Integrated food processing device

Abstract

The invention relates to the field of food production, in particular to an integrated food processing device which comprises a light-transmitting room, airing table mechanisms, bean harrowing mechanisms and a conveyor. The airing table mechanisms are arranged in the light-transmitting room, the number of the airing table mechanisms is at least two, the airing table mechanisms are symmetrically arranged, and passageways are formed between the adjacent airing table mechanisms; and the bean harrowing mechanisms are arranged at the upper portions of the airing table mechanisms, conveying mechanisms are arranged on the lower portions of the airing table mechanisms, and outlets of the conveying mechanisms are close to one side face of the light-transmitting room. By means of the integrated foodprocessing device, the processing efficiency of fermented soya beans is improved, the labor intensity of workers is reduced, and the influence of impurities on the product quality of the fermented soya beans is avoided.

Description

technical field [0001] The invention relates to the field of food production, in particular to an integrated food processing device. Background technique [0002] Douchi is a traditional characteristic fermented soy product. Its processing process is divided into steps such as screening, washing, soaking, draining, cooking, cooling, koji making, washing, fermenting, and drying. The drying step is directly related to the quality of subsequent finished products. Quality, other steps are mostly carried out indoors, and the drying step is to put the tempeh directly outside to dry with natural ventilation and sunlight. If it is rainy, it will often affect the drying step. During the process, the impurities contained in bird droppings or natural wind will often enter the fermented soybeans to be dried, and the impurities can only be separated from the fermented soybeans by artificial eyes, which increases the workload of quality inspection. At the same time, fermented soybeans nee...

AI Technical Summary

Problems solved by technology

[0002] Douchi is a traditional characteristic fermented soy product. Its processing process is divided into steps such as screening, washing, soaking, draining, cooking, cooling, koji making, washing, fermenting, and drying. The drying step is directly related to the quality of subsequent finished products. Quality, other steps are mostly carried out indoors, and the drying step is to put the tempeh directly outside to dry with natural ventilation and sunlight. If it is rainy, it will often affect the drying step. During the process, the impurities contained in bird droppings or natural wind will often enter the fermented soybeans to be dried, and the impurities can only be separated from the fermented soybeans by artificial eyes, which increases the workload of quality inspection. At the same time, fermented soybeans need to be dried during the natural drying process After 6-8 hours, when the water content of the tempeh drops to 30%, it is equivalent to drying. In this process, it is necessary to manually re-rake the tempeh at least every 1-2 hours, which increases the labor intensity of the personnel.

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