Navel orange brandy raw material treatment integrated device

Abstract

The invention discloses a navel orange brandy raw material treatment integrated device. The device comprises a rack, a first motor box, a second motor box, a third motor box, a cutting table, a cutterset, a driving mechanism and a limiting barrel, wherein the first motor box is arranged on the side face of the rack, the second motor box is arranged on the top face of the rack, the top face of thesecond motor box is connected with the third motor box, the cutting table is fixed in the rack, the cutter set is arranged in the rack, the output end of the driving mechanism is connected with the cutter set, and the cutting table is movably connected with the limiting barrel. When navel oranges are cut, peel and pulp can be cut at a time, part of pulp and peel can be completely separated, the navel oranges are divided into pure pulp and pulp with peel, meanwhile, two raw materials are provided for subsequent fermentation work, the whole device is more stable in operation trough a simple mechanical transmission structure, maintenance is more convenient, the manufacturing cost is low, and the maintenance cost is low.

Description

technical field [0001] The invention relates to the technical field of raw material processing of navel orange brandy, in particular to an integrated device for raw material processing of navel orange brandy. Background technique [0002] Fengjie navel orange, a specialty product of Fengjie County, Chongqing City, a product of Chinese geographical indication; [0003] The cultivation of citrus in Fengjie County began in the Han Dynasty and has a long history. The production area is located in the Three Gorges Reservoir area. In addition, the middle-ripening local varieties of Hua Navel strains such as Fengyuan 72-1 are used. The navel oranges produced are medium-thick, crisp and easy to peel. High-quality fruits of the Ministry of Agriculture, Gold Medal of China International Agricultural Expo, etc.; [0004] "Fengjie navel orange" is a characteristic fruit in Chongqing. Its base was established in 1979 when the Ministry of Foreign Trade approved the establishment of an e...

AI Technical Summary

Problems solved by technology

[0012] 1. In the navel orange brandy brewing process using pure pulp, peeled navel orange pulp is required. The current peeling process is mostly manual cutting, and the labor cost is relatively large, and the difference in manual operation is large, so it is impossible to guarantee the navel orange fruit. Complete peeling leads to poor taste of the fermented navel orange brandy, and the process of manually peeling off the entire navel orange peel is relatively complicated, and the labor is easy to be tired. When the weather is hot, the navel orange is not easy to store and easily deteriorates, resulting in waste of navel orange raw materials. The losses outweigh the gains of the brewing enterprises, resulting in losses;

[0013] 2. In the navel orange brandy brewing process with the peel retained, because the navel orange peel has a special fragrance and taste, it can be brewed with the navel orange pulp to produce the navel orange brandy with the fragrance of the peel. In the existing process, the whole navel orange fruit is fermented , this method makes the pulp content in the original pulp more, which makes the raw material cost of brewing increase, which needs to be improved urgently;

[0014] 3. The existing mechanical peeling method has a relatively complicated structure. After cutting the navel orange fruit, the method of digging out the pulp with a spoon-shaped bucket is often used. This method is inefficient and can only process one navel orange fruit at a time, and it is not easy Maintenance and manufacturing costs are higher, leading to higher production costs for brewing companies

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