Air-curing field for natural drying of vegetable products

Abstract

The invention discloses an air-curing field for natural drying of vegetable products. The air-curing field comprises a cement ground and an air-curing assembly, the air-curing assembly is installed onthe cement ground, the air-curing assembly comprises supporting columns, a supporting plate and a tripod, the supporting plate is fixedly connected with the tripod through bolts, the tripod comprisesa transverse plate, an inclined railing and an adjusting rod, the adjusting rod comprises a first square plate, a second square plate, a first cylinder, a second cylinder and an adjusting bolt. According to the provided air-curing field for natural drying of the vegetable products, an air-curing supporting part can be installed at the top ends of the supporting columns, and moreover, the air-curing supporting part can be installed between the two supporting columns so that the air-curing efficiency can be effectively improved, and the solar energy can be sufficiently utilized; due to the facts that the illumination and the wind direction of each day are different and the types of vegetables needing to undergo air-curing simultaneously are different, the inclination angle of the inclined railing is adjusted only by rotating the adjusting bolt, then the ventilation performance of the inclined railing is adjusted to be good, the adjusting process of the inclined railing is simple, meanwhile, the overall structure is simple, and the air-curing field is suitable for being popularized in enterprises of different scales.

Description

technical field [0001] The invention relates to a drying equipment for vegetable and fruit products, in particular to a drying field for natural drying of vegetable products. Background technique [0002] Vegetables are an important source of vitamin C, carotene and vitamin B2 for the human body, especially vitamin C is extremely rich. Vegetables account for a large proportion of the diet, so they are extremely important. Under normal circumstances, these vitamins are most abundant in various fresh green leafy vegetables, and the content in melons and nightshades is relatively small. In green leafy vegetables, except vitamin C, the content of other vitamins is higher in leaves than in rhizomes, higher in young leaves than dead leaves, and higher in dark leaves than light. Therefore, when choosing vegetables, you should pay attention to choosing fresh and dark vegetables. [0003] However, vegetables cannot be stored for a long time. The existing vegetable preservation met...

AI Technical Summary

Problems solved by technology

[0003] However, vegetables cannot be stored for a long time. The existing vegetable preservation methods include ice storage, pickled vegetables and sun-dried vegetables. Drying first and then storing. Vegetable processing enterprises generally have large drying yards, but the existing drying yards, due to the unreasonable design of drying equipment, lead to incomplete utilization of solar and wind energy. At the same time, the structure of the drying equipment is rigid and cannot be adjusted. to face different drying conditions

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