Enoki mushrooms blanching device

Abstract

The invention relates to the field of food processing, and discloses an enoki mushrooms blanching device. The device comprises a conveyor belt, a boiling water tank, a repulsion body and a plurality of clamping mechanisms; the clamping mechanisms are arranged on the conveyor belt; each clamping mechanism comprises a rotating shaft and a clamping seat; the clamping seat is arranged on the rotatingshaft; the rotating shaft is rotationally connected to the conveyor belt; the clamping seat is sleeved by an external gear ring; the outer ring gear is coaxial with the rotating shaft; the inside of the clamping seat is hollow and the clamping seat is provided with an opening; a V-shaped clamping piece is fixed in the opening; the clamping piece is sleeved by a lantern ring made of a permanent magnet; the conveyor belt comprises an upper horizontal conveying section, a transition section and a lower horizontal conveying section; two ends of the transition section are separately connected to the upper horizontal conveying section and the lower horizontal conveying section; the boiling water tank is arranged below the lower horizontal conveying section; a rack matching with the external gearring is arranged on the inner wall of the boiling water tank; and the repulsion body faces the transition section. The present invention is intended to provide the treatment device capable of uniformly boiling the fruiting bodies of each cluster of enoki mushrooms and convenient for rinsing out impurities entrained in the fruiting bodies.

Description

technical field [0001] The invention relates to the field of food processing. Background technique [0002] Flammulina velutipes consists of two major parts, vegetative organ (mycelium) and reproductive organ (fruiting body). [0003] Mycelium is formed by germination of spores. The main function of the fruiting body is to produce spores and reproduce offspring. The fruiting body of Flammulina velutipes consists of three parts: cap, gills, and stipe, most of which grow in bundles, and the meat is soft and elastic. The cap is spherical or flat hemispherical, with a diameter of 1.5 to 7 cm. The gills are white or ivory, sparse, and of different lengths. They are free or curved from the stipe. The stipe grows in the center, hollow cylindrical, slightly curved, 3.5-15 cm long, 0.3-1.5 cm in diameter, the base of the stipe is connected, the upper part is fleshy, the lower part is leathery, the surface is densely covered with dark brown short hairs, and the spores are born in t...

AI Technical Summary

Problems solved by technology

The blanching method of Flammulina velutipes in the prior art is to directly drop many clusters of Flammulina velutipes into boiling water for blanching, but in the process of blanching Flammulina velutipes, because the fruiting bodies of each cluster of Flammulina velutipes are shielded from each other, the fruiting bodies inside it are not It is easy to be blanched, so we can only increase the blanching time, and after the inner fruiting bodies are cooked, the outer fruiting bodies are overcooked, resulting in the whole bunch of Flammulina velutipes being soft on the outside and hard on the inside, and the taste is not good; also because the fruiting bodies Shading each other, impurities are not easy to float out

Images