Grown ballonflower production process and bulk curing barn equipment
By implementing a staged process for controlling temperature, humidity, and wind speed in the production of dried gongcai (a type of dried vegetable), along with intensive drying equipment, the problem of uneven hot air drying was solved, achieving efficient and energy-saving processing of gongcai and improving product quality and consistency.
Patent Information
- Application Number
- CN202511084712.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-04
- Publication Date
- 2025-11-04
AI Technical Summary
In the current processing of dried gongcai (a type of preserved vegetable), hot air drying technology suffers from uneven drying, and the inability to simultaneously achieve dehydration efficiency and maintain product color and texture, thus affecting product quality and processing efficiency.
The production process of dried vegetables adopts a staged control of temperature, humidity and wind speed, including pretreatment, drying and cooling and humidity setting stages. Combined with the design of dense drying room equipment, the uniform control of temperature and humidity is achieved through the coordinated use of heating and dehumidification components.
It improves the drying efficiency and consistency of dried gongcai (a type of dried vegetable), maintains the color and aroma of gongcai, enhances the uniformity of product appearance and storage stability, and reduces production energy consumption.
Smart Images
Figure CN120884005A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of agricultural product processing, and particularly relates to a production process of asparagus lettuce and a dense baking house equipment. BACKGROUND
[0002] Asparagus lettuce (i.e. dried asparagus lettuce), which is a traditional dried vegetable product, is made of asparagus lettuce stems as raw materials and dried by dehydration. With the increasing attention of consumers to food quality and nutrition, the processing method of asparagus lettuce is gradually developing from traditional natural airing to standardization, mechanization and automation.
[0003] At present, asparagus lettuce is mainly dried by natural airing and hot air drying, and some processes begin to use hot air drying technology. However, the hot air drying technology still has problems of uneven drying, and the dehydration efficiency, product color and texture cannot be considered, which affects the product quality and processing benefit. SUMMARY
[0004] The present application aims to at least solve one of the problems in the prior art or related art.
[0005] To this end, the first aspect of the present application provides a production process of asparagus lettuce.
[0006] The second aspect of the present application provides a dense baking house equipment.
[0007] Therefore, according to the first aspect of the present application, a production process of asparagus lettuce is provided, which comprises:
[0008] Pre-treatment stage:
[0009] Fresh asparagus lettuce is put into hot water for blanching, and the asparagus lettuce is immediately cooled and drained after being fished out;
[0010] The asparagus lettuce is dried at room temperature until no obvious water marks are left on the surface of the asparagus lettuce;
[0011] Drying stage:
[0012] The asparagus lettuce is sent into the baking house, and is continuously dehydrated in three stages. According to the dehydration stage, the hot air inlet temperature, air speed and humidity in the baking house are gradually reduced;
[0013] Cooling and humidity setting stage:
[0014] The asparagus lettuce is taken out of the baking house and is naturally ventilated and cooled at room temperature;
[0015] The asparagus lettuce is sent into the humidity setting room for constant temperature and humidity treatment.
[0016] In a feasible implementation, the method further comprises the steps of:
[0017] The fresh Gongcai is selected without rotting, and the length of the Gongcai is controlled to be 35cm-45cm.
[0018] In a feasible implementation, the fresh Gongcai is blanched in hot water with a temperature of 90℃-95℃ for 30s-60s.
[0019] The Gongcai is pre-dried at normal temperature for 4h-6h.
[0020] In a feasible implementation, the water content of the Gongcai is controlled to be 75%-80% during the pre-treatment stage.
[0021] In the drying stage, the water content of the Gongcai is controlled to be 13%-15% through three-stage continuous dehydration.
[0022] In a feasible implementation, the first stage is a rapid dehydration stage, and the step of dehydrating the Gongcai in the first stage comprises:
[0023] The inlet air temperature of the drying room is set to be 55℃-60℃, the hot air circulating wind speed of the drying room is set to be 1.8m / s-2.2m / s, and the relative humidity in the drying room is controlled to be 65%-70%;
[0024] The wind speed of the upper and lower layers in the drying room is kept consistent, and the positive pressure hot air is circulated for dehydration for 3h.
[0025] In a feasible implementation, the second stage is a slow drying and color preserving stage, and the step of dehydrating the Gongcai in the second stage comprises:
[0026] The inlet air temperature of the drying room is reduced to 45℃-50℃, the hot air circulating wind speed of the drying room is reduced to 1.5m / s-1.8m / s, and the relative humidity in the drying room is controlled to be 55%-60%;
[0027] The wind speed of the upper and lower layers in the drying room is kept consistent, and the positive pressure hot air is circulated for dehydration for 5h; the environment in the drying room is kept dry by discharging moisture for 5min every 30min during the dehydration.
[0028] In a feasible implementation, the third stage is a shaping and balanced dehydration stage, and the step of dehydrating the Gongcai in the third stage comprises:
[0029] The inlet air temperature of the drying room is maintained at 45℃, the hot air circulating wind speed of the drying room is reduced to 1.2m / s-1.5m / s, and the relative humidity in the drying room is controlled to be less than 50%;
[0030] The wind speed of the upper and lower layers in the drying room is kept consistent, and the positive pressure hot air is circulated for dehydration for 2h.
[0031] In a feasible implementation, the step of taking the preserved vegetable out of the roasting room and placing it in a natural ventilation and heat dissipation environment at room temperature includes:
[0032] After the preserved vegetable is taken out of the roasting room, it is sent into a cooling room, and the preserved vegetable is placed in a natural ventilation and heat dissipation environment at room temperature for 30 minutes.
[0033] In a feasible implementation, the preserved vegetable is sent into a humidity setting room, and is placed in a humidity setting room at a temperature of 25°C and a humidity of 65% for 2 hours.
[0034] According to a second aspect of the embodiments of the present application, a dense roasting room device is provided, which is applied to the preserved vegetable production process of any of the above technical solutions and includes:
[0035] a roasting room main body;
[0036] a baffle, which is horizontally arranged in the roasting room main body, and which divides the roasting room main body into a flow channel area and a drying area; the baffle is provided with flow guide openings at both ends, and the flow channel area and the drying area are communicated through the flow guide openings;
[0037] a fan, which is arranged in the flow channel area;
[0038] a tray rack, which is arranged in the drying area, and which is located between the two flow guide openings; trays are arranged on the tray rack at equal intervals in the height direction of the tray rack, and the trays are detachably connected to the tray rack;
[0039] a heating assembly, which is arranged on two opposite side walls of the roasting room main body, and which is located in the drying area and on both sides of the tray rack;
[0040] a dehumidifying assembly, which is arranged on two opposite side walls of the roasting room main body, and which is located in the drying area and on both sides of the tray rack;
[0041] The heating assembly includes a heating plate, and the dehumidifying assembly includes a dehumidifying plate, and the heating plate and the dehumidifying plate arranged on the same side wall are arranged at intervals.
[0042] Compared with the prior art, the preserved vegetable production process and the dense roasting room device have the beneficial effects that:
[0043] The Gongcai production process provided by the embodiment of the application comprises a pretreatment stage, a drying stage and a cooling and humidity setting stage. Fresh Gongcai is put into hot water for blanching, and the Gongcai is immediately cooled and drained after being fished out. Then the Gongcai is placed at room temperature for drying until no obvious water marks are left on the surface of the Gongcai, so as to improve the tissue structure of the Gongcai and facilitate the improvement of the drying efficiency of the Gongcai. The temperature, humidity and hot air speed are controlled in three continuous stages in the drying stage, so that the color and aroma of the Gongcai can be better preserved on the basis of rapid dehydration, the Gongcai is easy to be shaped and not to be adhered, and the consistency of the Gongcai product is effectively improved. After the Gongcai is dried, the Gongcai is sent out of the oven, is placed at room temperature for natural ventilation and heat dissipation, and then is sent into a humidity setting chamber for constant temperature and humidity treatment, so as to improve the appearance uniformity, improve the storage stability of the Gongcai and improve the stability of the Gongcai product quality. BRIEF DESCRIPTION OF DRAWINGS
[0044] Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The accompanying drawings are included to provide a description of the preferred embodiments and are not intended to limit the scope of the application. Furthermore, like reference numerals are intended to represent the same components throughout the various drawings. In the drawings:
[0045] Figure 1 a schematic flow chart of the Gongcai production process of an embodiment provided by the application;
[0046] Figure 2 a schematic structural view of the first angle of the intensive oven equipment of an embodiment provided by the application;
[0047] Figure 3 a schematic structural view of the second angle of the intensive oven equipment of an embodiment provided by the application;
[0048] wherein, Figure 2 and Figure 3 the correspondence between the reference numerals in the drawings and the component names is as follows:
[0049] 1, oven main body; 2, baffle; 3, fan; 4, tray rack; 5, heating plate; 6, dehumidification plate; 7, exhaust port; 8, exhaust pipe; 9, air inlet; 10, air duct area; 11, drying area; 12, tray; 13, flow guide port; 14, one-way valve; 15, flow channel plate. DETAILED DESCRIPTION
[0050] In the description of the present application, it should be understood that the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise" and the like indicate the orientation or positional relationship shown in the drawings, which are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as limiting the present application.
[0051] In addition, the terms "first", "second" are only for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the technical features indicated. Therefore, the features defined with "first", "second" can explicitly or implicitly include one or more of the features. In the description of the present application, the meaning of "multiple" is two or more, unless otherwise explicitly specified and limited.
[0052] In the present application, unless otherwise explicitly specified and limited, the terms "mounting", "connection", "connection", "fixing" and the like should be understood broadly, for example, it can be fixed connection, or detachable connection, or integrally connected; it can be mechanical connection, or electrical connection; it can be directly connected, or indirectly connected through intermediate medium, or internal communication of two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.
[0053] The preferred embodiments of the present application are described below in conjunction with the drawings, and it should be understood that the preferred embodiments described herein are only used to illustrate and explain the present application, and not to limit the present application.
[0054] As Figure 1 shown, according to the first aspect of the embodiments of the present application, a production process of Gongcai is provided, comprising: a pretreatment stage, a drying stage and a cooling and humidity setting stage;
[0055] Step 100: Put fresh Gongcai into hot water for blanching, immediately cool the Gongcai after taking it out, and drain the water;
[0056] Step 200: Dry the Gongcai at room temperature until there is no obvious water mark on the surface of the Gongcai;
[0057] Step 300: Put the Gongcai into the oven, and continuously dehydrate the Gongcai in three stages, according to the dehydration stage, gradually reduce the hot air inlet temperature, air speed and humidity in the oven;
[0058] Step 400: Take the Gongcai out of the oven and place it in natural ventilation and heat dissipation at room temperature;
[0059] Step 500: send the Gongcai into the constant humidity chamber, and treat the Gongcai at constant temperature and humidity.
[0060] The Gongcai production process provided by the embodiment of the application includes a pretreatment stage, a drying stage and a cooling and humidity setting stage. Fresh Gongcai is put into hot water for blanching, and the Gongcai is immediately cooled and drained after being fished out. Then the Gongcai is placed at room temperature for drying until no obvious water marks are left on the surface of the Gongcai, so as to improve the tissue structure of the Gongcai and facilitate the improvement of the subsequent drying efficiency. The temperature, humidity and hot air speed are controlled in three continuous stages in the drying stage, so that the color and aroma of the Gongcai can be better preserved on the basis of rapid dehydration, the Gongcai is easy to be shaped and not to be adhered, and the consistency of the Gongcai product is effectively improved. After the Gongcai is dried, it is first placed at room temperature for natural ventilation and heat dissipation, and then sent into the constant humidity chamber for constant temperature and humidity treatment, so as to improve the appearance uniformity, the storage stability and the stability of the Gongcai product quality.
[0061] The drying process is generally used for fruit and vegetable dehydration, and the drying period is long to preserve the color and nutrition. The drying process is generally used for making sausages and beef jerky, and the water is quickly removed at high temperature and microorganisms are inhibited. Although the existing hot air drying process shortens the drying time of the Gongcai, the rapid dehydration of the Gongcai leads to uneven drying, green discoloration and tissue structure collapse, which affects the product quality. The Gongcai production process provided by the embodiment of the application dries the Gongcai in the oven, and the drying stage is scientifically divided, and the temperature, humidity and wind parameters in the three stages of the drying process are controlled, so that the power consumption is reduced, and the dehydration efficiency and the preservation of the color and texture of the product are taken into account, and efficient, energy-saving and standardized Gongcai processing is realized.
[0062] In a feasible implementation, before the fresh Gongcai is put into hot water for blanching, and the Gongcai is immediately cooled and drained after being fished out, the method further includes the steps of: selecting fresh Gongcai without rot, and controlling the length of the Gongcai to be 35cm-45cm.
[0063] In the technical solution, fresh Gongcai without rot is selected, and the length of the Gongcai is controlled to be 35cm-45cm, so that the consistency of the Gongcai size is ensured. After being blanched for the same time, the water content of the Gongcai is close, and then the dehydration speed and effect of each Gongcai in the subsequent three continuous dehydration processes are also basically consistent, the uniformity of the Gongcai dehydration is improved, and the green discoloration and tissue structure collapse of part of the Gongcai are prevented, so that the consistency of the product is ensured.
[0064] In a feasible implementation, the fresh Gongcai is put into hot water at 90℃-95℃ for blanching for 30s-60s; and the Gongcai is placed at room temperature for pre-drying for 4h-6h.
[0065] In the technical scheme, fresh Gongcai is put into hot water at 90-95 DEG C for blanching for 30-60s to improve the tissue structure of Gongcai, and then the drying efficiency of Gongcai is improved in the subsequent continuous drying stage; after blanching and cooling, Gongcai is placed at room temperature for pre-airing for 4-6h, the water content of Gongcai is reduced by air-drying at room temperature, the dehydration time of Gongcai is reduced, the dehydration efficiency of Gongcai is improved, the total energy consumption and cost of producing Gongcai are reduced.
[0066] Further, Gongcai is immersed in water for cooling, and then is taken out and drained to reduce the pre-airing time, shorten the production cycle of Gongcai, and improve the production efficiency.
[0067] In a feasible embodiment, in the pre-treatment stage, the water content of Gongcai is controlled to be 75-80%; in the drying stage, the water content of Gongcai is controlled to be 13-15% through three-stage continuous dehydration.
[0068] In the technical scheme, the water content of Gongcai is controlled to be 75-80% through pre-airing in the pre-treatment stage, so as to avoid mutual adhesion of Gongcai in the dehydration process and loss of green color of Gongcai during air-drying; in the drying stage, the water content of Gongcai is controlled to be 13-15% through three-stage continuous dehydration, so as to ensure the color and texture of Gongcai after dehydration.
[0069] In a feasible embodiment, the first stage is a rapid dehydration period, and the step of dehydrating Gongcai in the first stage includes: setting the inlet air temperature of the drying room to 55-60 DEG C, setting the hot air circulation speed of the drying room to 1.8-2.2 m / s, and controlling the relative humidity in the drying room to be 65-70%; the wind speed of the upper and lower layers in the drying room is kept consistent, and the positive pressure hot air circulation dehydration is performed for 3h.
[0070] In the technical scheme, the first stage is a rapid dehydration period, the inlet air temperature of the first stage is set to 55-60 DEG C, the hot air circulation speed of the drying room is set to 1.8-2.2 m / s, and the relative humidity in the drying room is controlled to be 65-70%, so as to rapidly evaporate the surface water of Gongcai and prevent bacteria from breeding and deteriorating; by controlling the humidity in the drying room during the rapid dehydration period, the tissue structure of Gongcai is prevented from collapsing due to rapid loss of water in Gongcai, and the uniformity of dehydration is ensured by keeping the wind speed of the upper and lower layers in the drying room consistent.
[0071] In a feasible implementation, the second stage is a slow drying and color preserving period, and the second-stage dehydration of the preserved vegetable includes: reducing the air inlet temperature of the drying room to 45-50 DEG C, reducing the hot air circulation speed of the drying room to 1.5-1.8 m / s, and controlling the relative humidity in the drying room to 55-60%; keeping the air speed of the upper and lower layers of the drying room consistent, and dehydrating for 5 hours under positive pressure hot air circulation; and discharging the moisture every 30 minutes for 5 minutes to keep the drying room dry.
[0072] In the technical scheme, the second stage is a slow drying and color preserving period, the air inlet temperature, the air speed and the humidity are reduced after the first stage, thereby reducing the water diffusion rate and preventing the preserved vegetable from hardening on the surface; the moisture is discharged periodically during the second stage to keep the drying room dry and prevent the preserved vegetable from losing green color and browning, so as to keep the color and aroma of the preserved vegetable.
[0073] In a feasible implementation, the third stage is a shaping and balanced dehydration period, and the third-stage dehydration of the preserved vegetable includes: keeping the air inlet temperature of the drying room at 45 DEG C, reducing the hot air circulation speed of the drying room to 1.2-1.5 m / s, and controlling the relative humidity in the drying room to be less than 50%; keeping the air speed of the upper and lower layers of the drying room consistent, and dehydrating for 2 hours under positive pressure hot air circulation.
[0074] In the technical scheme, the third stage is a shaping and balanced dehydration period, the air inlet temperature, the air speed and the humidity are continuously reduced after the second stage, the air inlet temperature of the drying room is kept at about 45 DEG C, so that the preserved vegetable is uniformly dehydrated, the flexibility and natural curling state of the preserved vegetable are kept, and the preserved vegetable is prevented from being too dry and brittle to break, thereby ensuring the product yield; the drying period is divided into three stages, and the temperature, humidity, air speed and time are controlled in three stages, so that the color of the dried preserved vegetable is emerald green or yellow green, the texture is flexible and not hard, and the product quality is improved.
[0075] It can be understood that the drying standard of the preserved vegetable is that the water content of the preserved vegetable is 13-15%.
[0076] In a feasible implementation, the step of taking the preserved vegetable out of the drying room and placing the preserved vegetable in a cooling room for natural ventilation and heat dissipation includes: after the preserved vegetable is taken out of the drying room, the preserved vegetable is sent into the cooling room and placed in the cooling room for natural ventilation and heat dissipation for 30 minutes.
[0077] In the technical scheme, the dried preserved vegetable is cooled in the cooling room after natural heat dissipation, so that the energy consumption of cooling is reduced, and the local temperature of the preserved vegetable is prevented from being too high due to stacking, so that the fiber of the preserved vegetable is prevented from being excessively shrunk or broken, thereby preventing the damage of the structure of the preserved vegetable caused by the residual heat, discharging the residual moisture in the preserved vegetable, stabilizing the fiber structure, and keeping the crisp and tender texture when eaten.
[0078] In a feasible implementation, the pickled mustard tuber is sent into a humidity chamber, and is placed for 2 hours at a temperature of 25 DEG C and a humidity of 65%.
[0079] In the technical solution, the humidity of 65% can make the internal moisture of the pickled mustard tuber evenly spread, avoid brittle fracture caused by local over-drying or soft rot caused by over-wetting; the temperature of 25 DEG C and the humidity of 65% can not only prevent bacteria from rapidly breeding, but also activate the natural gum-like substances contained in the pickled mustard tuber, and then form a protective film on the surface of the pickled mustard tuber to lock the internal nutrients.
[0080] As shown in Figure 2 and Figure 3 According to the second aspect of the present application, a bulk curing barn equipment is provided, which is applied to the pickled mustard tuber production process of any one of the above technical solutions, and includes a curing barn main body 1, a baffle 2, a fan 3, a tray rack 4, a heating assembly and a dehumidifying assembly; the baffle 2 is horizontally arranged in the curing barn main body 1, and the baffle 2 divides a flow channel area and a drying area 11 in the curing barn main body 1; the baffle 2 is provided with flow guide openings 13 at two ends, and the flow channel area and the drying area 11 are communicated through the flow guide openings 13; the fan 3 is arranged in the flow channel area; the tray rack 4 is arranged in the drying area 11, and the tray rack 4 is located between the two flow guide openings 13; trays 12 are arranged on the tray rack 4 along the height direction of the tray rack 4 at equal intervals, and the trays 12 are detachably connected with the tray rack 4; the heating assembly is arranged on two opposite side walls of the curing barn main body 1, and the heating assembly is located in the drying area 11 and is located on both sides of the tray rack 4; the dehumidifying assembly is arranged on the two opposite side walls of the curing barn main body 1, and the dehumidifying assembly is located in the drying area 11 and is located on both sides of the tray rack 4; wherein the heating assembly includes heating plates 5, and the dehumidifying assembly includes dehumidifying plates 6, and the heating plates 5 and the dehumidifying plates 6 arranged on the same side wall are arranged at intervals.
[0081] The bulk curing barn equipment provided by the embodiments of the present application includes the curing barn main body 1, the baffle 2, the fan 3, the tray rack 4, the heating assembly and the dehumidifying assembly, the baffle 2 is used for avoiding cold air directly blowing on the tray rack 4, and ensuring the uniformity of drying of each layer of trays 12; the cold air blown by the fan 3 enters the drying area 11 from the flow guide openings 13 through the air duct area 10, when the cold air flows through the heating plates 5, the temperature is increased, and hot air is formed to blow from both sides of the tray rack 4 to the trays 12, so as to dehydrate the pickled mustard tuber; by arranging the heating plates 5 and the dehumidifying plates 6 on the side walls of the curing barn main body 1 at intervals, on the basis of ensuring the heating efficiency and uniformity of the heating plates 5, the uniformity of dehumidifying in the drying area 11 is ensured, so as to ensure the consistency of the humidity in the drying area 11, and thus the dehydration temperature and humidity are effectively controlled, on the basis of ensuring rapid dehydration, the color and aroma of the pickled mustard tuber are better preserved, and the consistency of the finished product of the pickled mustard tuber is improved.
[0082] The rear side wall of the roasting room main body 1 is provided with an exhaust port 7 located in the drying area 11, and the outside of the roasting room main body 1 is provided with an exhaust pipe 8, the first end of the exhaust pipe 8 is communicated with the exhaust port 7, and the second end of the exhaust pipe 8 is communicated with the air inlet 9 of the air duct area 10, so as to realize the circulation of hot air, improve the initial temperature of cold air, reduce the drying energy consumption, and improve the drying efficiency. The air inlet 9 is provided with a one-way valve 14 to prevent the gas in the air duct area 10 from entering the exhaust pipe 8, thereby ensuring the drying efficiency.
[0083] Further, the tray rack 4 is arranged at the middle position of the length direction of the drying area 11, the fan 3 is arranged at the middle position of the length direction of the tray rack 4, and the fan 3 is located directly above the tray rack 4. Two flow guide ports 13 are symmetrically arranged at the ends of the baffle 2, two heating assemblies are symmetrically arranged on the inner walls on both sides of the roasting room main body 1, and two dehumidifying assemblies are symmetrically arranged on the inner walls on both sides of the roasting room main body 1, so as to ensure the uniformity of the hot air flow, and further improve the uniformity of the dehydration of the preserved vegetable on the tray rack 4.
[0084] In some examples, the heating assembly is composed of a plurality of heating plates 5, and the control system is electrically connected with the heating plates 5, the temperature of each position heating plate 5 and the wind speed are controlled by the control system, the uniformity of the temperature of the hot air flowing in the drying area 11 is improved, and further the uniformity of the dehydration of the multi-layer preserved vegetable is improved. The heating plates 5 and the dehumidifying plates 6 on the same side wall are arranged alternately, the local humidity in the drying area 11 is avoided to be too large, the uniformity of the periodic dehumidification is ensured, the consistency of the color and texture of the dehydrated preserved vegetable is ensured. The control system is electrically connected with the dehumidifying plate 6, the dehumidifying plate 6 adopts the heating and dehumidifying plate 6 sold by Jiangsu Keso Electrical Co., Ltd., a small amount of heat is generated by the dehumidifying plate 6 during dehumidification, the energy consumption of the heating plate 5 is reduced on the basis of controlling humidity, and the production cost of the preserved vegetable is reduced.
[0085] Further, flow channel plates 15 are symmetrically arranged on both sides of the fan 3 to guide the cold air blown by the fan 3, so as to avoid the cold air to spread in a large range in the flow channel area, thereby enabling the cold air to quickly enter the drying area 11 and improving the drying efficiency. Specifically, the fan 3 adopts an axial flow fan.
[0086] The intensive roasting room equipment provided by the embodiment has all the beneficial effects of the preserved vegetable production process of the above technical solutions, and thus the detailed description is omitted here.
[0087] Those skilled in the art can easily understand that the above-mentioned embodiments can be freely combined and superimposed without conflict.
[0088] The above merely preferred embodiments of the present application are not used to limit the present application, any modification, equivalent replacement and improvement made within the spirit and principle of the present application should be included in the protection scope of the present application. The above is merely the preferred embodiment of the present application, it should be pointed out that, for the ordinary skilled in the art, without departing from the technical principle of the present application, a number of improvements and variations can be made, these improvements and variations should also be considered as the protection scope of the present application.
Claims
1. A production process for tribute vegetables, characterized in that, The production process of the tribute vegetable includes: Pre-processing stage: Blanch the fresh dried lily in hot water, then immediately cool and drain it. Place the dried vegetables at room temperature until there are no obvious water marks on the surface of the dried vegetables. Drying stage: The preserved vegetables are sent into the drying room and continuously dehydrated in three stages. According to the dehydration stage, the hot air intake temperature, wind speed and humidity in the drying room are gradually reduced. Cooling and humidification stage: Remove the preserved vegetables from the drying room and allow them to cool naturally at room temperature. The preserved vegetables are placed in a constant temperature and humidity chamber for constant temperature and humidity treatment.
2. The production process of tribute vegetables according to claim 1, characterized in that, Before blanching the fresh dried lily in hot water, removing it, cooling it immediately, and draining the water, the process includes the following steps: Select fresh, unrotten dried vegetables, and control the length of the dried vegetables to be between 35cm and 45cm.
3. The production process of tribute vegetables according to claim 2, characterized in that, Blanch the fresh dried lily in hot water at 90℃~95℃ for 30s~60s; The preserved vegetables are pre-dried at room temperature for 4 to 6 hours.
4. The production process of tribute vegetables according to claim 3, characterized in that, In the pretreatment stage, the moisture content of the dried vegetables is controlled at 75% to 80%. During the drying stage, the moisture content of the dried vegetables is controlled at 13% to 15% through three stages of continuous dehydration.
5. The production process of tribute vegetables according to claim 1, characterized in that, The first stage is a rapid dehydration period, and the steps for the first stage of dehydration of the dried vegetables include: The air inlet temperature of the drying oven is set to 55℃~60℃, the hot air circulation speed of the drying oven is set to 1.8m / s~2.2m / s, and the relative humidity inside the drying oven is controlled at 65%~70%. Maintain consistent airflow speed between the upper and lower layers of the drying chamber, and circulate positive pressure hot air for dehydration for 3 hours.
6. The production process of tribute vegetables according to claim 1, characterized in that, The second stage is a slow drying and color preservation period. The steps for the second stage of dehydration of the dried vegetables include: The air inlet temperature of the drying oven is reduced to 45℃~50℃, the hot air circulation speed of the drying oven is reduced to 1.5m / s~1.8m / s, and the relative humidity inside the drying oven is controlled at 55%~60%. Maintain consistent airflow speed between the upper and lower layers of the drying chamber, and circulate positive pressure hot air for 5 hours to dehydrate; during the dehydration period, remove moisture for 5 minutes every 30 minutes to keep the environment inside the drying chamber dry.
7. The production process of tribute vegetables according to claim 1, characterized in that, The third stage is the shaping and equalization dehydration period. The steps for the third stage dehydration of the dried vegetables include: The air inlet temperature of the drying chamber is maintained at 45°C, the hot air circulation velocity of the drying chamber is reduced to 1.2 m / s to 1.5 m / s, and the relative humidity inside the drying chamber is controlled below 50%. Maintain consistent airflow speed between the upper and lower layers of the drying chamber, and circulate positive pressure hot air for dehydration for 2 hours.
8. The production process of tribute vegetables according to claim 1, characterized in that, The step of removing the preserved vegetables from the drying room and allowing them to cool naturally at room temperature includes: After the dried vegetables are removed from the drying room, they are sent to the cooling room and left to cool naturally at room temperature for 30 minutes.
9. The production process of tribute vegetables according to claim 8, characterized in that, The preserved vegetables were placed in the humidity control chamber and left at 25°C and 65% humidity for 2 hours.
10. A dense drying room equipment, characterized in that, The process for producing gongcai (a type of dried vegetable) as described in any one of claims 1 to 9 includes: Main body of the drying room; A baffle is horizontally installed inside the main body of the drying oven, separating a flow channel area and a drying area within the main body of the drying oven; both ends of the baffle are provided with guide ports, and the flow channel area and the drying area are connected through the guide ports; The fan is installed within the flow channel area; A tray frame is disposed within the drying zone and located between the two flow inlets; trays are arranged at equal intervals along the height direction of the tray frame, and the trays are detachably connected to the tray frame; Heating components are disposed on two opposite side walls of the main body of the drying oven, located within the drying zone, and situated on both sides of the tray frame; A dehumidification assembly is provided on two opposite side walls of the main body of the drying oven, the dehumidification assembly is located in the drying area, and the dehumidification assembly is located on both sides of the tray frame; The heating component includes a heating plate, and the dehumidification component includes a dehumidification plate. The heating plate and the dehumidification plate are arranged at intervals on the same side wall.