Boiling fixation device for osmunda cinnamomea

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...

AI Technical Summary

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 micro-vegetables, it is generally necessary to carry out hot green color protection treatment. However, most of the traditional hot green color protection processes are manually operated, and the work efficiency is low, which not only reduces the economic benefits of micro-vegetables, but also reduces the quality of micro-vegetables. hard to guarantee

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