Salting device for dried fruit processing

Abstract

The invention discloses a salting device for dried fruit processing. The salting device comprises a tank body with a detachable top cover, a feeding hole is formed in the top cover, a stirring device is arranged in the tank body, and a filtering plate is arranged in the tank body and located below the stirring device; the salting device for dried fruit processing further comprises a salt liquid circulating device, a liquid inlet pipe of the salt liquid circulating device communicates with the interior of the tank body through the bottom of the tank body, and a liquid outlet pipe communicates with the interior of the tank body through the side wall of the upper part of the tank body; and an emptying pipe is further arranged at the bottom of the tank body, and a discharging hole is formed in the side wall, above the filter plate, of the tank body. According to the salting device for dried fruit processing, the uniformity of salted materials can be improved, the salting efficiency is improved, the consumption of salt is reduced, and the pollution to the environment is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a salting device for dried fruit processing. Background technique [0002] Dried fruits such as salty green plums and olives are relatively common. The processing process of salty dried fruits includes processing steps such as material selection and salting. Salting, as the name implies, is to soak the raw materials in salt water to improve the permeability of the cell membrane through the osmosis of salt. Salt water can also discharge part of the bitter substances and viscous substances contained in the raw materials themselves. In traditional processing, high-concentration salt water is used for immersion, and the waste liquid generated is difficult to deal with, and it will cause certain environmental pollution. Waste, in the actual processing process, ordinary salting treatment has problems such as long salting time, uneven salting of dried fruit, inability to achieve...

AI Technical Summary

Problems solved by technology

In this scheme, the salt is impregnated by ultrasonic, which cannot achieve liquid circulation and increases the consumption

[0004] The patent specification with the publication number CN109832398A discloses a dried green mango candied fruit, which comprises the following steps: (1) select high-quality green mangoes, wash them, peel them, remove their cores, and cut them into mango slices with a thickness of 5-12 mm. (2) Soak the mango slices in the pot, add water and salt to soak for 30-60 minutes; in this scheme, the salt soaking time is longer, and the dried fruit is not evenly salted

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