A highly efficient and environmentally friendly automatic processing control system for dehydrated vegetables

Abstract

The invention discloses an efficient environmental-friendly automatic processing control system for dehydrated vegetables. The processing process of the efficient environmental-friendly automatic processing control system is characterized by concretely comprising the following steps: (1) feeding; (2) sectioned peeling; (3) primary rinsing; (4) stone removal; (5) secondary rinsing; (6) temporary material storage; (7) slicing; (8) drying. A slicer is connected with a conveying belt for a drying box. Slices are free of cleaning before drying, various nutrients in the product are kept, the strong taste of the product is promoted, the yield of primary product reaches to 32 percent and is increased by 5 percent compared with the same industry, and the use of raw materials is saved. A novel drying machine has the advantages of high heat utilization rate, high yield, uniform product color and constant water, adopts natural gas or electricity as a heat source, and achieves the target of clean production. The novel processing process for the dehydrated vegetables is high in yield of primary product, keeps the original nutritional value, and is wide in applicability.

Description

technical field [0001] The invention belongs to the technical field of deep processing of dehydrated vegetables, and in particular relates to an efficient and environment-friendly automatic processing control system of dehydrated vegetables. technical background [0002] The water content of fresh vegetables is very high, generally more than 80%, and they are easy to rot. At present, fresh vegetables are mainly sold fresh, and the proportion of supermarket sales in this part is relatively large; the other part is dried vegetables, which are usually processed into dehydrated dried products. In order to facilitate storage and transportation, it is also beneficial to directly make raw materials for subsequent processing when fresh raw materials are off-season, mainly for export. It is not only widely used in the field of convenience food, but also an effective way to solve the problem of eating vegetables in tourism, frontier defense, geological and other departments. It has im...

AI Technical Summary

Problems solved by technology

At present, vegetable dehydration methods mainly include hot air drying, microwave drying, vacuum freeze drying, etc. Microwave drying uses microwaves to penetrate products, and one of its biggest disadvantages is that it is prone to overheating, and the local temperature can exceed 100°C, resulting in food, medicine, etc. The quality of heat-sensitive materials is reduced, and the nutritional flavor is lost; the drying temperature of vacuum drying is low, which can retain the color, aroma, taste and nutritional components of food to a certain extent, but its heat transfer speed is slow and the drying time is long; freeze-drying Although the food has good color, aroma and taste and less nutrient loss, the production cost is too high; among them, hot air drying is the most widely used and most economical drying method. The previous dryer is mesh belt drying, and the heat energy is used There are some problems such as low efficiency, high energy consumption, low output, high loss, uneven color of baked products, uneven moisture content, etc.

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