Navel orange brandy raw material processing integrated device

Abstract

The invention discloses an integrated device for processing raw materials of navel orange brandy, comprising a frame, a first motor box, a second motor box, a third motor box, a cutting table, a knife set, a driving mechanism, and a limit cylinder. There is the first electric box, the top surface of the frame is provided with the second electric box, the top surface of the second electric box is connected with the third electric box, and the frame is fixed with The cutting table, the frame is provided with the knife group, the output end of the drive mechanism is connected with the knife group, and the cutting table is movably connected with the limit cylinder; when cutting navel oranges, it can Cut the peel and pulp, and completely separate part of the pulp from the peel, divide the navel orange into pure pulp and pulp with skin, and provide two kinds of raw materials for the subsequent fermentation work. The simple mechanical transmission structure makes the operation of the whole device More stable, more convenient maintenance, lower manufacturing costs, lower maintenance costs.

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 in Fengjie County, Chongqing, and a product of Chinese geographical indications; [0003] Citrus cultivation in Fengjie County began in the Han Dynasty and has a long history. The production area is located in the Three Gorges reservoir area. It has three ecological advantages for citrus planting: "no typhoon, no freezing damage, and no quarantine pests and diseases". In addition, Fengyuan 72-1 and other Chinese navel strains are used for medium-ripening local varieties. The navel oranges produced are medium-thick, crisp and easy to peel, the meat is tender and slag-free, seedless and less networked, moderately sweet and sour, juicy and refreshing, and the aftertaste is fragrant. High-quality fruit...

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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