79 results about "Blanching" patented technology

The application relates to the field of food processing, and particularly discloses a factory high-efficiency oyster shell opening technology for fresh oyster meat and application thereof. The method comprises the steps of removing ropes, drum cleaning, low-temperature blanching for opening shells, cooling and manual meat taking. The application combines the drum cleaning and low-temperature blanching technology of a new oyster special cleaning machine, the oyster surface is cleaned through the new oyster special cleaning machine, and a 1-5mm shell opening effect is formed, then 3-4% salt water at 50-60 DEG C is used for blanching, the closed shell muscle protein is slightly denatured, the shell opening range is expanded to 5-20mm, and finally the meat is taken manually after cooling and stored. Compared with the traditional oyster opening method of directly prying open with an oyster opening knife held in hand, the meat taking speed is increased by more than 86%, the labor intensity is reduced, the hands of workers are prevented from being injured, the freshness and integrity of the oyster meat are ensured, the loss of nutritional components is small, the cost is controllable, and the method is suitable for factory large-scale production of oysters.

The utility model discloses a cleaning device for vegetable blanching and quenching processing, which comprises a cleaning frame, one side of the cleaning frame is fixedly connected with a side motor, an output shaft of the side motor is fixedly connected with an inner rotating column through a coupler, the outer wall of the inner rotating column is movably connected with a conveyor belt, and the conveyor belt is fixedly connected with the side motor. The top of the conveying belt is fixedly connected with an object collecting strip, and one side of the cleaning frame is fixedly connected with bubbling equipment. The cleaning device for vegetable blanching and quenching processing is provided with the cleaning frame, the side motor, the inner rotating column, the conveying belt, the collecting strip, the bubbling equipment, the bubbling opening and the air blower, so that the cleaning device for vegetable blanching and quenching processing is more convenient to use, part of water after cleaning can be blown off for vegetables, subsequent reprocessing of the vegetables is facilitated, the complexity of subsequent processing is reduced, and the working efficiency is improved. And the probability of bacterium breeding is reduced, and long-term use of the cleaning device is facilitated. The device solves the problem that at present, part of water cannot be blown away after vegetables are cleaned.

This application relates to the field of food processing technology, and in particular to a processing method and system for daylily snack food. The method includes raw material grading, graded blanching and color protection, gradient dehydration, moisture balancing, directional shaping, vacuum impregnation and seasoning, and low-temperature vacuum drying steps, along with corresponding automated equipment. By dynamically matching process parameters with raw material quality characteristic vectors, combined with feedback control of moisture migration rate during dehydration, the method effectively maintains stable texture and color. Directional shaping imparts a standardized geometric shape to the product, improving its adaptability for packaging and transportation. Vacuum impregnation and low-temperature final drying ensure uniform flavor and safe water activity. This application effectively solves problems such as deterioration of texture, nutritional fluctuations, monotonous form, and unstable quality in traditional daylily processing.

The invention discloses lotus leaf powder as well as a preparation method and application thereof, and belongs to the technical field of deep processing of plant raw materials. The preparation method of the lotus leaf powder provided by the invention comprises the following steps: carrying out enzymolysis on pretreated fresh lotus leaves in a system containing beta-glucosidase, and then carrying out scalding and ice water leaching cooling; the obtained lotus leaf powder has bright emerald green color, and contains more active ingredients such as flavonoid aglycones and nuciferine which are beneficial to human body absorption; moreover, the content of tannin and total flavonoid glycoside in the obtained lotus leaf powder is relatively low, so that the lotus leaf powder has relatively low bitter and astringent taste, and the obtained lotus leaf powder is excellent in mouth feel; meanwhile, the obtained lotus leaf powder also has good capability of improving blood fat; the method can be widely applied to preparation of matcha-flavored food or preparation of functional preparations for improving blood fat.

The utility model discloses conveying belt type pressure pulsation steam blanching equipment which comprises a blanching box body, a steam system, a vacuum system, a material conveying system and a sealing system, the blanching box body is used for loading materials when the materials are subjected to steam blanching; the steam system is used for generating and conveying steam when the materials are subjected to steam blanching; the vacuum system is used for vacuumizing the blanching box body before steam blanching; the material conveying system is used for conveying materials to the blanching box body during steam pulse blanching; the sealing system is used for keeping the vacuum environment in the blanching box body after steam pulsation blanching vacuumizing. According to the utility model, the blanching speed of fruits and vegetables is effectively improved, and a good sterile vacuum material blanching environment is realized.

The invention discloses a processing device and method of low-sugar preserved fruits. The device comprises a workbench and a moving device on the workbench, the workbench is sequentially provided with a first containing groove, a blanching box, a water tank, a second containing groove, a color protection box, a third containing groove and a sugar soaking tank in the processing direction, the tail end of the workbench is provided with a disinfection device, and full-automatic control is achieved through a controller. The processing method comprises the following steps: raw material pretreatment, blanching, cooling, color protection and hardening, multiple sugar soaking, shaping and drying, and sterilization and packaging. The core of the invention lies in that a multi-sugar soaking process combining ultrasonic vacuum, high pressure and normal pressure is adopted, and automatic transfer and accurate temperature control are integrated, so that the problems of low sugar permeation efficiency, high sugar content and unstable quality of a traditional process are effectively solved, and efficient and high-quality automatic production of the low-sugar preserved fruits is realized.

This invention discloses a method for blanching and drying honeysuckle and its application, relating to the field of traditional Chinese medicine processing technology. The method includes: microwaving fresh honeysuckle with a power of 300-350 kW for 3-5 minutes; followed by drying the blanched honeysuckle at 80-90℃ for 3-5 hours. This invention, by employing a high-power microwave blanching combined with constant-temperature drying, significantly improves the retention rate of core active ingredients such as chlorogenic acid, flavonoids, and polyphenols in honeysuckle, while also achieving excellent sensory quality. Testing showed that the honeysuckle prepared by this method contained chlorogenic acid ≥140 mg / g, flavonoids ≥80 mg / g, and polyphenols ≥22 mg / g, with a weighted sensory evaluation score ≥90 points. The honeysuckle prepared by this method possesses excellent heat-clearing, detoxifying, antibacterial, anti-inflammatory, and antioxidant effects, making it suitable for continuous industrial production.

The utility model discloses a scalding device for agricultural product primary processing, and relates to the technical field of agricultural product processing. The soaking pool comprises a soaking pool body, the side wall of the soaking pool body is in sliding connection with a scalding screen box, a vertical plate is fixedly connected to the top end of the scalding screen box and located in the center of one side, a mounting plate is fixedly connected to the side end of the vertical plate and close to the top, the mounting plate is located above the scalding screen box, and a second electric cylinder is fixedly connected to the bottom end of the mounting plate. The output end of the second electric cylinder is fixedly connected with a screen pressing plate, the screen pressing plate and the scalding screen box are located on the same level, and a push plate is slidably connected to the position, close to one side, of the bottom end of the interior of the soaking pool body. According to the device, the first electric cylinder is started, and then under the mutual cooperation of the water storage tank, the water pipe, the spray head, the push plate and the U-shaped groove, the problem that falling impurities can be deposited at the bottom of the soaking tank, and after scalding is completed, workers need to clean the bottom of the soaking tank is solved.

The present application belongs to the technical field of frozen vegetable processing, and specifically provides a green-protecting and browning-preventing method for frozen vegetables, which comprises the following steps: washing fresh vegetables after cutting or without cutting; blanching the washed vegetables in weak alkaline electrolytic water, cooling the blanched vegetables, soaking the cooled vegetables in a color-protecting soaking solution, then draining, quick-freezing, sub-packaging, and finally freezing and storing. The green-protecting and browning-preventing method has the dual synergistic effect of weak alkaline electrolytic water blanching and endogenous peroxidase inhibitor soaking color protection, thereby improving the stability of chlorophyll, inhibiting the activity of residual peroxidase, and inhibiting the enzymatic browning of frozen vegetables, so that the color quality of green vegetables can be maintained during long-term freezing and storage, which meets the green and healthy concept and is easy to popularize and apply.

A MATZHU is prepared by using leaves of Gramineae (Graminae) and Bambusoideae plant as raw materials, and has a stable emerald color, and has an average powder particle size of 800 to 10,000 meshes, and has a total amount of dietary fiber of ≥60%, a content of lignin of ≥20% and a content of minerals of ≥7%, and comprises at least three or more bamboo leaf characteristic components, such as orientin, isoorientin, vitexin, isovitexin, adenosine, δ-hydroxylysine and p-coumaric acid. The method for the MATZHU preparation comprises, in turn, performing blanching and color protection, drying and superfine grinding the raw materials. By utilizing the thermal stability and the light stability of the MATZHU, the MATZHU may be used as a raw food material, a functional ingredient, or a dietary supplement.

The invention relates to the technical field of food, and particularly discloses rumex hanus powder and a processing technology thereof. The rumex hanus powder is prepared from rumex hanus dry powder, an anti-caking agent, a natural antioxidant and water-soluble dietary fibers. The preparation method comprises the following steps: cleaning the raw materials by ultrasonic wave-ozone, carrying out gradient variable-temperature enzyme deactivation and staged temperature control enzyme deactivation, releasing functional factors by compound enzyme deactivation, regulating and controlling the moisture form in combination with stepped drying, finally carrying out superfine grinding under the protection of nitrogen, and carrying out low-humidity compounding with the functional components. The composition disclosed by the invention can be used as a high-protein nutritional supplement and prebiotic functional food, and has the advantages of high protein retention rate, strong probiotic proliferation activity and outstanding oxidation stability; besides, according to the preparation method disclosed by the invention, through multi-path cooperative control, the advantages of effectively reserving nutritional ingredients, inhibiting oxidation deterioration, being high in process controllability and the like can be further achieved, and a feasible way is provided for efficient utilization of azolla filliculoidas resources.

The utility model relates to the technical field of blanching machines, in particular to a novel waxy corn blanching machine which comprises a blanching machine body, the blanching machine body is formed by welding profile steel, a blanching machine steel frame is installed on the blanching machine body, and a blanching machine water tank welded by steel plates is installed on the blanching machine steel frame. The blanching machine water tank is provided with a first conveyor rail in a welded mode. According to the waxy corn blanching machine, continuous and stable blanching production can be achieved, the front end of the blanching machine is connected with the bubble cleaning machine through the conveying belt, the rear end of the blanching machine is connected with the draining conveying belt, continuous and stable production can be achieved, the yield is increased, the production efficiency is improved, production staff are saved, and the economic benefits of enterprises are improved; the water in the blanching machine is circulated by the circulating water pump, so that the water temperature in the blanching pool is consistent up and down and front and back, the waxy corn cobs are conveyed by the conveying belt, so that the blanching time of the waxy corn cobs is consistent, and the water level is constant due to the water level overflow pipe.

The invention discloses a formula for protein worm processing and a protein worm processing method thereof, and belongs to the technical field of protein worm processing, and the method comprises the following steps: step 1, preparing raw materials for preparing a protein worm product, and the raw materials comprise a soup raw material, a medicine juice raw material and protein worms; according to the invention, through a series of steps of cleaning, soaking, heating and blanching, impurities and parasites in protein insect bodies are effectively removed, the edible safety of a final product is improved, meanwhile, various spices (such as rhizoma kaempferiae, amomum tsao-ko, green pepper and the like) in the raw materials of the soup not only increase the spicy flavor and other rich taste levels, but also have the effects of removing fishy smell and enhancing aroma; the components of the medicine juice contain a plurality of traditional Chinese medicinal materials (such as polygonum multiflorum, deer-horn glue, medlar and the like) with health-care functions, the medicinal materials endow the protein worm product with a plurality of health benefits of nourishing liver and kidney, benefiting essence and blood, relaxing bowel and the like, and the nutritional value of the product is improved.

The invention discloses crisp fried broad beans and a preparation method thereof, and belongs to the technical field of food processing. Through the synergistic effect of clear water soaking, sodium bicarbonate solution soaking and blanching, an optimized scheme is provided for preparing the high-quality fried broad beans. Compared with commercially available products, the product prepared by the process is excellent in sensory quality and presents better crispness, and the core texture characteristic is directly associated with acceptability and favorite degree of consumers. Meanwhile, the fried broad beans disclosed by the invention have relatively low moisture content and moisture activity, can effectively inhibit microbial proliferation and adverse physical and chemical reactions, and lay a key foundation for remarkably prolonging the commercial shelf life of products. The technology can induce the production of high-expansion-rate fried broad beans, greatly improves the product yield and the raw material utilization rate, and directly optimizes the production cost benefit. The method provides a scientific basis for producing high-quality crisp fried broad beans, and has a wide application prospect.

A corn blanching machine comprises: a housing; the steam generating device is arranged at the bottom of the shell; the heat preservation cover is arranged at the top end of the shell; the circulating conveying mechanism comprises a conveying mesh belt rotationally connected in the shell and a driving device for driving the conveying mesh belt to move; the disturbance mechanisms are arranged above the conveying mesh belt at intervals along the conveying path, each disturbance mechanism comprises a rotatable rotating shaft and elastic stirring pieces distributed in the circumferential direction of the rotating shaft, and an extrusion gap for corn to pass through is formed between the lowest rotating track of each elastic stirring piece and the bearing face of the conveying mesh belt. And due to the design of an extrusion gap between the elastic shifting piece and the conveying net belt, corns are disturbed when passing through, roll over and are in multi-angle contact with steam, the problem of uneven surface blanching caused by traditional static blanching is solved, and the blanching comprehensiveness and thoroughness are improved.

The utility model discloses lifting type blanching equipment which comprises a blanching machine and a lifting box, the interior of the blanching machine is connected with the lifting box through the lifting equipment, groove plates are symmetrically fixed to the two sides of the inner wall of the lifting box, sliding grooves are formed in the groove plates, racks are fixed to the inner walls of the sliding grooves, and the racks are connected with the lifting box through the lifting equipment. A transmission part is arranged on the inner side of the rack, the outer wall of the transmission part is sleeved with a sleeve, a connecting rod is fixed to the top end of the sleeve, a supporting part is arranged at the top end of the connecting rod, a box is fixed to the center of the sleeve, and a driving part is arranged at the top end of the box. The position of the cleaning plate can be flexibly adjusted according to the blood foam generation condition during blanching through sliding connection of the adjusting rod and the groove rod and threaded fixation of the fixing block, the blood foam on the surface during blanching is effectively cleaned, the product quality is improved, the blood foam can be removed in time, and it is guaranteed that blanched meat is better in color and taste.

The utility model discloses a chrysanthemum indicum de-enzyming and drying all-in-one machine, which relates to the field of chrysanthemum indicum treatment and comprises a horizontal mesh belt and a lifting mesh belt, the lower end of the lifting mesh belt is connected with the output end of the horizontal mesh belt, a de-enzyming box is arranged between the input end and the output end of the horizontal mesh belt, and a conveying channel is formed in the de-enzyming box in a penetrating manner in the chrysanthemum indicum conveying direction. The horizontal mesh belt penetrates through the conveying channel, a plurality of high-temperature steam pipes are installed on the inner top wall of the enzyme deactivation cavity and are arranged at intervals in the chrysanthemum conveying direction, a drying box is arranged at the output end of the lifting mesh belt, a feeding window is formed in the top of the drying box, and the output end of the lifting mesh belt is located over the feeding window; the drying box is internally provided with a plurality of hollow-out type conveying belts at equal intervals in the height direction of the drying box, the output end of any hollow-out type conveying belt corresponds to the input end of the adjacent hollow-out type conveying belt, fixation and drying are integrated, the treatment efficiency of wild chrysanthemum flowers is improved, and the occupied area of the device is reduced.

This invention relates to the field of edible leaf grass powder processing technology, specifically to an edible leaf grass powder and processing technology, including the following steps: S100: Fresh tender stems and leaves of edible leaf grass are washed and sterilized, and then subjected to blanching, enzyme inactivation, drying, and pulverization to obtain fresh edible leaf grass powder; S200: The fresh edible leaf grass powder is mixed with water according to a set material-liquid ratio, alkali solution is added for purification, and a first solid-liquid separation is performed to obtain the supernatant; then acid solution is added to the supernatant to adjust to the isoelectric point for precipitation, and a second solid-liquid separation is performed to obtain protein precipitate, which is then washed with water to remove acid. This invention effectively overcomes the problems of enzymatic browning and protein thermal denaturation that are prone to occur in traditional edible leaf grass processing by constructing a technical system of precise blanching and enzyme inactivation combined with gentle extraction and purification; combined with microfiltration membrane physical impurity removal and a specific anti-sticking spray drying formula, the purity of the target product and the industrial powder collection rate are greatly improved.

The invention discloses Aki fruit bread and a preparation method thereof, and relates to the field of food processing.The preparation method comprises the following steps that S1, Aki fruit pulp is placed in a citric acid solution to be soaked at the constant temperature, cleaning, blanching, color protecting and dewatering treatment are sequentially conducted, and Aki fruit pulp powder is obtained; s2, mixing and stirring dough raw materials containing high gluten flour, Akyl fruit pulp powder, a modifier and auxiliary materials to form dough, and performing fermentation for at least one time; s3, performing segmented baking on the fermented dough; and S4, cooling and packaging the baked bread. By adopting the processes of citric acid soaking, ultrasonic cleaning and hot water blanching, it can be ensured that the finished product is free of toxin residues, unique flavor substances of the Abaki fruits are completely reserved, the qualified rate of the finished product is remarkably increased, and the market acceptance of the product is effectively improved.

The invention discloses a green plum, mint and jasmine compound beverage and a manufacturing method thereof, and relates to the technical field of food beverages, the green plum, mint and jasmine compound beverage comprises 25%-35% of green plum juice, 10%-20% of mint juice, 15%-25% of jasmine juice, 8%-12% of erythritol, 0.25%-0.55% of a compound stabilizer, 0.05%-0.09% of citric acid, 0.01%-0.03% of vitamin C, and the balance of water; the compound stabilizer is composed of sodium carboxymethyl cellulose and xanthan gum, wherein the sodium carboxymethyl cellulose accounts for 0.2%-0.4%, and the xanthan gum accounts for 0.05%-0.15%. The bitterness of the green plums is thoroughly removed by soaking in 10% saline water and blanching for 3 minutes, erythritol is matched with citric acid and vitamin C, moderate sour and sweet taste is achieved, meanwhile, the fruit fragrance of the green plums, the cool feeling of mint and the fragrance of jasmine flowers are fused, and the flavor levels are rich.

This invention discloses a novel enzyme-inactivating method using microwave blanching assisted by a thin layer of water, belonging to the field of agricultural product processing technology. The invention primarily involves immersing vegetables in a thin layer of water before microwave blanching. In this invention, the thin layer of water just covers each stem and leaf tissue, significantly reducing water consumption and avoiding excessive energy loss. Compared to traditional blanching, this blanching method shortens the time required to achieve less than 10% enzyme activity by 50%-83%, significantly reducing the degree of heat exposure to the vegetables and preserving their quality.

The invention belongs to the field of aquatic food processing, and particularly relates to a squid prefabricated product for sushi products and a processing method of the squid prefabricated product. The method comprises the following steps: unfreezing frozen squids, cutting the squids into slices, sequentially blanching the squids in water baths at 45-55 DEG C and 80-90 DEG C in sections, quickly cooling the squids with an ice-water mixture with the pH value of 5.5-6.5, seasoning and pickling the squids at 4 DEG C or below, and finally performing vacuum packaging, liquid nitrogen quick freezing and low-voltage electrostatic field freezing storage. The protein denaturation degree is effectively controlled through a segmented blanching process, the product texture is maintained through a cooling liquid with a specific pH value, flavor substances are promoted to uniformly permeate through low-temperature pickling, and the flavor of the product is improved by combining the synergistic effect of liquid nitrogen quick freezing and low-voltage electrostatic field freezing storage. The comprehensive improvement of the texture, the flavor and the storage stability of the squid prefabricated product is realized. The method is suitable for industrial production of squid sushi prefabricated products.

The utility model discloses a kind of quick air cooling devices after corn blanching, including support frame, the transmission belt is set in the inside upper end of support frame, the air cooling mechanism for quickly cooling corn is set in the upper end of one side of support frame, the air cooling mechanism includes cooling bin, mounting frame, shunt pipe, volute fan, air outlet pipe, the cooling bin is fixedly arranged in the upper end of one side of support frame, the mounting frame is arranged in the one side of support frame, the volute fan is fixedly arranged in the upper end of mounting frame, the shunt pipe is fixedly arranged in the upper end of cooling bin, air outlet pipe is fixedly arranged between shunt pipe and volute fan. The utility model increases precooling structure, can significantly reduce the air inlet temperature of cooling mechanism during hot summer period, so that the cooling efficiency and cooling effect after corn blanching can be significantly improved, guarantee processing efficiency and processing taste.

This invention discloses an integrated production method for garlic oil and crispy garlic (gold and silver) in the field of food processing and compound seasoning technology. Garlic is sorted, cleaned, and sliced ​​at low temperature, then separated into golden and silver garlic streams. The golden garlic stream undergoes low-temperature extraction, solid-liquid separation, and garlic oil refining to obtain garlic oil, while the solid phase is colored to obtain crispy garlic. The silver garlic stream undergoes color-protecting blanching, dehydration, and drying to obtain crispy garlic. Both can be packaged separately or in combination. The supporting system includes a processing unit, a central control system, and a waste heat recovery unit, achieving automation and energy recycling. This invention achieves 100% raw material utilization, produces products with rich flavor, is highly efficient and energy-saving, has wide applications, and enhances product added value.

The application provides a dry-curing and wet-curing composite cured meat product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the dry-curing and wet-curing composite cured meat product comprises the following steps: raw material treatment, salt roasting, dry curing, saturated brine preparation, wet curing, static curing, blanching, cooking and cooling. The dry-curing and wet-curing composite cured meat product is prepared by roasting spice salt for dry curing, then saturated brine is used for wet curing, and a composite curing system is formed by combining low-temperature static curing, so that the problems of uneven curing, low efficiency of traditional single dry curing method, and the problems of weak flavor and poor deodorization effect of single wet curing method are solved. The application has strong process synergy and high curing efficiency, and the prepared meat product has uniform color, rich flavor, complete deodorization and fresh and tender taste, and is suitable for processing of poultry meat products such as chicken, duck and goose, and is suitable for industrialized production.

This utility model relates to the field of food processing technology and discloses a cooling device for yam processing, including a blanching and cooling box. An isolation plate is fixedly installed inside the blanching and cooling box. A blanching area is located on the left side of the isolation plate, and a cooling area is located on the right side. A movable plate and a driving assembly for driving the movable plate to rise, fall, and slide left and right are movably arranged above the blanching and cooling box. A perforated box is detachably installed at the bottom of the movable plate. A rocking component for driving the perforated box to move left and right is also provided on the movable plate. The rocking component includes a first motor installed at the bottom of the movable plate, and a turntable rotatably connected to the top of the movable plate is installed at the output end of the first motor. This utility model has the following advantages and effects: integrated automated blanching and cooling, reducing manual labor, improving processing efficiency, and enhancing food quality.

The utility model discloses a bamboo leaf blanching device, and relates to the technical field of bamboo leaf blanching. The bamboo leaf blanching device comprises supports, a moving assembly and a placing assembly, the two supports are symmetrically distributed, a high-temperature box and a cooling box are arranged between the two supports, the placing assembly is arranged on the supports and comprises a placing frame, a pressing plate and a connecting frame, the pressing plate is installed on the placing frame in a clamped mode, and the connecting frame is fixedly installed on the front side of the placing frame. According to the bamboo leaf blanching device, the placing assembly is arranged, the pressing plate evenly presses bamboo leaves, it can be guaranteed that the bamboo leaves are subjected to even pressure in the blanching process, the even pressure is beneficial for the bamboo leaves to be heated more evenly in the blanching process, and the problem that partial bamboo leaves are excessively blanched locally or are not fully treated due to uneven pressing is solved; and meanwhile, the bamboo leaves are fixed in the placing frame and pressed, so that the phenomena of rolling, overlapping or irregular placement of the bamboo leaves in the blanching process can be reduced, and the regularity of the bamboo leaves is ensured.

The utility model belongs to the technical field of vegetable production, and particularly relates to a blanching and washing device for dehydrated vegetable production, which comprises a vegetable processing box, a first processing cavity and a second processing cavity which are respectively used for washing and blanching are arranged in the vegetable processing box, and a feeding component is arranged at the top of the vegetable processing box. The feeding assembly comprises a feeding box, a movable inner plate and a mounting and adjusting side plate, the mounting and adjusting side plate is slidably connected with the feeding box, and the movable inner plate is slidably connected into the mounting and adjusting side plate; when vegetables are put into a feeding box, the vegetables are located in a feeding cavity, a movable inner plate is driven to move on a mounting and adjusting side plate, at the moment, vegetable relative strips can pass through a passing groove, puncture treatment needles on the vegetable relative strips can face the vegetables, and the puncture treatment needles damage compact fiber layers of the vegetables; heat permeation can be accelerated, the blanching effect is improved, and the interior of the vegetables can be fully blanched.

The invention discloses a swinging feeding type cooking device in the technical field of cooking equipment. The swinging feeding type cooking device comprises a machine shell provided with a feeding opening. The feeding mechanism is arranged on the top plate of the machine shell and can feed raw materials to the feeding opening; the swing feeding mechanism is arranged at the top of an inner cavity of the machine shell and comprises a swing cantilever and a feeding bin, the top of the feeding bin is open, the bottom of the feeding bin is provided with an overturning opening and closing cover, and the swing cantilever is arranged under a top plate of the machine shell in a reciprocating swing mode and connected with the feeding bin. The feeding bin can swing in a reciprocating mode among the blanching feeding station, the cooking feeding station and the bin cleaning station. The blanching mechanism is arranged in the inner cavity of the shell and is positioned below the blanching and feeding station; the overturning cylinder mechanism is arranged in the inner cavity of the machine shell and located below the cooking and feeding station; the cleaning mechanism is arranged in the inner cavity of the machine shell and located above the stock bin cleaning station. According to the cooking device, the size of the cooking device can be reduced, the feeding stability is improved, and the overall attractiveness of the cooking device can be improved.

The present invention relates to the technical field of nutrient extraction, and more particularly to a method for preparing resveratrol from peanut hulls. This method uses peanut hulls (peanut shells, peanut stalks, and peanut roots), which are residual byproducts after peanut processing, as raw materials after washing. The method then undergoes blanching, drying, crushing, ethanol soaking, subcritical water treatment, centrifugation, pH adjustment, enzymatic hydrolysis with the addition of a complex enzyme, enzyme inactivation, purification, vacuum concentration, and freeze-drying to obtain highly active resveratrol. This method increases the content and purity of resveratrol in the peanut hulls and enhances the functionality of the peanut resveratrol. It also provides a new approach for the comprehensive utilization of peanut byproducts, enabling the intensive processing of agricultural and sideline products and reducing resource waste.