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Nut food cooking and drying production line and its working method

A working method and production line technology, which are applied in the field of nut food cooking and drying production lines, can solve the problems that materials are not easy to fully stir, the taste is uneven, and the water phase is not easy, so as to improve the drying effect and utilization rate, the taste is uniform and thorough, and the cooking is improved. effect of speed

Inactive Publication Date: 2011-12-28
陆文光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: uneven contact and penetration of seasoning and nut food, resulting in uneven taste; secondly, uneven heating of nut food, difficulty in fully agitating the material in the pot, difficulty in penetrating the water phase into the material, and energy consumption. Larger and less efficient
Again, a large amount of steam is generated during the cooking process, and the operating environment is harsh

Method used

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  • Nut food cooking and drying production line and its working method
  • Nut food cooking and drying production line and its working method
  • Nut food cooking and drying production line and its working method

Examples

Experimental program
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Embodiment 1

[0025] See Figure 1-4 , the nut food cooking and drying production line of this embodiment, which includes: a rotary cooker A for cooking nut food, a belt dryer B for continuously drying the nut food output from the rotary cooker A, A vacuum packaging machine C that vacuum-packs the nuts output from the belt dryer B, and a water film dust collector E that is connected to the exhaust pipe 7 of the rotary cooker A.

[0026] The rotary cooker A includes: a cooking tank 1 and left and right shafts 2, 4 symmetrically arranged on both sides of the cooking tank 1; on bracket 3.

[0027] The cooking tank 1 is a jacketed tank body suitable for heating by hot steam or heat-conducting oil; the bracket 3 is provided with a pulley drive for driving the right shaft 4 to rotate forward and backward alternately to drive the cooking tank 1 to rotate forward and reverse alternately. Agency 5.

[0028] The left and right shafts 2 and 4 of the rotary cooker are hollow shafts, the left shaft 2...

Embodiment 2

[0034] The working method of the nut food cooking and drying production line in the above embodiment includes:

[0035] Load nuts into the rotary cooker A, the amount of the charge does not exceed 60% of the volume of the rotary cooker A, then add the soup stock and lock the feeding cover 11;

[0036] Rotary cooker A starts to operate, turns on the heat conduction oil pump to heat rotary cooker A; closes the exhaust port valve;

[0037] After cooking for a preset time, stop supplying the heat source, stop the cooking tank 1 and make the discharge port downward; open the control valve 71 to exhaust and release the pressure to normal pressure;

[0038] Open the valve on the liquid discharge port 13 to discharge the liquid. After the feed liquid is exhausted, open the discharge cover 12 to discharge the material and send it into the feeder D at the feed end of the belt dryer B;

[0039] After being dried by the belt dryer B, it is sent to the vacuum packaging machine C for vacuu...

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Abstract

The invention relates to a nut food cooking and drying production line suitable for continuous cooking and drying of nut food, with good heating uniformity and sufficient penetration of seasoning and its working method. The production line includes: a rotary cooker for cooking nut food , a belt dryer for continuously drying the nut food output from the rotary cooker, a vacuum packaging machine for vacuum packaging the nut food output from the belt dryer, and exhaust air from the rotary cooker The water film dust collector connected by the pipe.

Description

technical field [0001] The invention relates to a nut food cooking and drying production line and its working method. Background technique [0002] The existing production of nut food has been promoted from the traditional roasted seeds and nuts to the preparation of seasonings, so that fashionable nuts have a fragrant, sweet, crispy and other taste. However, the production equipment is lagging behind; open jacketed pots are often used Carry out cooking, during concrete operation, the seasoning that prepares is placed in the pot, enters 60-70% clear water and starts steaming, and is matched with manual stir-frying. Its disadvantages are: uneven contact and penetration of seasoning and nut food, resulting in uneven taste; secondly, uneven heating of nut food, difficulty in fully agitating the material in the pot, difficulty in penetrating the water phase into the material, and energy consumption. Larger and less efficient. Again, a large amount of steam is produced in the c...

Claims

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Application Information

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IPC IPC(8): A23L1/01A23L1/36A23L5/10A23L25/00
Inventor 陆文光
Owner 陆文光
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