CN112425742A - Vegetable seasoning bag, vegetable seasoning bag manufacturing method and vegetable seasoning bag processing equipment - Google Patents
Vegetable seasoning bag, vegetable seasoning bag manufacturing method and vegetable seasoning bag processing equipment Download PDFInfo
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- CN112425742A CN112425742A CN202011252538.3A CN202011252538A CN112425742A CN 112425742 A CN112425742 A CN 112425742A CN 202011252538 A CN202011252538 A CN 202011252538A CN 112425742 A CN112425742 A CN 112425742A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES 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
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D35/00—Filtering devices having features not specifically covered by groups B01D24/00 - B01D33/00, or for applications not specifically covered by groups B01D24/00 - B01D33/00; Auxiliary devices for filtration; Filter housing constructions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for making a vegetable seasoning packet, which consists of a dehydrated okra section, a dehydrated green sword bean section, dehydrated diced potatoes and dehydrated diced purple potatoes, and comprises the following steps: preparing a dehydrated okra section, a dehydrated green sword bean section, dehydrated diced potatoes and dehydrated diced purple potatoes in a vegetable material bag; step two, mixing the prepared dehydrated okra sections, dehydrated green sword bean sections, dehydrated diced potatoes and dehydrated diced purple potatoes; and step three, weighing and packaging the vegetables quantitatively to form the vegetable material bag. In addition, a processing device suitable for the preparation method and the vegetable seasoning packet processed by the preparation method are also disclosed. The vegetable seasoning bag, the preparation method of the vegetable seasoning bag and the processing equipment have the advantages of high production efficiency, low production cost, high nutritional value of the product and good edible taste.
Description
Technical Field
The invention relates to the field of food, in particular to a vegetable seasoning packet, a vegetable seasoning packet manufacturing method and processing equipment.
Background
The dehydrated vegetable is also called rehydrated vegetable, which is a dried vegetable prepared by processing and manufacturing fresh vegetables through washing, drying and the like and removing most of water in the vegetables. The original color and nutrient components of the vegetables are basically kept unchanged, so that the vegetables are easy to store and transport, and the bland and prosperous seasons for vegetable production can be effectively adjusted. When the vegetable is eaten, the vegetable can be recovered by only immersing the vegetable in clear water, and the original color, nutrition and flavor of the vegetable are kept.
The instant food made of dehydrated vegetables has become a common food on the dining table of thousands of households by the characteristics of convenience and rapidness in eating, storage resistance and the like. At present, most vegetable material bags are frozen and sublimated by adopting a freeze-drying process to freeze and sublimate water in vegetables, so that the aim of dehydration is fulfilled. However, the cost of the freeze-drying process is high, the time for dehydrating the vegetables is long, and the long freezing time can cause great damage to the cell structures of the vegetables, so that the food material tissue structures are easy to deform and shrink, the original shapes of the vegetables cannot be kept, the rehydration effect is poor, and the eating effect is influenced.
In addition, the formula of the existing vegetable seasoning bag generally lacks nutrition and reasonable matching in edible mouthfeel, and the edible requirements of consumers are more and more difficult to meet.
Disclosure of Invention
The invention aims to provide a vegetable material bag, a vegetable material bag manufacturing method and processing equipment, which are high in production efficiency, low in production cost, high in product nutritional value and good in edible taste. The specific technical scheme is as follows:
a method for making a vegetable seasoning packet, which consists of a dehydrated okra section, a dehydrated green sword bean section, dehydrated diced potatoes and dehydrated diced purple potatoes, comprises the following steps:
preparing a dehydrated okra section, a dehydrated green sword bean section, dehydrated diced potatoes and dehydrated diced purple potatoes in a vegetable material bag;
step two, mixing the prepared dehydrated okra sections, dehydrated green sword bean sections, dehydrated diced potatoes and dehydrated diced purple potatoes;
and step three, weighing and packaging the vegetables quantitatively to form the vegetable material bag.
A processing device of a vegetable material bag is suitable for a manufacturing method of the vegetable material bag and comprises a blanching device, a rinsing and conveying device and a filtering device, wherein the blanching device comprises a blanching groove, a blanching and conveying assembly is arranged in the blanching groove, and the blanching and conveying assembly can salvage vegetables in the blanching groove and convey the vegetables to the rinsing and conveying device for rinsing and cooling; the water inlet of the filtering device is connected with the rinsing and conveying device, the water outlet of the filtering device is connected with the water spraying assembly, and the water spraying assembly is connected with the rinsing and scalding conveying assembly; after being filtered by the filtering device, the water in the rinsing device is firstly sprayed on the blanching conveying assembly and then flows into the rinsing filtering device, so that the water is circularly filtered.
A vegetable seasoning packet comprises a dehydrated okra section, a dehydrated green sword bean section, dehydrated diced potatoes and dehydrated diced purple potatoes, and is prepared by adopting the preparation method of the vegetable seasoning packet.
The vegetable seasoning bag, the preparation method of the vegetable seasoning bag and the processing equipment have the advantages of high production efficiency, low production cost, high nutritional value of the product and good edible taste.
Drawings
Fig. 1 is a perspective view of a vegetable packet processing device in the present invention;
FIG. 2 is a first perspective view of a blanching device of the vegetable packet processing equipment in the invention;
FIG. 3 is a side sectional view of a blanching device of the vegetable packet processing equipment in the invention;
FIG. 4 is a second perspective view of a blanching device of the vegetable packet processing equipment in the invention;
fig. 5 is a perspective view of a rinsing and conveying device of the vegetable packet processing equipment in the invention;
fig. 6 is a first perspective view of a filtering device of the vegetable packet processing equipment in the invention;
FIG. 7 is a schematic view of the connection between the filter cartridge and the roller of the filtering device of the vegetable packet processing equipment in the invention;
fig. 8 is a second perspective view of the filtering device of the vegetable packet processing equipment in the invention;
FIG. 9 is a schematic view of the installation of the water inlet baffle of the water inlet pipe of the filtering device of the vegetable packet processing equipment in the invention;
FIG. 10 is a schematic view of the installation of the spray pipe and the blanching conveyor assembly of the vegetable packet processing device of the present invention;
fig. 11 is an installation schematic diagram of a plurality of blanching devices and a plurality of rinsing and conveying devices which are arranged side by side in the vegetable packet processing equipment.
Detailed Description
In order to better understand the objects, steps and functions of the present invention, the vegetable seasoning packet, the method for making the vegetable seasoning packet and the processing equipment of the present invention are further described in detail below.
The vegetable seasoning bag comprises a dehydrated okra section, a dehydrated green sword bean section, dehydrated diced potatoes and dehydrated diced purple potatoes. Specifically, the manufacturing method comprises the following steps:
1. preparing dehydrated vegetables in the vegetable material bag.
(1) The processing method of the dehydrated okra sections comprises the following steps:
raw material acceptance inspection: the preparation method comprises the steps of preparing dehydrated okra section frozen products, wherein when the okra section frozen products are accepted, the length of the frozen products is required to be 3cm +/-0.5 cm, the diameter of the frozen products is required to be 1.5cm-2cm, and the maturity of the okra raw materials is 7-8 percent; the frozen okra product has no more than 2% of fibrous okra, rot, head crack, atrophy and plant diseases and insect pests, and is emerald green, incapable of yellowing, and free of ice coat on the surface.
Selecting: taking out the okra section frozen products from a refrigeration house, spreading the okra section frozen products on a table, selecting the okra section frozen products, and picking out and discarding the bad frozen products with rusty spots, fibrosis, yellowing and the like.
Unfreezing: pouring the selected frozen products of the okra sections into a thawing tank for thawing, wherein the temperature of the water in the tank is 20 +/-2 ℃, ice residues cannot be formed on the surfaces of the thawed okra sections, the okra sections are in a natural state, and the okra sections cannot be yellowed; the operating time needs to be light to lift and fall to prevent the okra sections from being crushed.
Draining: the okra section after will unfreezing transports to the flooding pool in, and it links to each other through the conveyer belt between pond and the flooding pool to unfreeze, and the okra section that unfreezes in the pond of unfreezing transmits to the flooding pool in through the conveyer belt in, is formed with hollow out construction on the conveyer belt, and the lower part of conveyer belt is provided with the water receiving tank, and the hollow out construction of okra section after unfreezing on the accessible conveyer belt accomplishes the waterlogging caused by excessive rainfall in the transmission course, and the water receiving tank can collect the water droplet that the.
Dipping: the okra sections are conveyed to a steeping tank through a conveying belt to be steeped, steeping liquor is placed in the steeping tank, the sugar degree of the steeping liquor is 40 +/-2 degrees (formed by mixing 35-degree maltose syrup and 5-degree white granulated sugar), and the salt content is 0.6%; the dipping time is 8 hours, and the material-liquid ratio of the okra section to the dipping liquid is 1: 1.2; the okra sections must be submerged in the immersion fluid to ensure the immersion effect.
Rinsing: after the immersion is finished, fishing out the okra sections, and conveying the okra sections into a rinsing pool for rinsing; clear water is placed in the rinsing tank, a bubble assembly is arranged in the rinsing tank, the bubble assembly can introduce gas into the clear water and generate fine bubbles in the clear water to form bubble water; rinsing the okra sections in bubble water for 2-3 seconds to wash off sugar liquid on the surfaces of the okra sections, and meanwhile, avoiding excessive cleaning to damage the okra sections; the sugar content of the water after rinsing is lower than 3 ℃, the water quality is clean, so that a good rinsing effect is ensured, the water temperature is below 20 ℃, and the phenomenon that the okra sections are deteriorated and softened due to overheating of the water temperature is avoided.
Draining: the okra section after rinsing is sent into the frozen machine through the conveyer belt, is provided with vibrator on the conveyer belt, and vibrator can make the conveyer belt take place the vibration, and the okra section passes through the vibration of conveyer belt and can drop unnecessary moisture.
Quick-freezing: the dewatered okra sections enter a quick freezing machine through a conveyor belt to be quickly frozen, and the quick freezing temperature is below-35 ℃; a chain beating device is arranged in the quick freezing machine, and can make the conveyor belt vibrate to avoid the adhesion of the okra sections in the quick freezing process; the quick-frozen okra sections should be frozen to be solid so as to facilitate subsequent processing.
Basket filling and weighing: and (3) sleeving a plastic bag in the plastic basket, placing the plastic basket sleeved with the plastic bag at the outlet of the instant freezer, containing the instant okra sections, and weighing each basket quantitatively.
Stacking and storing: after the quick-frozen okra sections are subjected to basket filling and weighing, the okra sections are stacked into rows and sent into a refrigeration house for storage; the temperature of the cold storage needs to be kept at-18 ℃; and the stacked okra sections need to be put in storage within 20 minutes, so that the quick-frozen okra sections are prevented from being heated again and being agglomerated.
Filling into a pot in a caging way: and (4) filling the frozen okra sections into an oil bath cage, and pushing the oil bath cage into an oil bath pan.
Vacuum dehydration: dehydrating the okra section in an oil bath pan in a vacuum oil bath; and adding oil into the oil bath pan, and performing vacuum treatment on the environment in the oil bath pan, wherein the oil temperature is kept at 90 +/-2 ℃, and the oil bath time is 140 +/-2 minutes.
Centrifugal deoiling: after the vacuum oil bath dehydration is finished, carrying out centrifugal deoiling treatment on the okra section; when deoiling, firstly performing primary deoiling for 6 minutes, then stopping the centrifugal machine, standing the material for 1-2 minutes, and starting the deoiling device to perform secondary deoiling for 6 minutes; the rotating speed is 300 revolutions per minute during centrifugation; the oil content of the deoiled okra sections is 20 +/-2%. Because the oil content of the okra sections dehydrated by the vacuum oil bath is large, the walls of the okra sections are thin, the insides of the okra sections are hollow, and the okra sections are easy to crush, the deoiling effect can be improved and the crushing of the okra sections can be avoided as far as possible by adopting a method of deoiling twice.
(2) The processing method of the dehydrated green sword bean segments comprises the following steps:
raw material acceptance inspection: preparing a dehydrated green sword bean section frozen product as a raw material, wherein when the green sword bean section frozen product is accepted, the length of the frozen product is 3cm-4cm, the diameter of the frozen product is 0.8cm-1cm, and the maturity of the green sword bean raw material is 6-7; the green sword bean segment frozen product has no rot, atrophy, plant diseases and insect pests, and tender and unaged seeds, wherein unqualified products such as rusty spot, wormhole and yellowing are not more than 5%, the color is emerald green, and the surface has no ice coat.
Selecting: taking out the green sword bean segment frozen products from a refrigeration house, spreading the green sword bean segment frozen products on a table, selecting the green sword bean segment frozen products, and picking out and discarding the defective frozen products with rusty spots, wormholes and yellowing.
Unfreezing: pouring the selected green sword bean segment frozen products into a unfreezing water pool for unfreezing, wherein the temperature of the pool water is 20 +/-2 ℃, ice residues cannot be formed on the surface of the unfrozen green sword bean segment, the green sword bean segment is in a natural state, and the phenomenon of yellowing cannot occur; the green sword bean segments are required to be lifted lightly and fall off during operation to prevent crushing.
Draining: the green sword bean section after will unfreezing transports to the flooding pond in, links to each other through the conveyer belt between pond and the flooding pond of unfreezing, and the green sword bean section that unfreezes in the pond of unfreezing transmits to the flooding pond in through the conveyer belt in, is formed with hollow out construction on the conveyer belt, and the lower part of conveyer belt is provided with the water receiving tank, and the green sword bean section after unfreezing finishes the waterlogging by water in the hollow out construction completion drainage on the accessible conveyer belt in the transmission course, and the water receiving tank can collect the water droplet that the green sword.
Dipping: the green sword bean segments are conveyed to a dipping tank through a conveying belt to be dipped, dipping liquid is placed in the dipping tank, the sugar degree of the dipping liquid is 30 +/-2 degrees (formed by mixing 25-degree maltose syrup and 5-degree white granulated sugar), and the salt content is 0.6%; the green sword bean segments are transferred into the dipping tank through the conveying belt, and are dipped in the dipping solution for 6 hours, and the ratio of the green sword bean segments to the dipping solution is 1: 1.2; the green sword bean segments must be submerged in the steeping fluid to ensure the steeping effect.
Rinsing: after the dipping is finished, fishing out the green sword bean segments, and conveying the green sword bean segments into a rinsing pool for rinsing; clear water is placed in the rinsing tank, a bubble component is arranged in the rinsing tank, the bubble component can introduce gas into the clear water and generate fine bubbles in the clear water to form bubble water; rinsing the green sword bean segments in bubble water for 2-3 seconds to wash off sugar liquid on the surfaces of the green sword bean segments, and simultaneously avoiding excessive cleaning to damage the green sword bean segments; the sugar content of the rinsed water is lower than 3 ℃, the water quality is clean, so that a good rinsing effect is ensured, the water temperature is below 20 ℃, and the green sword bean segments are prevented from deteriorating due to overheating of the water temperature.
Draining: the rinsed green sword bean segments are conveyed into the instant freezer through the conveyor belt, the conveyor belt is provided with the vibrator, the vibrator can vibrate the conveyor belt, and the green sword bean segments can drain excessive moisture through the vibration of the conveyor belt.
Quick-freezing: the drained green sword bean segments enter a quick freezing machine through a conveyor belt to be quickly frozen, and the quick freezing temperature is below-35 ℃; a chain beating device is arranged in the quick freezing machine, and can make the conveyor belt vibrate to avoid the green sword bean segments from being adhered in the quick freezing process; the quick-frozen green sword bean segments should be frozen to be solid for subsequent processing.
Basket filling and weighing: plastic bags are sleeved in the rubber baskets, the rubber baskets sleeved with the plastic bags are placed at the outlet of the instant freezer and are used for containing the green sword bean segment frozen products, and each basket is weighed quantitatively.
Stacking and storing: after the green sword bean segment frozen products are bagged, weighed, stacked into rows and sent into a refrigeration house for storage; the temperature of the cold storage needs to be kept at-18 ℃; and warehousing the stacked green sword bean segments within 20 minutes to avoid the frozen products from being heated again and blocking.
Filling into a pot in a caging way: and (3) loading the quick-frozen green sword bean segments into an oil bath cage, and pushing the oil bath cage into an oil bath pan.
Vacuum dehydration: carrying out vacuum oil bath dehydration on the green sword bean section in an oil bath pan; and adding oil into the oil bath pan, and performing vacuum treatment on the environment in the oil bath pan, wherein the oil temperature is kept at 100 +/-2 ℃, and the oil bath time is 78 +/-2 minutes.
Centrifugal deoiling: after the vacuum oil bath dehydration is finished, carrying out centrifugal deoiling treatment on the green sword bean section; deoiling time is 3 minutes, and rotating speed is 300 revolutions per minute during centrifugation; the oil content of the deoiled green sword bean segments is 20 +/-2%.
(3) The processing method of the dehydrated diced potatoes comprises the following steps:
raw material acceptance inspection: the raw material for preparing the dehydrated diced potatoes is fresh potatoes, and when the potatoes are accepted, the total proportion of unqualified products such as rotten potatoes, sprouting potatoes, insect eyes, blackheads, hollow cores, flower cores, green heads, mechanical injuries and the like is required to be less than 3%; the water content of the potato is 80% +/-5%.
Selecting: foreign matters are removed, and meanwhile, the rotten raw materials with serious mechanical damage are sorted out and discarded.
Peeling: the raw materials are cleaned and peeled, and the peeling rate is more than 95%. The mechanical peeling mode can be selected when peeling is carried out, namely carborundum or other structures are arranged on the inner wall of the roller to enable the inner wall surface to be rough and have friction force, potatoes are loaded into the peeling roller, the roller is rotated, and the skins of the potatoes are removed by utilizing the friction effect of the rough inner wall; or the method of peeling by steam can also be selected, namely, the potatoes are sent into a high-pressure steam boiler, high-pressure steam is introduced into the boiler for a short time to cure the skins of the potatoes, the cured skins of the potatoes are poured into a peeling roller, the inner wall of the peeling roller is provided with a brush, the peeling roller rotates, the skins loosened by the potatoes are brushed off by the brush, and finally, the separated skins and other attachments such as starch and the like on the potatoes are cleaned by flowing water.
Trimming: the slightly rotten and scarred parts of the raw materials are cut off, and the longer potatoes are cut into halves.
Dicing: the trimmed potatoes are cut into dices with a cross section of 10 x 10mm, and the chopped potato size should not exceed 5%.
Secondary selection: and after dicing, picking out the color-changed and black-spot potato dices, and picking out foreign matters mixed in the potato dices.
De-enzyming: pouring the cut diced potatoes into a blanching pool for water-removing, wherein the water temperature is 90 +/-1 ℃, and the water-removing time is 60 seconds; adding salt into the blanching tank, wherein the salt amount is 1% of the water amount in the tank; and supplementing salt into the blanching tank after 6 hours, wherein the salt amount is about 30 percent of the first salt addition amount.
And (3) cooling: and after the water removing, pouring the diced potatoes into a cooling pool to be rapidly cooled to about 20 ℃.
Quick-freezing: the cooled potato dices enter a quick freezing machine through a conveyor belt for quick freezing, and the quick freezing temperature is below-35 ℃; a chain beating device is arranged in the instant freezer, so that the conveyor belt can vibrate, the quick-frozen diced potatoes can be dispersed, and the adhesion of the diced potatoes in the quick-freezing process is avoided; the quick-frozen diced potatoes are frozen and compacted.
Basket filling and weighing: a plastic bag is sleeved in the rubber basket, the rubber basket sleeved with the plastic bag is placed at the outlet of the instant freezer and is used for containing potato jelly, and each basket is used for containing 20 kilograms of potato jelly.
Stacking and storing: after being bagged and weighed, the potato jelly is stacked into rows and sent into a refrigeration house for storage; the temperature of the cold storage needs to be kept at-18 ℃; and warehousing the stacked diced potatoes within 20 minutes to avoid the frozen products from being heated again and being agglomerated.
Loading a cage: and taking out the frozen potato dices from the refrigeration house, filling the potato dices into an oil bath cage, and pushing the oil bath cage into an oil bath pan.
Vacuum dehydration: carrying out vacuum oil bath dehydration on the diced potatoes in an oil bath pan; adding oil into the oil bath pan, and performing vacuum treatment on the environment in the oil bath pan, wherein the oil temperature is kept at 105 +/-2 ℃, and the oil bath time is 28 +/-2 minutes; the acid value and the peroxide value of the oil cannot exceed the standard.
Centrifugal deoiling: after the vacuum oil bath dehydration is finished, carrying out centrifugal deoiling treatment on the diced potatoes; deoiling time is 5 minutes, and rotating speed is 300 revolutions per minute during centrifugation; the oil content of the deoiled diced potato is 28 +/-2%.
(4) The processing method of the dehydrated purple sweet potato dices comprises the following steps:
raw material acceptance inspection: the raw materials for preparing the dehydrated purple sweet potato dices are fresh purple sweet potatoes, when the purple sweet potatoes are accepted, the diameter of the purple sweet potatoes is required to be 4cm to 7cm, the length of the purple sweet potatoes is more than 6cm, the number of the purple sweet potatoes with the diameter of less than 6cm is not more than 3%, and the number of deformities (the curvature is more than 30 degrees, and the branching) is not more than 5%.
Selecting: foreign matters are removed, and meanwhile, the rotten raw materials with serious mechanical damage are sorted out and discarded.
Peeling: cleaning and peeling the raw materials by using a peeling machine to remove other foreign matters such as silt and the like; the skin is required to be completely removed. The method comprises the following steps of selecting a mechanical peeling mode during peeling, namely arranging carborundum or other structures on the inner wall of a roller to enable the inner wall surface to be rough and have friction force, loading the purple sweet potatoes into the peeling roller, rotating the roller, and removing the skin of the purple sweet potatoes by utilizing the friction effect of the rough inner wall; or a steam peeling mode can be selected, namely the purple sweet potatoes are fed into a high-pressure steam boiler, high-pressure steam is introduced into the boiler for a short time to cure the skins of the purple sweet potatoes, the purple sweet potatoes with the cured skins are poured into a peeling roller, the inner wall of the peeling roller is provided with a brush, the peeling roller rotates, the skins loosened from the potatoes are brushed off by the brush, and finally, the separated skins and other attachments such as starch and the like on the purple sweet potatoes are cleaned by flowing water.
Trimming: the slightly rotten and scarred part of the raw material is cut off, and the longer purple sweet potato is cut into two parts.
Dicing: cutting the trimmed purple sweet potatoes into dices, wherein the cross section of each dice is 10 × 10mm, and the crushed purple sweet potatoes cannot exceed 5%.
Secondary selection: and (4) dicing, then picking out the color-changing bran-filled purple sweet potato dices, and picking out foreign matters mixed in the purple sweet potato dices.
De-enzyming: pouring the cut purple sweet potato dices into a blanching pool for de-enzyming, wherein the water temperature is 94 +/-1 ℃, and the de-enzyming time is 120 seconds; adding salt into the blanching tank, wherein the salt amount is 1% of the water amount in the tank; and supplementing salt to the blanching pool after 6 hours, wherein the salt content is about 30 percent of the first salt adding amount.
And (3) cooling: and after the water removing, pouring the purple sweet potato dices into a cooling pool to be rapidly cooled to about 20 ℃.
Dipping: the steeping tank is internally provided with steeping liquor, the sugar degree of the steeping liquor is 30 +/-2 degrees, and the steeping liquor contains 30% of maltose syrup, 0.6% of salt and 1% of VC, wherein the VC is used for protecting color; the feed-liquid ratio of the purple sweet potato dices to the steeping liquid is 1: 1.2; conveying the purple sweet potato dices into an impregnation tank through a conveying belt, and impregnating in an impregnation liquid for 4 hours; uniformly stirring the steeping liquor before the purple sweet potato dices enter the steeping tank, and testing the sugar degree to reach the standard; after the purple sweet potato dices enter the dipping tank, the materials in the dipping tank need to be stirred every 1 hour so as to be uniformly dipped.
Rinsing: after the soaking is finished, fishing out the diced purple sweet potatoes, and putting the diced purple sweet potatoes into a rinsing pool for rinsing; clear water is placed in the rinsing tank, a bubble assembly is arranged in the rinsing tank, and the bubble assembly can introduce gas into the clear water so as to generate bubbles in the clear water and form bubble water; rinsing the purple sweet potato dices in bubble water for 2-3 seconds, and simply rinsing sugar liquid on the surfaces of the purple sweet potato dices; the sugar content of the water after rinsing is lower than 3 ℃, the water quality is clean, so that a good rinsing effect is ensured, the water temperature is below 20 ℃, and the purple sweet potato dices are prevented from deteriorating due to overheating of the water temperature.
Draining: conveying the rinsed purple sweet potato dices into a quick freezer through a conveyor belt, arranging a vibration device on the conveyor belt to enable the conveyor belt to vibrate, and draining redundant water from the purple sweet potato dices through the vibration of the conveyor belt.
Quick-freezing: the cooled purple sweet potato dices enter a quick freezing machine through a conveyor belt for quick freezing, and the quick freezing temperature is below-35 ℃; a chain beating device is arranged in the quick freezing machine, so that the conveying belt can vibrate, the quick-frozen purple sweet potato dices can be dispersed, and the purple sweet potato dices are prevented from being adhered in the quick freezing process; freezing the quick-frozen purple sweet potato dices to be solid; the yield of frozen products is 70 percent.
Basket filling and weighing: a plastic bag is sleeved in the rubber basket, the rubber basket sleeved with the plastic bag is placed at the outlet of the instant freezer and is filled with the purple sweet potato jelly, and each basket is filled with 15 kilograms of purple sweet potato jelly.
Stacking and storing: after being bagged and weighed, the purple sweet potato frozen products are stacked into rows and sent into a refrigeration house for storage; the temperature of the cold storage needs to be kept at-18 ℃; the stacked purple sweet potato dices need to be put into a warehouse within 20 minutes, and frozen products are prevented from being heated again and being agglomerated.
Loading a cage: and taking the frozen purple sweet potato dices out of the refrigeration house, filling the frozen purple sweet potato dices into an oil bath cage, and pushing the oil bath cage into an oil bath pan.
Vacuum dehydration: carrying out vacuum oil bath dehydration on the purple sweet potato dices in an oil bath pan; adding oil into the oil bath pan, and performing vacuum treatment on the environment in the oil bath pan, wherein the oil temperature is kept at 115 +/-2 ℃, and the oil bath time is 40 +/-2 minutes; the acid value and the peroxide value of the oil cannot exceed the standard.
Centrifugal deoiling: after the vacuum oil bath dehydration is finished, carrying out centrifugal deoiling treatment on the purple sweet potato dices; deoiling time is 3 minutes, and rotating speed is 300 revolutions per minute during centrifugation; the oil content of the deoiled purple sweet potato dices is 32 +/-2%.
2. Mixing the prepared dehydrated vegetables, wherein the content of each of the four vegetables is 25%.
3. And weighing and packaging the vegetable powder quantitatively to form the vegetable material bag. During packaging, multi-head packaging equipment is adopted for packaging, the multi-head packaging equipment comprises a plurality of weighing hoppers, feeding ports of the weighing hoppers correspond to the dehydrated vegetables respectively, and discharging ports of the weighing hoppers are communicated with openings of packaging bags; the hopper of weighing can carry out automatic weighing to the dehydrated vegetable in the convection current income hopper to control the inflow, then weigh the hopper through four and can weigh the dehydrated vegetable of the same weight respectively automatically, and pour into to the wrapping bag, it is the same with four kinds of dehydrated vegetable weight in guaranteeing each bag vegetables material package.
The vegetable seasoning packet comprises four vegetables including okra, green sword beans, potatoes and purple potatoes, wherein the purple potatoes and the potatoes contain abundant carbohydrates, are low in fat content and high in dietary fiber content, and have a low glycemic index compared with rice and flour, so that the purple potatoes and the vegetable seasoning packet are more beneficial to hyperlipidemia or diabetic patients to eat.
The okra can strengthen the kidney and tonify deficiency, has low fat content, is rich in various nutrient substances such as protein, calcium, phosphorus and the like, and is very suitable for obese people to eat; in addition, the okra contains water-soluble pectin and mucin, so that the absorption of a human body to sugar can be relieved, the requirement of the human body to insulin can be reduced, the absorption of cholesterol can be inhibited, the blood fat can be improved, the carotenoid rich in the okra can maintain the normal secretion and action of the insulin of the human body, and the effect of balancing blood sugar can be achieved.
The green sword bean is a green food, is rich in chlorophyll, and has antifatigue and antioxidant effects.
The vegetable material bag has the advantages that through the matching of the four vegetables, the vegetable material bag has attractive color matching and can stimulate the appetite of people, and in addition, the nutritional ingredients of the four vegetables are matched with each other, so that various nutritional elements can be provided for human bodies, and the health assistance is realized.
The invention also comprises a processing device of the vegetable seasoning bag, in particular to a circulating filtering device of rinsing water generated in the processing process. Because the potato dices and the purple sweet potato dices can produce a lot of substances such as starch and the like in the processing process, the rinsing water is easy to become turbid, and the rinsing effect is influenced, so that the equipment is particularly suitable for processing the potato dices and the purple sweet potato dices, the utilization rate and the rinsing effect of the rinsing water can be effectively improved, and the water resource is saved.
As shown in fig. 1 to 11, the processing equipment of the vegetable packet in the invention comprises a blanching device 1, a rinsing and conveying device 2 and a filtering device 3, wherein the blanching device 1 is used for blanching vegetables such as potato dices and purple potato dices, the rinsing and conveying device 2 is used for cleaning and rapidly cooling the blanched vegetables such as potato dices and purple potato dices, and the filtering device 3 is used for filtering and redistributing rinsing water generated in the processing process.
Further, it links to each other to float the discharge gate that scalds device 1 and rinsing conveyor 2's pan feeding mouth, and filter equipment 3 treats the water inlet of purified water and links to each other with rinsing conveyor 2, and filter equipment 3's the delivery port of purified water passes through water spray component 4 and floats and scald device 1 and link to each other, and water among rinsing conveyor 2 filters the back through filter equipment 3, sprays earlier in the discharge gate department that floats and scald device 1 through water spray component 4, then flows into in rinsing filter equipment 3.
Specifically, as shown in fig. 2-3, the blanching device 1 includes a blanching tank 11, a blanching conveying assembly 12 is disposed in the blanching tank 11, and the blanching conveying assembly 12 can salvage vegetables in the blanching tank 11 and convey the vegetables to the rinsing conveying device 2 for rinsing and cooling; a rolling component 13 is arranged in the blanching tank 11, and the rolling component 13 can drive the vegetables to roll and stir the water in the blanching tank 11; a heating component is arranged below the rolling component 13 and heats the water in the blanching tank 11.
The blanching conveying assembly 12 comprises a conveying frame body 121, wherein the conveying frame body 121 comprises a blanching part 1211, a fishing part 1212 and a conveying part 1213; the blanching part 1211, the salvaging part 1212 and the delivery part 1213 are connected in sequence, the blanching part 1211 is accommodated in the blanching tank 11, the delivery part 1213 is arranged outside the blanching tank 11, one end of the salvaging part 1212 is connected with the blanching part 1211, and the other end is connected with the delivery part 1213.
The conveyor belt 14 is annularly arranged on the conveying frame body 121, the conveyor belt 14 is connected with the driving assembly 15, and the driving assembly 15 can drive the conveyor belt 14 to move around the conveying frame body 121. The driving assembly 15 includes a transmission motor, a driving pulley, and a driven pulley. The transmission motor is connected with a driving wheel which is arranged on the conveying part 1213 of the frame body and is connected with the transmission belt 14; the driven wheel is arranged on the blanching part 1211 of the frame body, and the conveying belt 14 is sleeved on the driven wheel.
The conveyor belt 14 is provided with a plurality of through holes, the through holes on the conveyor belt 14 of the blanching part 1211 can facilitate the circulation of hot water below the blanching conveying assembly 12, and the through holes on the conveyor belt 14 of the salvaging part 1212 and the conveying part 1213 can drain vegetables. It is noted that a plurality of fishing plates 16 are transversely disposed on the conveyor belt 14, the fishing plates 16 are vertically disposed on the conveyor belt 14, and when the fishing plates 16 are moved to the fishing portion 1212, the fishing plates 16 can fish vegetables from the water and deliver the vegetables to the delivery portion 1213.
As shown in fig. 4, side baffles 17 are arranged on both sides of the conveyor belt 14, a feeding guide plate 18 is arranged at one end of the blanching conveyor assembly 12 away from the conveying part 1213, and the vegetables are conveyed onto the conveyor belt 14 through the feeding guide plate 18; pan feeding deflector 18, side shield 17 and the conveyer belt 14 of salvage portion 1212 enclose jointly and establish and form the space of blanching, and the position of the conveyer belt 14 of pan feeding deflector 18, side shield 17 and salvage portion 1212 limits vegetables jointly to make vegetables remain throughout directly over conveyer belt 14, promptly: the vegetables are blanched in the blanching space so as to be convenient for the fishing part 1212 to fish the vegetables. It is worth noting that a plurality of through holes are formed in the side baffle 17, so that hot water can penetrate through the side baffle 17 and the conveyor belt 14 to blanching vegetables, and blanching efficiency is improved.
The subassembly 13 that rolls includes air-blower, pipeline and outlet duct, and the air-blower setting is outside blanching groove 11, and the air outlet of air-blower links to each other with the pipeline, and the pipeline stretches into and blanches in groove 11, and the pipeline links to each other with the outlet duct, is provided with the venthole on the outlet duct, and the air-blower blows in the hot-water that blanches in groove 11 with the air to make the vegetables of hot-water overturn.
It is noted that the outlet duct is disposed at the middle of the endless conveyor 14 of the blanching portion 1211 and near the upper conveyor 14, and the outlet duct corresponds to the upper conveyor 14, so that the outlet duct can blow the vegetables on the conveyor 14 to make them tumble. Preferably, the outlet duct is a plurality of, and the equipartition is in conveyer belt 14 below to increase the area of giving vent to anger, and then reinforcing effect of rolling.
Heating element includes the heating rod, and the heating rod setting is in the outlet duct below, because the outlet duct blows to the aquatic always, consequently also can play the effect of stirring to water to the quick cold water with the top of hot water that makes the below mixes mutually, in order to guarantee to rinse the temperature of scalding 11 interior waters of groove.
As shown in fig. 5, the rinsing conveyor 2 is different from the blanching apparatus 1 only in that the rinsing conveyor 2 does not have the tumbling unit 13 and the heating unit, and in addition, the side barrier 17 of the rinsing conveyor 2 is provided with a guide to prevent vegetables from falling outside the side barrier 17. The rest of the structure of the rinsing conveyor 2 will not be described in detail here.
As shown in fig. 6 to 9, the filtering apparatus 3 includes a filtering frame body 31, a clean water tank 32 is disposed on the filtering frame body 31, and a filtering assembly is disposed above the clean water tank 32. The filtering component is connected with the water inlet component, the water inlet component is connected with the rinsing conveying device 2, water with vegetable residues in the rinsing conveying device 2 flows into the clean water tank 32 after being filtered by the filtering component, and clean water in the clean water tank 32 is conveyed to the discharge hole of the blanching device 1 through the water spraying component 4 and then flows into the rinsing conveying device 2 to realize the filtering circulation of the water.
Specifically, the filter assembly comprises a filter drum 33 and a driving mechanism 34, the filter drum 33 is cylindrical, a plurality of filter holes are uniformly distributed in the side wall of the filter drum 33, two ends of the filter drum 33 are open, one end of the filter drum 33 is a water inlet end, the water inlet end is connected with the water inlet assembly, the other end of the filter drum 33 is an impurity discharging end, the impurity discharging end is in a horn mouth shape and is connected with the impurity collecting box 5, and vegetable debris in the filter drum 33 is discharged into the impurity collecting box 5 through the horn mouth guide.
The water inlet assembly comprises a water inlet pipe 351, a water inlet pump 352 and a rinsing drain pipe 353, the water inlet end of the filter cartridge 33 is connected with the water inlet pipe 351, the water inlet pipe 351 is connected with the water inlet pump 352, the water inlet pump 352 is connected with the rinsing drain pipe 353, the rinsing drain pipe 353 is connected with the rinsing conveying device 2, and water with vegetable debris in the rinsing conveying device 2 is powered by the water inlet pump 352 and is conveyed into the filter cartridge 33 from the rinsing conveying device 2.
The filter cartridge 33 is rotatably arranged above the clean water tank 32, the driving mechanism 34 can drive the filter cartridge 33 to rotate, water is filtered through the rotating filter cartridge 33, and vegetable residues rotate along with the filter cartridge 33 in the filter cartridge 33, so that on one hand, the probability of blocking the filter cartridge 33 by the vegetable residues is reduced, the equipment maintenance time is reduced, and the production efficiency is improved; on the other hand, vegetable residues in the filter cartridge 33 can also move to the impurity discharging port along with the rotation of the filter cartridge 33, so that vegetable residues in the filter cartridge 33 are automatically discharged, and the labor intensity of workers is reduced.
Specifically, as shown in fig. 7, annular flanges are disposed at two ends of the filter cartridge 33, the roller 36 is disposed on the filter frame body 31, a groove is disposed on the roller 36, and the annular flanges are received in the groove to support the filter cartridge 33, so as to rotatably connect the filter cartridge 33 and the filter frame body 31. The number of the rollers 36 in this embodiment is four, and one roller 36 is provided on each of both sides of the end of the filter cartridge 33.
The driving mechanism 34 includes a filtering motor and a filtering transmission mechanism, the filtering motor is connected to the filtering transmission mechanism, the filtering transmission mechanism is connected to the filter cartridge 33, and the filtering motor drives the filter cartridge 33 to rotate through the filtering transmission mechanism. The filter motor of this embodiment is fixed to be set up on filtering support body 31, and filter drive mechanism can adopt belt drive or chain drive, and this embodiment adopts chain drive, and the end of intaking of straining a section of thick bamboo 33 is fixed to be provided with big sprocket, and the output shaft and the little sprocket of filter motor link to each other, and the chain cover is established on big sprocket and little sprocket. The large sprocket is coaxially disposed with the filter cartridge 33 and has a through hole, and the water inlet pipe 351 passes through the through hole and is inserted into the interior of the filter cartridge 33. Preferably, the filter frame body 31 is provided with a support bracket 311, and the support bracket 311 is connected to the water inlet pipe 351 to fix the water inlet pipe 351. It should be noted that, as shown in fig. 9, the outlet of the water inlet pipe 351 is provided with a water inlet baffle 3511, and the water inlet baffle 3511 can change the water flow direction, so that the water to be filtered is sprayed to the side wall of the filter cartridge 33 for filtering, and the water in the water inlet pipe 351 is prevented from being directly sprayed out through the impurity discharging end of the filter cartridge 33 due to the excessive water pressure.
One side that water purification tank 32 is close to rinsing conveyor 2 is provided with the inlet, the inlet links to each other with water spray assembly 4, water spray assembly 4 includes spray pipe 41, delivery pipe and water spray pump, spray pipe 41 is fixed to be set up on blanching of device 1 and scalds conveying component 12, spray pipe 41 links to each other with water spray pump, water spray pump links to each other with the delivery pipe, the delivery pipe links to each other with the inlet, spray pipe 41 can be with purifying the back water spray to blanching of device 1 and scald conveying component 12 on, then flow into and accomplish the circulation of rinsing water among the rinsing conveyor 2. It should be noted that the purified water is directly sprayed onto the vegetables on the blanching conveying assembly 12 of the blanching device 1, when the blanched vegetables are conveyed to a position close to the rinsing conveying device 2, the water spraying pipe 41 sprays water onto the vegetables on the conveying belt 14, and the vegetables can smoothly fall off from the conveying belt 14 under the action of the water and fall into the rinsing conveying device 2, so that the vegetables are prevented from being adhered to the conveying belt 14.
Specifically, as shown in fig. 10, the spray pipe 41 includes a water spray portion and a connection portion, the water spray portion is connected to the connection portion, and the connection portion is connected to the water spray pump; the both ends of hydrojet portion are provided with fixed column 43, and fixed column 43 links to each other with the conveying support body 121 that floats boiling hot device 1 in order to realize the fixed of hydrojet portion, and fixed column 43 can select for use the welding with the connected mode of the conveying support body 121 that floats boiling hot device 1. The water spraying part is provided with a plurality of water spraying holes 42, the water spraying holes 42 correspond to the conveying belt 14 of the blanching device 1, and the water spraying holes 42 can spray water onto the conveying belt 14. Preferably, the adjacent two water jet nozzles 42 have different jetting directions to increase the water jetting area.
The side of the clean water tank 32 away from the rinsing conveyor 2 is provided with a water outlet through which water in the clean water tank 32 can be discharged when the production line stops working, and in addition, the clean water tank 32 is convenient to discharge sewage when being cleaned.
As shown in fig. 11, the processing equipment for vegetable material bags in the present invention may include a plurality of blanching devices 1 and a plurality of rinsing conveyors 2 arranged side by side, each rinsing conveyor 2 is connected to a feed water pump 352 through a pipeline, the feed water pump 352 conveys water with vegetable debris in each rinsing conveyor 2 to a filtering device 3 for filtering, and a spray water pump provides power to spray purified water onto a conveyor belt 14 of each blanching device 1 through a plurality of spray pipes 41, and then the purified water flows back to each rinsing conveyor 2, thereby completing circulation of rinsing water.
The processing equipment of the vegetable material bag is ingenious in design, the water consumption in the processing process of the vegetable material bag is greatly saved, the water is filtered and circulated through the rotary filter cylinder, the probability of blockage of the filter screen is reduced, the maintenance time is shortened, and the production efficiency is improved. In addition, the vegetable adhesion is prevented by using the mode of spraying water to the vegetables by using the water spraying pipe, the vegetable damage is small, the breakage rate of the product is low, and the final quality of the product is improved; meanwhile, the labor intensity of workers is reduced, and the production efficiency is high.
The invention also comprises a vegetable seasoning packet which is prepared by the preparation method and the preparation equipment.
The vegetable seasoning bag, the preparation method of the vegetable seasoning bag and the processing equipment have the advantages of high production efficiency, low production cost, high nutritional value of the product and good edible taste.
The present invention has been further described with reference to specific embodiments, but it should be understood that the detailed description should not be construed as limiting the spirit and scope of the present invention, and various modifications made to the above-described embodiments by those of ordinary skill in the art after reading this specification are within the scope of the present invention.
Claims (10)
1. The making method of the vegetable seasoning packet is characterized in that the vegetable seasoning packet consists of a dehydrated okra section, a dehydrated green sword bean section, dehydrated diced potatoes and dehydrated diced purple potatoes, and comprises the following steps:
preparing a dehydrated okra section, a dehydrated green sword bean section, dehydrated diced potatoes and dehydrated diced purple potatoes in a vegetable material bag;
step two, mixing the prepared dehydrated okra sections, dehydrated green sword bean sections, dehydrated diced potatoes and dehydrated diced purple potatoes;
and step three, weighing and packaging the vegetables quantitatively to form the vegetable material bag.
2. The method of making the vegetable packet according to claim 1, wherein the step of preparing the dehydrated okra pieces in the first step comprises:
(1) the raw materials are accepted, the fibrous okra in the okra section frozen product is not more than 2% in rot, head crack, atrophy and pest damage, the length is 3cm +/-0.5 cm, the diameter is 1.5cm-2cm, and the maturity of the okra is 7 to 8 percent;
(2) selecting, namely picking out and discarding the bad frozen products with rusty spots, fibrosis and yellowing;
(3) unfreezing, namely pouring the selected frozen products of the okra sections into a unfreezing water pool for unfreezing, wherein the temperature of the water in the pool is 20 +/-2 ℃;
(4) draining, namely draining water in the thawed okra sections;
(5) dipping, namely conveying the okra sections into a dipping pool for dipping;
(6) rinsing, after the immersion is finished, fishing out the okra sections and conveying the okra sections into a rinsing pool for rinsing;
(7) draining, namely draining water in the rinsed okra sections;
(8) quick-freezing, wherein the drained okra sections enter a quick freezer to be quickly frozen, and the quick-freezing temperature is below 35 ℃ below zero;
(9) vacuum dewatering, namely performing vacuum oil bath dewatering on the okra section in an oil bath pan;
(10) and (4) centrifugal deoiling, namely performing centrifugal deoiling treatment on the okra sections after vacuum oil bath dehydration is finished.
3. The method of making the vegetable packet according to claim 1, wherein the step of preparing dehydrated green sword bean pieces in the first step comprises:
(1) the raw materials are accepted, the length of the green sword bean section frozen product is 3cm-4cm, the diameter is 0.8cm-1cm, the maturity of the green sword bean is 6 to 7, the green sword bean section frozen product has no rot, atrophy, plant diseases and insect pests, the kernel is tender and aged, and the rusty spot, insect eye and yellow green sword bean section frozen product is not more than 5%;
(2) selecting, namely picking out and discarding the bad frozen products with rusty spots, wormholes and yellowing;
(3) unfreezing, namely pouring the selected green sword bean segment frozen products into a unfreezing water pool for unfreezing, wherein the temperature of the pool water is 20 +/-2 ℃;
(4) draining, namely draining water in the unfrozen green sword bean sections;
(5) dipping, namely conveying the green sword bean segments into a dipping pool for dipping;
(6) rinsing, namely conveying the green sword bean segments into a rinsing pool for rinsing;
(7) draining, namely draining the water in the rinsed green sword bean segments;
(8) quick-freezing, wherein the drained green sword bean segments are quickly frozen in a quick freezer at the temperature of below 35 ℃ below zero;
(9) vacuum dewatering, namely performing vacuum oil bath dewatering on the green sword bean section in an oil bath pan;
(10) and (4) centrifugally deoiling, namely centrifugally deoiling the green sword bean sections after vacuum oil bath dehydration is finished.
4. The method of making the vegetable packet according to claim 1, wherein the step of preparing dehydrated potato pieces in the first step comprises:
(1) the raw materials are accepted, the total proportion of rotten, sprouting, insect eyes, blackheads, hollow cores, flower cores, green heads and mechanical injuries of the potatoes is less than 3 percent, and the moisture content of the potatoes is 80 percent +/-5 percent;
(2) selecting, removing foreign matters, and simultaneously picking out and discarding rotten raw materials with serious mechanical damage;
(3) peeling, namely cleaning and peeling the raw materials, wherein the peeling rate is over 95 percent;
(4) trimming, namely cutting rotten and scarred parts in the raw materials, and cutting longer potatoes into halves;
(5) dicing, namely dicing the trimmed potatoes into dices, wherein the cross section of each dice is 10 x 10mm, and the chopped pieces are not more than 5%;
(6) secondary selection, namely selecting the potato dices with color change and black spots after dicing, and simultaneously selecting foreign matters mixed in the potato dices;
(7) de-enzyming, namely pouring the cut diced potatoes into a blanching pool for de-enzyming, wherein the water temperature is 90 +/-1 ℃, and the de-enzyming time is 60 seconds;
(8) cooling, pouring the diced potatoes into a cooling pool to be rapidly cooled to 20 ℃ after the water is removed;
(9) quick-freezing, wherein the cooled diced potatoes enter a quick-freezing machine through a conveyor belt to be quickly frozen, and the quick-freezing temperature is below-35 ℃;
(10) filling the oil bath cage with the diced potatoes, and pushing the oil bath cage into the oil bath pan;
(11) vacuum dehydrating, namely dehydrating the potato dices in an oil bath in a vacuum oil bath pot;
(12) and (4) centrifugal deoiling, namely performing centrifugal deoiling treatment on the diced potatoes after vacuum oil bath dehydration is finished.
5. The method of making the vegetable packet of claim 1, wherein the step of preparing dehydrated purple sweet potatoes in step one comprises:
(1) the raw materials are accepted, the diameter of the purple sweet potato is 4cm to 7cm, the length is more than 6cm, the number of the purple sweet potatoes with the diameter of less than 6cm is not more than 3%, and the number of deformities is not more than 5%;
(2) selecting, removing foreign matters, and simultaneously picking out and discarding rotten raw materials with serious mechanical damage;
(3) peeling, cleaning and grinding the raw materials by using a peeling machine, and removing silt;
(4) trimming, namely cutting rotten and scarred parts in the raw materials, and cutting the longer purple sweet potatoes into two parts;
(5) dicing, namely dicing the trimmed purple sweet potatoes into dices, wherein the cross section of each dice is 10 × 10mm, and the chopped pieces are not more than 5%;
(6) secondary selection, namely selecting the color-changing bran-filled purple sweet potato dices after dicing, and simultaneously selecting foreign matters mixed in the purple sweet potato dices;
(7) de-enzyming, namely pouring the cut purple sweet potato dices into a blanching pool for de-enzyming, wherein the water temperature is 94 +/-1 ℃, and the de-enzyming time is 120 seconds;
(8) cooling, pouring the purple sweet potato dices into a cooling pool to be rapidly cooled to 20 ℃ after the fixation is finished;
(9) dipping, namely conveying the diced purple sweet potatoes into a dipping pool for dipping;
(10) rinsing, namely after the soaking is finished, putting the diced purple sweet potatoes into a rinsing pool for rinsing;
(11) draining, namely draining the water in the rinsed purple sweet potato dices;
(12) quick-freezing, namely quickly freezing the cooled purple sweet potato dices in a quick freezer at the temperature of below-35 ℃;
(13) filling a cage, namely filling the purple sweet potato dices into an oil bath cage, and pushing the oil bath cage into an oil bath pan;
(14) vacuum dewatering, namely, carrying out vacuum oil bath dewatering on the purple sweet potato dices in an oil bath pan;
(15) and (4) performing centrifugal deoiling, namely performing centrifugal deoiling treatment on the purple sweet potato dices after vacuum oil bath dehydration is completed.
6. A processing device of a vegetable material bag is suitable for the manufacturing method of the vegetable material bag according to any one of claims 1 to 5, and is characterized by comprising a blanching device, a rinsing conveying device and a filtering device, wherein the blanching device comprises a blanching groove, a blanching conveying assembly is arranged in the blanching groove, and the blanching conveying assembly can salvage vegetables in the blanching groove and convey the vegetables to the rinsing conveying device for rinsing and cooling; the water inlet of the filtering device is connected with the rinsing and conveying device, the water outlet of the filtering device is connected with the water spraying assembly, and the water spraying assembly is connected with the rinsing and scalding conveying assembly; after being filtered by the filtering device, the water in the rinsing device is firstly sprayed on the blanching conveying assembly and then flows into the rinsing filtering device, so that the water is circularly filtered.
7. The vegetable packet processing equipment according to claim 6, wherein the filtering device comprises a filtering frame body, a clean water tank is arranged on the filtering frame body, and a filtering assembly is arranged above the clean water tank; the filter assembly comprises a filter cartridge and a driving assembly, the filter cartridge is rotatably arranged above the clean water tank, and the driving assembly can drive the filter cartridge to rotate.
8. The vegetable packet processing equipment according to claim 7, wherein the filter cartridge is cylindrical, a plurality of filter holes are uniformly distributed on the side wall of the filter cartridge, two ends of the filter cartridge are open, one end of the filter cartridge is a water inlet end, the water inlet end is connected with the water inlet assembly, and the water inlet assembly is connected with the rinsing and conveying device; the other end of the filter cylinder is a trash discharging end, the trash discharging end is in a horn mouth shape, the trash discharging end is connected with the impurity collecting box, and the vegetable scraps in the filter cylinder are discharged into the impurity collecting box through the horn mouth of the trash discharging end.
9. The vegetable material package processing device according to claim 7, wherein two sets of water baffles are symmetrically arranged on both sides of the filter cylinder and comprise two fixed water baffles and two side water baffles, the side water baffles are hinged to the filter cylinder, the side water baffles can rotate around the filter cylinder, the number of the fixed water baffles of each set of water baffles is two, the two fixed water baffles are respectively and fixedly arranged on both sides of the side water baffles, and the side water baffles can rotate relative to the fixed water baffles to open or close the side water baffles.
10. A vegetable packet, which is characterized by comprising a dehydrated okra section, a dehydrated green sword bean section, dehydrated potato pieces and dehydrated purple potato pieces, and is prepared by the preparation method of the vegetable packet according to any one of claims 1 to 5.
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| CN202011252538.3A CN112425742A (en) | 2020-11-11 | 2020-11-11 | Vegetable seasoning bag, vegetable seasoning bag manufacturing method and vegetable seasoning bag processing equipment |
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| US6086933A (en) * | 1998-06-05 | 2000-07-11 | Rockstrom; Erik I. | Process for preparing dehydrated vegetable products |
| CN201928950U (en) * | 2011-01-28 | 2011-08-17 | 李亚有 | Continuous processing system for instant jellyfish |
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Application publication date: 20210302 |