Fixation device suitable for dry vegetable products

Abstract

The invention discloses a fixation device suitable for dry vegetable products. The device comprises a fixation chamber arranged on a material conveying system and is closed, a conveying belt of the material conveying system penetrates through and passes the fixation chamber through channels in the two ends of the fixation chamber and divides the fixation chamber into an upper cavity and a lower cavity, the upper cavity is connected with an overheated steam system, the lower cavity is connected with a steam system, and fresh vegetable materials are laid on the breathable conveying belt. By means of the principle that overheated steam and steam are combined, the materials penetrate through the fixation device along with the conveying belt, the high-temperature overheated steam and steam generated by water in a water tank act on the vegetable materials together, the overheated steam guarantees vegetable fixation time, the steam grantees humidity in the fixation chamber, vegetable nutrient loss and color change caused by excessively high temperature are prevented, and automatic fixation processing is achieved.

Description

technical field [0001] The invention belongs to agricultural by-product processing machinery, in particular to a degreening device suitable for vegetable processing, which is used for processing dried vegetable products. Background technique [0002] The greening process is an important process before the drying process of vegetables, tea and other agricultural products. It is used to destroy and passivate the oxidase activity in fresh leaves, inhibit enzymatic oxidation, prevent serious discoloration of agricultural products in the subsequent drying process, and remove fresh leaves. The green smell of vegetables and tea can improve the product quality. [0003] The traditional methods of greening vegetables are blanched in high temperature water, stir-fried in a high-temperature pot, or steamed in a steamer. These traditional methods of greening are mostly manual operations, which are labor-intensive and inefficient, and the effect of killing greens cannot be controlled in ...

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is: aiming at the defects of low efficiency and poor effect in the existing manual degreening, provide a degreening device suitable for processing dried vegetables, on the one hand, improve the productivity of the degreening operation, and reduce the operating labor. Intensity, on the other hand, realizes adjusting the parameters of the de-enzyming device to adapt to the de-enzyming operation of different varieties of vegetables, increasing the applicability of the device, and improving the de-enzyming efficiency by accurately controlling the three parameters of humidity, temperature and de-enzyming time during the de-enzyming process , reduce the destruction of vegetable nutrients caused by finishing, and ensure the quality of finishing

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