Pickled vegetable dewatering device

Abstract

The invention discloses a pickled vegetable dewatering device, which comprises a rack, a dewatering drum, a turnover mechanism, a squeezing plate, a squeezing motor, a gear, a first rack and a second rack. A plurality of dewatering holes are formed in the circumferential direction of the dewatering drum; a strip-shaped notch is formed in the lower part of the dewatering drum; the squeezing plate is located at the upper part in the dewatering drum and is slidably connected with the dewatering drum; the turnover mechanism comprises a connecting rod and a turnover plate; the turnover plate is connected with one end of the connecting rod; the turnover plate is located in the dewatering drum; the connecting rod is in sliding fit to the dewatering drum through the strip-shaped notch; the squeezing motor is fixed on the rack; an output shaft of the squeezing motor is connected with the gear; the gear is respectively engaged with the first rack and the second rack; the first rack is connected with the squeezing plate; the second rack is connected with the turnover mechanism. According to the device, a dewatering effect of pickled vegetable can be improved, and the dewatering efficiency is improved.

Description

technical field [0001] The invention relates to the field of fruit or vegetable equipment, in particular to a pickle dehydration device. Background technique [0002] Pickled vegetables in soy sauce is a kind of fermented food that uses high-concentration salt solution and lactic acid bacteria to preserve vegetables, and improves the flavor of vegetables through pickling. Vegetable pickling is an ancient method of vegetable processing and storage, which has a long history both in my country and abroad. In the era when living standards were relatively backward, pickled vegetables were mainly home-made and self-eating, and the purpose was to make up for the shortage of food in order to prolong the storage and edible period of vegetables. With the continuous improvement of modern living standards, great changes have taken place in people's life structure. Modern people eat pickled vegetables no longer to solve food and clothing, but to adjust taste, especially pickled vegetabl...

AI Technical Summary

Problems solved by technology

[0003] In the process of pickling vegetables, it is necessary to dehydrate the vegetables, so as to avoid the excessive water contained in the vegetables, which will cause the vegetables to not taste well during pickling

Most of the current dehydration equipment is still a single extrusion method, but the pickled vegetables on the top are subjected to greater force and the dehydration effect is better, while the pickled vegetables below are less stressed and the dehydration effect is not good, resulting in pickled vegetables. The dehydration of vegetables is uneven, and after the dehydration of the existing pickles is completed, it is necessary to manually remove the pickles, which is time-consuming and laborious, and affects work efficiency

Images