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

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
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] see Figure 1-4 , The nut food cooking and drying production line of this embodiment 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 for vacuum packaging the nut food output from the belt dryer B, and a water film dust collector E connected to the exhaust pipe 7 of the rotary digester A.

[0026] The rotary digester A includes: a cooking tank 1 and left and right shafts 2, 4 symmetrically arranged on both sides of the cooking tank 1; the cooking tank 1 is connected to a pair of bearings through the left and right shafts 2, 4 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 positively and negatively to drive the cooking tank 1 to rotate positively and negatively. Institution 5.

[0028] T...

Example Embodiment

[0033] Example 2

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

[0035] Load nut food into the rotary steamer A, the filling amount does not exceed 60% of the volume of the rotary steamer A, then add the soup and lock the feeding cover 11;

[0036] Rotary boiler A starts to run, turn on the heat transfer oil pump to heat the rotary boiler A; close the exhaust valve;

[0037] After a preset time of cooking, stop supplying the heat source, stop the cooking tank 1 and lower the discharge port; 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 material liquid is exhausted, open the discharge cover 12 to discharge the material and send it to 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 vacuum packaging.

[...

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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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