Automatic blanching system and process for streamlined production of prefabricated vegetables

Abstract

The invention relates to an automatic blanching system and process for streamlined production of prefabricated vegetables, and effectively solves the problems that different types of vegetables are different in blanching time and float, adhere and adhere. According to the technical scheme, a pot body is included, a cavity with an upward opening is formed in the pot body, a cylindrical filter cylinder in the front-back direction is fixedly installed in the cavity, the upper portion of the filter cylinder is provided with an opening, and the left side and the right side of the opening of the filter cylinder are each provided with an inclined material blocking plate; a discharging conveying belt for conveying in the front-back direction is arranged in the filter cartridge, and the discharging conveying belt is in a net shape; the discharging conveying belt is located below the left material blocking plate and the right material blocking plate. A kick-out device sleeved outside the filter cartridge is arranged in the cavity, and the kick-out device can rotate anticlockwise; the kick-out device comprises a front annular baffle and a rear annular baffle, and a plurality of shifting pieces are evenly distributed between the two annular baffles in the circumferential direction and are in a net shape. Different treatment processes can be selected according to different vegetables, so that proper blanching time, temperature and speed are selected.

Description

Technical Field

[0001] This invention relates to the field of pre-prepared vegetable production line, and in particular to an automated blanching system and process for pre-prepared vegetable production line. Background Technology

[0002] In the streamlined production process of pre-prepared vegetables, the process involves selecting, washing, cutting, blanching, stir-frying, packaging, and sterilization. Different types of vegetables require varying degrees of blanching during processing. For example, spinach and water spinach contain oxalic acid, while celery and garland chrysanthemum contain nitrites; these vegetables generally require 1-2 minutes of blanching. Legumes such as broad beans and green beans contain toxins and require 2-5 minutes of blanching. Cauliflower, broccoli, and shiitake mushrooms are difficult to clean, and blanching kills residual bacteria, requiring 2-5 minutes of blanching. In actual production, besides the different blanching times for different vegetables, the following problems also exist: 1. Vegetables stick together after blanching and are difficult to separate; 2. Some vegetables float to the top during blanching, resulting in incomplete blanching; 3. Flake vegetables easily adhere to the blanching equipment; 4. Residual vegetable particles accumulate at the bottom of the blanching equipment and are difficult to remove.

[0003] To address the aforementioned issues, some solutions have been disclosed in existing patent literature: CN107183769A describes a spinach dispersing machine after blanching, which avoids the problem of vegetables piling up after blanching through a dispersing device; CN219556243U describes a vegetable blanching machine, which achieves automatic scooping through the rotation of the filter screen 15; CN212520679U describes a blanching device for deep processing of high-fiber vegetables, which avoids the problem of vegetables floating through stirring. However, the above devices are highly specific and can only solve one aspect of the problem for a certain type of vegetable. They cannot solve the comprehensive problems that exist in the blanching process of different types of pre-prepared vegetables all at once. Therefore, a more universal device is needed to suit the blanching operation of different types of vegetables. Summary of the Invention

[0004] In view of the above situation and to solve the problems existing in the prior art, the purpose of this invention is to provide an automated blanching system and process for the production of pre-prepared vegetables, which can effectively solve the problems of different blanching times for different types of vegetables, as well as floating, sticking, and adhering.

[0005] The technical solution includes a pot body with an upward-opening chamber. A cylindrical filter cylinder with a front-to-back orientation is fixedly installed inside the chamber. The filter cylinder has an opening at the top, and there is an inclined baffle on both the left and right sides of the opening. A discharge conveyor belt with a front-to-back orientation is installed inside the filter cylinder. The discharge conveyor belt is mesh-like and located below the two baffles on the left and right sides. The chamber is equipped with a feeder fitted outside the filter cartridge. The feeder can rotate counterclockwise. The feeder includes two annular baffles at the front and rear, and multiple slats are evenly distributed around the circumference between the two annular baffles. The slats are in a mesh shape. The pot body has a platform on the left side, on which a feeding conveyor belt is installed to transport materials from left to right. A buffer box is installed on the right side of the pot body. A pipe is connected between the bottom of the chamber and the bottom of the buffer box. A suction pipe is installed inside the buffer box. The suction pipe is connected to a spray head via a water pump. The spray head is positioned directly above the feeder.

[0006] A filter screen is installed at the bottom of the chamber and at the connection with the pipe, and a drain valve is installed on the pipe.

[0007] An arc-shaped baffle is provided on the right side of the pot body.

[0008] The pot body is provided with two arc-shaped supports at the front and rear, and multiple support shafts in the front-rear direction are installed between the two arc-shaped supports. Rollers are provided on the support shafts, and the rollers are located inside the annular baffle and are in contact with the inner edge of the annular baffle. One of the support shafts is driven by a motor to rotate.

[0009] The inner wall of the chamber is arc-shaped, and the side of the paddle facing the inner wall of the chamber is in clearance fit with the inner wall of the chamber.

[0010] The front and rear ends of the filter cartridge are fixed to the inner walls of the front and rear sides of the chamber.

[0011] The speeds of the feeding conveyor belt, the discharging conveyor belt, the water pump flow rate, the pot temperature, and the motor speed are all controlled by a controller; the controller has multiple preset schemes. In each scheme, the speeds of the feeding conveyor belt, the discharging conveyor belt, the water pump flow rate, the pot temperature, and the motor speed are different.

[0012] The advantages of this invention are as follows: 1. It allows for the selection of different processing techniques for different vegetables, thereby choosing the appropriate blanching time, temperature, and speed. 2. It enables blanching vegetables in small batches, preventing them from sticking together after blanching. 3. It allows vegetables to be completely submerged in hot water, preventing them from floating. 4. It effectively prevents vegetables from adhering to the inner wall of the equipment. 5. It enables self-cleaning of the water in the chamber, facilitating slag removal. 6. It allows for convenient water changes. Attached Figure Description

[0013] Figure 1 This is the front view of the present invention.

[0014] Figure 2 This is a front cross-sectional view of the present invention.

[0015] Figure 3 This is a three-dimensional schematic diagram of the present invention.

[0016] Figure 4 This is a cross-sectional perspective view of the present invention.

[0017] In the diagram: 1. Pot body; 2. Chamber; 3. Filter cartridge; 4. Baffle plate; 5. Discharge conveyor belt; 6. Annular baffle; 7. Paddle; 8. Platform; 9. Feed conveyor belt; 10. Buffer box; 11. Pipe; 12. Suction pipe; 13. Water pump; 14. Spray head; 15. Filter screen; 16. Drain valve; 17. Arc-shaped baffle; 18. Arc-shaped bracket; 19. Support shaft. Implementation

[0018] The specific embodiments of the present invention will be further described in detail below with reference to the accompanying drawings.

[0019] Depend on Figures 1 to 4 The present invention includes a pot body 1, a chamber 2 with an upward opening inside the pot body 1, a cylindrical filter cylinder 3 fixedly installed in the chamber 2 in a front-to-back direction, the filter cylinder 3 having an opening at the top, and an inclined baffle plate 4 on both the left and right sides of the opening of the filter cylinder 3; a discharge conveyor belt 5 for front-to-back conveying is provided inside the filter cylinder 3, the discharge conveyor belt 5 being mesh-like; the discharge conveyor belt is located below the two baffle plates 4 on the left and right sides; The chamber 2 is equipped with a feeder fitted outside the filter cartridge 3. The feeder can rotate counterclockwise. The feeder includes two annular baffles 6 at the front and rear, and multiple paddles 7 are evenly distributed around the circumference between the two annular baffles 6. The paddles 7 are in a mesh shape. The left side of the pot body 1 has a platform 8, on which a feeding conveyor belt 9 is installed to convey materials from left to right. The right side of the pot body 1 has a buffer box 10. A pipe 11 is connected between the bottom of the chamber 2 and the bottom of the buffer box 10. A suction pipe 12 is installed inside the buffer box 10. The suction pipe 12 is connected to a spray head 14 via a water pump 13. The spray head 14 is positioned directly above the feeder.

[0020] To facilitate slag discharge, a filter screen 15 is provided at the bottom of the chamber 2 and the connection point of the pipe 11, and a drain valve 16 is provided on the pipe 11.

[0021] To prevent the suction tube 12 from sucking up debris from the buffer box 10, there is a gap of more than 10 cm between the lower end of the suction tube 12 and the bottom of the buffer box 10.

[0022] To prevent materials from falling from the right side of the pot body 1, an arc-shaped baffle 17 is provided on the right side of the pot body 1.

[0023] To support the feeder and enable its counterclockwise rotation, the pot body 1 is provided with two arc-shaped supports 18 at the front and rear. Multiple support shafts 19 in the front-rear direction are installed between the two arc-shaped supports 18. Rollers are provided on the support shafts 19, and the rollers are located inside the annular baffle 6, with the rollers contacting the inner edge of the annular baffle 6. One of the support shafts 19 is driven to rotate by a motor.

[0024] In order for the material feeder's paddle 7 to push away the material in the chamber 2, the inner wall of the chamber 2 is arc-shaped, and the side of the paddle 7 facing the inner wall of the chamber 2 is in clearance fit with the inner wall of the chamber 2.

[0025] In order to fix the filter cartridge 3, the front and rear ends of the filter cartridge 3 are fixed to the inner walls of the front and rear sides of the chamber 2.

[0026] To achieve automated control, the speeds of the feeding conveyor belt 9, the discharging conveyor belt 5, the flow rate of the water pump 13, the temperature of the pot body 1, and the motor speed are all controlled by a controller; the controller has multiple preset schemes. In each scheme, the speeds of the feeding conveyor belt 9, the discharging conveyor belt 5, the flow rate of the water pump 13, the temperature of the pot body 1, and the motor speed are different.

[0027] An automated blanching process for pre-prepared vegetables in a streamlined production line includes the following steps: S1. Select the appropriate processing method for the current dish through the controller; S2. Vegetables are conveyed from the previous process to chamber 2 via feed conveyor belt 9; S3. The vegetables are moved into the chamber 2 by the feeder for blanching, and then discharged from the right side of the chamber 2 onto the discharge conveyor belt 5.

[0028] S4. The water in the buffer tank 10 is continuously sprayed from the spray head 14 to the top of the feeder by the action of the water pump 13.

[0029] S5. Vegetables are drained via discharge conveyor belt 5 and then transported to the next process.

[0030] This invention is an integrated blanching machine, which is usually located between the vegetable cutting and cooling processes in a production line. By placing this equipment between the vegetable cutting and cooling processes and connecting the discharge conveyor belt 5 and the feed conveyor belt 9, this equipment can be integrated into the entire production line.

[0031] The main adjustable parameters in this equipment are: the temperature of the pot 1, the motor speed, the speed of the discharge conveyor belt 5, the speed of the annular baffle 6, and the flow rate of the water pump 13. These parameters are controlled by a PLC programmable controller, which has preset processing techniques for different vegetables. This allows it to adapt to the blanching time requirements of different vegetables and the overall production line speed requirements.

[0032] When using the equipment, first add water to chamber 2 and turn on the heating mode of pot 1. Vegetables first enter through the discharge conveyor belt 5. As the discharge conveyor belt 5 is conveyed, the vegetables will fall between two adjacent paddles 7. Since the entire paddle is rotating counterclockwise, the vegetables will move downwards with the rotation of the paddle and enter the bottom of chamber 2; see attached diagram chamber 2. At this time, the vegetables will enter the hot water in chamber 2 for blanching. Due to the design of the filter cylinder 3, the vegetables will not float upwards, ensuring that the vegetables are completely immersed in the hot water.

[0033] As the feeder continues to rotate, the vegetables will move upward from the right side of the pot 1; and due to the design of the annular baffle 6, the vegetables will not fall to the right at will; when the vegetables move to the upper opening of the filter cylinder 3, the vegetables lose the support of the side wall of the filter cylinder 3 and will fall downward onto the discharge conveyor belt 5 under the action of gravity.

[0034] Meanwhile, since the chamber 2 and the buffer box 10 are connected by the pipe 11 to form a communicating vessel, the liquid in the upper layer of the buffer box 10 will eventually flow out from the spray head 14 under the action of the water pump 13. The spray head 14 is located directly above the feeder. The water flowing out from the spray head 14 can wash the multiple feeder blades 7 on the feeder, so that the vegetables adhering to the feeder blades 7 fall back onto the discharge conveyor belt 5, avoiding the loss of nutrients caused by the secondary blanching of the adhering vegetables.

[0035] The discharge conveyor belt 5 is mesh-like, so the water adhering to the vegetables that fall onto the discharge conveyor belt 5 can fall back into the chamber 2 during the conveying process.

[0036] Furthermore, since the upper layer of liquid in the buffer tank 10 is drawn away and flows back into the chamber 2, a water cycle is formed. Water at the bottom of chamber 2 carries small vegetable particles and debris through pipe 11 into the buffer tank 10. Through gravity sedimentation in the buffer tank 10, these small particles accumulate at the bottom, achieving self-cleaning of the water in chamber 2. The design of the bottom of chamber 2 and the filter screen 15 prevents larger pieces of vegetables from entering the chamber 2, allowing for efficient utilization. Small vegetable particles and debris that fall off during blanching, being of low value, would pollute the water and thus pass through the filter screen 15 into pipe 11 or the buffer tank 10. After a certain period, opening the drain valve 16 allows the accumulated small vegetable particles and debris to be discharged, and then clean water is added.

[0037] The motor controls the rotational speed of the support shaft 19, which in turn controls the rotational speed of the entire feeder. The rotational speed of the feeder directly affects the blanching time of the vegetables. Therefore, by calculation, the appropriate motor speed can be adjusted as needed to regulate the blanching time of the vegetables, thus adapting to different types of vegetables.

[0038] When vegetables are blanched in chamber 2, they are separated by two adjacent paddles 7. This effectively prevents leafy green vegetables from sticking together after blanching. Furthermore, as the paddles continue to rotate, small batches of vegetables can be blanched continuously.

[0039] Because the feeder is fitted on the outside of the filter cylinder 3 in this device, the vegetables can be forced to rotate to the bottom of the chamber 2 as the feeder rotates. Therefore, even vegetable slices like mushrooms can be prevented from floating on the water surface and can be fully submerged in hot water for thorough blanching.

[0040] The device features a cleverly designed upper opening for the filter cartridge 3 and a well-positioned discharge conveyor belt 5, allowing blanched vegetables to automatically slide down from the right side onto the discharge conveyor belt 5. As the vegetables move to the next process via the discharge conveyor belt 5, the mesh-like structure of the discharge conveyor belt allows for drainage during transport.

[0041] This device employs multiple methods to prevent flaky vegetables from adhering to the walls. First, the edge of the paddle 7 fits snugly against the inner wall of the chamber 2, allowing for complete outward movement of vegetables adhering to the inner wall. Second, as the vegetables rotate to the upper right, they immediately slide off the water surface, along with the water above them, onto the discharge conveyor belt 5, preventing them from sticking to the paddle 7. Third, even if vegetables adhere to the paddle 7, the spray nozzles 14 thoroughly rinse each paddle 7, causing the vegetables above to fall onto the discharge conveyor belt 5. Through these multiple design features, it is ensured that vegetables do not stick inside the equipment.

[0042] In this device, the blanching temperature, blanching time, and overall material conveying speed can be automatically adjusted through controller programming, thus adapting to different types of vegetables and having a wider range of applications.

Claims

1. A pre-prepared dish stream production automatic blanching system, comprising a pot body (1), the pot body (1) has a cavity (2) with an opening facing upward, characterized in that, A cylindrical filter cylinder (3) with a front-to-back direction is fixedly installed in the chamber (2). The filter cylinder (3) has an opening at the top, and there is an inclined baffle plate (4) on both the left and right sides of the opening of the filter cylinder (3). A discharge conveyor belt (5) with a front-to-back direction is installed in the filter cylinder (3). The discharge conveyor belt (5) is mesh-like. The discharge conveyor belt is located below the two baffle plates (4) on the left and right sides. The chamber (2) is equipped with a feeder fitted outside the filter cartridge (3). The feeder can rotate counterclockwise. The feeder includes two annular baffles (6) at the front and rear. Multiple paddles (7) are evenly distributed around the circumference between the two annular baffles (6). The paddles (7) are in a mesh shape. The pot body (1) has a platform (8) on the left side, and a feeding conveyor belt (9) that conveys from left to right is provided on the platform (8). A buffer box (10) is provided on the right side of the pot body (1). A pipe (11) is connected between the bottom of the chamber (2) and the bottom of the buffer box (10). A suction pipe (12) is provided inside the buffer box (10). The suction pipe (12) is connected to the spray head (14) via a water pump (13). The spray head (14) is located directly above the feeder.

2. The automatic blanching system for the production of pre-prepared dishes according to claim 1, characterized in that, A filter screen (15) is provided at the bottom of the chamber (2) and the connection between the pipe (11), and a drain valve (16) is provided on the pipe (11).

3. The automatic blanching system for the production of pre-prepared dishes according to claim 1, characterized in that, There is a gap of more than 10 cm between the lower end of the suction tube (12) and the bottom of the buffer box (10).

4. The automatic blanching system for the production of pre-prepared dishes according to claim 1, characterized in that, An arc-shaped baffle (17) is provided on the right side of the pot body (1).

5. The automated blanching system for pre-prepared vegetables in a streamlined production process according to claim 1, characterized in that, The pot body (1) is provided with two front and rear arc-shaped supports (18), and multiple front and rear support shafts (19) are installed between the two front and rear arc-shaped supports (18). Rollers are provided on the support shafts (19), and the rollers are located inside the annular baffle (6). The rollers are in contact with the inner edge of the annular baffle (6). One of the support shafts (19) is driven by a motor to rotate.

6. The automated blanching system for pre-prepared vegetables in a streamlined production process according to claim 1, characterized in that, The inner wall of the chamber (2) is arc-shaped, and the side of the paddle (7) facing the inner wall of the chamber (2) is in clearance fit with the inner wall of the chamber (2).

7. The automatic blanching system for the production of pre-prepared dishes according to claim 1, characterized in that, The front and rear ends of the filter cartridge (3) are fixed to the front and rear inner walls of the chamber (4).

8. The automatic blanching system for pre-prepared food stream production according to claim 5, characterized in that, The speed of the feed conveyor belt (9), the speed of the discharge conveyor belt (5), the flow rate of the water pump (13), the temperature of the pot body (1), and the speed of the motor are all controlled by a controller; the controller has multiple preset schemes. In each scheme, the speed of the feed conveyor belt (9), the speed of the discharge conveyor belt (5), the flow rate of the water pump (13), the temperature of the pot body (1), and the speed of the motor are different.

9. The automatic blanching process for the production of pre-prepared dishes by flow according to any one of claims 1 to 8, characterized by the fact that, Includes the following steps: S1. Select the appropriate processing method for the current dish through the controller; S2. Vegetables are conveyed from the previous process to the chamber (2) via the feeding conveyor belt (9); S3. The vegetables are moved into the chamber (2) by the feeder for blanching and discharged from the right side of the chamber (2) onto the discharge conveyor belt (5). S4. The water in the buffer tank (10) is continuously sprayed through the spray head (14) to the top of the feeder by the action of the water pump (13); S5. Vegetables are drained by the discharge conveyor belt (5) and transported to the next process.

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