Full-automatic multifunctional potato production line and processing method thereof

Abstract

The invention discloses a full-automatic multifunctional potato production line and a processing method thereof, and relates to the technical field of clean vegetable preservation, the full-automatic multifunctional potato production line comprises a cleaning and peeling all-in-one machine, cutting and matching equipment, a soaking pool, seasoning equipment, an automatic filling and packaging machine, a packaging line, a pasteurization line, a cooling pool, an air drying line and a shaping machine, the cutting equipment is installed at the discharging end of the cleaning and peeling all-in-one machine, the soaking pool is installed at the discharging end of the cutting equipment, and the seasoning equipment and the packaging line are both installed at the discharging end of the soaking pool. According to the scheme, the problem that at present, potatoes quickly brown after being cut and matched is solved, by adopting the fresh-keeping processing technology, the utilization rate of raw materials can be increased, and the production cost is reduced. The production cost of a central kitchen is greatly reduced, and the processing time and kitchen garbage of an intelligent restaurant are reduced.

Description

Technical Field

[0001] The invention relates to the technical field of fresh-keeping of clean vegetables, in particular to a fully automated multifunctional potato production line and a processing method thereof. Background Art

[0002] In the restaurant industry, such as central kitchens, smart restaurants, and chain restaurants, in order to maintain the freshness of food, it is necessary to pre-process the ingredients before making dishes. However, for some ingredients that require more cumbersome pre-processing, such as potatoes, this method greatly increases the processing time of the ingredients, affecting the processing efficiency of the dishes. To solve this problem, potatoes are pre-shredded, sliced, and diced and used directly when cooking. However, due to the short shelf life of potatoes and the limitations of storage methods, this method cannot effectively preserve potatoes. The product quickly turns brown, resulting in high costs, a large amount of kitchen waste, and potential food safety issues.

[0003] In the prior art:

[0004] 1. The use of sulfite preservatives can cause allergic reactions such as asthma, which is harmful to human health;

[0005] 2. Puffed food remains in the original traditional processing method, without the cooking process, and some of its nutrients are not hydrolyzed, which is not conducive to nutrient absorption;

[0006] 3. Ready-to-eat potatoes are mostly preserved by thermal sterilization combined with chemical preservatives. The use of chemical preservatives can also pose health risks to the human body.

[0007] Therefore, it is particularly necessary to study the preservation method of potato vegetables and potato foods. Summary of the Invention

[0008] The object of the present invention is to provide a fully automated multifunctional potato production line and a processing method thereof to solve the problems raised in the above background technology.

[0009] To achieve the above-mentioned objectives, the present invention provides the following technical solutions: a fully automated multifunctional potato production line, comprising an all-in-one washing and peeling machine, a cutting and preparing device, a soaking tank, a seasoning device, an automatic filling and packaging machine, a packaging line, a pasteurization line, a cooling tank, an air-drying line and a shaping machine, wherein the cutting and preparing device is installed at the discharge end of the all-in-one washing and peeling machine, the soaking tank is installed at the discharge end of the cutting and preparing device, the seasoning device and the packaging line are both installed at the discharge end of the soaking tank, the automatic filling and packaging machine is installed at the discharge end of the seasoning device, the pasteurization line is installed at the discharge end of the automatic filling and packaging machine, the cooling tank is installed at the discharge end of the pasteurization line, the air-drying line is installed at the discharge end of the cooling tank, and the shaping machine is installed at the discharge end of the air-drying line.

[0010] Preferably, the cutting device is provided with a detachable knife, which is a shredder knife, a dicing knife, a slicing knife, or a combination of knives.

[0011] Preferably, the soaking tank includes a cold water soaking tank, an automatic hoist, a spray pipe and a connecting rod steering gear. The automatic hoist is installed inside the cold water soaking tank, the spray pipe is installed at the soaking outlet lifting part of the cold water soaking tank, the connecting rod steering gear is installed at the end of the automatic hoist, and the automatic hoist is connected to the seasoning equipment and the packaging line through the connecting rod steering gear.

[0012] Preferably, the packaging line uses a turnover basket as a refrigerated storage structure, the turnover basket is lined with an inner film bag, the interior of the bag contains fresh-keeping liquid, and the ratio of fresh-keeping liquid to water is 1:0.8.

[0013] Preferably, the preservative liquid includes edible salt, citric acid, and vitamin C, wherein the edible salt accounts for 50%-60% by weight of the preservative, the citric acid accounts for 20%-30% by weight of the preservative, and the vitamin C accounts for 10%-30% by weight of the preservative.

[0014] Preferably, the seasoning equipment includes an automatic feeding device, a weighing platform, a conveying device and a stirring barrel, the automatic feeding device is installed above the weighing platform, and the weighing platform and the stirring barrel are connected by the conveying device.

[0015] Preferably, the pasteurization line has a sterilization temperature of 85-95° C. and a sterilization time of 35-45 minutes.

[0016] Preferably, the cooling pool cools the product temperature to below 40°C.

[0017] Preferably, a processing method of a fully automated multifunctional potato production line comprises the following steps:

[0018] Step 1: Peel and wash the potatoes. Choose potatoes with low starch content and remove the green parts and the diseased and rotten parts. Put the selected potatoes into the potato washing and peeling machine to remove the potato skin and surface dirt impurities.

[0019] Step 2: Cut the potatoes into desired sizes using cutting equipment with different knives.

[0020] Step 3: Soak the potatoes. Place the cut potatoes into the soaking tank, soak and stir thoroughly to separate the starch from the potato shreds.

[0021] Step 4: Rinse the potatoes using the spray pipe at the outlet of the soaking tank to rinse the soaked potatoes to remove the starch. Fill the rinsed potatoes with fresh-keeping liquid and store them in a refrigerator for at least four days to inhibit the activity of the PPO enzyme, thus completing the processing of clean potatoes.

[0022] Step 5: Seasoning: According to the standard ratio of potatoes and seasonings, start the automatic feeding device, and evenly feed the potatoes and seasonings onto the weighing table at the same time. Then transfer them to the mixing barrel, run for 6-8 minutes, and then convey them to the automatic filling and packaging machine;

[0023] Step 6: Packaging: design the weight, adjust the vacuum degree, and use the automatic filling and packaging machine to seal to ensure a good seal;

[0024] Step 7: Sterilization: The vacuum-packed seasoned potatoes enter the automatic pasteurization line for sterilization at a temperature of 85-95°C for 35-45 minutes.

[0025] Step 8: Cooling: The sterilized product is immediately lifted and transported to the cooling pool, and the core temperature of the product is cooled to below 40°C;

[0026] Step 9: Air drying: After cooling, the potatoes are passed through an air drying line to remove moisture from the packaging bag to complete the processing of seasoned potatoes.

[0027] Step 10: Shaping. Set the height of the shaping machine and press the sterilized product into mashed potatoes through the shaping machine to complete the processing of mashed potatoes.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] (1) The present invention can process potatoes into products of different forms at the same time through a production line, thereby meeting the diversified needs of catering and solving the requirements of different scenarios for product form and taste. It is beneficial for potato processing companies and catering companies to improve efficiency, reduce energy consumption, and improve the comprehensive utilization rate of raw materials. It effectively solves the problem that potatoes turn brown quickly after being cut, and the clean vegetable output rate after picking and trimming is less than 50%, resulting in a lot of food waste, a lot of kitchen waste, and high costs.

[0030] (2) By adopting fresh-keeping processing technology, the freshness of clean vegetable products can be kept for no less than 4 days, and the raw material utilization rate reaches 97%, which greatly reduces the production cost of the central kitchen, shortens the processing time of the smart restaurant, and reduces kitchen waste.

[0031] (3) Room temperature potato cubes replaced frozen potatoes, reducing the terminal cooking time of chain restaurants and saving energy consumption and storage costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a schematic diagram of the overall process of the production line of the present invention;

[0033] Figure 2 This is a process flow chart of Example 1 of the present invention;

[0034] Figure 3 This is a process flow chart of Example 2 of the present invention;

[0035] Figure 4 This is a process flow chart of Example 3 of the present invention;

[0036] In the figure: 1. Washing and peeling machine; 2. Cutting equipment; 3. Soaking tank; 4. Seasoning equipment; 5. Shaping machine; 6. Automatic filling and packaging machine; 7. Packaging line; 8. Pasteurization line; 9. Cooling tank; 10. Air drying line. DETAILED DESCRIPTION

[0037] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0038] Example 1

[0039] See also Figure 1 and Figure 2 A fully automated multifunctional potato production line includes a washing and peeling machine 1, a cutting and preparing device 2, a soaking tank 3, a seasoning device 4, an automatic filling and packaging machine 6, a packaging line 7, a pasteurization line 8, a cooling tank 9, an air-drying line 10 and a shaping machine 5. The cutting and preparing device 2 is installed at the discharge end of the washing and peeling machine 1, the soaking tank 3 is installed at the discharge end of the cutting and preparing device 2, the seasoning device 4 and the packaging line 7 are both installed at the discharge end of the soaking tank 3, the automatic filling and packaging machine 6 is installed at the discharge end of the seasoning device 4, the pasteurization line 8 is installed at the discharge end of the automatic filling and packaging machine 6, the cooling tank 9 is installed at the discharge end of the pasteurization line 8, the air-drying line 10 is installed at the discharge end of the cooling tank 9, and the shaping machine 5 is installed at the discharge end of the air-drying line 10.

[0040] Furthermore, a detachable cutter is installed on the cutting and preparing device 2, and the cutter is a shredder cutter.

[0041] Furthermore, the soaking tank 3 includes a cold water soaking tank, an automatic hoist, a spray pipe and a connecting rod steering gear. The automatic hoist is installed inside the cold water soaking tank, the spray pipe is installed at the soaking outlet lifting part of the cold water soaking tank, the connecting rod steering gear is installed at the end of the automatic hoist, and the automatic hoist is connected to the seasoning equipment 4 and the packaging line 7 through the connecting rod steering gear.

[0042] Furthermore, packaging line 7 uses a turnover basket as a refrigerated storage structure. The turnover basket is covered with an inner film bag, which contains preservative liquid, and the ratio of preservative liquid to water is 1:0.8. The preservative liquid includes edible salt, citric acid, and vitamin C, wherein the weight percentage of edible salt in the preservative is 50%, the weight percentage of citric acid in the preservative is 20%, and the weight percentage of vitamin C in the preservative is 30%.

[0043] See also Figure 1 and Figure 2 , a fully automated multifunctional potato production line processing method, including the following steps:

[0044] Step 1: Peel and wash the potatoes. Select potatoes with low starch content and remove the green parts and the diseased and rotten parts. Put the selected potatoes into the potato washing and peeling machine 1 to remove the potato skin and surface soil impurities.

[0045] Step 2: Cut the potatoes into 0.3*0.3cm potato shreds using the cutting device 2 with a shredder as needed;

[0046] Step 3: Soaking the potato shreds: Place the cut potatoes into the soaking tank 3, soak them thoroughly and stir them to separate the starch in the potato shreds;

[0047] Step 4: Rinse the shredded potatoes. Use the spray pipe at the outlet of the soaking pool 3 to rinse the soaked shredded potatoes to wash off the starch. Fill the rinsed shredded potatoes with preservative liquid and refrigerate and store them in a turnover basket covered with an inner membrane bag for at least four days to inhibit the activity of the PPO enzyme to complete the processing of the clean shredded potatoes.

[0048] Example 2

[0049] See also Figure 1 and Figure 3 A fully automated multifunctional potato production line includes a washing and peeling machine 1, a cutting and preparing device 2, a soaking tank 3, a seasoning device 4, an automatic filling and packaging machine 6, a packaging line 7, a pasteurization line 8, a cooling tank 9, an air-drying line 10 and a shaping machine 5. The cutting and preparing device 2 is installed at the discharge end of the washing and peeling machine 1, the soaking tank 3 is installed at the discharge end of the cutting and preparing device 2, the seasoning device 4 and the packaging line 7 are both installed at the discharge end of the soaking tank 3, the automatic filling and packaging machine 6 is installed at the discharge end of the seasoning device 4, the pasteurization line 8 is installed at the discharge end of the automatic filling and packaging machine 6, the cooling tank 9 is installed at the discharge end of the pasteurization line 8, the air-drying line 10 is installed at the discharge end of the cooling tank 9, and the shaping machine 5 is installed at the discharge end of the air-drying line 10.

[0050] Furthermore, a detachable cutter is installed on the cutting and preparing device 2, and the cutter is a dicing knife.

[0051] Furthermore, the soaking tank 3 includes a cold water soaking tank, an automatic hoist, a spray pipe and a connecting rod steering gear. The automatic hoist is installed inside the cold water soaking tank, the spray pipe is installed at the soaking outlet lifting part of the cold water soaking tank, the connecting rod steering gear is installed at the end of the automatic hoist, and the automatic hoist is connected to the seasoning equipment 4 and the packaging line 7 through the connecting rod steering gear.

[0052] Furthermore, the seasoning equipment 4 includes an automatic feeding device, a weighing platform, a conveying device and a mixing barrel. The automatic feeding device is installed above the weighing platform, and the weighing platform and the mixing barrel are connected through the conveying device.

[0053] Furthermore, the pasteurization temperature of the pasteurization line 8 is 85° C. and the time is 45 minutes.

[0054] Furthermore, the cooling pool 9 cools the product temperature to below 40°C.

[0055] See also Figure 1 and Figure 3 , a fully automated multifunctional potato production line processing method, including the following steps:

[0056] Step 1: Peel and wash the potatoes. Select potatoes with low starch content and remove the green parts and the diseased and rotten parts. Put the selected potatoes into the potato washing and peeling machine 1 to remove the potato skin and surface soil impurities.

[0057] Step 2: Cut the potatoes into 2*2cm pieces using the cutting device 2 with a dicing knife as needed;

[0058] Step 3: Soaking the potato chunks: Place the cut potato chunks into the soaking tank 3, soak them thoroughly and stir them to separate the starch in the potato chunks;

[0059] Step 4: Rinse the potato pieces, using the spray pipe at the outlet of the soaking tank 3 to rinse the soaked potato pieces to wash away the starch;

[0060] Step 5: Seasoning: According to the standard ratio of potato chunks and seasonings, start the automatic feeding device, and evenly feed the potato chunks and seasonings onto the weighing table at the same time. Then transfer them to the mixing barrel, run for 6 minutes, and then convey them to the automatic filling and packaging machine 6;

[0061] Step 6: Packaging, design the weight, adjust the vacuum degree, and use the automatic filling and packaging machine 6 to seal to ensure a good seal;

[0062] Step 7: Sterilization: the vacuum-packed seasoned potatoes enter the automatic pasteurization line 8 for sterilization at a temperature of 85°C for 45 minutes.

[0063] Step 8: Cooling: The sterilized product is immediately lifted and transported to the cooling pool 9, and the core temperature of the product is cooled to below 40°C;

[0064] Step 9: Air drying. After cooling, the product passes through the air drying line 10 to remove moisture from the surface of the packaging bag to complete the processing of the seasoned potatoes.

[0065] Example 3

[0066] See also Figure 1 and Figure 4 A fully automated multifunctional potato production line includes a washing and peeling machine 1, a cutting and preparing device 2, a soaking tank 3, a seasoning device 4, an automatic filling and packaging machine 6, a packaging line 7, a pasteurization line 8, a cooling tank 9, an air-drying line 10 and a shaping machine 5. The cutting and preparing device 2 is installed at the discharge end of the washing and peeling machine 1, the soaking tank 3 is installed at the discharge end of the cutting and preparing device 2, the seasoning device 4 and the packaging line 7 are both installed at the discharge end of the soaking tank 3, the automatic filling and packaging machine 6 is installed at the discharge end of the seasoning device 4, the pasteurization line 8 is installed at the discharge end of the automatic filling and packaging machine 6, the cooling tank 9 is installed at the discharge end of the pasteurization line 8, the air-drying line 10 is installed at the discharge end of the cooling tank 9, and the shaping machine 5 is installed at the discharge end of the air-drying line 10.

[0067] Furthermore, a detachable cutter is installed on the cutting and preparing device 2, and the cutter is a dicing knife.

[0068] Furthermore, the soaking tank 3 includes a cold water soaking tank, an automatic hoist, a spray pipe and a connecting rod steering gear. The automatic hoist is installed inside the cold water soaking tank, the spray pipe is installed at the soaking outlet lifting part of the cold water soaking tank, the connecting rod steering gear is installed at the end of the automatic hoist, and the automatic hoist is connected to the seasoning equipment 4 and the packaging line 7 through the connecting rod steering gear.

[0069] Furthermore, the seasoning equipment 4 includes an automatic feeding device, a weighing platform, a conveying device and a mixing barrel. The automatic feeding device is installed above the weighing platform, and the weighing platform and the mixing barrel are connected through the conveying device.

[0070] Furthermore, the pasteurization temperature of the pasteurization line 8 is 95° C. and the time is 35 minutes.

[0071] Furthermore, the cooling pool 9 cools the product temperature to below 40°C.

[0072] See also Figure 1 and Figure 3 , a fully automated multifunctional potato production line processing method, including the following steps:

[0073] Step 1: Peel and wash the potatoes. Select potatoes with low starch content and remove the green parts and the diseased and rotten parts. Put the selected potatoes into the potato washing and peeling machine 1 to remove the potato skin and surface soil impurities.

[0074] Step 2: Cut the potatoes into 1*1 cm cubes using the cutting device 2 with a dicing knife as needed;

[0075] Step 3: Soaking the diced potatoes: Place the diced potatoes into the soaking tank 3, soak them thoroughly and stir them to separate the starch in the shredded potatoes;

[0076] Step 4: Rinse the diced potatoes using the spray pipe at the outlet of the soaking tank 3 to rinse the soaked diced potatoes to remove the starch. Fill the rinsed diced potatoes with a fresh-keeping liquid and store them in a refrigerator for at least four days to inhibit the activity of the PPO enzyme, thereby completing the processing of the clean potatoes.

[0077] Step 5: Seasoning: According to the standard ratio of diced potatoes and seasonings, start the automatic feeding device, and evenly feed the diced potatoes and seasonings onto the weighing table at the same time. Then transfer them to the mixing barrel, run for 6-8 minutes, and then convey them to the automatic filling and packaging machine 6;

[0078] Step 6: Packaging, design the weight, adjust the vacuum degree, and use the automatic filling and packaging machine 6 to seal to ensure a good seal;

[0079] Step 7: Sterilization: the vacuum-packed seasoned potatoes enter the automatic pasteurization line 8 for sterilization at a temperature of 95°C for 35 minutes;

[0080] Step 8: Cooling: The sterilized product is immediately lifted and transported to the cooling pool 9, and the core temperature of the product is cooled to below 40°C;

[0081] Step 9: Air drying. After cooling, the potatoes pass through the air drying line 10 to remove moisture from the packaging bag to complete the processing of seasoned potatoes.

[0082] Step 10: Shaping: Set the height of the shaping machine 5 and press the sterilized product into mashed potatoes through the shaping machine 5 to complete the processing of mashed potatoes.

[0083] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims, not the foregoing description, and all variations within the meaning and range of equivalents of the claims are intended to be included therein. Any reference sign in a claim should not be construed as limiting the claim to which it relates.

Claims

1. A fully automated multifunctional potato production line, comprising an integrated washing and peeling machine (1), a cutting and preparing device (2), a soaking tank (3), a seasoning device (4), an automatic filling and packaging machine (6), a packaging line (7), a pasteurization line (8), a cooling tank (9), an air drying line (10) and a shaping machine (5), characterized in that: The cutting and preparing device (2) is installed at the discharge end of the integrated cleaning and peeling machine (1), the soaking tank (3) is installed at the discharge end of the cutting and preparing device (2), the seasoning device (4) and the packaging line (7) are both installed at the discharge end of the soaking tank (3), the automatic filling and packaging machine (6) is installed at the discharge end of the seasoning device (4), the pasteurization line (8) is installed at the discharge end of the automatic filling and packaging machine (6), the cooling tank (9) is installed at the discharge end of the pasteurization line (8), the air drying line (10) is installed at the discharge end of the cooling tank (9), and the shaping machine (5) is installed at the discharge end of the air drying line (10).

2. A fully automated multifunctional potato production line according to claim 1, characterized in that: The cutting and preparing device (2) is provided with a detachable knife, which is a shredding knife, a dicing knife or a slicing knife, or a combination of knives.

3. A fully automated multifunctional potato production line according to claim 2, characterized in that: The soaking tank (3) comprises a cold water soaking tank, an automatic lift, a spray pipe and a connecting rod steering gear, wherein the automatic lift is installed inside the cold water soaking tank, the spray pipe is installed at the soaking outlet lifting part of the cold water soaking tank, the connecting rod steering gear is installed at the end of the automatic lift, and the automatic lift is connected to the seasoning equipment (4) and the packaging line (7) through the connecting rod steering gear.

4. A fully automated multifunctional potato production line according to claim 3, characterized in that: The packaging line (7) uses a turnover basket as a refrigerated storage structure. The turnover basket is covered with an inner film bag, and the interior of the bag contains fresh-keeping liquid, and the ratio of the fresh-keeping liquid to the material water is 1:0.

8.

5. A fully automated multifunctional potato production line according to claim 4, characterized in that: The fresh-keeping liquid comprises edible salt, citric acid and vitamin C, wherein the edible salt accounts for 50%-60% by weight of the fresh-keeping agent, the citric acid accounts for 20%-30% by weight of the fresh-keeping agent, and the vitamin C accounts for 10%-30% by weight of the fresh-keeping agent.

6. A fully automated multifunctional potato production line according to claim 5, characterized in that: The seasoning equipment (4) comprises an automatic feeding device, a weighing platform, a conveying device and a stirring barrel, wherein the automatic feeding device is installed above the weighing platform, and the weighing platform and the stirring barrel are connected via the conveying device.

7. A fully automated multifunctional potato production line according to claim 6, characterized in that: The pasteurization temperature of the pasteurization line (8) is 85-95°C and the time is 35-45 minutes.

8. A fully automated multifunctional potato production line according to claim 7, characterized in that: The cooling pool (9) cools the product temperature to below 40°C.

9. A processing method of a fully automated multifunctional potato production line, implemented based on the fully automated multifunctional potato production line of claim 8, characterized in that: The following steps are involved: Step 1: Peel and wash the potatoes. Select potatoes with low starch content, remove the green parts and the diseased and rotten parts of the potatoes, put the selected potatoes into a potato washing and peeling machine (1), and remove the potato skin and surface soil impurities; Step 2: cutting the potatoes, using a cutting device (2) with different knives to cut the washed potatoes into required specifications as required; Step 3: Soaking potatoes: Put the cut potatoes into a soaking tank (3), soak them thoroughly and stir them to separate the starch in the potato shreds; Step 4: Rinse the potatoes, using the spray pipe at the outlet of the soaking tank (3) to rinse the soaked potatoes to wash off the starch, fill the rinsed potatoes with a fresh-keeping liquid and store them in a refrigerator for at least four days to inhibit the activity of the PPO enzyme, so as to complete the processing of the clean potatoes; Step 5: Seasoning: according to the standard ratio of potatoes and seasonings, the automatic feeding device is turned on to evenly feed the potatoes and seasonings onto the weighing table at the same time, and then transferred to the mixing barrel, which is operated for 6-8 minutes, and then transported to the automatic filling and packaging machine (6); Step 6: Packaging, design the weight, adjust the vacuum degree, and use the automatic filling and packaging machine (6) to seal the package to ensure good sealing; Step 7: Sterilization: the vacuum-packed seasoned potatoes enter the automatic pasteurization line (8) for sterilization, with the temperature controlled at 85-95° C. for 35-45 minutes; Step 8: Cooling: the sterilized product is immediately lifted and transported to the cooling pool (9), and the core temperature of the product is cooled to below 40°C; Step 9: Air drying: After cooling, the product passes through an air drying line (10) to remove moisture on the surface of the packaging bag to complete the processing of the seasoned potatoes; Step 10: Shaping: Setting the height of the shaping machine (5), passing the sterilized product through the shaping machine (5) to press it into mashed potatoes, thereby completing the processing of mashed potatoes.

Images