Dried ballonflower airing rod

Abstract

The utility model discloses a dried ballonflower airing rod which comprises a cross rod which is a square rod. The puncture rods are used for penetrating into the roots of the dried ballonflower strips, and the puncture rods are uniformly and fixedly connected to one side wall of the cross rod; the ends, away from the transverse rod, of the puncture rods incline upwards, and the ends of the puncture rods are in a contracted shape facilitating penetration of the roots of the dried ballonflower strips. The dried ballonflower airing device has the advantages that the problems that dried ballonflower is prone to twining, uneven in ventilation, inconvenient to penetrate, prone to slipping and the like in a traditional airing mode are effectively solved; compared with a traditional drying mode that roots of the dried ballonflower are reserved and the dried ballonflower is divided into Y-shaped forked structures, the roots of the dried ballonflower cannot be damaged, the dried ballonflower does not need to be divided into the Y-shaped forked structures with the roots reserved, the cutting efficiency of the dried ballonflower strips is improved, and the drying quality is high.

Description

Technical Field

[0001] This utility model relates to the field of dried vegetable drying technology, and in particular to a dried vegetable drying pole. Background Technology

[0002] Dried lettuce (Lactuca sativa) is an annual herb belonging to the genus Lactuca in the family Asteraceae. It gets its name from the crisp sound it makes when chewed, and is also known as "sounding vegetable" or "mountain jelly vegetable". Dried lettuce can be naturally sun-dried to make it easier to preserve and also improve its taste.

[0003] Traditionally, dried gongcai (a type of dried vegetable) is prepared by first dividing the gongcai into strips, retaining 5mm-10mm of the root, and then cutting along the longitudinal axis of the strips towards the tip, creating a Y-shaped forked structure with the roots connected. The strips are then separated at the forks and hung on drying ropes to dry. However, this method easily damages the roots of the gongcai strips, requiring them to be removed after drying, leading to waste. Furthermore, the process of dividing the gongcai into strips requires deliberately retaining the root, resulting in a slow dividing process. Utility Model Content

[0004] The technical problem to be solved by this utility model is to provide a drying pole and drying rack for dried gongcai (a type of dried vegetable).

[0005] To solve the above-mentioned technical problems, the technical solution of this utility model is as follows:

[0006] A drying pole for dried gongcai (a type of dried vegetable) includes a horizontal bar, which is a square bar; and a piercing rod for inserting into the root of the gongcai strip, wherein several piercing rods are provided and evenly fixed to one side wall of the horizontal bar; the ends of the several piercing rods away from the horizontal bar are inclined upwards and the ends are constricted to facilitate the insertion of the gongcai strip root.

[0007] Furthermore, the distance between each pair of puncture rods is 5cm to 10cm.

[0008] Furthermore, the crossbar can also be a rectangular bar with a cross-sectional length-to-width ratio of 3:1; several of the piercing rods are symmetrically arranged on both sides along the width direction.

[0009] Furthermore, the constricted end of the puncture rod is a rounded segment.

[0010] Furthermore, the puncture rod is a straight rod and is at an angle of 10° to 15° to the horizontal plane.

[0011] Furthermore, the puncture rod has a horizontal section on the side closer to the crossbar and an upward-curving arc on the side farther from the crossbar.

[0012] The beneficial effects of this utility model are:

[0013] (1) This application effectively solves the problems of easy tangling, uneven ventilation, inconvenience in threading and taking out, and easy slippage of the dried vegetables in the traditional drying method;

[0014] (2) Compared with the traditional method of drying the dried vegetables by leaving the roots and cutting them into Y-shaped branches, the roots of the dried vegetables will not be damaged, and there is no need to cut them into Y-shaped branches to leave the roots, which improves the efficiency of cutting the dried vegetables and results in high drying quality. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the structure of this utility model;

[0016] Figure 2 This is a cross-sectional view of the first embodiment;

[0017] Figure 3 This is a cross-sectional view of the second embodiment;

[0018] Figure 4 This is a cross-sectional view of the third embodiment;

[0019] Figure 5 This is a cross-sectional view of the fourth embodiment;

[0020] Figure 6 for Figure 1 Enlarged view of point A in the middle.

[0021] In the picture,

[0022] 1-Crossbar, 2-Piercing rod, 3-Hanging hole;

[0023] 11-Square bar, 12-Rectangular bar;

[0024] 21-Straight rod, 22-Horizontal segment, 23-Arc segment. Detailed Implementation

[0025] The specific embodiments of this utility model will be further described below with reference to the accompanying drawings. It should be noted that these descriptions are for the purpose of aiding understanding of this utility model, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of this utility model described below can be combined with each other as long as they do not conflict with each other.

[0026] Reference Figure 1-5As shown, a drying rack for dried radish includes a crossbar 1, which is a square bar 11. The crossbar 1 serves as the main support structure of the drying rack, and its material is preferably a lightweight, sturdy, and weather-resistant material, such as a lightweight metal (e.g., aluminum alloy) that has undergone rust-proofing treatment. The length of the crossbar 1 can be flexibly set according to actual drying needs, such as 1 meter, 1.5 meters, or 2 meters. Hanging holes 3 or hook structures (not shown) can be provided at both ends of the crossbar 1 to facilitate hanging the drying rack. When the crossbar 1 is a square bar 11, it is used to install a piercing rod 2 on one side.

[0027] The piercing rod 2 is used to penetrate the root of the dried mustard greens strip. Several piercing rods 2 are provided and evenly fixed to one side wall of the crossbar 1. The piercing rods 2 are preferably made of a slender, smooth-surfaced metal material with a certain rigidity, such as the same aluminum alloy as the crossbar 1, to avoid breakage or damage to the dried mustard greens during piercing. The piercing rods 2 are evenly fixed to one side wall (i.e., one side of the square cross section) of the crossbar 1. If the piercing rods 2 are made of the same aluminum alloy as the crossbar 1, they can be welded; stainless steel can also be welded. The ends of the piercing rods 2 away from the crossbar 1 are all inclined upwards. The main purpose of this upward inclination design is that when the root of the dried mustard greens strip is pierced by the piercing rod 2, its main body can hang down naturally, which helps the dried mustard greens strip remain relatively straight under the action of gravity and prevents the dried mustard greens strip from slipping off the end when shaking. The end of the piercing rod 2 away from the crossbar 1 is constructed as a tapered shape. The core function of this tapered end design is to greatly facilitate the insertion of the root of the gongcai strip and reduce piercing resistance.

[0028] Specifically, the center-to-center distance L between any two adjacent piercing rods 2 is set to 5cm to 10cm (e.g., 5cm, 7cm, 10cm or any value between them). This distance range is set primarily based on two considerations: first, to ensure sufficient space for ventilation between adjacent strips of dried vegetables, avoiding overcrowding that could negatively impact drying efficiency and cause mold; and second, to fully utilize the space of the drying rods, increasing the drying capacity of a single rod while ensuring ventilation. Preferably, the distance L can be set to 7cm or 8cm to achieve a good balance between ventilation efficiency and space utilization.

[0029] Specifically, the constricted end of the puncture rod 2 is a rounded segment. The rounded segment can prevent the operator from puncturing the fingers or palm of the puncture rod 2 when piercing the dried vegetable strips.

[0030] In another embodiment, the crossbar 1 can also be a rectangular bar 12 with a cross-sectional aspect ratio of 3:1 (e.g., 30mm on the long side and 10mm on the short side). This increases the distance between the two ends, creating gaps between the symmetrically arranged piercing rods 2 to facilitate drying. Several piercing rods 2 are symmetrically arranged on both sides of the rectangular bar 12 along the width direction (i.e., the short side direction). This method of arranging piercing rods 2 on both sides significantly increases the number of dried vegetable strips that can be hung on a single drying bar, improving drying efficiency. The piercing rods 2 are also evenly distributed on each side wall, and their spacing L is preferably 5cm to 10cm. The inclination angle and the tapered end design of the piercing rods 2 are the same as in the aforementioned embodiment.

[0031] In another embodiment, the puncture rod 2 is a straight rod 21. The straight rod 31 is inclined upward at an angle α of 10° to 15° (e.g., 10°, 12°, 15°) to the horizontal plane.

[0032] In another embodiment, the piercing rod 2 has a horizontal section 22 near the crossbar 1 and an upward-curving arc section 23 away from the crossbar 1. The length of the horizontal section 22 accounts for about 1 / 3 to 1 / 2 of the total length of the piercing rod, and its function is to provide a relatively stable support point. The arc section 22 curves smoothly upward, and its end is also constructed in a gradually tapering shape. The design of the arc section 22 not only facilitates insertion into the root of the dried mustard greens, but its upward curvature also provides a slight lifting force on the threaded dried mustard green strips, helping the strips to unfold and hang more naturally, and providing some cushioning in windy conditions to reduce the likelihood of them falling off due to shaking.

[0033] This application effectively solves the problems of easy tangling, uneven ventilation, inconvenience in threading and unthreading, and easy slippage of dried vegetables in traditional drying methods. Compared with the traditional method of drying dried vegetables with the roots left and cut into Y-shaped branches, the roots of the dried vegetables are not damaged, and there is no need to cut into Y-shaped branches with the roots left, which improves the efficiency of cutting the dried vegetables and results in high drying quality.

[0034] The embodiments of this utility model have been described in detail above with reference to the accompanying drawings, but this utility model is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of this utility model, and these variations still fall within the protection scope of this utility model.

Claims

1. A drying rack for dried celery, characterized in that: include A crossbar (1), wherein the crossbar (1) is a square bar (11); The piercing rod (2) is used to penetrate the root of the gongcai strip. Several piercing rods (2) are provided and are evenly fixed to one side wall of the crossbar (1). Several of the piercing rods (2) are inclined upward at the end away from the crossbar (1), and the ends are constricted to facilitate the insertion of the roots of the purslane strips.

2. The dried vegetable drying rack according to claim 1, characterized in that: The distance between each pair of puncture rods (2) is 5cm to 10cm.

3. The dried vegetable drying rack according to claim 1, characterized in that: The crossbar (1) can also be a rectangular bar (12) with a cross-sectional length-to-width ratio of 3:1; several piercing rods (2) are symmetrically arranged on both sides along the width direction.

4. The dried vegetable drying rack according to claim 1, characterized in that: The constricted end of the puncture rod (2) is a rounded segment.

5. The dried vegetable drying rack according to claim 1, characterized in that: The puncture rod (2) is a straight rod (21) and is at an angle of 10° to 15° to the horizontal plane.

6. The dried vegetable drying rack according to claim 1, characterized in that: The puncture rod (2) has a horizontal section (22) on the side closer to the crossbar (1) and an upward-curving arc section (23) on the side away from the crossbar (1).

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