Equipment for processing pickled chilies

Abstract

The invention discloses equipment for processing pickled chilies. The equipment comprises a washing tank and an immersing tank, wherein a transportation device is arranged between the washing tank andthe immersing tank; the transportation device comprises a liquid pipe, a guide pipe and a water suction pipe; the water suction pipe is provided with a water pump for guiding salt water; an inlet endand an outlet end of the water suction pipe are connected with two ends of the guide pipe respectively; one end of the guide pipe stretches into the immersing tank, and the other end of the guide pipe is communicated with the outlet end of the liquid pipe; the guide pipe is in rotary match with the liquid pipe; a motor is arranged at the inlet end of the liquid pipe; a retractable rod is arrangedon an output shaft of the motor; the retractable rod is inserted into the inlet end of the liquid pipe; a sealing ring is arranged at the inlet end of the liquid pipe; the sealing ring is fixed withthe retractable rod; a stirring plate is arranged on the liquid pipe; a feeding hole is formed in a pipe wall of the liquid pipe; the feeding hole is formed in the same side of the stirring plate; thestirring plate stretches into the washing tank; the equipment further comprises an air cylinder, and the air cylinder is connected with the motor. According to the equipment disclosed by the invention, the chilies are immersed for two times, so that the chilies sufficiently absorb the salt water to be pickled and the chilies are also not caked.

Description

technical field [0001] The invention belongs to the field of pickled pepper processing, in particular to a device for processing pickled pepper. Background technique [0002] Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled peppers have the characteristics of bright red color, spicy but not dry, spicy and slightly sour, and now the series of pickled pepper dishes made with it are more popular in the country. Pickled peppers are tender and crisp, which can increase appetite and help digestion and absorption. [0003] During the production process of pickled peppers, there will be three layers in the pickled pepper pool, the pickled peppers floating on the upper layer, the salt water quality in the middle layer, and the pickled peppers sinking in the lower layer. Wherein the upper pickled pepper is extruded by the buoyancy of brine and the pressure of the upper cover, and the upper pickled pepper often clumps, which is not co...

AI Technical Summary

Problems solved by technology

[0005] Although the above-mentioned patent document solves the peeling phenomenon that occurs when stirring the pickled peppers, when using the suction machine, due to the strong suction force, the upper layer of pickled peppers will squeeze each other during the suction process. If the pressure is applied, the peeling phenomenon will also occur. Therefore, the whole of the pickled pepper is affected. Moreover, the above-mentioned patent document directly mixes the pickled pepper with salt water. The pickled pepper is not cleaned, and the dust on the surface of the pickled pepper will pollute the salt water. The pickled peppers are not fully cooked. Even if the pickled peppers are cleaned in advance when the above-mentioned patent document equipment is operated, the industrialized process will be increased, and manpower and material resources will be wasted.

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