3results about How to "Reduce food safety risks" patented technology

The utility model relates to the technical field of spreaders, in particular to a spreader for rice crust production, which comprises a spreader frame, a scraper for scraping materials on the surface of a conveyor belt is arranged outside the spreader frame, a fixing plate is arranged below the scraper, and each mounting mechanism comprises a base, a moving channel and a push plate. Each limiting mechanism comprises a screw rod, a rotating rod and a limiting plate, the scraping plate is mounted below the conveying belt through the fixing plate and the mounting mechanism, the stability of the position is reinforced through the limiting mechanisms, the spreader starts to work, and along with operation of the conveying belt, the scraping plate moves relative to the surface of the conveying belt through the scraping plate; the residual seasoning on the conveyor belt is scraped, so that the surface of the conveyor belt is cleaned, the residual seasoning is prevented from being mixed into other batches of rice crust to influence the consistency of the flavor of products, meanwhile, the seasoning can be prevented from polluting subsequent products after going bad, the quality of the products is guaranteed, and the food safety risk is reduced.

This utility model relates to the field of fermented soybean paste processing technology, specifically a drying yard with a dust-proof structure, including a preparation area component, and a drying area component installed on the right side of the preparation area component. The improved drying yard has a light-transmitting film on the outer walls of the first support frame, the first crossbeam, the second support frame, and the second crossbeam, allowing the drying yard to be enclosed without blocking sunlight. The shading cloth is adjusted using pulleys, belts, and fixing blocks, and the indoor temperature is regulated by installed ventilation fans and dust filters, reducing temperature fluctuations and preventing the entry of dust, flying insects, and other contaminants. Furthermore, changing cabinets are provided to reduce the amount of external contaminants brought in by workers, further reducing hygiene hazards during the sauce production process and lowering food safety risks. At the same time, the enclosed drying yard is less affected by weather conditions, enabling large-scale production, improving production efficiency, preventing excessive moisture evaporation, and ensuring more uniform fermentation of the sauce.

The utility model discloses an edible mushroom sterilization furnace, and relates to the technical field of edible mushroom processing. A driving motor is fixedly installed on the left side of the sterilization furnace body, the output end of the driving motor is fixedly connected with a rotating shaft, and a connecting piece is arranged on the right side of the rotating shaft; the swinging device comprises a mounting plate, a sliding block, a sliding rail, a placing disc, a first mounting rod, a first connecting plate, a second mounting rod, a third mounting rod, a third connecting plate, a third fixing rod and a traction piece; a mounting plate is fixedly mounted at the position, close to the center, of the left side wall in the sterilization furnace body, a sliding rail is circularly mounted on the right side of the mounting plate, sliding blocks are circularly distributed in the sliding rail, first mounting rods are arranged on the right sides of the sliding blocks, and first connecting plates are arranged on the right sides of the first mounting rods; second mounting rods are arranged at the positions, close to the rear ends, of the right sides of the first connecting plates correspondingly, and placing discs are fixedly connected to the right sides of the second mounting rods correspondingly.