Torreya Torreya Processing and Fragrance Preservation Equipment

Abstract

The invention discloses a torreya dried fruit with high encapsulation efficiency and good encapsulation quality equipment for processing and producing and preserving the aroma of torreya. It includes a torreya dried fruit frying device, and the torreya dried fruit frying device includes a discharge port; a horizontal conveyor belt; an inclined feeding chute, the inclined feeding chute is located below the discharge port, and the outlet of the inclined feeding chute is located above the horizontal conveyor belt ; storage hopper, the upper port of the storage hopper is located below the output end of the horizontal conveyor belt, and the lower end of the storage hopper is provided with a tapered feeding port; the opening and closing mechanism of the tapered feeding port; machine, unloading manipulator, feeding manipulator, bottom frame, rotating platform set on the bottom frame through the rotation of the vertical shaft, several packaging tank positioning grooves arranged on the upper surface of the rotating platform and uniformly distributed around the vertical shaft and a rotating motor used to drive the rotation of the rotating platform, a storage hopper, a can sealing machine, a feeding manipulator and a feeding manipulator are arranged in sequence around the circumference of the rotating platform.

Description

technical field [0001] The invention relates to a torreya processing device, in particular to a torreya processing and fragrance-preserving equipment. Background technique [0002] The traditional process of encapsulating and preserving the aroma of dried torreya is generally performed manually. Manual operation not only has low encapsulation efficiency, but also tends to cause poor encapsulation quality, which affects the effect of preserving the aroma of torreya. [0003] On the other hand, the traditional roasting procedure of Torreya torreya dried fruit generally adopts manual operation, which is not only inefficient but also labor-intensive. In order to solve this problem, electric Torreya torreya frying equipment is generally used at present, which drives the pot body to rotate through the motor, or drives the stirrer to rotate in the pot body through the motor, so as to realize the stir-fry of Torreya torreya dried fruit in the pot; but the current electric Torreya to...

AI Technical Summary

Problems solved by technology

[0002] The traditional process of encapsulating and preserving the aroma of dried torreya is generally performed manually. Manual operation not only has low encapsulation efficiency, but also tends to cause poor encapsulation quality, which affects the effect of preserving the aroma of torreya.

[0003] On the other hand, the traditional roasting process of dried Torreya torreya is generally also manually operated, which is not only inefficient, but also labor-intensive.

In order to solve this problem, electric Torreya torreya frying equipment is generally used at present, which drives the pot body to rotate through the motor, or drives the stirrer to rotate in the pot body through the motor, so as to realize the stir-fry of Torreya torreya dried fruit in the pot; but the current electric Torreya torreya frying There are also the following problems in the manufacturing equipment: one, although the torreya dried fruit is stirred and fried in the pot body through the rotation of the pot body or the agitator in the pot body; most of the dried torreya fruit is still concentrated in the bottom or lower part of the pot body, The frying of dried fruits is uneven, insufficient and thorough; secondly, it is inconvenient to cook the dried torreya; thirdly, the current cracked dried torreya fruit cannot be completed in the electric torreya frying equipment, which requires two processes, specifically, torreya The dried fruit is fried in the electric torreya frying equipment first, then out of the pan and stored, and then the dried torreya fruit is cracked in the shell breaking equipment. In this way, it not only affects the processing efficiency of the cracked torreya dried fruit, but also After the processing is completed, they are often stored together first, and then the shells are uniformly broken. During this process, the dried torreya is prone to moisture resurgence, especially in wet weather, and the moisture resurgence of the dried torreya is more likely to occur. The moisture resurgence of the dried torreya is not only harmful The cracking of the dried torreya fruit will affect the quality of the dried torreya

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