Rapid steam blanching device and method for quick-freezing processing of vegetables

Abstract

The invention discloses a rapid steam blanching device and method.The rapid steam blanching device comprises a steam manufacturing assembly, a steam through pipe, a blanching assembly, a movable door plate and a door plate handrail, firstly, fresh vegetables are placed in gaps between turning rollers in a vegetable turning assembly, and a driving motor drives the turning rollers to rotate through a movable shaft; the vegetable turning assembly is placed on a separation clamping block of a separation plate in the blanching assembly, a movable door plate is closed, and a heating resistor in a bottom steam manufacturing assembly is started at the same time, so that water in a heating shell is heated and evaporated into water vapor, and the water vapor enters the blanching assembly through a steam through pipe; according to the vegetable blanching device, the vegetable stirring assembly is arranged in the heating shell, vegetables in the vegetable stirring assembly are blanched, water vapor is liquefied through a liquefaction plate at the top of the blanching assembly, is subjected to auxiliary condensation through a condensation plate set and a backflow sleeve and then enters the heating shell again to be recycled, recycling of water resources is effectively achieved, and meanwhile the vegetables are blanched more evenly.

Description

technical field [0001] The invention relates to the technical field of vegetable quick-freezing, in particular to a steam rapid blanching device and method for quick-freezing vegetables. Background technique [0002] Blanching is one of the important operation units before many other processing techniques, such as filling, freezing, dehydration, etc. The enzyme activity of fresh vegetables has an impact on the undesired color and flavor that may increase during processing and storage. Generally speaking, fresh vegetables cannot be stored for a long time, even under frozen conditions. Most vegetables need a short-term heat treatment to inactivate the enzymes contained in fresh vegetables, so that the sensory and nutritional qualities are preserved. . [0003] The patent No. CN201820843080.0 provides a hybrid blanching device. During the blanching process, the items are placed inside the material conveying basket and arranged in layers through the movable interval net, and th...

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Problems solved by technology

[0005] 1. Although the device realizes the reduction of water consumption, the water vapor generated during the blanching process is directly discharged outward, resulting in a waste of water resources;

[0006] 2. During the blanching process of vegetables, since the vegetables inside the blanching box are fixed, part of the vegetables will be exposed to water vapor to complete blanching, while the other part will be less exposed to water vapor or not exposed to water vapor. resulting in uneven blanching of vegetables

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