A system and method for preparing dried vegetables

Abstract

The application provides a dried vegetable preparation system, which comprises a screening table, a cleaning machine, a vibrating dryer, a pickling barrel, a material pouring machine, a draining plate, a squeezing machine, a microwave dryer and a steaming stove arranged in sequence. The microwave dryer comprises a belt conveyor, a drying cover, a fixing frame, a sliding frame and a microwave generator. The belt conveyor comprises a support and a conveying belt. The drying cover is arranged outside the conveying belt along the conveying direction of the conveying belt. The fixing frame is arranged in the drying cover along the conveying direction of the conveying belt and is fixedly connected with the support. The sliding frame is slidingly arranged on the fixing frame. The microwave generator is arranged on the sliding frame. A driving mechanism is arranged on the fixing frame and is used for driving the sliding frame to reciprocatingly slide along the length direction of the fixing frame. A material stirring rod is arranged in the horizontal direction and is fixedly connected with the sliding frame. The material stirring rod slidingly abuts against the top of the conveying belt, so that the height of the top of the conveying belt is lowered. The raw material vegetables can be stirred while being subjected to the microwave drying treatment, so that the microwave drying efficiency and effect are improved.

Description

Technical Field

[0001] This invention relates to the field of dried vegetable preparation technology, specifically to a dried vegetable preparation system and method. Background Technology

[0002] The traditional method for preparing dried mustard greens is as follows: 1. Trim freshly harvested mustard greens (including nine-headed mustard and snow cabbage), removing the roots, old and withered leaves, and sun-drying them for one day, turning them occasionally. The shriveled mustard greens are piled together to allow them to turn yellow more quickly upon heating; this process is called "piling yellow." Currently, farmers mostly use fields or areas around their houses for this process. 2. Wash the sun-dried and piled mustard greens, removing sand, impurities, and withered leaves. 3. Cut the stems and leaves into small sections about 2 cm long. Place the cut greens in a vat or cement tank for pickling, sprinkling in salt, mixing the greens and salt evenly, and pressing them firmly. Store in a cool, shady place until the brine recedes and the pickling process is complete. Pickling takes approximately 4-5 days. 4. Remove the pickled mustard greens and continue sun-drying, generally for 1-2 days, but one day is sufficient if the sun is strong. After drying, steam until cooked, then continue to dry in the sun. Repeat this process several times (usually 3 times) until the color is bright red and the aroma is strong. The dried vegetables are then ready.

[0003] The traditional methods for preparing dried vegetables described above have low levels of mechanization and automation, requiring many steps to be performed manually by workers, which is time-consuming, labor-intensive, and inefficient. With improvements in the preparation process, the steps are more refined, and relevant equipment has been introduced. This includes washing machines for cleaning raw vegetables, vibrating dryers for drying the cleaned vegetables, pickling tanks for holding and pickling the vegetables, a draining machine for transferring the pickled vegetables to a draining tray, and a press for dehydration. Furthermore, to improve drying efficiency and effectiveness, multiple drying devices, including microwave dryers, have been introduced.

[0004] However, in existing microwave dryers, the microwave generator is fixed in place and cannot be moved. Furthermore, it cannot be moved or turned synchronously with the microwave generator during the drying process, resulting in different drying degrees and effects in different local areas within the same time period. The drying efficiency and effect need to be improved. Summary of the Invention

[0005] In view of this, the present invention provides a dried vegetable preparation system and method that can move the raw vegetables while they are being microwaved, thereby improving the efficiency and effect of microwave drying.

[0006] To achieve the above objectives, in a first aspect, the present invention provides a dried vegetable preparation system, which adopts the following technical solution:

[0007] A dried vegetable preparation system includes, in sequence, a screening table, a washing machine, a vibrating dryer, a pickling tank, a feeding machine, a draining tray, a press, a microwave dryer, and a cooking oven, wherein the microwave dryer includes:

[0008] A belt conveyor, comprising a support frame and a conveyor belt mounted on the support frame for conveying vegetables;

[0009] A drying hood is installed along the conveying direction of the conveyor belt and covers the outside of the conveyor belt;

[0010] A fixed frame is installed inside the drying hood along the conveying direction of the conveyor belt, and the fixed frame is fixedly connected to the support.

[0011] A sliding frame, which is slidably mounted on a fixed frame;

[0012] A microwave generator, which is mounted on a sliding frame;

[0013] A drive mechanism is mounted on a fixed frame and is connected to the sliding frame in a transmission manner. The drive mechanism is used to drive the sliding frame to slide back and forth along the length direction of the fixed frame.

[0014] A tilting rod is arranged horizontally and is fixedly connected to a sliding frame. The tilting rod slides against the top of the conveyor belt to lower the height of the top of the conveyor belt.

[0015] The conveyor belt transports the vegetables to be dried into the drying hood. The drive mechanism drives the sliding frame to slide back and forth on the fixed frame, thereby causing the turning rod to slide back and forth against the top of the conveyor belt, and thus turning the vegetables on the conveyor belt back and forth.

[0016] Furthermore, a drive roller and a driven roller are rotatably mounted at both ends of the support, a motor is mounted on the support, the output end of the motor is connected to the drive roller and is used to drive the drive roller to rotate around the central axis, the conveyor belt is mounted on the drive roller and the driven roller, and the support is provided with a tensioning component that is connected to the conveyor belt and is used to adjust the tension of the conveyor belt.

[0017] Furthermore, the tensioning assembly includes an adjusting plate slidably disposed on the support, a fastening bolt disposed between the support and the adjusting plate for fastening the two, and a tensioning roller rotatably disposed on the adjusting plate and connected to the conveyor belt for transmission.

[0018] Furthermore, a support roller and a guide roller are rotatably arranged in the middle of the bracket. Both the support roller and the guide roller are connected to the conveyor belt for transmission. The support roller is located above the guide roller. The driving roller, the driven roller, and the support roller are all located within the annular space formed by the conveyor belt. The driving roller and the driven roller are at the same height. The top height of the support roller is not lower than the height of the driving roller and the driven roller. The guide roller is located outside the annular space formed by the conveyor belt.

[0019] Furthermore, two sliding frames are provided, located on both sides of the support roller, and the driving mechanism is used to drive the two sliding frames to slide back and forth between the driving roller and the support roller and between the driven roller and the support roller, respectively.

[0020] Furthermore, two guide rods are arranged in parallel on the bracket. Both guide rods are arranged along the conveying direction of the conveyor belt and are located on both sides of the conveyor belt. A guide groove is opened at the top of the guide rod along its length direction. A guide block is provided at the bottom of the sliding frame. The guide block is slidably disposed in the guide groove.

[0021] Furthermore, the sliding frame includes a sliding seat slidably mounted on a fixed frame, a lifting seat detachably mounted on the sliding seat, a tilting rod mounted on the lifting seat, the sliding seat and the lifting seat being connected by adjusting bolts, and the height of the lifting seat being adjusted by adjusting bolts.

[0022] Secondly, the present invention provides a method for preparing dried vegetables, which adopts the following technical solution:

[0023] A method for preparing dried vegetables, using the aforementioned dried vegetable preparation system, specifically includes the following steps:

[0024] Step 1: Harvest the raw vegetables and perform initial screening;

[0025] Step 2: Pile fermentation;

[0026] Step 3: Use a washing machine to clean the fermented vegetables.

[0027] Step 4: Use a vibrating dryer to vibrate and drain the water; this will dry the surface of the raw vegetables, slightly shrink the skin, and reduce the moisture content to 60-65%.

[0028] Step 5: Use a pickling barrel for standardized pickling; add 4.5-6 kg of salt per 100 kg of vegetables, seal and compact the mixture, and pickle for more than 20 days;

[0029] Step 6: Use a material unloading machine and a draining tray to unload and drain the material;

[0030] Step 7: Use a press to perform pressing and dehydration treatment; the dehydration rate should be 55-60%.

[0031] Step 8: Air-drying process off the ground;

[0032] Step 9: Use a microwave dryer to perform microwave drying treatment, and the moisture content after treatment is 25-35%.

[0033] Step 10: Use a steamer to perform the steaming process.

[0034] Furthermore, the following steps are included between steps eight and nine: using a vacuum dryer to vacuum dry the vegetables after they have been air-dried off the ground, resulting in a moisture content of 45-55%; then, the vegetables are fermented again in brine for 12-48 hours.

[0035] Furthermore, after step ten, the following step is also included: using a far-infrared dryer to perform far-infrared drying treatment on the steamed vegetables, resulting in a moisture content of 10-15%.

[0036] The above-described technical solution of the present invention has at least the following beneficial effects:

[0037] 1. A turning rod is fixedly installed on the sliding frame. The turning rod slides against the top of the conveyor belt to lower the height of the top of the conveyor belt. The conveyor belt can transport the vegetables to be dried into the drying hood. The drive mechanism drives the sliding frame to slide back and forth on the fixed frame. At the same time, the microwave generator slides back and forth in the drying hood, and at the same time, it drives the turning rod to slide back and forth against the top of the conveyor belt, thereby turning the vegetables on the conveyor belt back and forth. This ensures that the drying efficiency of vegetables in different local areas in the drying hood is similar, so as to improve the overall drying efficiency and effect in the drying hood.

[0038] 2. The height of the driving roller and the driven roller is the same, and the top height of the support roller is not lower than the height of the driving roller and the driven roller. Two sliding frames are provided, located on both sides of the support roller. The drive mechanism is used to drive the two sliding frames to slide back and forth between the driving roller and the support roller and between the driven roller and the support roller, respectively. The two sliding frames always slide back and forth on the left and right sides of the support roller without colliding, ensuring that the two sliding frames can repeatedly turn and move the vegetables on the conveyor belt inside the drying hood. At the same time, the sliding frames also slide with the microwave generator to ensure that the microwave drying efficiency and effect are improved.

[0039] 3. The adjusting bolts can adjust the height of the hanging plate, thereby adjusting the height of the sliding rod, and further adjusting the sliding freedom of the guide block in the guide groove. The adjustment operation is convenient, ensuring that the guide block slides smoothly in the guide groove during normal use, and the limiting of the tipping rod is reliable. This ensures that during the sliding process, the tipping rod always abuts and presses against the top of the conveyor belt and slides on the conveyor belt, thus closely adhering to the top of the conveyor belt and turning the vegetables on the conveyor belt, resulting in a good turning effect. Attached Figure Description

[0040] Figure 1 This is a schematic diagram of the dried vegetable preparation system of the present invention;

[0041] Figure 2 This is a schematic diagram of the structure of the microwave dryer of the present invention;

[0042] Figure 3This is a schematic diagram of the microwave dryer of the present invention (with the drying cover removed);

[0043] Figure 4 for Figure 3 Schematic diagram of the cross-sectional structure along the AA direction;

[0044] Figure 5 for Figure 4 A magnified structural diagram of part B.

[0045] In the picture:

[0046] 1. Screening table; 2. Washing machine; 3. Vibrating dryer; 4. Pickling tank; 5. Discharge machine; 6. Draining tray; 7. Press;

[0047] 8. Microwave dryer; 81. Support leg; 82. Support plate; 83. Adjusting plate; 84. Tension roller; 85. Drive roller; 86. Driven roller; 87. Drying hood; 88. Handle; 89. Support roller; 810. Guide roller; 811. Conveyor belt; 812. Vertical plate; 813. Horizontal plate; 814. Slide rail; 815. Slider; 816. Slide plate; 817. Double-acting screw; 818. Threaded sleeve; 819. Hanging rod; 820. Adjusting bolt; 821. Fixing plate; 822. Hanging plate; 823. Slide rod; 824. Guide rod; 825. Guide groove; 826. Guide block; 827. Tilting rod; 828. Motor;

[0048] 9. Steaming oven. Detailed Implementation

[0049] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the following will be described in conjunction with the accompanying drawings of the embodiments of the present invention. Figure 1-5 The technical solutions of the embodiments of the present invention will be clearly and completely described herein. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. All other embodiments obtained by those skilled in the art based on the described embodiments of the present invention are within the scope of protection of the present invention.

[0050] like Figure 1 As shown, a dried vegetable preparation system includes a screening table 1, a washing machine 2, a vibrating dryer 3, a pickling barrel 4, a feeding machine 5, a draining tray 6, a press 7, a microwave dryer 8, and a cooking oven 9, which are arranged in sequence.

[0051] like Figure 2As shown, the microwave dryer 8 includes a belt conveyor, which comprises a support frame and a conveyor belt 811 driven and mounted on the support frame for transporting raw food ingredients. The support frame is arranged horizontally in the left-right direction, and the conveyor belt 811 is driven and mounted on the support frame for horizontally transporting the raw food ingredients placed on it from left to right. A drying hood 87 is fitted over the support frame, with the bottom of the drying hood 87 at the same level as the bottom of the support frame. Both are directly installed / placed on the floor of the production workshop to ensure stable and reliable support. Slots are cut through the bottom of both the left and right side walls of the drying hood 87, through which the belt conveyor passes to ensure that the raw food ingredients placed on it can be transported into the drying hood 87. Handles 88 are installed on the exterior of both the front and rear side walls of the drying hood 87, which can serve as leverage points for lifting, moving, and other operations of the drying hood 87.

[0052] like Figure 3 As shown, a fixed frame is installed on the support, located inside the drying hood 87, and horizontally arranged in the left-right direction. A sliding frame is slidably installed on the fixed frame, and a microwave generator is installed on the sliding frame. A drive mechanism is installed on the fixed frame, and the output end of the drive mechanism is connected to the sliding frame for transmission. The drive mechanism is used to drive the sliding frame to slide horizontally back and forth on the fixed frame in the left-right direction. A turning rod 827 is welded to the bottom of the sliding frame. The turning rod 827 is horizontally arranged in the front-back direction and slides against the top of the conveyor belt 811 to lower the height of the top of the conveyor belt 811. This ensures that when the sliding frame slides horizontally back and forth in the left-right direction with the turning rod 827, the turning rod 827 can slide back and forth along the length of the conveyor belt 811 while closely adhering to the top of the conveyor belt 811, thus turning over the raw materials located at the top of the conveyor belt 811.

[0053] In practical use, the conveyor belt 811 transports the vegetables to be dried into the drying hood 87. The drive mechanism drives the sliding frame to slide back and forth on the fixed frame. At the same time, the microwave generator slides back and forth in the drying hood 87, and simultaneously drives the turning rod 827 to slide back and forth against the top of the conveyor belt 811, thereby turning the vegetables on the conveyor belt 811 back and forth, ensuring that the drying efficiency of vegetables in different local areas in the drying hood 87 is similar, so as to improve the overall drying efficiency and effect in the drying hood 87.

[0054] Specifically, such as Figure 2As shown, the support frame includes two symmetrically arranged support plates 82, both horizontally arranged in the left-right direction, and connected by a plurality of evenly arranged connecting rods. Support legs 81 are installed vertically on the support plates 82 for stable support. A drive roller 85 is rotatably mounted on the left end of each support plate 82, and a driven roller 86 is rotatably mounted on the right end. Both the drive roller 85 and the driven roller 86 are horizontally arranged in the front-back direction. A motor 828 is installed on the left end of the front support plate 82. The output end of the motor 828 is connected to the central axis of the drive roller 85 via a coupling to ensure that the motor 828, when turned on, can drive the drive roller 85 to rotate around the central axis. A conveyor belt 811 is mounted on the drive roller 85 and the driven roller 86. The support plate 82 is also equipped with a tensioning component that is connected to the conveyor belt 811 and is used to adjust the tension of the conveyor belt 811, so as to ensure that the conveyor belt 811 always maintains a moderate tension and avoids affecting the normal operation of the conveying work.

[0055] The tensioning assembly includes an adjusting plate 83 slidably mounted on a support plate 82, fastening bolts mounted between the support plate 82 and the adjusting plate 83 for securing them together, and a tensioning roller 84 rotatably mounted on the adjusting plate 83 and connected to the conveyor belt 811. Specifically, the support plate 82 has vertically oriented adjusting slots, and the adjusting plate 83 has adjusting circular holes. Fastening bolts are inserted into the adjusting circular holes and adjusting slots, allowing the height of the adjusting plate 83 to be slidably changed, and also enabling the support plate 82 and the adjusting plate 83 to be securely connected together by the fastening bolts. The tensioning roller 84 is horizontally mounted on the support plates 82 on both the front and rear sides. Changing the height of the adjusting plate 83 changes the height of the tensioning roller 84, thereby changing the tension of the conveyor belt 811. The adjustment operation is convenient.

[0056] like Figure 3 As shown, a support roller 89 and a guide roller 810 are horizontally rotatably mounted at the center of the two support plates 82 in the front-to-back direction. Both the support roller 89 and the guide roller 810 are connected to the conveyor belt 811 for transmission. The support roller 89 is located above the guide roller 810. The drive roller 85, driven roller 86, and support roller 89 are all located within the annular space formed by the conveyor belt 811. The drive roller 85 and driven roller 86 are at the same height, while the top of the support roller 89 is higher than the height of the drive roller 85 and driven roller 86. With the support of the support roller 89, the middle position of the conveyor belt 811 protrudes upward, ensuring that the support roller 89 can play a supporting role. The guide roller 810 is located outside the annular space formed by the conveyor belt 811, ensuring that it can play a guiding role.

[0057] like Figure 3As shown, the fixed frame includes four vertical plates 812 mounted on two support plates 82 and two horizontal plates 813 mounted on top of the four vertical plates 812. The two horizontal plates 813 are parallel to each other and are respectively mounted on top of the two front vertical plates 812 and the two rear vertical plates 812. Both horizontal plates 813 are arranged horizontally in the left-right direction, and slide rails 814 are welded to the top of each horizontal plate 813 along their length. The sliding frame is slidably mounted on the two horizontal plates 813. There are two sliding frames in total, located on the left and right sides of the support roller 89 respectively. A drive mechanism is installed on the fixed frame to drive the two sliding frames to reciprocate between the driving roller 85 and the support roller 89 and between the driven roller 86 and the support roller 89 respectively.

[0058] like Figure 4 As shown, a reciprocating drive motor is installed on the fixed frame. The output end of the reciprocating drive motor is connected to a bidirectional screw 817 via a coupling. Threaded sleeves 818 are welded onto both sliding frames, and the two threaded sleeves 818 are threaded onto the threads on both sides of the bidirectional screw 817. The reciprocating drive motor is a stepper motor 828, capable of alternating forward and reverse rotation. Its output end drives the bidirectional screw 817 to rotate alternately in both directions, thereby alternately driving the two sliding frames to move closer and further apart. Since the intersection of the threads on both sides of the bidirectional screw 817 is located directly above the support roller 89, the two sliding frames always slide back and forth on the left and right sides of the support roller 89 without colliding. This ensures that the two sliding frames can repeatedly tumble and move the vegetables on the conveyor belt 811 inside the drying hood 87. Simultaneously, the sliding frames also slide with the microwave generator, ensuring that both microwave drying efficiency and effect are improved.

[0059] like Figure 4 As shown, the sliding frame includes a sliding seat slidably mounted on a fixed frame and a lifting seat detachably mounted on the sliding seat. A tilting rod 827 is mounted on the lifting seat. The sliding seat and the lifting seat are connected by an adjusting bolt 820, and the height of the lifting seat is adjusted by the adjusting bolt 820. Specifically, the sliding seat includes a slider 815 slidably mounted in a slide rail 814. A sliding plate 816 is welded to the top of two sliders 815 located at the same position in the two slide rails 814. The two sliders 815 on the sliding plate 816 slide synchronously within the two slide rails 814, thereby driving the sliding plate 816 to slide smoothly on the two slide rails 814. Hanging rods 819 are welded vertically to both sides of the sliding plate 816, and a fixed plate 821 is welded horizontally to the bottom of the hanging rods 819. The lifting seat includes a hanging plate 822 arranged horizontally, located directly below the fixed plate 821, and parallel to the fixed plate 821. The lifting plate 822 and the fixed plate 821 are connected by adjusting bolts 820 and nuts, which can adjust the lifting height of the lifting plate 822.

[0060] like Figure 5 As shown, guide rods 824 are welded to the top of both support plates 82. The guide rods 824 are arranged in the same direction as the support plates 82, and guide grooves 825 are formed on the top of the guide rods 824 along their length. A sliding rod 823 is welded vertically to the bottom of the hanging plate 822, and a guide block 826 is welded to the bottom of the sliding rod 823. The guide block 826 is located in the guide groove 825 and slides freely. A turning plate is welded between the two corresponding sliding rods 823.

[0061] The height of the hanging plate 822 can be adjusted by adjusting the bolt 820, which in turn adjusts the height of the slide rod 823, thereby adjusting the sliding freedom of the guide block 826 within the guide groove 825. The adjustment operation is convenient, ensuring smooth guiding and sliding of the guide block 826 within the guide groove 825 during normal use. During sliding, the tipping rod 827 always abuts against and presses against the top of the conveyor belt 811 and slides on the conveyor belt 811, thus closely adhering to the top of the conveyor belt 811 and turning over the food located on the conveyor belt 811, resulting in a good turning effect.

[0062] A method for preparing dried vegetables specifically includes the following steps:

[0063] S1. Select raw materials;

[0064] Choose high-quality raw materials for making Jinyun dried vegetables, generally using nine-head mustard and snow cabbage as the main ingredients;

[0065] Raw materials / auxiliary materials / packaging materials upon arrival at the factory: should comply with the relevant national standards and enterprise standards; if the raw materials / auxiliary materials / packaging materials used are products subject to production license management, qualified products produced by enterprises that have obtained production licenses must be selected.

[0066] S2. Harvesting and initial screening;

[0067] Using suitable harvesting tools, on sunny days, after harvesting fresh vegetables, let them air dry whole in the field or nearby open space for 1-2 days. On rainy days, hang the whole fresh vegetables on specially made drying racks that are protected from rain or spread them out in a dry place to allow them to naturally lose water and soften, which generally takes 3-4 days; this is called "wilting". The water loss rate of fresh vegetables should be controlled at around 30%-35%, meaning that 100 kg of fresh vegetables will yield 65-70 kg after wilting.

[0068] S3, Yellow Fermentation;

[0069] After wilting, the vegetables are transported to the processing workshop and stacked uniformly within the factory area. This allows them to turn yellow more quickly when heated (the internal temperature must not exceed 40 degrees Celsius), a process known as "piling yellow."

[0070] 150-200 kg per square meter, 30-45 cm high, 5-8 hours of piling time, internal temperature 35-40℃.

[0071] S4. Selecting and removing vegetable heads;

[0072] After the vegetables have turned yellow, they are placed on the screening table 1 for manual selection. Impurities such as withered leaves, rotten leaves, and weeds are removed, and the vegetable bed of the whole vegetable is cleaned. If some vegetables are in the first stage of flowering, the flowering buds are removed.

[0073] S5. Clean thoroughly;

[0074] The screened vegetables are then transported to washing machine 2 for cleaning. The equipment consists of three stages of cleaning: a first-stage rough wash to remove sand, dirt, and other impurities; a second-stage rinsing to remove any remaining impurities from the first-stage rough wash; and a third-stage fine wash to further ensure the cleanliness of the vegetables both inside and out.

[0075] S6. Vibration, draining, and air drying;

[0076] The cleaned loose leaves and whole vegetables are automatically conveyed to the vibrating dryer 3 to vibrate and drain the water. At the same time, the vegetables are dried by the hot air blower installed on the vibrating dryer 3 to ensure that there is no excess moisture on the surface of the vegetables. When the vegetables are no longer dripping, they are guided into the pickling bucket 4 to prepare for pickling.

[0077] Throughout the vibrating draining and drying process, excess moisture in the mustard greens is removed, causing their surface to dry and their skin to shrink slightly, resulting in a moisture content of 60-65%. This means that after 100 kg of wilting and washing, 60-65 kg of mustard greens remain.

[0078] S7. Standardized pickling process;

[0079] A low-salt pickling method is used. Whole vegetables are placed in pickling barrels, and salt is added at a ratio of 4.5-6 kg per 100 kg of vegetables, evenly sprinkled on the surface. Generally, a layer of vegetables is added, followed by a layer of salt. Each layer of vegetables is compacted using a vibrating press to extract brine, with each layer ideally 25 cm thick. The first 2-3 layers at the bottom of the barrel contain 10% less salt, reserved as a top dressing. After filling the barrel, the top dressing is sprinkled on top of the vegetables, and the barrel is sealed. A single barrel can pickle 1500-1750 kg of vegetables.

[0080] S8. Compact sealing;

[0081] Place a food-grade polyethylene lid on top to initially isolate the vegetables from outside air. Place a custom-made weight on the lid to compress the brine and draw it out. Cover the four openings of the pickling container with a food-grade polyethylene film, ensuring the film's outer edges are flush against the outer wall of the container about 20 cm below the surface, and then seal it a second time. Pickling time should be at least 20 days.

[0082] S9, material feeding machine 5 system;

[0083] After marinating, the vegetables are transported together with the bucket to the pouring machine 5. The marinated vegetables are poured into the draining tray 6 for initial drainage until the brine in the bucket is basically drained.

[0084] Specifically, when discharging, the discharge angle should be controlled. The first tilt should be around 30 degrees to pour out some of the unabsorbed brine. After it stops flowing, the vegetables in the bucket should be manually pulled into the draining tray 6. (The pulled-out vegetables are then sorted, with loose leaves and whole plants placed in separate frames. Loose leaves are sent directly to the chopping area to be chopped, while whole plants are cut into stems and leaves in a 7:3 ratio and stored separately.)

[0085] S10, pressing and dehydration;

[0086] After being drained, the vegetables are conveyed to the pressing barrel of the press 7 through a conveyor mechanism for pressing and dehydration. A preliminary brine recovery device is designed at the bottom, and the brine is stored in a unified manner.

[0087] The dehydration rate is 55-60%. After multi-stage filtration, the brine is stored in a buffer tank for re-brine preparation and steaming. Fresh brine can be stored for no more than 30 days.

[0088] S11. Off-ground drying process;

[0089] After pressing and dehydration, the plants are packed, covered, sealed, and sent to a three-dimensional drying area. Whole plants are hung to dry in the drying area, with a lateral spacing of 10-12 cm and a front-to-back spacing of 15-20 cm. Loose plants are laid flat off the ground to dry, with a thickness of 1-1.5 cm, 3-4 kg per square meter, and a drying height of 45-50 cm off the ground.

[0090] S12, Vacuum drying process;

[0091] A vacuum dryer is used to vacuum dry the sun-dried vegetables. The amount of material added to the dryer at one time is 550–750 kg. The heat transfer oil temperature is set to 110–120℃, the vacuum pressure is 0.09–0.092 MPa, the dryer temperature is 55–70℃, the stirring speed is 20 Hz, the drying time is 1.5–2 hours, and the moisture content of the dried vegetables is 45–55%.

[0092] S13, Brine return process;

[0093] The total amount of brine to be returned to the brine is 1300-1500 kg per barrel, the amount of brine to be heated is 450-475 liters, the brine temperature is above 95℃, after filling, cover with food-grade plastic film and seal, and place in the brine return buffer area for secondary fermentation for 12-48 hours.

[0094] S14, Microwave drying process;

[0095] The above-mentioned microwave dryer 8 is used to microwave dry the vegetables. After draining and dehydrating the vegetables, the moisture content is 50-60%. The vegetables are spread on the conveyor belt 811 with a thickness of 1-1.5 cm. The speed of the conveyor belt 811 is 8-9 Hz. The humidity inside the drying hood 87 is 20-30%, the temperature of the vegetables is 65-75℃, and the moisture content of the dried material is 25-35%.

[0096] During the process, the conveyor belt 811 transports the vegetables into the drying hood 87. The sliding frame slides back and forth on the fixed frame, driving the microwave generator to slide back and forth inside the drying hood 87. At the same time, it also drives the turning rod 827 to slide back and forth against the top of the conveyor belt 811, thereby turning the vegetables on the conveyor belt 811 back and forth. This ensures that the drying efficiency of vegetables in different local areas inside the drying hood 87 is similar, thereby improving the overall drying efficiency and effect inside the drying hood 87.

[0097] S14. Steaming process;

[0098] The microwave-dried vegetables are steamed using a steam oven 9. A single steaming batch contains 300 kg and takes approximately 190 minutes. 150-200 kg of vacuum distilled water is added to the bottom of the steam oven 9. Each tray contains 75 kg of material, and 35-40 kg of hot brine is sprayed on top, for a total of 4 trays. The initial heating temperature is set to 100℃. After steam rises (taking 60-70 minutes), the heating temperature is adjusted to 70℃, and steaming continues for approximately 120 minutes. Then, the food is transferred to a heat preservation zone and left to simmer for 48-72 hours.

[0099] S15, Far-infrared drying process;

[0100] The steamed vegetables are dried using a far-infrared dryer.

[0101] The first stage is set at a temperature of 140–150°C, an internal furnace temperature of 110–130°C, and a conveying speed of 3.8 Hz.

[0102] The second stage is set at a temperature of 130–150°C, an internal furnace temperature of 100–120°C, and a conveying speed of 4.0 Hz.

[0103] The third stage is set at a temperature of 115–125°C and a conveying speed of 5.8 Hz.

[0104] The fourth stage is set with a temperature of 105–115°C, an internal furnace temperature of 80–100°C, and a speed of 8.0 Hz.

[0105] The fifth stage is set at a temperature of 70–90℃, an internal oven temperature of 65–85℃, a speed of 11 Hz, and a post-drying moisture content of 10–15%.

[0106] S16. Packaging process.

[0107] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a connection that allows communication between them; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components, unless otherwise explicitly limited. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0108] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "over," and "on top" of the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0109] In this invention, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Furthermore, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described herein, as well as the features of those different embodiments or examples.

[0110] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A dried vegetable preparation system, comprising, in sequence, a screening table (1), a washing machine (2), a vibrating dryer (3), a pickling tank (4), a feeding machine (5), a draining tray (6), a press (7), a microwave dryer (8), and a cooking oven (9), characterized in that, The microwave dryer (8) includes: A belt conveyor, comprising a support frame and a conveyor belt (811) with transmission mounted on the support frame for conveying vegetables; A drying hood (87) is provided along the conveying direction of the conveyor belt (811) and covers the outside of the conveyor belt (811); A fixed frame is disposed inside the drying hood (87) along the conveying direction of the conveyor belt (811), and the fixed frame is fixedly connected to the support. Two sliding frames are provided, which are slidably mounted on the fixed frame, and a microwave generator is installed on the sliding frame; A drive mechanism is mounted on a fixed frame and connected to a sliding frame in a transmission manner. The drive mechanism is used to drive the two sliding frames to slide back and forth along the length of the fixed frame to move closer to and further away from each other. A tilting rod (827) is arranged in a horizontal direction. The tilting rod (827) is fixedly connected to the sliding frame. The tilting rod (827) slides against the top of the conveyor belt (811) so that the height of the top of the conveyor belt (811) decreases. The conveyor belt (811) transports the vegetables to be dried into the drying hood (87). The drive mechanism drives the sliding frame to slide back and forth on the fixed frame, so as to drive the turning rod (827) to slide back and forth against the top of the conveyor belt (811), thereby turning the vegetables on the conveyor belt (811) back and forth. The support frame includes two symmetrically arranged support plates. The fixed frame includes four vertical plates mounted on the two support plates and two horizontal plates mounted on top of the four vertical plates and arranged horizontally in the left-right direction. A slide rail is welded to the top of each of the two horizontal plates along its length. The sliding frame includes a sliding seat slidably mounted on the fixed frame and a lifting seat detachably mounted on the sliding seat. The sliding seat includes a slider slidably mounted within the slide rails. A sliding plate is welded to the top of two sliders located at the same position within the two slide rails. Hanging rods are welded vertically to both sides of the sliding plates, and the bottom of the hanging rods is welded horizontally. The mounting base includes a horizontally arranged hanging plate located directly below and parallel to the fixed plate. The hanging plate and the fixed plate are connected by adjusting bolts and nuts. Guide rods are welded to the top of both support plates and are positioned on both sides of the conveyor belt. Guide grooves are formed at the top of the guide rods along their length. Sliding rods are welded vertically to the bottom of the hanging plate. Guide blocks are welded to the bottom of the sliding rods. The guide blocks are located in the guide grooves and slide freely. A tilting plate is welded between the two sliding rods. The height of the hanging plate can be adjusted by adjusting bolts to adjust the height of the sliding rods.

2. The dried vegetable preparation system according to claim 1, characterized in that, The support has a drive roller (85) and a driven roller (86) rotatably mounted at both ends. A motor (828) is mounted on the support. The output end of the motor (828) is connected to the drive roller (85) and is used to drive the drive roller (85) to rotate around the central axis. The conveyor belt (811) is driven and sleeved on the drive roller (85) and the driven roller (86). The support is provided with a tensioning component that is connected to the conveyor belt (811) and is used to adjust the tension of the conveyor belt (811).

3. The dried vegetable preparation system according to claim 2, characterized in that, The tensioning assembly includes an adjusting plate (83) slidably disposed on the support, a fastening bolt disposed between the support and the adjusting plate (83) for fastening the two, and a tensioning roller (84) rotatably disposed on the adjusting plate (83) and connected to the conveyor belt (811) for transmission.

4. The dried vegetable preparation system according to claim 2, characterized in that, A support roller (89) and a guide roller (810) are rotatably arranged in the middle of the bracket. Both the support roller (89) and the guide roller (810) are connected to the conveyor belt (811) for transmission. The support roller (89) is located above the guide roller (810). The drive roller (85), the driven roller (86), and the support roller (89) are all located within the annular space formed by the conveyor belt (811). The drive roller (85) and the driven roller (86) are at the same height. The top height of the support roller (89) is not lower than the height of the drive roller (85) and the driven roller (86). The guide roller (810) is located outside the annular space formed by the conveyor belt (811).

5. The dried vegetable preparation system according to claim 4, characterized in that, Two sliding frames are located on both sides of the support roller (89), and the driving mechanism is used to drive the two sliding frames to slide back and forth between the driving roller (85) and the support roller (89) and between the driven roller (86) and the support roller (89), respectively.

6. A method for preparing dried vegetables, characterized in that, The dried vegetable preparation system according to any one of claims 1-5 specifically includes the following steps: Step 1: Harvest the raw vegetables and perform initial screening; Step 2: Pile fermentation; Step 3: Use a washing machine (2) to clean the fermented vegetables. Step 4: Use a vibrating dryer (3) to vibrate and drain the water; so that the surface of the raw vegetables is dry, the skin shrinks slightly, and the moisture content is 60-65%; Step 5: Use a pickling bucket (4) for standardized pickling; add 4.5-6 kg of salt per 100 kg of vegetables, seal and press for pickling, and pickle for more than 20 days; Step 6: Use the unloading machine (5) and the draining tray (6) to unload and drain the material; Step 7: Use a press (7) to perform pressing and dehydration treatment; The dehydration rate is 55-60%; Step 8: Air-drying process off the ground; Step 9: Use a microwave dryer (8) to perform microwave drying treatment. The moisture content after treatment is 25-35%. Step 10: Use a steamer (9) to perform the steaming process.

7. The method for preparing dried vegetables according to claim 6, characterized in that, Between steps eight and nine, the following steps are also included: using a vacuum dryer to vacuum dry the vegetables after they have been air-dried off the ground, resulting in a moisture content of 45-55%; then, the vegetables are fermented again in brine for 12-48 hours.

8. The method for preparing dried vegetables according to claim 6, characterized in that, The step after step ten includes the following step: using a far-infrared dryer to perform far-infrared drying treatment on the steamed vegetables, resulting in a moisture content of 10-15%.

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