Ginger-flavored longan baking process and method

Abstract

A mixing and stirring device comprises a stirring barrel, a barrel cover is detachably mounted at the top end of the stirring barrel, a motor is fixedly mounted in the barrel cover, an output shaft of the motor is fixedly sleeved with a connecting shaft, a fixing ring is fixedly mounted on the outer wall of the connecting shaft, and stirring blades are fixedly mounted on the outer wall of the fixing ring. According to the scheme, stage type stirring vibration can be conducted when ginger flavor adheres to longans, so that the surfaces of the longans can be effectively attached to the longans, the precipitated ginger powder is stirred at the same time, the ginger powder is prevented from sinking to the bottom, and therefore the ginger flavor of the longans can be effectively removed. In addition, in the stirring process, longan can be classified step by step according to the size, in addition, stirring blades have the automatic vibration function, ginger powder cannot adhere to the stirring blades, later screening work and cleaning work are facilitated, the screening procedure is shortened, the screening time is shortened, and the overall working efficiency is improved.

Description

Technical Field

[0001] The invention relates to the field of food manufacturing, and more particularly to a ginger-flavored longan baking process and method. Background Art

[0002] Longan fruit is sweet and juicy with high nutritional value. It is a precious specialty fruit in southern my country. Longan fruit can be eaten fresh, baked into dried fruit or canned for consumption. Ginger is a perennial herb of the genus Zingiberaceae, with rhizomes that have yellow-green flowers and a pungent aroma. The rhizomes are used for medicinal purposes, and the fresh or dried products can be used as cooking ingredients or made into pickles and candied ginger. When ginger and longan are baked together, a ginger-flavored longan can be obtained, which makes it better for people who like both.

[0003] However, the existing ginger-flavored longan often has problems such as shallow flavor and uneven ginger flavor distribution during the production process. For example, when ginger powder is attached to a piece of longan for flavor, the bottom of the longan will be covered due to precipitation, resulting in failure to adhere, which affects the subsequent flavor generation.

[0004] Therefore, in view of the above technical problems, it is necessary to provide a ginger-flavored longan baking process and method. Summary of the invention

[0005] The object of the present invention is to provide a ginger-flavored longan baking process and method to solve the above-mentioned problems.

[0006] In order to achieve the above purpose, the technical solution provided by an embodiment of the present invention is as follows:

[0007] A ginger-flavored longan baking process and method, comprising:

[0008] S1, picking fresh longan, then washing and drying it to obtain raw longan;

[0009] S2, select fresh small yellow ginger, wash and crush it, and finally mix it with sterile water in a ratio of 1:5 by volume to obtain ginger water;

[0010] S3, fully soaking the raw materials longan and ginger water, and setting the soaking time to eight to ten hours;

[0011] S4, picking up the soaked longan and drying it to obtain ginger-flavored longan;

[0012] S5. Place the ginger longan in an electric oven and dry it at a constant temperature of 80 degrees Celsius for 20 to 25 hours;

[0013] S6, screening the ginger longan that has been preliminarily classified into specifications for finished products, and finally packaging and storing;

[0014] In step S2, a mixing and stirring device is adopted. The mixing and stirring device includes a stirring barrel. A barrel cover is detachably installed at the top end of the stirring barrel. A motor is fixedly installed inside the barrel cover. The output shaft of the motor is fixedly sleeved with a connecting shaft. A fixing ring is fixedly installed on the outer wall of the connecting shaft. Stirring blades are fixedly installed on the outer wall of the fixing ring. An anti-deposition device is fixedly installed at the bottom end of the connecting shaft. Screening holes are formed on the surface of the stirring blades.

[0015] As a further improvement of the present invention, a filter plate is fixedly installed on the outer surface of the connecting shaft at the bottom end of the stirring blade. A number of filter holes are formed on the surface of the filter plate.

[0016] As a further improvement of the present invention, the outer ends of the stirring blades are set to a rounded corner structure. The number of the stirring blades is three. The ratio of the diameters of the screening holes on the surfaces of the three stirring blades is set to 1:2:3, and the diameters of all the screening holes are much larger than the diameters of the filter holes on the surface of the filter plate.

[0017] As a further improvement of the present invention, the anti-deposition device includes a cross fixing frame. Fixed vertical rods I are fixedly installed at the outer ends of the cross fixing frame. Fixed vertical rods II are fixedly installed at the outer ends of the fixed vertical rods I. A rotating rod is fixedly installed in the middle of the fixed vertical rods II. Stirring fan blades are rotatably installed on the surface of the rotating rod. A cross bar is fixedly installed on the outer side of the fixed vertical rod I. An arc guide rod is fixedly connected to the outer side of the cross bar. An arc spring is movably sleeved on the surface of the arc guide rod.

[0018] As a further improvement of the present invention, one end of the arc spring is fixedly connected to the side surface of the stirring fan blade, and the other end is fixedly connected to the side surface of the cross bar.

[0019] As a further improvement of the present invention, the number of the arc springs is two. The positions of the two arc springs are arranged symmetrically about the center of the rotating rod.

[0020] As a further improvement of the present invention, the cross fixing frame is fixedly installed inside the bottom end of the connecting shaft.

[0021] Compared with the prior art, the advantages of the present invention are as follows:

[0022] This solution can perform staged vibration during the attachment of ginger flavor to longan, so that the surface of the longan can be effectively attached, and at the same time, the precipitated ginger powder is stirred to prevent it from settling to the bottom. In addition, during the stirring process, the longan can be gradually classified according to size, which is convenient for the later screening work, reduces the screening procedure and time, and improves the overall work efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a schematic diagram of the overall baking process of the present invention;

[0024] Figure 2 Schematic cross-sectional structure diagram of the stirring device of the present invention;

[0025] Figure 3 Schematic connection structure diagram of the coupling of the present invention;

[0026] Figure 4 Schematic structure diagram of the stirring blade of the present invention;

[0027] Figure 5 Schematic structure diagram of the anti-deposition device of the present invention;

[0028] Figure 6 Schematic side structure diagram of the anti-deposition device of the present invention.

[0029] Explanation of the reference numerals in the figure:

[0030] 1. Stirring barrel; 2. Barrel cover; 3. Motor; 4. Coupling; 5. Fixed ring; 6. Stirring blade; 7. Filter plate; 8. Anti-deposition device; 601. Screening hole; 801. Cross fixing frame; 802. First fixed vertical rod; 803. Second fixed vertical rod; 804. Rotating rod; 805. Stirring fan blade; 806. Cross bar; 807. Arc spring; 808. Arc guide rod. Specific embodiments

[0031] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention; obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0032] Embodiment 1:

[0033] Please refer to Figure 1-6 , a baking process and method of ginger-flavored longan, including:

[0034] S1. Select fresh longan for picking, and then wash and dry it to obtain raw longan;

[0035] S2. Select fresh small yellow ginger, wash and pulverize it, and finally mix it with sterile water in a ratio of one to five by volume to obtain ginger water;

[0036] S3. Soak the raw longan and ginger water fully, and set the soaking time to eight to ten hours;

[0037] S4. Lift the soaked longan and dry it to obtain ginger-flavored longan;

[0038] S5. Place the ginger-flavored longans into an electric oven, maintain the temperature at 80 degrees Celsius for constant drying, and set the time to 20 to 25 hours;

[0039] S6. Conduct finished product screening on the ginger-flavored longans that have been preliminarily sorted by specification, and finally seal and store them;

[0040] It should be noted that the specific baking process of ginger-flavored longans is as follows:

[0041] Pick fresh longans, wash them clean and dry them. Use fresh small yellow ginger, wash it clean and crush it, add sterile water, and mix it in a ratio of 1:5 - 1:18; for example, 1 catty of small yellow ginger + 5 catties of sterile water, then put in fresh longans, soak for 8 to 10 hours, then fish them out, wash them clean and dry them, and put them into the electric oven;

[0042] First baking: Set the oven temperature to 78 - 90 degrees, bake for 8 hours, turn over, and then bake for another 8 hours, and then take it out;

[0043] Second baking: Then place the longans after the first baking in the electric oven, set the temperature to 78 - 90 degrees, and bake for about 2 - 10 hours;

[0044] After baking is completed, conduct screening of the finished products and size specifications. It is necessary to wait for the heat of baking to dissipate, about 24 hours, before it can be put into a sealed bag and stored in a cool and dry place.

[0045] In step S2, a mixing and stirring device is adopted. The mixing and stirring device includes a stirring barrel 1. The top of the stirring barrel 1 is detachably installed with a barrel cover 2. A motor 3 is fixedly installed inside the barrel cover 2. The output shaft of the motor 3 is fixedly sleeved with a connecting shaft 4. A fixing ring 5 is fixedly installed on the outer wall of the connecting shaft 4. Stirring blades 6 are fixedly installed on the outer wall of the fixing ring 5. A sediment prevention device 8 is fixedly installed at the bottom end of the connecting shaft 4. Screening holes 601 are formed on the surface of the stirring blades 6.

[0046] A filter plate 7 is fixedly installed on the outer surface of the connecting shaft 4 at the bottom end of the stirring blade 6. A number of filter holes are formed on the surface of the filter plate 7. The outer end of the stirring blade 6 is set as a rounded corner structure. The number of the stirring blades 6 is three. The ratio of the diameters of the screening holes 601 on the surfaces of the three stirring blades 6 is set to 1:2:3, and the diameters of all the screening holes 601 are much larger than the diameters of the filter holes on the surface of the filter plate 7.

[0047] Specifically, by using three screening holes 601 of different sizes, when the stirring blades 6 rotate and shake with the suspended longans, preliminary screening of the longans can be automatically achieved, preventing the screening time of longans after drying from being too long and saving the overall working time.

[0048] The anti-deposition device 8 includes a cross-shaped fixing frame 801. Fixed vertical rods 802 are fixedly installed at the outer ends of the cross-shaped fixing frame 801. Fixed vertical rods 803 are fixedly installed at the outer ends of the fixed vertical rods 802. A rotating rod 804 is fixedly installed in the middle of the fixed vertical rod 803. Stirring fan blades 805 are rotatably installed on the surface of the rotating rod 804. A cross bar 806 is fixedly installed on the outer side of the fixed vertical rod 802. An arc-shaped guide rod 808 is fixedly connected to the outer side of the cross bar 806. An arc-shaped spring 807 is movably sleeved on the surface of the arc-shaped guide rod 808. One end of the arc-shaped spring 807 is fixedly connected to the side surface of the stirring fan blade 805, and the other end is fixedly connected to the side surface of the cross bar 806. The number of the arc-shaped springs 807 is two, and the positions of the two arc-shaped springs 807 are arranged symmetrically about the center of the rotating rod 804. The cross-shaped fixing frame 801 is fixedly installed inside the bottom end of the coupling shaft 4.

[0049] Specifically, when the ginger powder deposits on the bottom side of the filter plate 7, that is, the bottom end inside the stirring barrel 1, the cross-shaped fixing frame 801 rotates driven by the coupling shaft 4 during rotation, and the stirring fan blades 805 also rotate together at this time, driving the liquid at the bottom to stir, so that the powder gradually rises. And during this process, the stirring fan blades 805 receive the relative flow velocity resistance of the liquid and continuously compress the arc-shaped springs 807. When the rotation stops, the flow velocity pressure suddenly decreases, and the arc-shaped springs 807 reset to drive the stirring fan blades 805 to quickly reset. The instant acceleration stop causes the ginger powder that may adhere to the surface of the stirring fan blades 805 to fall into the liquid, preventing adhesion and affecting subsequent use. Therefore, the overall subsequent cleaning time is saved.

[0050] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be included in the present invention. Any reference signs in the claims should not be regarded as limiting the claimed rights.

[0051] In addition, it should be understood that although this specification is described according to embodiments, not every embodiment only contains an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other implementation manners understandable by those skilled in the art.

Claims

1. A baking process and method for ginger-flavored longan, characterized in that: Including: S1. Select fresh longans for picking, and then wash and dry them to obtain raw longans. S2. Select fresh small yellow gingers, wash them and then crush them, and finally mix them with sterile water in a ratio of one to five by volume to obtain ginger water. S3. Fully soak the raw longans in the ginger water, and set the soaking time to eight to ten hours. S4. Lift the soaked longans out and dry them to obtain ginger-flavored longans. S5. Put the ginger-flavored longans into an electric oven, maintain the temperature at 80 °C for constant drying, and set the time to twenty to twenty-five hours. S6. Screen the ginger-flavored longans that have been preliminarily sorted by specifications, and finally package and store them. In step S2, a mixing and stirring device is used. The mixing and stirring device includes a stirring barrel (1). A barrel cover (2) is detachably installed at the top of the stirring barrel (1). A motor (3) is fixedly installed inside the barrel cover (2). The output shaft of the motor (3) is fixedly sleeved with a coupling shaft (4). A fixing ring (5) is fixedly installed on the outer wall of the coupling shaft (4). Stirring blades (6) are fixedly installed on the outer wall of the fixing ring (5). A sediment prevention device (8) is fixedly installed at the bottom end of the coupling shaft (4). Screening holes (601) are formed on the surface of the stirring blades (6).

2. The baking process and method of ginger-flavored longan according to claim 1, characterized in that: A filter plate (7) is fixedly installed on the outer surface of the coupling shaft (4) at the bottom end of the stirring blade (6). A number of filter holes are formed on the surface of the filter plate (7).

3. A ginger-flavored longan baking process and method according to claim 1, characterized in that: The outer end of the stirring blade (6) is set to a rounded corner structure. The number of the stirring blades (6) is three. The ratio of the diameters of the screening holes (601) on the surfaces of the three stirring blades (6) is set to 1:2:3, and the diameters of all the screening holes (601) are much larger than the diameters of the filter holes on the surface of the filter plate (7).

4. A baking process and method for ginger-flavored longan according to claim 1, characterized in that: The sediment prevention device (8) includes a cross fixing frame (801). Fixed vertical rods one (802) are fixedly installed at the outer ends of the cross fixing frame (801). Fixed vertical rods two (803) are fixedly installed at the outer ends of the fixed vertical rods one (802). A rotating rod (804) is fixedly installed in the middle of the fixed vertical rods two (803). Stirring fan blades (805) are rotatably installed on the surface of the rotating rod (804). A cross bar (806) is fixedly installed on the outer side of the fixed vertical rod one (802). An arc guide rod (808) is fixedly connected to the outer side of the cross bar (806). An arc spring (807) is movably sleeved on the surface of the arc guide rod (808).

5. A baking process and method of ginger-flavored longan according to claim 4, characterized in that: One end of the arc spring (807) is fixedly connected to the side surface of the stirring fan blade (805), and the other end of it is fixedly connected to the side surface of the cross bar (806).

6. A ginger-flavored longan baking process and method according to claim 4, characterized in that: The number of the arc springs (807) is two. The positions of the two arc springs (807) are symmetrically distributed with the center of the rotating rod (804) as the axis.

7. A ginger-flavored longan baking process and method according to claim 4, characterized in that: The cross fixing frame (801) is fixedly installed inside the bottom end of the coupling shaft (4).

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