Production process of dried vegetable fragrant meat and blanching equipment thereof

Abstract

The invention relates to blanching equipment which comprises a first container for storing water, a second container for storing meat is arranged in the first container and can rotate relative to the first container, and the side wall of the first container is connected with a first driving mechanism for driving the second container to rotate; the first container heats water, then the second container is used for blanching meat, after blanching is completed, the first driving mechanism pulls the whole second container to be gradually separated from the interior of the first container, only blanched meat remains in the second container, and a worker pokes the meat to enable the meat to slide onto the draining vehicle and naturally cools the meat. The whole blanching and material pouring process can be basically completed by one person, and manpower is saved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a production process of dried vegetable fragrant meat and blanching equipment thereof. Background Art

[0002] With the progress of society and the improvement of residents' living standards, travel and tourism are increasing, and the concept and way of food consumption are quietly changing. Among them, pickled mustard greens and cured meat products are a kind of food that combines two traditional ingredients, pickled mustard greens and cured meat, and are widely demanded in the market. However, with the accelerated pace of life, many people have no time to cook a delicious meal for themselves. Moreover, since it is time-consuming and laborious to make pickled mustard greens and cured meat, people cannot enjoy the delicacy. Therefore, how to scale up and quickly produce in the food processing industry is a problem that needs to be solved.

[0003] The authorization announcement number is CN107529414B, which discloses a method for making preserved vegetable pork with pork belly using Suhuai pork belly as raw material. Combined with the contents disclosed in its specification and drawings, its scheme digitizes the heat, formula, and operation steps of preserved vegetable pork with pork belly to achieve standardized control of the entire production process. However, its entire production scheme tends to be completed entirely by manpower, especially for the pre-treatment step of pork belly, no equipment that can save manpower is used, which brings high costs to large-scale production. Summary of the invention

[0004] The present invention mainly aims at the problems existing in the production of pork with preserved vegetables, and invents a production process of dried vegetable fragrant meat and a blanching device thereof. When the pork belly raw material is blanched, the blood and fishy smell of the meat are removed in boiling water inside a second container. During the pouring process, the first cylinder will pull the entire second container to gradually separate from the first container, and only the blanched meat will be left in the second container. The worker will move the meat to slide onto a drain truck and cool it naturally. During the blanching process of the meat raw material in the second container, the rotation of the shaft of the driving motor can drive the transmission main shaft to rotate, and the rotation of the transmission main shaft can simultaneously drive the rotation of the stirring support shell and the rotation of the material stirring fork, so that the material stirring fork can stir the meat inside the second container over a larger area.

[0005] The inventive object of the present invention is achieved through the following technical scheme: a blanching device, comprising a first container for storing water, a second container for storing meat is provided inside the first container, the second container can rotate relative to the first container, and the side wall of the first container is connected to a first driving mechanism for driving the second container to rotate.

[0006] Preferably, a cover mechanism is rotatably provided on the surface of the second container, a stirring mechanism is provided between the bottom of the cover mechanism and the second container, a transmission mechanism for driving the stirring mechanism to rotate is provided on the stirring mechanism, and a second driving mechanism for driving the transmission mechanism to move is provided on the surface of the cover mechanism.

[0007] Preferably, the first container and the second container are metal barrels, the side wall of the first container is provided with a first support plate, the side wall of the second container is provided with a second support plate, and the ends of the first support plate and the second support plate are provided with a plurality of rotating shaft support seats, and adjacent rotating shaft support seats do not interfere with each other and are internally connected with a first rotating shaft.

[0008] Preferably, the first driving mechanism includes a first cylinder, a cylinder support seat and a second rotating shaft, the cylinder support seat is connected to the side wall of the first support plate, the side wall of the second support plate is provided with a plurality of driving support plates, the driving support plate is rotatably connected with a second rotating shaft, one end of the first cylinder is hinged to the cylinder support seat, and the other end of the first cylinder is hinged to the driving support plate.

[0009] Preferably, the cover mechanism includes a barrel cover, a cover shaft and a cover handle, a cover support seat is provided on the surface of the first container, a cover handle is provided on the surface of the barrel cover, cover shafts are provided on both sides of the barrel cover, and the interior of each cover support seat is connected to the cover shaft.

[0010] Preferably, the stirring mechanism includes a stirring support shell, a first bearing, a first worm gear, a first worm and a material stirring fork, the top of the stirring support shell is connected to the first bearing inside the barrel cover plate, the bottom of the stirring support shell is rotatably provided with a first worm gear, the side of the first worm gear is transmission-connected to the first worm, the two ends of the first worm are respectively connected to the material stirring fork, the first worm gear and the first worm are both arranged inside the stirring support shell, and the transmission mechanism can respectively drive the first worm gear and the stirring support shell to rotate.

[0011] Preferably, the transmission mechanism includes a motor support plate, a driving motor, a transmission main shaft, a second bearing, a first driving wheel, a first driven wheel and a second driven wheel. The surface of the barrel cover plate is provided with a motor support plate, the side wall of the motor support plate is connected to the driving motor, the end of the rotating shaft of the driving motor is connected to the transmission main shaft, the interior of the stirring support shell is provided with a second bearing, the transmission main shaft passes through the second bearing and is connected to the interior of the first worm gear, the interior of the stirring support shell is provided with a circular placement groove, the inner wall of the circular placement groove is provided with a plurality of tooth grooves, the transmission main shaft is also provided with a first driving wheel, and the interior of the stirring support shell is also hingedly connected with the first driven wheel and the second driven wheel, the teeth on the outside of the first driven wheel and the second driven wheel are respectively connected to the tooth grooves in the circular placement groove and the tooth grooves of the first driving wheel, and the transmission main shaft can drive the first driving wheel and the first worm gear at the same time when it rotates.

[0012] A production process of dried vegetable fragrant meat, using a blanching device, comprises the following steps: S1: Acceptance inspection of meat raw materials, dried vegetable auxiliary materials and packaging materials; S2: Thawing the meat raw materials; S3: heat-treating the thawed meat raw materials through a blanching device; S4: air-drying the heat-treated meat raw material; S5: mixing the air-dried meat ingredients with the dried vegetable ingredients; S6: placing dried vegetables and meat ingredients in the pickling barrel and pickling them; S7: vacuum packing the marinated finished product; S8: The vacuum-packed finished products are screened and packed into outer packaging boxes; S9: Place the outer packaging box in the freezer for refrigeration.

[0013] Preferably, heat-treating the thawed raw material by a blanching device and air-drying the heat-treated raw material specifically comprises the following steps: S31: Put the thawed meat ingredients into the pot and blanch them until the chopsticks can pierce through the ingredients; S32: placing the blanched meat raw materials on a drain truck for natural cooling, and then sending them to an air drying workshop after cooling; S41: drying the blanched meat material naturally by hanging it in the sun; S42: Cut the air-dried meat ingredients.

[0014] Preferably, laying dried vegetable ingredients and meat ingredients in a pickling barrel and pickling them specifically comprises the following steps: S61: Evenly spread a layer of dried Jinyun vegetables on the bottom of the pickling barrel; S62: placing the air-dried meat ingredients and the dried vegetable ingredients in an alternating stacking manner; S63: The top layer of dried vegetables and ingredients in the pickling barrel must completely cover the surface of the meat ingredients; S64: Cover the top of the pickling barrel with food-grade plastic film and then seal it with a lid; S65: Send the pickling barrels to the pickling storage cold storage for 45 days; S66: The ultraviolet light in the cold storage is turned on at a fixed time at night and automatically turns off after 30 minutes of sterilization.

[0015] Compared with the prior art, the present invention has the following beneficial effects: 1. When blanching the pork belly raw material, the blood and fishy smell of the meat are removed in the boiling water inside the second container. During the pouring process, the telescopic shaft of the first cylinder will retract, and its end will rotate relative to the cylinder support seat. The second rotating shaft will pull the driving support plate to move and rotate relative to the driving support plate, and the driving support plate will simultaneously pull the entire second container to gradually separate from the first container, leaving only the blanched meat inside the second container. The worker will move the meat to make it slide onto the drain truck and cool naturally. The entire blanching and pouring process can basically be completed by one person, which saves manpower and brings convenience to production. 2. During the blanching process of the meat raw material in the second container, the rotating shaft of the driving motor can drive the meat to the second container when it rotates. The transmission main shaft is driven to rotate, and the rotation of the transmission main shaft can simultaneously drive the rotation of the stirring support shell and the material stirring fork, so that the material stirring fork can stir the meat inside the second container over a larger area, and help the meat that needs to be blanched to quickly remove blood and fishy smell; 3. Only one transmission main shaft is used to drive the first worm gear and the first driving wheel at the same time during the rotation process, and then the first worm gear and the first driving wheel can respectively drive the material stirring fork and the stirring support shell to rotate at the same time. The whole structure is compact, which brings convenience to the production and manufacturing; 4. The air-dried meat raw materials and dried vegetable auxiliary materials are placed in an alternating stacking manner in a pickling barrel, and a food-grade plastic film is added on the top of the pickling barrel, and then it is covered and sealed and sent to the pickling storage cold storage for storage for forty-five days. This production process step is convenient for large-scale pickling and production. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 is a perspective view of a first embodiment of the present invention; Figure 2 is a perspective view of a first embodiment of the present invention; Figure 3 is a perspective view of a first embodiment of the present invention; Figure 4 This is a schematic diagram of the first embodiment of the present invention when pouring materials; Figure 5 is a perspective view of a second embodiment of the present invention; Figure 6is a partial stereogram of a second embodiment of the present invention; Figure 7 is a partial cross-sectional view of a second embodiment of the present invention; Figure 8 It is a partial enlarged view of the second embodiment of the present invention; Fig. 9 It is a partial enlarged view of the second embodiment of the present invention; Fig.10 It is a schematic diagram of pouring material according to the second embodiment of the present invention.

[0017] Markings in the figure: 1. first container; 11. first support plate; 12. cover support seat; 2. second container; 21. second support plate; 211. drive support plate; 3. first drive mechanism; 31. first cylinder; 32. cylinder support seat; 33. second rotating shaft; 4. cover mechanism; 41. barrel cover; 42. cover handle; 5. stirring mechanism; 51. stirring support shell; 511. circular placement groove; 52. first worm gear; 53. first worm; 54. material stirring fork; 55. first bearing; 6. transmission mechanism; 61. motor support plate; 62. driving motor; 63. transmission main shaft; 64. second bearing; 65. first driving wheel; 66. first driven wheel; 67. second driven wheel; 7. rotating shaft support seat; 71. first rotating shaft. DETAILED DESCRIPTION

[0018] The present invention will be further described below with reference to the embodiments shown in the accompanying drawings: like Figures 1 to 4 As shown, the first embodiment of the present invention is a blanching device, comprising a first container 1 for storing water, a second container 2 for storing meat is arranged inside the first container 1, the second container 2 can rotate relative to the first container 1, the first container 1 and the second container 2 are metal barrels, the first container 1 can heat the water inside it, and its technical solution is to adopt electromagnetic induction heating, and an electromagnetic coil is installed at the bottom. When the power is turned on, the coil generates a changing magnetic field, which passes through the metal at the bottom of the pot and generates eddy currents in the metal. Due to the resistance of the metal to the eddy currents, heat is generated, so that the bottom of the pot is rapidly heated, and the surface of the second container 2 is covered with through holes, which enable the water in the first container 1 to flow into the second container 2 when the second container 2 is located inside the first container 1, and when the second container 2 is no longer located inside the first container 1, the water in the second container 2 will flow back to the inside of the first container 1 through the through holes.

[0019] In the first embodiment, the side wall of the first container 1 is connected to a first driving mechanism 3 for driving the second container 2 to rotate, the side wall of the first container 1 is provided with a first support plate 11, and the side wall of the second container 2 is provided with a second support plate 21, and the ends of the first support plate 11 and the second support plate 21 are provided with a plurality of rotating shaft support seats 7, and adjacent rotating shaft support seats 7 do not interfere with each other and are internally connected with a first rotating shaft 71, and the first driving mechanism 3 includes a first cylinder 31, a cylinder support seat 32 and a second rotating shaft 33, the cylinder support seat 32 is connected to the side wall of the first support plate 11, and the side wall of the second support plate 21 is provided with a plurality of driving support plates 211, and the second rotating shaft 33 is rotatably connected in the driving support plate 211, one end of the first cylinder 31 is hinged to the cylinder support seat 32, and the other end of the first cylinder 31 is hinged to the driving support plate 211. After such arrangement, the worker places the thawed meat in the second container 2, and then the first container 1 starts to heat water, so that the water inside the first container 1 and the second container 2 is gradually in a high temperature state. The blood and fishy smell of the meat can be removed in the boiling water. When the worker's chopsticks can pierce the meat, the telescopic shaft of the first cylinder 31 will retract. During the retraction process, the end of the first cylinder 31 rotates relative to the cylinder support seat 32. At this time, the second rotating shaft 33 pulls the driving support plate 211 to move and rotate relative to the driving support plate 211, and the driving support plate 211 will simultaneously pull the entire second container 2 gradually out of the first container 1, and only the blanched meat is left in the second container 2. The worker moves the meat to make it slide onto the drain truck and cool it naturally.

[0020] like Figures 5 to 10 As shown, the second embodiment of the present invention is different from the first embodiment in that a cover mechanism 4 is rotatably provided on the surface of the second container 2, a stirring mechanism 5 is provided between the bottom of the cover mechanism 4 and the second container 2, and a transmission mechanism 6 for driving the stirring mechanism 5 to rotate is provided on the stirring mechanism 5, the cover mechanism 4 comprises a barrel cover 41, a cover shaft and a cover handle 42, a cover support seat 12 is provided on the surface of the first container 1, a cover handle 42 is provided on the surface of the barrel cover 41, and a cover shaft is provided on both sides of the barrel cover 41, and the interior of each cover support seat 12 is connected to the cover shaft. After such arrangement, workers can pull the entire cover mechanism 4 to rotate around the cover shaft through the cover handle 42.

[0021] In the second embodiment, the stirring mechanism 5 includes a stirring support shell 51, a first bearing 55, a first worm gear 52, a first worm 53 and a material stirring fork 54. The top of the stirring support shell 51 is connected to the first bearing 55 inside the barrel cover plate 41. The bottom of the stirring support shell 51 is rotatably provided with a first worm gear 52. The side of the first worm gear 52 is transmission-connected with a first worm 53. Both ends of the first worm 53 are respectively connected to a material stirring fork 54. The first worm gear 52 and the first worm 53 are both arranged inside the stirring support shell 51. The transmission mechanism 6 can respectively drive the first worm gear 52 and the stirring support shell 51 to rotate. The transmission mechanism 6 includes a motor support plate 61, a drive motor 62, a transmission plate 64, and a transmission plate 65. A driving spindle 63, a second bearing 64, a first driving wheel 65, a first driven wheel 66 and a second driven wheel 67, a motor support plate 61 is provided on the surface of the barrel cover plate 41, a driving motor 62 is connected to the side wall of the motor support plate 61, a driving spindle 63 is connected to the end of the rotating shaft of the driving motor 62, a second bearing 64 is provided inside the stirring support shell 51, the driving spindle 63 passes through the second bearing 64 and is connected to the inside of the first worm gear 52, a circular placement groove 511 is provided inside the stirring support shell 51, a plurality of tooth grooves are provided on the inner wall of the circular placement groove 511, a first driving wheel 65 is also provided on the driving spindle 63, and the first driven wheel 66 and the second driven wheel 67 are also hingedly connected inside the stirring support shell 51 The teeth on the outside of the first driven wheel 66 and the second driven wheel 67 are respectively connected to the tooth grooves in the circular placement groove 511 and the tooth grooves of the first driving wheel 65. When the transmission main shaft 63 rotates, it can drive the first driving wheel 65 and the first worm gear 52 at the same time. After such a configuration, when the shaft of the driving motor 62 rotates, it can drive the transmission main shaft 63 to rotate. During the rotation of the transmission main shaft 63, it can simultaneously drive the first worm gear 52 to rotate. When the first worm gear 52 rotates, it will drive the first worm 53 to rotate. When the first worm gear 52 rotates, it will drive the material stirring fork 54 to rotate. It should be noted that during the rotation of the transmission main shaft 63, the first driving wheel 65 can also rotate at the same time. The first driving wheel 65 drives the first driven wheel 66 and the second driven wheel 67 to rotate through the teeth. During the rotation process, the first driven wheel 66 and the second driven wheel 67 utilize the cooperation between the teeth and the tooth grooves in the circular placement groove 511, so that the entire circular placement groove 511 will also rotate, and at this time the entire stirring support shell 51 will also rotate at the same time. At this time, the top of the stirring support shell 51 rotates relative to the barrel cover 41 under the guidance of the first bearing 55, that is to say, the stirring support shell 51 will drive the internal first worm wheel 52 and the first worm 53 to rotate and adjust their positions, and the material stirring fork 54 will also rotate and adjust its position. In addition, the material stirring fork 54 also rotates relative to the axis of the first worm 53. The cooperation between the two enables the material stirring fork 54 to stir the meat inside the second container 2 over a larger area, helping the meat that needs to be blanched to quickly remove blood and fishy smell.

[0022] The present invention also has a third embodiment, a production process of dried vegetable fragrant meat, using the blanching equipment described in the first embodiment and the second embodiment, comprising the following steps: S1: Acceptance inspection of meat raw materials, dried vegetable auxiliary materials and packaging materials; S11: Verify that the meat raw materials are not corrupt or spoiled, have no peculiar smell, and have inspection and quarantine certificates; S12: Verify that the dried vegetable auxiliary material is Jinyun dried vegetable; S13: Verify that packaging materials comply with relevant national standards; S2: Thawing the meat raw materials; S21: Workers enter the locker room to change their work shoes and work clothes, and carry out disinfection work according to regulations S22: The ultraviolet lamps in the thawing workshop are turned on at 12:00 p.m. and automatically turned off after 30 minutes of sterilization; S23: unpacking the received frozen meat raw materials; S25: putting the unwrapped meat raw materials into a thawing tank for thawing until there is no more ice; S26: Rinse the thawed meat ingredients with clean water S27: Put the cleaned meat raw materials into the material transfer vehicle and send them to the heat treatment workshop S3: heat-treating the thawed raw materials through a blanching device; S31: Put the thawed meat material into the second container 2 and blanch it until the chopsticks can pierce the material; During the blanching process in step S31, dried vegetables and cattail sprouts can be added, which not only increases the aroma but also allows the dried vegetables to absorb oil, reducing the greasy feeling and making the pork belly more fragrant after blanching.

[0023] S32: placing the blanched meat raw materials on a drain truck for natural cooling, and then sending them to an air drying workshop after cooling; S4: air-drying the heat-treated raw material; S41: drying the blanched meat material naturally by hanging it in the sun; S42: Cutting the air-dried meat raw materials; S5: Mix the air-dried meat ingredients and the dried vegetable ingredients in a ratio of 13:10; S6: placing dried vegetables and meat ingredients in the pickling barrel and pickling them; S61: Evenly spread a layer of dried Jinyun vegetables on the bottom of the pickling barrel; S62: placing the air-dried meat ingredients and the dried vegetable ingredients in an alternating stacking manner; S63: The top layer of dried vegetables and ingredients in the pickling barrel must completely cover the surface of the meat ingredients; S64: Cover the top of the pickling barrel with food-grade plastic film and then seal it with a lid; S65: Send the pickling barrels to the pickling storage cold storage for 45 days; S66: The UV lamp in the cold storage room is turned on at a fixed time at night and automatically turns off after 30 minutes of sterilization. S7: vacuum packing the marinated finished product; S71: The pickled finished products are brought into the inner packaging workshop through the logistics port, and the materials are placed on the workbench or designated container; S72: Put the packaging bag into the sterilization box and take it out after sterilization for 30 minutes; S73: Bag, weigh, vacuum, code and seal the finished products according to the ratio requirements; S74: Finished products that do not meet the requirements shall be placed in designated areas or containers for unified treatment. S75: Send the finished products of the internal packaging to the outsourcing workshop; S8: The vacuum-packed finished products are screened and packed into outer packaging boxes; S81: Perform a second manual screening on the inner-packaged finished products to pick out products with damaged packaging bags; S82: Pack qualified products into boxes or bags; S83 will uniformly stack and process the unqualified products; S9: Place the outer packaging box in the freezer for refrigeration.

[0024] Working principle and use method of the present invention: For the blanching device of the first embodiment, the worker puts the meat raw materials to be blanched into the second container 2, and then the first container 1 starts to heat water, so that the water inside the first container 1 and the second container 2 is gradually in a high temperature state. The blood and fishy smell of the meat can be removed in the boiling water. When the worker's chopsticks can pierce the meat, the telescopic shaft of the first cylinder 31 will retract. During the retraction process, the end of the first cylinder 31 rotates relative to the cylinder support seat 32. At this time, the second rotating shaft 33 pulls the driving support plate 211 to move and rotate relative to the driving support plate 211, and the driving support plate 211 will simultaneously pull the entire second container 2 gradually out of the first container 1, and only the blanched meat is left in the second container 2. The worker moves the meat to make it slide onto the drain truck and cool it naturally.

[0025] For the blanching equipment of the second embodiment, when the meat raw materials are blanched in the second container 2, the rotation shaft of the driving motor 62 can drive the transmission main shaft 63 to rotate, and the transmission main shaft 63 can simultaneously drive the first worm gear 52 to rotate during the rotation. When the first worm gear 52 rotates, it will drive the first worm 53 to rotate. When the first worm 53 rotates, it will simultaneously drive the material stirring fork 54 to rotate. During the rotation of the transmission main shaft 63, the first driving wheel 65 can also rotate at the same time. The first driving wheel 65 drives the first driven wheel 66 and the second driven wheel 67 to rotate through the teeth. During the rotation, the first driven wheel 66 and the second driven wheel 67 use the teeth and the tooth grooves in the circular placement groove 511 to rotate. The cooperation between them makes the entire circular placement groove 511 rotate, and the entire stirring support shell 51 also rotates at the same time. At this time, the top of the stirring support shell 51 rotates relative to the barrel cover 41 under the guidance of the first bearing 55, that is to say, the stirring support shell 51 will drive the internal first worm gear 52 and the first worm 53 to rotate and adjust their positions, and the material stirring fork 54 will also rotate and adjust its position. In addition, the material stirring fork 54 also rotates relative to the axis of the first worm 53. The rotation of the stirring support shell 51 and the rotation of the material stirring fork 54 enable the material stirring fork 54 to stir the meat inside the second container 2 over a larger area, helping the meat that needs to be blanched to quickly remove blood and fishy smell.

[0026] The specific embodiments described herein are merely examples of the spirit of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in similar ways, but they will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. A blanching device, comprising a first container (1) for storing water, characterized in that: A second container (2) for storing meat is provided inside the first container (1); the second container (2) is rotatable relative to the first container (1); and a first driving mechanism (3) for driving the second container (2) to rotate is connected to the side wall of the first container (1).

2. The blanching device according to claim 1, characterized in that: A cover mechanism (4) is rotatably provided on the surface of the second container (2), a stirring mechanism (5) is provided between the bottom of the cover mechanism (4) and the second container (2), and a transmission mechanism (6) is provided on the stirring mechanism (5) for driving the stirring mechanism (5) to rotate.

3. The blanching equipment according to claim 1, characterized in that: The first container (1) and the second container (2) are metal barrels. The side wall of the first container (1) is provided with a first support plate (11), and the side wall of the second container (2) is provided with a second support plate (21). Ends of the first support plate (11) and the second support plate (21) are provided with a plurality of rotating shaft support seats (7). Adjacent rotating shaft support seats (7) do not interfere with each other and are internally connected with a first rotating shaft (71).

4. The blanching device according to claim 3, characterized in that: The first driving mechanism (3) comprises a first cylinder (31), a cylinder support seat (32) and a second rotating shaft (33); the cylinder support seat (32) is connected to a side wall of the first supporting plate (11); the side wall of the second supporting plate (21) is provided with a plurality of driving supporting plates (211); the driving supporting plates (211) are rotatably connected with the second rotating shaft (33); one end of the first cylinder (31) is hinged to the cylinder support seat (32); and the other end of the first cylinder (31) is hinged to the driving supporting plate (211).

5. The blanching equipment according to claim 2, characterized in that: The cover mechanism (4) comprises a barrel cover (41), a cover rotating shaft and a cover handle (42); a cover support seat (12) is provided on the surface of the first container (1); a cover handle (42) is provided on the surface of the barrel cover (41); cover rotating shafts are provided on both sides of the barrel cover (41); and the interior of each cover support seat (12) is connected to the cover rotating shaft.

6. The blanching device according to claim 5, characterized in that: The stirring mechanism (5) comprises a stirring support shell (51), a first bearing (55), a first worm gear (52), a first worm screw (53) and a material stirring fork (54); the top of the stirring support shell (51) is connected to the first bearing (55) inside the barrel cover plate (41); the bottom of the stirring support shell (51) is rotatably provided with a first worm gear (52); the side of the first worm gear (52) is transmission-connected to the first worm screw (53); the two ends of the first worm screw (53) are respectively connected to the material stirring fork (54); the first worm gear (52) and the first worm screw (53) are both arranged inside the stirring support shell (51); and the transmission mechanism (6) can respectively drive the first worm gear (52) and the stirring support shell (51) to rotate.

7. The blanching device according to claim 6, characterized in that: The transmission mechanism (6) comprises a motor support plate (61), a drive motor (62), a transmission main shaft (63), a second bearing (64), a first drive wheel (65), a first driven wheel (66) and a second driven wheel (67); the motor support plate (61) is provided on the surface of the barrel cover plate (41); the drive motor (62) is connected to the side wall of the motor support plate (61); the end of the rotating shaft of the drive motor (62) is connected to the transmission main shaft (63); the second bearing (64) is provided inside the stirring support shell (51); the transmission main shaft (63) passes through the second bearing (64) and is connected to the first worm wheel (52); Inside, the stirring support shell (51) is provided with a circular placement groove (511), and the inner wall of the circular placement groove (511) is provided with a plurality of tooth grooves. The transmission main shaft (63) is also provided with a first driving wheel (65). The stirring support shell (51) is also hingedly connected with a first driven wheel (66) and a second driven wheel (67). The teeth on the outside of the first driven wheel (66) and the second driven wheel (67) are respectively connected to the tooth grooves in the circular placement groove (511) and the tooth grooves of the first driving wheel (65). When the transmission main shaft (63) rotates, it can drive the first driving wheel (65) and the first worm wheel (52) at the same time.

8. A production process of dried vegetable-flavored meat, using the blanching equipment according to any one of claims 1 to 7, characterized in that: The following steps are included: S1: Acceptance inspection of meat raw materials, dried vegetable auxiliary materials and packaging materials; S2: Thawing the meat raw materials; S3: heat-treating the thawed meat raw materials through a blanching device; S4: air-drying the heat-treated meat raw material; S5: mixing the air-dried meat ingredients with the dried vegetable ingredients; S6: placing dried vegetables and meat ingredients in the pickling barrel and pickling them; S7: vacuum packing the marinated finished product; S8: The vacuum-packed finished products are screened and packed into outer packaging boxes; S9: Place the outer packaging box in the freezer for refrigeration.

9. The production process of dried vegetable-flavored meat according to claim 8, characterized in that: The thawed raw materials are heat treated by blanching equipment and the heat treated raw materials are air dried, which specifically includes the following steps: S31: Put the thawed meat ingredients into the pot and blanch them until the chopsticks can pierce through the ingredients; S32: placing the blanched meat raw materials on a drain truck for natural cooling, and then sending them to an air drying workshop after cooling; S41: drying the blanched meat material naturally by hanging it in the sun; S42: Cut the air-dried meat ingredients.

10. The production process of dried vegetable-flavored meat according to claim 9, characterized in that: The steps of laying dried vegetables, auxiliary materials and meat ingredients in the pickling barrel and pickling them specifically include the following steps: S61: Evenly spread a layer of dried Jinyun vegetables on the bottom of the pickling barrel; S62: placing the air-dried meat ingredients and the dried vegetable ingredients in an alternating stacking manner; S63: The top layer of dried vegetables and ingredients in the pickling barrel must completely cover the surface of the meat ingredients; S64: Cover the top of the pickling barrel with food-grade plastic film and then seal it with a lid; S65: Send the pickling barrels to the pickling storage cold storage for 45 days; S66: The ultraviolet light in the cold storage is turned on at a fixed time at night and automatically turns off after 30 minutes of sterilization.

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