Composite fungus flavoring agent production equipment

Abstract

The production equipment comprises a processing bin, a feeding hole, a bin door, a finished product outlet, an air inlet, a moisture discharge hole, a water inlet pipe, a water discharge pipe, a waste material hole, a control panel and a base, the processing bin is divided into four parts through partition plates, and the four parts comprise a cleaning part, a crushing part, a mixing and granulating part and a packaging part; the four parts in the processing bin are each provided with at least one bin door, at least one air inlet, at least one moisture exhaust port and one temperature adjusting device. The cleaning part is provided with at least five feed ports, one water inlet pipe and one water outlet pipe; the mixing granulation part is provided with at least one feed port and one water inlet pipe; the packaging part is provided with a finished product outlet and a waste material opening; the composite fungus flavoring agent production equipment is high in integration level, integrates equipment for four steps of cleaning and disinfection, crushing, granulation and packaging of fungi, is simple to use, and guarantees the original flavor of the product.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production equipment for a compound fungus flavoring agent. Background technique [0002] There are many kinds of flavoring agents in the market, mainly synthetic flavoring agents, such as monosodium glutamate, etc., which have problems such as bad taste, allergies and health effects on human body. Natural flavoring is a new type of flavoring that has become popular in recent years. It is also called animal and plant flavoring. This type of seasoning is derived from inherent raw materials in nature. Its flavor mainly depends on the original ingredients of the extracted natural substances. It is not artificially processed, and because the materials are derived from natural food, long-term use will not affect human health. In my country, the common natural seasonings include chicken essence, beef essence, pig essence and mushroom essence, etc., which are widely used in middle and ...

AI Technical Summary

Problems solved by technology

In this process, the drying standards of the mushrooms collected by each farmer are not uniform, and the food will inevitably be stained to a certain extent during the drying and transportation process, and it will be very troublesome for the manufacturer to clean.

The taste of newly collected fungi is more delicious. After a certain period of storage, the umami taste of the fungi will be quickly lost. After being sterilized by common methods such as ammonia water and ozone, the taste will change. The umami taste of the fungi after transportation will be further destroyed, but there is no equipment on the market that directly processes fresh mushrooms into fungus flavorings

In addition, the fungi seasonings currently on the market are usually only made of one or two kinds of fungi, and the taste is slightly monotonous, which is not suitable for the increasingly complex tastes of consumers.

However, different fungi have large differences in cleaning methods, cleaning time, and drying time. The existing flavoring production equipment cannot meet the needs of processing multiple fungi at the same time.

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