A fast dehydration device for mustard mustard

Abstract

The invention discloses a rapid dehydration device for nodular mustard. This nodular mustard rapid dehydration device is designed based on the principle of centrifugal force, and uses the vibration generated by eccentric vibration to knead the nodding mustard with each other, so that the nodding mustard becomes soft and brittle, and at the same time it can speed up the knotting. The speed of squeezing out water under extrusion and the extruded water can flow out of the water outlet quickly, the structure is compact and reasonable, the manufacture and use are convenient, the working efficiency of the rapid dehydration of the mustard is improved, and the electric energy is saved. The nodular mustard can be dehydrated quickly. By installing a sight glass, the dehydration of the nodular mustard inside the drying chamber can be observed at all times, which ensures the drying effect and quality of the nodding mustard, improves the quality of the nodding mustard rapid dehydration, and increases the In order to improve the competitiveness of the market, by installing a stirrer, the uniformity of the dehydration of the nodular mustard can be ensured, and the comprehensiveness of the dehydration of the nodular mustard can be ensured.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fast dehydration device for mustard mustard. Background technique [0002] The raw material of head mustard is a kind of fat and tender bulbous head of mustard with stems. There are two main methods of mustard mustard, the most important and the most traditional one is called wind dehydration, which is to string fresh vegetable heads into strings with thin wires or thin wires, hang them on the branches and let the wind dehydrate them. After it is dried, it is removed and placed in a special pickle pool. When it is placed, it is a layer of dried vegetable head and a layer of salt. The amount of salt depends on the taste of the person who eats the vegetable, but a certain amount is required for each catty of vegetable head. Salt. The other is the most popular and the easiest one is called salt dehydration, which is to pour the head of vegetables directly into the pickle...

AI Technical Summary

Problems solved by technology

The original dehydration method of mustard mustard is mainly outdoor wind dehydration, and the dehydration efficiency of mustard mustard by outdoor wind is slow. Due to the influence of weather, a natural dehydration device for mustard mustard is needed now.

[0003] The fast strong wind dehydration machine for mustard mustard is a kind of equipment for fast dehydration of mustard mustard. At present, there are many kinds of equipment for dehydrating mustard mustard on the market, but most dehydration equipment for mustard mustard has poor dehydration effect and takes a long time for dehydration. , It is easy to cause the mustard mustard to deteriorate, causing economic losses. The traditional dehydration method of the mustard mustard is to build a large vegetable rack, then hang the mustard mustard on the vegetable rack, and blow it to dry and dehydrate it.

In this process, it is necessary to turn over and dry several times, and complete the dehydration process after 15 to 30 days of sun and night dew. This is a waste of time, and consumes a lot of manpower and material resources, and the production efficiency is not high.

[0004] The traditional dehydration method is to squeeze the water out of the mustard mustard by hand or manually with a pressure plate, which increases the labor intensity of the workers, and the production efficiency is low, and it is easy to cause uneven moisture in the pickled vegetables due to uneven pressure , so that the quality of the product deteriorates and affects the taste of the product. In addition, if the ball mustard will stick to the wall of the cylinder during drying and dehydration, it is necessary to manually peel off the ball mustard from the wall of the cylinder, which is labor-intensive

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