Boiling fixation device for osmunda cinnamomea

A technology of blanching and micro-vegetables, applied in the direction of food science, etc., can solve problems such as low work efficiency, fast wilting speed, and reduced economic benefits of micro-vegetables, and achieve the effect of improving production efficiency and product consistency, and improving economic benefits

Inactive Publication Date: 2018-05-15
王传财
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

Yet micro-vegetables pay attention to bright color and luster, crisp and tender taste in eating, but micro-vegetables wilts extremely fast after picking, not only loses original color on the color and luster, and tissue structure also produces obvious change, thereby affects mouthfeel, and in the prior art , in order to maintain the taste and color of

Method used

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  • Boiling fixation device for osmunda cinnamomea
  • Boiling fixation device for osmunda cinnamomea
  • Boiling fixation device for osmunda cinnamomea

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Embodiment Construction

[0043] The present invention will be described in detail below in conjunction with the accompanying drawings.

[0044] like Figure 1-4Shown, a kind of micro-vegetable blanching device comprises a hot water pool 401, a color protection pool 402 and a mesh conveyor belt 403, and the mesh conveyor belt 403 has a part of the belt surface to sink to the hot water pool 401 and the color protection pool 402 respectively. Below the liquid surface; with reference to the conveying direction of the conveyor belt, the hot water pool 401 is located upstream of the color protection pool 402 . The hot water pool 401 is provided with an inverted trapezoidal first guide block 404, two groups of first guide blocks 404 are arranged symmetrically along the central axis of the hot water pool 401, and the two groups of first guide blocks 404 are respectively pressed on the mesh conveyor belt 403 edge of both sides, and the mesh conveyor belt 403 is pressed to below the liquid level of the hot wat...

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Abstract

The invention belongs to the technical field of osmunda cinnamomea and particularly relates to a boiling fixation device for osmunda cinnamomea and a processing system for the boiling fixation devicefor osmunda cinnamomea. The boiling fixation device comprises a hot water pool, a color protecting pool and a mesh conveying belt, wherein partial belt surface of the mesh conveying belt is settled tothe lower part of liquid levels of the hot water pool and the color protecting pool; by taking the conveying direction of the conveying belt as a reference, the hot water pool is positioned on the upstream of the color protecting pool. According to the boiling fixation device disclosed by the invention, the osmunda cinnamomea can continuously penetrate through hot water by the conveying belt, andis shaped to keep a tender mouth feel; meanwhile, the osmunda cinnamomea subjected to boiling fixation penetrates through a color protecting solution and a bright color of the osmunda cinnamomea is kept. The boiling fixation device disclosed by the invention has the advantages that continuous automatic production can be realized, and production efficiency and product consistency are greatly improved, so that economic benefits are improved.

Description

technical field [0001] The invention belongs to the technical field of micro-vegetable processing, and in particular relates to a micro-vegetable blanching device and a micro-vegetable processing system. Background technique [0002] Micro-vegetables are perennial herbaceous plants, and micro-vegetables have a long history as vegetables. Nowadays, with the continuous improvement of people's quality of life, more and more people start to pay attention to healthy diet. Wild micro-vegetables are tender, delicious, and nutritious, and have gradually entered the ranks of high-end ingredients, and their economic benefits are several times that of ordinary vegetables. Yet micro-vegetables pay attention to bright color and luster, crisp and tender taste in eating, but micro-vegetables wilts extremely fast after picking, not only loses original color on the color and luster, and tissue structure also produces obvious change, thereby affects mouthfeel, and in the prior art , in order...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/10A23L5/41
CPCA23L19/00A23L5/13A23L5/41
Inventor 不公告发明人
Owner 王传财
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