Osmunda cinnamomea blanching and conveying mechanism with self-lifting lifting tool

Abstract

The invention belongs to the technical field of osmunda cinnamomea processing and particularly relates to an osmunda cinnamomea blanching and conveying mechanism with a self-lifting lifting tool and an osmunda cinnamomea blanching device. The osmunda cinnamomea blanching and conveying mechanism comprises suspension supports, bobbins, lifting wires and a bobbin driving mechanism. The suspension supports are suspended below a track and are in sliding fit with the track. The suspension supports are connected with a conveying chain. The bobbins are rotationally arranged at the lower ends of the suspension supports through damping bearings. The upper ends of the lifting wires are wound around the bobbins. The lower ends of the lifting wires are used for hooking screen grooves. The bobbin driving mechanism comprises gears and racks. The gears are coaxially and fixedly connected with the bobbins. The racks are arranged on the motion paths of the gears. The racks are selectively arranged on the upper sides or the lower sides of the gears according to the winding directions of the lifting wires and the lifting demands of the screen grooves. According to the osmunda cinnamomea blanching andconveying mechanism and the osmunda cinnamomea blanching device, automatic lifting of the lifting tool is achieved through the cooperation of the gears and the racks without connection with any external power, the use cost is low, the structure is reliable, osmunda cinnamomea continuously passes a hot water pool and a color protecting pool, and the efficient operation of the osmunda cinnamomea blanching and color protecting process is achieved.

Description

Technical field [0001] The invention belongs to the technical field of micro-vegetable processing, and specifically relates to a micro-vegetable hot-green conveying mechanism and a micro-vegetable hot-green device with a self-lifting hanger. Background technique [0002] Wechat is a perennial herb. Wetcha has a long history as a vegetable. Nowadays, with the continuous improvement of people's quality of life, more and more people begin to pay attention to healthy diet. Wild micro-vegetables are fresh, tender and delicious, and rich in nutrition. They have gradually entered the ranks of high-end ingredients, and their economic benefits are several times that of ordinary vegetables. However, micro-vegetables pay attention to bright color and crisp taste in eating, but micro-vegetables wilt extremely fast after picking, not only lose the original color in color and luster, but also the tissue structure also changes significantly, which affects the taste. In the prior art In order t...

AI Technical Summary

Problems solved by technology

Yet micro-vegetables pay attention to bright color and crisp taste when eating, but micro-vegetables wilt very quickly after picking, not only lose their original color in color and luster, but also have obvious changes in tissue structure, thereby affecting the taste. , 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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