A seasoning and ingredient processing device for bamboo shoot canning production

Abstract

This utility model discloses a seasoning ingredient processing device for bamboo shoot canning, including a seasoning tank and a spice cylinder. By employing a spice cylinder and a liquid supply pipe, this utility model allows spices to be added to the spice cylinder during bamboo shoot canning seasoning production, while broth is added through the inlet. During subsequent processing, a drive shaft rotates the spice cylinder continuously within the broth, increasing the overall contact area and allowing for better extraction of the active ingredients from the spices. Simultaneously, the broth continuously discharged through the liquid supply pipe processes the spices in the center of the spice cylinder, further increasing the contact area between the liquid and the spice mixture and improving the overall solid-liquid contact effect. This allows spices in different locations to infuse their active ingredients into the broth in different locations, thereby enhancing the overall seasoning effect and facilitating better use. It offers advantages such as good seasoning effect, sufficient material contact, and multi-directional contact.

Description

Technical Field

[0001] This utility model relates to the technical field of seasoning and ingredient processing devices, specifically to a seasoning and ingredient processing device for bamboo shoot canning. Background Technology

[0002] Bamboo shoots are increasingly popular due to their rich nutrition and delicious taste. In order to extend the shelf life of bamboo shoots, manufacturers produce canned bamboo shoots. The production process of canned bamboo shoots can roughly include eight steps: bamboo shoot trimming, pretreatment, frying, broth preparation, canning, degassing, sealing, and sterilization. In the broth preparation step, a special ingredient processing device is required.

[0003] Since bamboo shoot soup base includes spices, food additives, and water, the existing equipment generally involves manually adding ingredients, steaming, filtering, and bottling them during the soup base preparation process. The overall operation is quite complex. This paper improves the ingredient processing equipment by separating spices from water, facilitating the recycling of residues, reducing filtration steps, and enriching the contact forms between spices and water to improve the quality of liquid contact, thereby increasing the efficiency of bamboo shoot soup base preparation.

[0004] No effective solutions have yet been proposed to address the problems in the relevant technologies. Utility Model Content

[0005] (a) Technical problems to be solved

[0006] To address the shortcomings of existing technologies, this utility model provides a seasoning and ingredient processing device for bamboo shoot canning production, which has the advantages of good seasoning effect, sufficient material contact, and multi-directional contact, thereby solving the problems mentioned in the background technology.

[0007] (II) Technical Solution

[0008] To achieve the advantages of good seasoning effect, sufficient material contact, and multi-directional contact, the specific technical solution adopted by this utility model is as follows:

[0009] A seasoning and ingredient processing device for bamboo shoot canning includes a seasoning tank and a spice cylinder. A drive shaft is installed in the middle of the seasoning tank. The bottom end of the drive shaft passes through one side of the seasoning tank and is connected to a motor. The top end of the drive shaft passes through the other side of the seasoning tank and is rotatably connected to a liquid outlet pipe. A flow chamber is formed at the top of the drive shaft. Several sets of liquid supply pipes are installed through the bottom surface of the flow chamber. An inner cylinder is wrapped around the outer circumference of the liquid supply pipes. A spice cylinder is wrapped around the outer circumference of the inner cylinder. A storage chamber is provided between the inner cylinder and the spice cylinder. One side of the spice cylinder is fixed to the surface of the drive shaft by a connecting rod. Through holes are formed on the surface of the spice cylinder and the surface of the inner cylinder. Several sets of drain holes are formed on the surface of the liquid supply pipes.

[0010] Furthermore, an inlet pipe is installed at the bottom of one side surface of the seasoning tank, one end of which is connected to the inlet end of the pump, and the outlet end of the pump is connected to the outlet pipe.

[0011] Furthermore, a discharge pipe is installed at the bottom of the other side surface of the seasoning container.

[0012] Furthermore, several sets of feed inlets are symmetrically installed on the top of the seasoning tank.

[0013] Furthermore, support legs are symmetrically installed on both sides of the bottom of the seasoning jar.

[0014] Furthermore, several sets of stirring blades are mounted around the bottom of the drive shaft surface.

[0015] Furthermore, a sealing door is rotatably connected to one side of the spice cylinder surface, and the sealing door is fastened to the surface of the spice cylinder by bolts.

[0016] Furthermore, the through hole is smaller than the spice fragments, and several sets of heating plates are mounted around the inner surface of the seasoning jar.

[0017] (III) Beneficial Effects

[0018] Compared with the prior art, this utility model provides a seasoning ingredient processing device for bamboo shoot canning production, which has the following beneficial effects:

[0019] This invention utilizes a spice cylinder and a liquid supply pipe. During the production of bamboo shoot canned food seasoning, spices can be added to the spice cylinder, while broth can be added through the inlet. In subsequent processing, a drive shaft rotates the spice cylinder continuously within the broth, expanding the overall contact area and allowing for better extraction of the active ingredients from the spices. Simultaneously, the broth continuously discharged through the liquid supply pipe processes the spices in the center of the spice cylinder, further expanding the contact area between the liquid and the spice mixture and improving the overall solid-liquid contact effect. This allows spices in different locations to infuse their active ingredients into the broth in different locations, enhancing the overall seasoning effect and facilitating better use. It boasts advantages such as excellent seasoning effect, thorough material contact, and multi-directional contact. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] Figure 1 This is a schematic diagram of the structure of a seasoning and ingredient processing device for bamboo shoot canning proposed in this utility model;

[0022] Figure 2 This is an internal cross-sectional view of the spice container of this utility model;

[0023] Figure 3 This is a structural schematic diagram of the sealing door of this utility model;

[0024] Figure 4 This is a partial sectional view of the drive shaft of this utility model.

[0025] In the picture:

[0026] 1. Seasoning container; 2. Feed inlet; 3. Discharge pipe; 4. Drive shaft; 5. Flow chamber; 6. Connecting rod; 7. Through hole; 8. Heating plate; 9. Spice cylinder; 10. Drain hole; 11. Sealing door; 12. Discharge pipe; 13. Support leg; 14. Motor; 15. Stirring blade; 16. Inlet pipe; 17. Pump; 18. Inner cylinder; 19. Storage chamber; 20. Supply pipe. Detailed Implementation

[0027] To further illustrate the various embodiments, the present invention provides accompanying drawings, which are part of the disclosure of the present invention. These drawings are mainly used to illustrate the embodiments and can be used in conjunction with the relevant descriptions in the specification to explain the operating principles of the embodiments. With reference to these contents, those skilled in the art should be able to understand other possible implementation methods and the advantages of the present invention. The components in the figures are not drawn to scale, and similar component symbols are usually used to represent similar components.

[0028] According to an embodiment of the present invention, a seasoning ingredient processing device for bamboo shoot canning is provided.

[0029] The present invention will now be further described in conjunction with the accompanying drawings and specific embodiments, such as... Figure 1-4 As shown, a seasoning and ingredient processing device for bamboo shoot canning according to an embodiment of the present invention includes a seasoning tank 1 and a spice cylinder 9. A drive shaft 4 is installed in the middle of the interior of the seasoning tank 1. The bottom end of the drive shaft 4 passes through one side of the seasoning tank 1 and is connected to a motor 14. The top end of the drive shaft 4 passes through the other side of the seasoning tank 1 and is rotatably connected to a liquid outlet pipe 3. A flow chamber 5 is provided at the top end of the interior of the drive shaft 4. Several sets of liquid supply pipes 20 are installed through the bottom surface of the flow chamber 5. An inner cylinder 18 is wrapped around the outer periphery of the liquid supply pipes 20. A spice cylinder 9 is wrapped around the outer periphery of the inner cylinder 18. A storage chamber 19 is provided between the inner cylinder 18 and the spice cylinder 9. One side of the spice cylinder 9 is fixed to the surface of the drive shaft 4 by a connecting rod 6. Through holes 7 are provided on the surface of the spice cylinder 9 and the surface of the inner cylinder 18. Several sets of drain holes 10 are provided on the surface of the liquid supply pipes.

[0030] In one embodiment, a liquid inlet pipe 16 is installed at the bottom of one side surface of the seasoning tank 1. One end of the liquid inlet pipe 16 is connected to the liquid inlet end of the pump 17, and the liquid outlet end of the pump 17 is connected to the liquid outlet pipe 3. The pump 17 is frequently used in the food industry, so personnel can select the appropriate model according to their needs, such as a food-grade circulating pump or a food-grade water pump, etc., which will not be elaborated on here.

[0031] In one embodiment, a discharge pipe 12 is installed at the bottom of the other side surface of the seasoning container 1. The liquid supply pipe is designed to facilitate the discharge of the liquid after seasoning, so that this liquid can enter the bamboo shoot can and be used for subsequent processing.

[0032] In one embodiment, several sets of feed inlets 2 are symmetrically installed on the top of the seasoning jar 1. The feed inlets 2 are designed to facilitate the addition of bamboo shoot soup stock and subsequent seasoning operations.

[0033] In one embodiment, support legs 13 are symmetrically installed on both sides of the bottom of the seasoning jar 1. The support legs 13 can fix the entire device, thereby enhancing the overall stability of use.

[0034] In one embodiment, several sets of stirring blades 15 are mounted around the bottom of the drive shaft 4. The stirring blades 15 are designed to agitate the soup inside, so that the soup can come into more thorough contact with the spices, thereby improving the overall seasoning effect.

[0035] In one embodiment, a sealing door 11 is rotatably connected to one side surface of the spice cylinder 9, and the sealing door 11 is fastened to the surface of the spice cylinder 9 by bolts. The sealing door 11 is provided to ensure that the spice will not fall off during operation after it is added, thereby ensuring the overall quality of use.

[0036] In one embodiment, the through hole 7 is smaller than the size of the spice fragments. Several sets of heating plates 8 are installed around the inner surface of the seasoning container 1. The size of the through hole 7 is designed to prevent the spices from penetrating into the soup during use, which would increase the difficulty of subsequent processing. The heating plates 8 are designed to heat the soup inside, allowing the effective components in the spices to penetrate the soup more fully, thereby improving the overall seasoning effect. Since the heating plates 8 are frequently used in daily heating applications, personnel can choose the appropriate type of heating plate 8 according to their needs, such as an electric heating plate or a steam heating plate 8, etc., which will not be elaborated on here.

[0037] Working Principle: In actual use, personnel can add various spices used in the production of bamboo shoot canned goods to the spice cylinder 9 through the opening of the sealing door 11. After the spices are added, the sealing door 11 can be tightened to prevent leakage of spices during subsequent rotation. Then, water and food additives from the bamboo shoot broth are added to the seasoning tank 1 through the feed inlet 2. At this time, the high-speed rotation of the motor 14 drives the drive shaft 4 to rotate, which in turn drives the spice cylinder 9 to rotate continuously inside the seasoning tank 1. This allows the spices inside to come into more thorough contact with the broth at different locations, thus allowing the effective components of the spices to better enter the bamboo shoot broth. At the same time, the pump... Machine 17 can continuously introduce the broth inside the seasoning tank 1 into the outlet pipe 3 through the inlet pipe 16, and then into the flow chamber 5 inside the drive shaft 4 from the outlet pipe 3. From the flow chamber 5, it enters the supply pipe 20 and flows out from the drain hole 10 on its surface. At this time, the flowing broth can come into contact with the spices on the innermost side of the spice cylinder 9, thereby extracting the effective components it carries and improving the overall seasoning effect. Compared with the traditional operation method, it can expand the overall material contact area and improve the leaching effect of spices, thereby improving the overall seasoning quality, making it easier to produce high-quality bamboo shoot canned food and easier to use. The device as a whole has the advantages of good seasoning effect, sufficient material contact, and multi-directional contact.

[0038] In this utility model, unless otherwise explicitly specified and limited, the terms "installation", "setting", "connection", "fixing", "screw connection", etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal connection of two components or the interaction between two components. Unless otherwise explicitly limited, those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0039] The above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A seasoning and ingredient processing device for bamboo shoot canning, comprising a seasoning tank (1) and a spice cylinder (9), characterized in that, A drive shaft (4) is installed in the middle of the interior of the seasoning jar (1). The bottom end of the drive shaft (4) passes through one side of the seasoning jar (1) and is connected to a motor (14). The top end of the drive shaft (4) passes through the other side of the seasoning jar (1) and is rotatably connected to the liquid outlet pipe (3). A flow chamber (5) is opened at the top end of the interior of the drive shaft (4). Several sets of liquid supply pipes (20) are installed through the bottom surface of the flow chamber (5). The liquid supply pipe (20) is wrapped with an inner cylinder (18). The inner cylinder (18) is wrapped with a spice cylinder (9). A storage chamber (19) is provided between the inner cylinder (18) and the spice cylinder (9). One side of the spice cylinder (9) is fixed to the surface of the drive shaft (4) by a connecting rod (6). A through hole (7) is opened on the surface of the spice cylinder (9) and the surface of the inner cylinder (18). Several sets of drain holes (10) are opened on the surface of the liquid supply pipe.

2. The seasoning and ingredient processing device for bamboo shoot canning production according to claim 1, characterized in that, A liquid inlet pipe (16) is installed at the bottom of one side surface of the seasoning tank (1). One end of the liquid inlet pipe (16) is connected to the liquid inlet end of the pump (17), and the liquid outlet end of the pump (17) is connected to the liquid outlet pipe (3).

3. The seasoning and ingredient processing device for bamboo shoot canning production according to claim 1, characterized in that, A discharge pipe (12) is installed at the bottom of the other side surface of the seasoning jar (1).

4. The seasoning and ingredient processing device for bamboo shoot canning production according to claim 1, characterized in that, The seasoning jar (1) has several sets of feed inlets (2) symmetrically installed on its top.

5. The seasoning and ingredient processing device for bamboo shoot canning production according to claim 1, characterized in that, The seasoning jar (1) is symmetrically equipped with support legs (13) on both sides of its bottom.

6. The seasoning and ingredient processing device for bamboo shoot canning production according to claim 1, characterized in that, Several sets of stirring blades (15) are mounted around the bottom of the surface of the drive shaft (4).

7. The seasoning and ingredient processing device for bamboo shoot canning production according to claim 1, characterized in that, A sealing door (11) is rotatably connected to one side of the spice cylinder (9), and the sealing door (11) is fastened to the surface of the spice cylinder (9) by bolts.

8. The seasoning and ingredient processing device for bamboo shoot canning production according to claim 1, characterized in that, The through hole (7) is smaller than the size of the spice fragments, and several sets of heating plates (8) are installed around the inner surface of the seasoning jar (1).

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