Spice storing and fresh-keeping device and using method thereof

Abstract

The invention discloses a spice storing and fresh-keeping device and a using method thereof. The spice storing and fresh-keeping device comprises a shell, wherein a cover body is movably arranged at the upper end of the shell, a bottom plate is arranged at the lower end of the shell, and a plurality of through holes are symmetrically formed in the upper face and the lower face, or the left face and the right face or the inclined face of the bottom plate; an outer bottom cover is rotatably arranged on the outer circumference of the lower end of the bottom plate through a connecting pin, and through grooves are symmetrically formed in the upper face and the lower face or the left face and the right face or the inclined face of the outer bottom cover; and a supporting plate is arranged at thelower end of the outer bottom cover, a vibration device is arranged on the outer side of the supporting plate, and an induced draft fan is arranged at the lower end of the supporting plate through acover body and arranged in a base. According to the spice storing and fresh-keeping device and the using method thereof, the fresh-keeping effect is good, so that the quality guarantee period of spices is greatly prolonged, and the good eating quality of the spices is well kept at the normal temperature.

Description

technical field [0001] The invention belongs to the application field of spices, in particular to a spice storage and preservation device and a use method thereof. Background technique [0002] Spices refer to a class of natural plant products with typical flavors such as aroma and spice, or certain essential oils extracted from plants (flowers, leaves, stems, roots, fruits or whole grass, etc.). People began to utilize the antioxidant effect of spices a long time ago. However, the systematic research on the antioxidant effect of spices began at the beginning of the 20th century, and successively found that cloves, rosemary, sage, pepper, fennel, ginger, pepper, cinnamon, etc. have strong antioxidant activity and Antibacterial and antiseptic effect. Direct use of cloves, ginger, etc. can greatly delay the time of lard spoilage, and it also shows considerable antioxidant capacity against soybean oil, rice bran oil, and sesame oil. [0003] The current ways of using spices ...

AI Technical Summary

Problems solved by technology

Due to improper storage, spices stored in the form of raw materials, i.e. roots, stems, leaves, fruits or seeds, are often eaten by insects or mildew, which affects the proper color, natural aroma or spicy taste, so it is necessary to design a Spice storage and preservation device and its use method solve the above problems

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