Method and system for packaging green peppers

Abstract

The invention discloses a system for packaging green peppers. The system comprises a wheel disc type distributor, a slope feeder and a packaging device, the wheel disc type distributor is in a disc shape, annular baffle plates are arranged on the edges of the wheel disc type distributor, the middle of the upper bottom surface of the wheel disc type distributor is provided with a conical protrusion, the part, between the conical protrusion and the annular baffle plates, of the upper bottom face is in a arranged horizontally annular shape to form a feeding area, and the center of the lower bottom surface of the wheel disc type distributor is connected with a driving shaft of a driving motor; the slope feeder comprises a slope feeding groove and a horizontal material groove which are connected in sequence, an pushing opening and a discharging opening arranged oppositely are formed in the horizontal material groove, and a pushing rod is arranged in the pushing opening; and the packaging device comprises a protection box, a discharging pipe and hot presses, the lower end of the discharging pipe is used for sleeving plastic bags, the hot presses are arranged below the discharging pipe and is used for heat-sealing the plastic bags packaged with the green pepper. The packaging method adopts the packaging system. According to the system and method for packaging the green peppers, the freshness period of the fresh green peppers can be prolonged so that the storage and transportation can be more convenient, and meanwhile, manpower and material resources are saved, and the working efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of seasoning preservation, and in particular relates to a green pepper packaging system and method. Background technique [0002] Green Zanthoxylum bungeanum has the functions of invigorating the stomach, warming the middle and dispelling cold, dehumidifying and relieving pain, killing insects and detoxifying, relieving itching and relieving fishy smell. It can remove the fishy smell of various meats; promote saliva secretion, increase appetite; dilate blood vessels, thereby lowering blood pressure. [0003] In modern Sichuan cuisine, fresh green Zanthoxylum bungeanum is widely used instead of dried Zanthoxylum bungeanum. With the popularity of Sichuan cuisine all over the country, its usage is also increasing day by day. However, due to the high water content of fresh green pepper, it is not easy to preserve, and it is also easy to deteriorate during long-distance transportation. The transportation is lon...

AI Technical Summary

Problems solved by technology

However, due to the high water content of fresh green pepper, it is not easy to preserve, and it is easy to deteriorate during long-distance transportation.

The transportation is long distance, even if it does not deteriorate, the taste of fresh green pepper will change due to factors such as climate and environment, which will affect the taste

[0004] In addition, most of the current green peppercorns are scattered and taken as needed, which is easy to deteriorate

Although there are also shops that sell green pepper in small packages, most of them are packaged manually, and the work efficiency is very low. The problem of perishability cannot be solved because no fresh-keeping measures are taken.

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