An integrated processing device for dehydrated vegetables and its manufacturing process

Abstract

The invention discloses an integrated processing device for dehydrated vegetables, which includes a rolling roller and a vegetable conveyor belt, and the rolling roller and the vegetable conveyor belt can move relatively; the rolling roller includes a roller body, a sponge block wrapped outside the roller body, and a Some microneedles on the outer surface of the main body, the cutters and the auxiliary separation parts arranged on the outer surface of the rolling roller, when the sponge block is in a natural state, the tops of the several microneedles, the blades of the first part and the blades of the second part All are located in the sponge block. In the present invention, a number of microneedles touch the vegetables to form a number of needle gaps on the vegetables, so that the specific surface area of ​​the vegetables is increased, and at the same time, a large number of needle gap wounds are added in addition to the cutting wounds of the vegetables, and the dehydration rate and water absorption rate of the vegetables are greatly improved. And it is possible to make vegetable blocks with larger area (volume), thereby increasing consumers' perception and improving the eating taste.

Description

technical field [0001] The invention relates to the field of dehydrated vegetable preparation, in particular to an integrated dehydrated vegetable processing device and a dehydrated vegetable manufacturing process thereof. Background technique [0002] Dehydrated vegetables are dried vegetables made by washing, cutting and dehydrating fresh vegetables to remove most of the water in the vegetables. Dehydrated vegetables can basically keep the original color and nutrients of vegetables through a specific production process, and it is not only easy to store and transport, but also can effectively adjust the season of vegetable production, just immerse it in clean water when eating. Restore and retain the original color, nutrition and flavor of vegetables, so it is also called rehydrated vegetables. [0003] The most important step of dehydrating vegetables is dehydration. The dehydration methods mainly include hot air drying, vacuum freeze drying, infrared drying, microwave dr...

AI Technical Summary

Problems solved by technology

However, it is difficult for dehydrated vegetables to achieve a large volume because of the integrity and drying rate of the vegetables, especially for leafy vegetables. It is difficult to achieve a large specific surface area, that is, it is difficult to increase the volume of vegetables and shorten the production time. both

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