Chestnut shell crashing process and air jet impact chestnut crasher

Abstract

The present invention discloses a kind of chestnut shell crushing process and air jet impact chestnut shell crusher. The chestnut shell crushing process includes washing, graidng, depurating, and shell cutting and features that after being cut with 1-5 cuts chestnut is impacted under air jet of 5-30 m / s speed and at 100-190 deg.c for 1-60 min inside air jet impact chestnut shell crusher, so that the chesnut shell is separated from its pulp by the steam pressure produced inside the chesnut. The present invention has increased air distributing chamber, air jet and air impact chamber. The present invention makes the shell and its red inner coating separated from its pulp through continuous mechanical operation.

Description

Technical field [0001] The invention relates to a food processing technology and machinery, in particular a chestnut shell breaking process and a gas jet impacting chestnut shell breaking machine. Background technique [0002] Existing chestnut shell breaking processing technology and processing method: [0003] 1. Physical and chemical method: Chinese patent 93223047.0, this method needs to add additives such as enzymes when dehulling. These additives will cause the product to have a heterogeneous odor and affect the quality and flavor of the finished product. [0004] 2. Chinese patent CN85103369 discloses a technical device that uses steam to pressurize and expand and then suddenly decompress and break the shell. This kind of device has a high shelling rate, but because the system requires pressure generating and pressure-bearing equipment, the cost is relatively high. [0005] 3. Japanese patent JP59-156275 discloses the use of a normal temperature mechanical peeling machine ...

AI Technical Summary

Problems solved by technology

[0003] 1. Physicochemical method: Chinese patent 93223047.0, this method needs to add additives such as enzymes when shelling, these additives will cause the product to have heterogeneous odor and affect the quality and flavor of the finished product

[0004] 2. Chinese patent CN85103369 discloses a technical device that uses steam to pressurize and expand and then suddenly decompresses and breaks the shell. The shelling rate of this equipment is high, but because the system needs pressure generating and pressure-bearing equipment, the cost is relatively high

[0005] 3. Japanese patent JP59-156275 discloses the method of using a normal-temperature mechanical peeling machine without heating and drying. First, the chestnut is broken with a rotating roller knife, and then the rotary peeling machine is used to squeeze, grind, and peel off the inner red shell. Clothes, and then use compressed air to separate the shells and kernels. This method has a low red coat removal rate, and generally requires additional red coat removal equipment.

[0006] 4. Chinese patent 95101221.5 discloses the technology of mechanical cutting, hot air heating and drying, and then extrusion shelling and separation. This method has a high rate of broken kernels, and the equipment requires a large number of heat sources. The equipment system is huge and the equipment investment Large, the economic benefit is not obvious

[0007] 5. Chinese patent 98106869.6 discloses a set of processing methods and techniques that adopt mechanical grading, shell cutting, low-temperature puffing to crack shells, and grinding and shelling. This method requires chestnuts to be randomly cut for 20 to 30 knives to ensure that chestnuts are shelled. This method There is also the problem of complex equipment system, continuous production and large investment

As a result, the complexity of the mechanical structure and the relative low production efficiency

As for the key processing technology of how to separate the chestnut shell and the inner red coat from the chestnut meat, the above-mentioned proprietary technologies all adopt the method of external pressure, and the shell is separated from the chestnut flesh by puffing. The biggest defect of this process It is because the removal rate of red coat in the inner layer of chestnut is low

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