roller body and the vegetable conveying belt, and the minimum distance between the top ends of the top posts and the vegetable conveying belt is 0.
Preferably, the axial direction of the microneedles is inclined at an angle with respect to the radial direction of the drum body.
Preferably, the outer surface of the sponge block is stained with edible salt.
Preferably, the sponge block is provided with a plurality of through holes corresponding to the sliding grooves, and the top column slides along the sliding grooves and the through holes.
Preferably, the diameter of the through hole is not smaller than the diameter of the top pillar.
Preferably, the cutting edges of the first and second portions are wavy.
Preferably, the apparatus further comprises a spraying device for spraying liquid onto the sponge block, the spraying device spraying liquid containing edible salt.
Preferably, the spraying centre line of the spraying device is tangential to the grinding roller and is 90 ° to the plane of the vegetable conveyor belt.
Preferably, the top end of the top column is a curved surface.
Preferably, the minimum area enclosed by the first portion and the second portion is not less than 2 x 2 cm.
Preferably, the number of microneedles is 4-16 per square centimeter.
Preferably, the microneedle has a cross section with a special-shaped structure.
Preferably, the liquid comprises a colour fixative.
The invention also provides a dehydrated vegetable manufacturing process by utilizing the integrated dehydrated vegetable treatment device, which comprises the following steps:
(1) trimming: 1.1, selecting and cleaning vegetables;
1.2 removing roots of the vegetables;
(2) pretreatment: 1.1 blanching the diced vegetables in clear water at 80-100 ℃ for 40-60 s;
1.2 cooling the blanched vegetables with water, wherein the temperature is not more than 20 ℃ after cooling;
(3) cutting into blocks: 1.1 starting the vegetable conveyor belt to convey the pretreated vegetables to the lower part of the rolling roller;
1.2 collecting the vegetables at the tail end of the vegetable conveying belt;
(4) and (3) drying: putting the cut vegetables into a dryer, finishing when the moisture content of the vegetables is 15-20%, and turning over the vegetables at regular time.
Preferably, the microneedle angle is adjusted according to the vegetable type and the shape of the cut piece, so that the microneedle angle is axially inclined relative to the radial direction of the roller body.
Preferably, the microneedles are adjusted to be inclined at 5-30 ° in the axial direction with respect to the radial direction of the roller body.
Preferably, a spraying device is activated, which sprays a liquid containing edible salt onto the sponge mass.
Preferably, the moving speed of the vegetable conveyor belt is 1-3 m/s.
Preferably, the sponge block is replaced as required. The vegetable is replaced once every 150-ton vegetable treatment.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the vegetable cutting tool, the plurality of microneedles are abutted against vegetables to form a plurality of needle gaps on the vegetables, so that the specific surface area of the vegetables is increased, a large number of needle gap wound surfaces are added to the vegetables except for cutting wound surfaces, the dehydration of the vegetables can be accelerated, the manufacturing time is shortened, the loss of nutritional ingredients is reduced, meanwhile, the water absorption recovery can be accelerated when the vegetable cutting tool is eaten, the soaking time is shortened, and the vegetable cutting tool is convenient for consumers to eat; and this needle clearance surface of a wound stretches into the vegetables deep, further accelerates vegetables dehydration and absorb water, guarantees that each part of vegetables runs off or acquires moisture more even, promotes the dry degree of consistency of vegetables, does benefit to and improves vegetables completeness, reduces the marginal condition of fragile because of the excessive drying, simultaneously, does benefit to and improves vegetables and absorbs water the degree of consistency when the bubble is sent out, promotes edible taste.
(2) According to the invention, the vegetable cutting equipment is only changed, so that the dehydration rate and the water absorption rate of the vegetables are greatly improved, the vegetables can be quickly merged into the original production line, the equipment replacement cost is low, the dehydrated vegetables with larger volume can be produced by finely adjusting the original production line, particularly, the dehydrated vegetables in the current instant noodles are commonly about 1 x 1cm and hardly have chewing taste, but the specific surface area of the dehydrated vegetables can be enlarged by at least 1 time, and the edible taste is improved.
(3) The invention simultaneously finishes the contact of the micro-needle and the cutter piece with the vegetables by rolling the roller once, namely simultaneously finishes the increase of the specific surface area of the vegetables and the cutting of the vegetables, reduces the number of equipment parts, combines the manufacturing procedures, improves the product quality and reduces the production cost.
(4) According to the vegetable cutting device, the micro-needles and the cutting pieces are arranged in the sponge block with resilience, and the vegetables are separated from the micro-needles or the cutting pieces when the sponge rebounds; the sponge block can clean the micro-needles and the cutter piece in real time, and the cleaning frequency of the whole rolling roller is reduced by regularly replacing the sponge block, so that the production efficiency is improved, and the production cost is reduced; meanwhile, liquid beneficial to the preparation of dehydrated vegetables, such as edible salt, a color fixative and the like, is adhered to the surface of the sponge block, so that the dehydration of the vegetables is further accelerated, and the quality of the vegetables is improved.
(5) According to the vegetable cutting device, vegetables possibly adhered to the sponge block are ejected through free falling of the ejection column, the situation that the vegetables are taken away from the vegetable conveying belt and move along with the rolling roller for a long time to cause excessive repeated cutting to affect the quality of the vegetables is avoided, manual cleaning is reduced, and production automation is improved.
(6) According to the vegetable dehydration device, different needle gaps can be left on vegetables by adjusting the angles of the micro-needles, and the needle gaps can be in a point shape or a linear shape with different lengths so as to match different vegetable varieties and different block shapes, and the dehydration rate and the water absorption rate of the vegetables are improved.
(7) According to the invention, different incision shapes are realized by changing the cutter, for example, vegetable blocks with wavy edges are cut by the wavy cutter edge, so that the appearance and interest are improved, the specific surface area of the vegetable blocks is increased, and the dehydration or water absorption of the vegetable blocks is accelerated.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments described in the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic perspective view of an embodiment of the present invention, wherein the relevant support structure is omitted;
FIG. 2 is an enlarged side view of another embodiment of the present invention;
FIG. 3 is an enlarged view of a portion of the crushing roller of the present invention;
FIG. 4 is an enlarged perspective view of the crushing roller of FIG. 3 with the sponge block removed;
FIG. 5 is an enlarged schematic perspective view of portion A of FIG. 4;
FIG. 6 is a schematic view of a connecting structure of the top pillar and the chute according to the present invention;
FIG. 7 is an enlarged perspective view of the top pillar of the present invention;
FIG. 8 is a schematic view of a partially developed surface of a crushing roller according to another embodiment of the invention;
fig. 9 is a schematic cross-sectional view of a microneedle according to another embodiment of the present invention.
Specifically, 10-rolling roller, 11-roller body, 12-microneedle, 121-groove, 13-cutter piece, 131-first part, 132-second part, 14-auxiliary separating piece, 141-top column, 1411-top column main body, 1412-limiting block, 142-sliding groove, 15-sponge block, 151-through hole,
20-the vegetable conveyor belt is arranged in the vegetable conveying belt,
30-spraying device.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. indicate orientations or positional relationships based on those shown in the drawings, and are used merely for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore, should not be taken as limiting the scope of the present invention. Furthermore, the terms "first," "second," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first," "second," etc. may explicitly or implicitly include one or more of that feature. In the description of the invention, the meaning of "a plurality" is two or more unless otherwise specified.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art through specific situations.
Fig. 1 is a schematic perspective view showing an integrated dehydrated vegetable processing apparatus according to an embodiment, in which a related bracket structure is omitted.
FIG. 2 is an enlarged side view of the integrated dehydrated vegetable processing apparatus according to another embodiment.
The support structure is the prior art, and a person skilled in the art can set a proper support structure according to requirements, and the support structure only provides support for the equipment, which is not the invention point of the invention.
As shown in fig. 1 and 2, the integrated dehydrated vegetable processing device comprises a rolling roller 10 and a vegetable conveyor belt 20, wherein the rolling roller 10 and the vegetable conveyor belt 20 can move relatively to realize that the rolling roller 10 carries out ordered processing on vegetables placed on the vegetable conveyor belt 20. The equipment can be directly connected into the existing dehydrated vegetable production line to replace the existing vegetable cutting equipment.
Fig. 3 is a partially enlarged schematic view showing the rolling drum 10 of the integrated dehydrated vegetable processing apparatus.
FIG. 4 is an enlarged view of a part of the crushing roller 10 of the integrated dehydrated vegetable processing apparatus after removing the sponge block 15;
FIG. 5 is an enlarged schematic perspective view of portion A of FIG. 4;
FIG. 6 is a schematic view showing a connection structure of the top post 141 and the chute 142 in the integrated dehydrated vegetable processing apparatus;
fig. 7 is an enlarged schematic view showing a three-dimensional structure of the top post 141 in the integrated dehydrated vegetable processing apparatus.
Specifically, as shown in fig. 3 to 7, the rolling drum 10 includes a drum body 11, a sponge block 15 wrapped outside the drum body 11, a plurality of microneedles 12 disposed on an outer surface of the drum body 11, a cutter 13 disposed on an outer surface of the rolling drum 10, and an auxiliary separating member 14.
As shown in fig. 5, the microneedles 12 are uniformly distributed on the outer surface of the roller body 11, the minimum distance between the microneedles 12 and the vegetable conveyor belt 20 is not more than 0.5cm, and preferably, the number of the microneedles 12 is 4-16 per square centimeter. At present, before dehydrated vegetables are treated, the vegetables need to be treated into slices with the thickness of about 0.5cm (leafy vegetables generally do not need to be treated, and rhizomes need to be sliced, such as carrots), and then, by adjusting the minimum distance between the top ends of the micro needles 12 and the vegetable conveyor belt 20, namely, the depth of the micro needles 12 penetrating into the vegetables is adjusted, needle gaps with different depths are formed on the vegetables, and the needle gaps can be in the thickness direction of penetrating through the vegetables or not. The needle gaps enable the specific surface area of the vegetables to be increased, meanwhile, the needle gap wound surfaces of the vegetables are increased besides the cutting wound surfaces, the dehydration of the vegetables can be accelerated, the manufacturing time is shortened, the loss of nutrient components is reduced, meanwhile, the water absorption recovery can be accelerated when the vegetable is eaten, the soaking time is shortened, and the vegetable is convenient for consumers to eat. And this needle clearance surface of a wound stretches into the vegetables deep, further accelerates vegetables dehydration and absorb water, guarantees that each part of vegetables runs off or acquires moisture more even, promotes the dry degree of consistency of vegetables, does benefit to and improves vegetables completeness, reduces the marginal condition of fragile because of the excessive drying, simultaneously, does benefit to and improves vegetables and absorbs water the degree of consistency when the bubble is sent out, promotes edible taste.
Particularly, the dehydrated vegetables in the current instant noodles are commonly about 1 x 1cm and almost have no chewing taste, but the invention greatly improves the dehydration rate and the water absorption rate of the vegetables by only changing vegetable cutting equipment, can at least expand the specific surface area of the dehydrated vegetables by 1 time and improve the eating taste.
In the present embodiment, the axial direction of the microneedles 12 is 90 ° with respect to the radial direction of the roller body 11, that is, the microneedles 12 extend along the radial direction of the roller body 11, and the needle gap is substantially dotted. In order to achieve uniform vegetable needle gaps, control uniform dehydration time, and achieve standardized production, vegetables are mainly laid on the vegetable conveyor 20 in a single layer.
This equipment is still rolled once through rolling cylinder 10 and is accomplished the contact of micropin 12, cutter spare 13 and vegetables simultaneously, accomplishes simultaneously promptly and increases vegetables specific surface area and vegetables stripping and slicing, reduces the equipment part, merges the preparation process, when improving the product quality, has reduced manufacturing cost. Specifically, the cutter 13 includes a first portion 131 and a second portion 132 which are staggered with each other, the first portion 131 is disposed around the roller body 11, the second portion 132 is disposed along the length direction of the roller body 11, a closed cutting block is enclosed by the first portion 131 and the second portion 132, and the cutting edge of the cutter 13 is tangent to the vegetable conveyor belt 20, that is, the minimum distance between the cutting edge of the cutter 13 and the vegetable conveyor belt 20 is 0, so as to ensure that the vegetables on the vegetable conveyor belt 20 are completely cut, and prevent the vegetables closest to the surface of the vegetable conveyor belt 20 from being completely cut off and separated. Preferably, the minimum area enclosed by the first portion 131 and the second portion 132 is not less than 2 x 2cm, so that the dehydrated vegetable area (volume) is increased to increase the consumer's look and feel and to improve the edible mouthfeel.
A sponge block 15 is wrapped outside the roller body 11, and as shown in fig. 3, when the sponge block 15 is in a natural state, the top ends of the microneedles 12, the blade edges of the first portion 131, and the blade edges of the second portion 132 are all located in the sponge block 15. Because of the blade of cutter spare 13 and the minimum distance of vegetables conveyer belt 20 be 0, as shown in fig. 2, sponge piece 15 is when contacting with vegetables conveyer belt 20, receive vegetables conveyer belt 20 and the vegetables extrusion deformation on it, thereby make micropin 12 and cutter spare 13 and vegetables contact, along with the rotation of cylinder main part, the sponge piece 15 of deformation no longer receives the extrusion, thereby kick-back, can separate vegetables and micropin 12 or cutter spare 13 during the kick-back, and the resilience power also can make vegetables and sponge piece 15 separate. This sponge piece 15 adopt ordinary sponge can, with low costs, sponge piece 15 can also carry out real-time cleaning to micropin 12 and cutter spare 13, through regularly changing sponge piece 15 to the reduction is to rolling the holistic clean frequency of cylinder 10, improves production efficiency, reduction in production cost. Furthermore, the surface of the sponge block 15 is adhered with liquid which is beneficial to the preparation of dehydrated vegetables, such as edible salt, color fixative and the like, so that the dehydration of the vegetables can be further accelerated, and the quality of the vegetables can be improved.
As shown in fig. 6 and 7, the auxiliary separating element 14 includes a plurality of top pillars 141 disposed inside the roller body 11, a plurality of corresponding sliding grooves 142 are disposed inside the roller body 11, the sliding grooves 142 extend in a radial direction of the roller body 11, the top pillars 141 can slide freely in the sliding grooves 142, a length of the top pillars 141 is greater than a distance between the roller body 11 and the vegetable conveyor belt 20, and a minimum distance between a top end of the top pillars 141 and the vegetable conveyor belt 20 is 0. It is sufficient to ensure that there is one top post 141 in each cell. Make the fore-set 141 free fall through the rotation of cylinder main part, can push up the vegetables that probably are stained with on sponge piece 15 and leave, avoid vegetables to be taken away from vegetables conveyer belt 20 and move along with rolling cylinder 10 for a long time, cause the condition that excessive repeated cutting influences the vegetables quality to reduce artifical clearance, improve production automation.
Specifically, as shown in fig. 7, the top pillar 141 includes a top pillar main body 1411 and a stopper 1412 at one end of the top pillar main body 1411, and an outlet of the sliding groove 142 is narrowed, so that it is ensured that the top pillar 141 is not separated from the sliding groove 142. Preferably, the top end of the top post 141 is curved to reduce a contact area with vegetables, thereby reducing an adhesion probability.
Preferably, as shown in fig. 3 and 6, the sponge block 15 is provided with a plurality of through holes 151 corresponding to the sliding grooves 142, and the top posts 141 slide along the sliding grooves 142 and the through holes 151 to reduce the sliding resistance of the top posts 141. Further, the diameter of the through hole 151 is not smaller than the diameter of the top pillar 141.
According to a preferred embodiment of the present invention, referring to fig. 1 and 2, the apparatus may further include a spraying device 30, the spraying device 30 sprays liquid to the crushing roller 10, and the spraying device 30 sprays liquid containing edible salt, which may also be a color fixative. The vegetables and the sponge block 15 are sprayed with liquid beneficial to the preparation of the dehydrated vegetables, such as edible salt, color fixative and the like, by the spraying device 30, the dehydration of the vegetables is further accelerated, and the quality of the vegetables is improved. The color fixative can be 1.0% of edible salt, 0.8% of calcium chloride and 10mg/kg of copper sulfate, and can be adjusted adaptively according to different vegetable varieties.
The spraying device 30 can be arranged obliquely above the rolling drum 10 (as shown in fig. 1) or can be arranged with its spraying centerline tangent to the rolling drum 10 and at 90 ° to the plane of the vegetable conveyor belt 20 (as shown in fig. 2). Further, in the present embodiment, as shown in fig. 2, the vegetable conveyor 20 is moved in the direction a, that is, the right side of the rolling drum 10 is the front thereof, the left side of the rolling drum 10 is the rear thereof, and the spraying device 30 preferably sprays the fluid toward the rear of the rolling drum 10 to drop the vegetables which may be adhered to the sponge block 15 while spraying the auxiliary agent.
According to a preferred embodiment of the present invention, the axial direction of the microneedle 12 is inclined at an angle relative to the radial direction of the roller body 11, that is, by adjusting the angle of the microneedle 12, different needle gaps are left on the vegetable, the needle gaps can be in a point shape or a linear shape with different lengths, so as to match different vegetable varieties and different cut shapes, and the dehydration rate and the water absorption rate of the vegetable are improved, for example, the cut shape is a long strip shape, and the needle gaps can also be long strip shapes along the length direction.
According to a preferred embodiment of the invention, the sponge mass 15 is coated with edible salt on its outer surface.
Fig. 8 is a schematic view showing a partially developed structure of the rolling drum 10 in an integrated dehydrated vegetable processing apparatus according to another embodiment.
According to a preferred embodiment of the present invention, as shown in fig. 8, the cutting edges of the first portion 131 and the second portion 132 are wavy to realize wavy edge cutting of the vegetable portions, thereby increasing the interest of appearance and increasing the specific surface area of the vegetable portions and accelerating dehydration or water absorption. Of course, it will be appreciated that by providing different cutter elements 13, the shape may be varied and not limited to a wave shape, and that although only a generally quadrangular overall shape of the block is shown in the drawings of the present invention, the overall shape of the block may be adjusted according to the cutter elements 13.
Fig. 9 is a schematic cross-sectional view showing microneedles 12 in a dehydrated vegetable integrated-processing device in another embodiment.
According to a preferred embodiment of the present invention, as shown in fig. 9, the microneedle 12 has a cross-section of a special-shaped structure, i.e., not limited to a circular structure, but may have a cross shape, a star shape, etc. Specifically, in this figure, the microneedle 12 is provided with a groove 121 along the axis thereof, so that the wound area can be increased through the groove 121, and on the other hand, the groove 121 can contain more liquid or powder, such as edible salt or other seasonings, so that the vegetable can be provided with enough liquid or powder.
The invention also discloses a dehydrated vegetable manufacturing process by utilizing the integrated dehydrated vegetable treatment device, which comprises the following steps:
(1) trimming: 1.1, selecting and cleaning vegetables;
1.2 removing roots of the vegetables;
(2) pretreatment: 1.1 blanching the diced vegetables in clear water at 80-100 ℃ for 40-60 s;
1.2 cooling the blanched vegetables with water, wherein the temperature is not more than 20 ℃ after cooling;
(3) cutting into blocks: 1.1 starting the vegetable conveyor belt 20 to convey the pretreated vegetables below the grinding roller 10;
1.2 collecting the vegetables at the end of the vegetable conveyor belt 20;
(4) and (3) drying: putting the cut vegetables into a dryer, finishing when the moisture content of the vegetables is 15-20%, and turning over the vegetables at regular time.
According to a preferred embodiment of the present invention, the microneedles 12 are adjusted in angle according to the vegetable type and the cut piece shape, so that the axial direction of the microneedles is inclined relative to the radial direction of the roller body 11, that is, by adjusting the angle of the microneedles 12, different needle gaps are left on the vegetable, the needle gaps can be in a point shape or a line shape with different length and length to match different vegetable types and different cut piece shapes, and the dehydration rate and the water absorption rate of the vegetable are improved. Further, the microneedles 12 are adjusted to be inclined by 5 to 30 ° in the axial direction with respect to the radial direction of the roller body 11.
According to a preferred embodiment of the invention, a spraying device 30 is activated, said spraying device 30 spraying a liquid containing edible salt onto said sponge block 15.
According to a preferred embodiment of the present invention, the moving speed of the vegetable conveyor 20 is 1-3 m/s.
According to a preferred embodiment of the invention, the sponge block 15 is replaced on demand, typically once for every 150 tons of vegetables processed.
In conclusion, the vegetable is collided by the micro needles to form the needle gaps on the vegetable, so that the specific surface area of the vegetable is increased, a large number of needle gap wound surfaces are increased besides the cutting wound surface of the vegetable, the dehydration rate and the water absorption rate of the vegetable are greatly improved, vegetable blocks with larger areas (volumes) can be made, the appearance of consumers is improved, and the edible taste is improved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (10)

1. The integrated dehydrated vegetable processing device is characterized by comprising a rolling roller and a vegetable conveying belt, wherein the rolling roller and the vegetable conveying belt can move relatively;
the rolling roller comprises a roller body, a sponge block coated outside the roller body, a plurality of micro-needles arranged on the outer surface of the roller body, a cutter piece arranged on the outer surface of the rolling roller and an auxiliary separating piece;
the microneedles are uniformly distributed on the outer surface of the roller body, and the minimum distance between the microneedles and the vegetable conveyor belt is not more than 0.5 cm;
the cutting knife piece comprises a first part and a second part which are mutually staggered, the first part is arranged around the roller body, the second part is arranged along the length direction of the roller body, and the cutting edge of the cutting knife piece is tangent to the vegetable conveying belt;
when the sponge block is in a natural state, the top ends of the microneedles, the blades of the first part and the blades of the second part are all positioned in the sponge block;
the auxiliary separating piece comprises a plurality of top posts arranged inside the roller body, a plurality of corresponding sliding grooves are formed in the roller body, the sliding grooves extend along the radial direction of the roller body, the top posts can freely slide in the sliding grooves, the length of the top posts is larger than the distance between the roller body and the vegetable conveying belt, and the minimum distance between the top ends of the top posts and the vegetable conveying belt is 0.
2. The integrated dehydrated vegetable processing device according to claim 1, wherein the axes of the microneedles are inclined at an angle with respect to the radial direction of the roller body.
3. The integrated dehydrated vegetable processing device as claimed in claim 1, wherein the sponge block is coated with edible salt on its outer surface.
4. The integrated dehydrated vegetable treatment device according to claim 1, wherein the sponge block is provided with a plurality of through holes corresponding to the sliding grooves, and the top posts slide along the sliding grooves and the through holes.
5. The integrated dehydrated vegetable processing device as set forth in claim 4, wherein the diameter of the through hole is not smaller than the diameter of the top post.
6. The integrated dehydrated vegetable processing device as claimed in claim 1, wherein the cutting edges of the first and second portions are wavy.
7. The integrated dehydrated vegetable processing apparatus according to claim 1, further comprising a spraying device for spraying a liquid to the sponge block, wherein the spraying device sprays a liquid containing edible salt.
8. The integrated dehydrated vegetable processing device according to claim 7, wherein the spraying center line of the spraying device is tangential to the rolling drum and is 90 ° to the plane of the vegetable conveyor belt.
9. Process for preparing dehydrated vegetables by means of a treatment device according to any one of claims 1 to 8, characterized in that it comprises the following steps:
(1) trimming: 1.1, selecting and cleaning vegetables;
1.2 removing roots of the vegetables;
(2) pretreatment: 1.1 blanching the diced vegetables in clear water at 80-100 ℃ for 40-60 s;
1.2 cooling the blanched vegetables with water, wherein the temperature is not more than 20 ℃ after cooling;
(3) cutting into blocks: 1.1 starting the vegetable conveyor belt to convey the pretreated vegetables to the lower part of the rolling roller;
1.2 collecting the vegetables at the tail end of the vegetable conveying belt;
(4) and (3) drying: putting the cut vegetables into a dryer, finishing when the moisture content of the vegetables is 15-20%, and turning over the vegetables at regular time.
10. The process of claim 9, wherein the microneedles are angled to be axially inclined with respect to the radial direction of the roller body according to the type of vegetable and the shape of the cut pieces.
CN202010149880.4A 2020-03-06 2020-03-06 Dehydrated vegetable integrated treatment device and manufacturing process Active CN111213896B (en)

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