Production system for dewatered chives and production method of system

A production system, technology of dehydrating chives, applied in the direction of preservation of fruits/vegetables through dehydration, application, food processing, etc., can solve the problems of low degree of automation, poor quality, need to wait, etc., to achieve improved cleaning effect and large processing capacity , the effect of high degree of automation

Inactive Publication Date: 2019-05-21
YUNNAN LONGYUN DAYOU IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dehydrated shallot production process of the prior art has a low degree of automation, especially the centrifugal pre-dehydration process needs to wait and cannot be processed continuously; moreover, the finished dehydrated shallot still has problems such as substandard sanitation and poor quality, which cannot meet the needs of the market. need

Method used

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  • Production system for dewatered chives and production method of system
  • Production system for dewatered chives and production method of system
  • Production system for dewatered chives and production method of system

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Dehydrated shallots use the production method of the production system. First clean the shallots, then cut them into scallions, and then put the scallions into sodium hypochlorite solution for disinfection and rinsing. The disinfection and rinsing time is 0.5min, and the sterilized shallots are pre-dehydrated by blowing air. treatment, then carry out centrifugal dehydration, and then preheat the onion grains after centrifugal dehydration. The preheating temperature is 50°C, and the preheating time is 0.5min. The temperature is 70°C, and the drying time is 10 minutes.

Embodiment 2

[0049] Dehydrated shallots use the production method of the production system. First clean the shallots, then cut them into scallions, and then put the scallions into sodium hypochlorite solution for disinfection and rinsing. The disinfection and rinsing time is 2 minutes, and the sterilized shallots are blown for pre-dehydration. , and then carry out centrifugal dehydration, and then preheat the onion grains after centrifugal dehydration. The preheating temperature is 60°C, and the preheating time is 2min. The temperature is 90°C, and the drying time is 30 minutes.

Embodiment 3

[0051]Dehydrated shallots use the production method of the production system. First clean the shallots, then cut them into scallions, and then put the scallions into sodium hypochlorite solution for disinfection and rinsing. The disinfection and rinsing time is 1.3 minutes, and the sterilized shallots are pre-dehydrated by blowing air. treatment, then carry out centrifugal dehydration, and then preheat the onion grains after centrifugal dehydration. The preheating temperature is 55°C, and the preheating time is 1.3min. The temperature is 80°C, and the drying time is 20 minutes.

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Abstract

The invention discloses a production system for dewatered chives. The system comprises a cleaning device, a first lifting conveying device, a cutting device, a sterilization rinsing device, a second lifting conveying device, a material distribution device, a centrifugal dewatering device, a material guide conveying device, a third lifting conveying device, a vibration cloth device and a conveyingdrying device which are arranged in sequence. The production system has the advantages of being high in automation degree and processing treatment amount. The invention further discloses a productionmethod of the production system for the dewatered chives. The method comprises the steps that firstly, the chives are cleaned and then cut into chive particles, the chive particles are put into a sodium hypochlorite solution for sterilization and rinsing, the sterilized chive particles are blown with air and pre-dewatered, then centrifugal dewatering is conducted, the centrifuged and dewatered chive particles are preheated, after preheating, the chive particles are flat laid and dried, and the dewatered chives are obtained. According to the production method, the food hygiene and safety of thefinished product dewatered chives are guaranteed, which helps to shorten the production time.

Description

technical field [0001] The invention belongs to the technical field of vegetable processing, and in particular relates to a production system for dehydrated shallots and a production method thereof. Background technique [0002] Chives, also known as: shallots, are plants of the genus Allium in the family Liliaceae. The bulbs are clustered, oblong-ovate, narrowly ovate or ovate-cylindrical; the outer skin of the bulb is reddish brown, purple red to yellowish white, membranous or thin leathery, not broken, and the leaves are hollow cylindrical, to the The top is acuminate, dark green, often slightly white powder, the plant is small, the leaves are very thin, the texture is soft, the taste is fragrant, slightly spicy, and it is mainly used for seasoning and removing fishy smell. Native to western Asia, it is widely cultivated in southern my country, and is also cultivated in some parts of Europe and Asia. Chives not only have a unique aroma, can invigorate the spleen and app...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/02A23N12/02A23L5/20
Inventor 刘绍龙胡子云
Owner YUNNAN LONGYUN DAYOU IND CO LTD
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