130 results about "Dried meat" patented technology

The utility model provides dried meat floss sandwich bread preparation equipment. The dried meat floss sandwich bread preparation equipment comprises a lower conveyor, an upper conveyor, a slitting knife and a feeding conveyor, wherein the running direction of the bottom surface of the upper conveyor is consistent with the conveying direction of the lower conveyor, so that bread is clamped between the lower conveyor and the upper conveyor to be conveyed. When the bread passes through the slitting knife, the bread is cut by the slitting knife to form bread slices conveyed on the lower conveyor and bread slices conveyed between the slitting knife and the upper conveyor. When the bread slices located on the lower conveyor are conveyed to the feeding conveyor, the feeding conveyor extrudes the dried meat floss onto the bread slices, and then when the bread slices located on the lower conveyor are output below the slitting knife, the bread slices located on the slitting knife leave the slitting knife at the same time and fall to cover the bread slices conveyed on the lower conveyor. The style of the dried meat floss sandwich bread formed by overlapping the two bread slices is formed. The process does not need manual cutting and spreading of the dried meat floss, is relatively convenient, and can greatly reduce the labor cost.

The utility model discloses a drying fan for low-temperature air-dried meat, which comprises a box body, a rotary supporting mechanism and a hanging and airing transposition mechanism which are arranged on the box body, and the rotating supporting mechanism comprises a motor and a supporting plate, the motor is arranged on the top wall of the box body, a driving shaft is arranged at the output end of the motor, the driving shaft is rotationally arranged in the box body, and the supporting plate is fixedly arranged on the side wall of the driving shaft. The utility model belongs to the technical field of jerky processing equipment, and particularly relates to a low-temperature air-dried meat drying fan.

1. Name of the designed product: packing bag (small wind-dried meat strip). 2. Use of the designed product: the designed product is used for packing chicken products. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The designed product is a thin product, and other views are omitted. 6. Other circumstances or explanations: A part is made of transparent material.

The utility model discloses a slitting mechanism for air-dried meat strip processing, and relates to the technical field of air-dried meat strip cutting. Comprising a conveying table, a plurality of sliding grooves are formed in the conveying table, extrusion plates are arranged on the sliding grooves in a sliding mode, a supporting frame is fixedly arranged on the conveying table, a supporting shaft is rotationally arranged on the supporting frame, the first end of a buffer spring is fixedly arranged on the supporting shaft, and the second end of the buffer spring is fixedly arranged at the end, away from the supporting shaft, of a sliding rod; and a baffle block is arranged on the extrusion plate. A limiting frame is arranged on the conveying table in a sliding mode, a limiting plate is fixedly arranged on the limiting frame, an inclined face is arranged on the limiting plate, a limiting rod and an open groove are arranged on the extrusion plate, and an inclined face is arranged on the limiting rod. The sliding rods are arranged to extrude and push the extrusion plates, friction force between the extrusion plates and meat strips is controlled, so that the shapes of the meat strips are uniform in specification, the meat strips are conveyed to a cutting position, the cutting specification of the meat strips is regulated and controlled, and the production quality is improved.

The utility model discloses an oil spraying device for a dried meat floss processing dryer, which comprises a dryer shell, an inclined drying turnover cylinder is rotatably connected to an inner concave area of the dryer shell through a rotating wheel, and a plurality of groups of material shifting rods are arranged on the inner side surface of the drying turnover cylinder at equal intervals. The drying machine shell is fixed to the base through rotating shafts on the two sides, an oil spraying device is arranged on the outer side of the drying overturning barrel and comprises supports which are in bilateral symmetry, a transverse mounting frame is arranged in the area between the supports which are in bilateral symmetry, and a driving motor is fixed to the middle of the mounting frame; and an upper mounting rod and a lower mounting rod are respectively arranged at the upper ends of the brackets which are bilaterally symmetrical. The oil spraying device adopts an automatic double-nozzle oil spraying track structure, manual oil spraying operation is replaced in the dried meat floss drying process, the labor intensity is reduced, meanwhile, the good oil spraying effect is achieved, and the oil spraying uniformity can be guaranteed.

The invention relates to the technical field of intelligent control of food processing, in particular to an intelligent marinating and boiling method for marinated smoked bean curds. The method comprises the following steps: carrying out energy consumption constraint binding based on dried tofu weight and specification information to realize parameter initialization; gradient temperature control and predictive control are adopted for real-time temperature difference compensation; the PH value and salinity in the marinating tank are monitored through fusion of multiple sensors; calculating an energy consumption constraint by applying a deep learning and optimization algorithm, and generating a final optimization structure; the filtration and circulation process is intelligently controlled according to the viscosity of the brine; and a mechanical arm path is planned through an algorithm to complete system maintenance. According to the invention, accurate control and energy-saving optimization of the marinating process are realized, and the production efficiency and the product quality stability are remarkably improved.

A chevon jerky product is disclosed. The chevon jerky comprises ground goat meat, sugar, oyster sauce, garlic powder, salt, and black pepper, and may further comprise chicken skin and / or textured vegetable protein to improve sensory and physicochemical properties. The meat mixture is cured at low temperature, formed into thin patties, and dried to a controlled moisture content and water activity to obtain a stable dried meat product. The resulting chevon jerky exhibits desirable texture, flavor, and overall acceptability while maintaining product stability during storage. The disclosed formulation provides an alternative dried meat snack utilizing chevon meat with improved consumer acceptability.

The utility model discloses a flavor black pork sausage and jerky drying device which comprises a box body, one side of the box body is rotationally connected with a sealing door used for closing a drying box, the inner wall of the box body is fixedly connected with a storage plate used for storing jerky or sausage, and the top of the box body is provided with an air heater used for drying the sausage or jerky. And the inner wall of the box body is in sliding connection with a scraping plate used for scraping meat residues left on the storage plate. According to the sausage or jerky drying device, after sausages or jerky is dried, a worker starts a motor at first, the motor drives a lead screw to rotate, the lead screw enables a scraping plate to move through threads, the scraping plate can scrape meat residues and oil stains on a storage plate, meanwhile, the scraping plate can drive a baffle to move, and therefore the meat residues and the oil stains on the storage plate can be removed; and the baffle can prevent the scraper from scraping oil stains and meat residues onto the screw rod, so that the screw rod is prevented from being polluted by the oil stains and the meat residues, and a worker can conveniently clean the storage plate.

The invention discloses juicy peach flavored meat paste and a processing method thereof. According to the invention, air-dried meat is used as a main raw material, air-conditioned refrigerated juicy peaches are used as an acid pickling and seasoning auxiliary material, the air-dried meat is cut into diced meat or diced meat is subjected to vacuum ice-temperature pickling with a spicy pickling liquid for two rounds, a reaction kettle temperature-controlled frying technology is adopted, and spicy seasoning and concentrated bone soup are added during frying so as to improve flavor and taste; the acid pickling seasoning auxiliary material diced peaches are added before being taken out of the pot, and after vacuum canning and flexible sterilization, the special acid pickling meat paste applied to table application scenes such as spicy sour soup, noodles, rice noodles and Chinese hamburgers is prepared, and the quality guarantee period of the product can reach more than 6 months.

The present application aims to provide a dry meat-like protein processed food and a manufacturing method thereof, which are excellent in taste and manufacturing adaptability even when a large amount of tissue-like plant protein is contained. By using glucomannan and gellan gum as a binding material for the tissue-like plant protein in a blank for a dry meat-like protein processed food, a dry meat-like protein processed food can be manufactured, which is excellent in manufacturing adaptability at the time of cutting, drying, and the like, and excellent in taste even when a large amount of tissue-like plant protein is contained in the blank. As the content in the blank for a dry meat-like protein processed food, the solid content of the tissue-like plant protein is preferably 10.0 to 22.5% by weight, the content of the glucomannan is preferably 0.8 to 3.0% by weight, the content of the gellan gum is preferably 0.4 to 1.7% by weight, the total of the contents of the glucomannan and the gellan gum is preferably 1.8 to 4.0% by weight, and the moisture content of the blank is preferably 68.0 to 75.0% by weight.

The utility model discloses a multi-layer hot air circulation drying structure for dried meat, and relates to the technical field of drying structures. The drying device comprises a drying box, wherein air suction boxes are fixedly connected to the two sides of the drying box; a rotating assembly is arranged in the drying box and comprises a support, the support is fixedly connected to the top of the drying box, a transmission motor is fixedly connected to the top of the support, a transmission rod is fixedly connected to the output end of the transmission motor, a supporting plate is fixedly connected to the surface of the transmission rod, and a hook is fixedly connected to the bottom of the supporting plate. Through the work of the transmission motor, the transmission rod can be driven to rotate, the transmission rod drives the supporting plate to rotate, the supporting plate drives the hook to rotate, and the hook drives meat to rotate, so that uniform rotation of the meat in the drying process is realized, and all parts of the meat can be uniformly heated and dried by hot air; therefore, the quality, the taste and the preservation property of the dried meat are improved.

The invention discloses an intelligent tumbling and finishing integrated device for jerky products based on a bionic rubbing principle, and belongs to the technical field of food processing. At least one group of tumbling rollers are arranged in a tumbling piece connecting frame, a finishing mold main body is mounted at the corresponding position of the bottom of the tumbling piece connecting frame, an upper rotating pair is correspondingly mounted on one side of a limiting plate, and a lower rotating pair is mounted on the other side of the limiting plate; a lifting electric push rod is mounted on the other side of the limiting plate, a lifting piston rod is mounted at the output end of the lifting electric push rod, and the outer end of the lifting piston rod is telescopically connected with the tumbling piece connecting frame; the time length of the whole tumbling finishing process can be set through a PLC control system of the equipment, after the preset time is reached, the electric pushing piece stops working, the electric pushing rod is lifted to drive the tumbling piece connecting frame to move upwards to reset, finally, the discharging opening of the finishing mold body is opened, the finished materials are taken out, and a single machining cycle is finished.

The application discloses a kind of contact type ultrasonic coupling infrared auxiliary hot air drying production air-dried meat processes, belong to food processing technical field.The application is prepared by using the method of contact type ultrasonic coupling infrared auxiliary hot air drying, and the beef jerky obtained compared with traditional hot air drying method, drying time is significantly shortened to 360min, and product brightness is 1.2 times of hot air drying.At the same time, the texture and flavor substance content of the obtained product are obviously improved, and the product obtained by the method of the application shows significantly higher umami and salty taste than other groups.

The application discloses a kind of Tibetan pig low-salt sausage of compound low-sodium salt and preparation method thereof, it is related to low-sodium salt preparation technical field, including the following raw materials: sodium chloride, modified potassium chloride, stabilizer, modified potassium lactate and composite powder.In the application, modified potassium chloride and modified potassium lactate are mutually synergistic and matched, in the production of Tibetan pig low-salt sausage, modified potassium chloride can replace part of sodium salt to supplement saltiness, completely avoid the bitter taste and metallic off-flavor of ordinary potassium salt, ensure that sausage taste is pure and natural, does not cover up the fresh and fragrant of meat itself;Modified potassium lactate can lock the moisture of meat product, improve the compact texture of sausage, avoid dry meat, and also play a role in mild bacteriostatic preservation, but also avoid the moisture of ingredients to be clumpy, convenient production and deployment.Two-way cooperation, perfect support low-salt formula seasoning demand, improve overall edible palatability, optimize sausage texture quality and storage stability, so that low-salt sausage is healthy in sodium reduction, taste and quality are comprehensively improved.

The utility model relates to the technical field of air-drying of meat products, and discloses an air-drying device for air-dried meat products, which comprises an air-drying rack, a transverse air supply pipe and a driving part used for driving the air supply pipe to rotate are installed on the airing frame, an air supply part used for supplying air to the air supply pipe is installed on the airing frame, the end of the air supply pipe is connected with an air flow dividing part, and the periphery of the air flow dividing part is sleeved with an airing disc; a plurality of limiting grooves which are arranged in the circumferential direction and are communicated with the gas flow dividing part are formed in the airing disc, and elastic limiting parts for limiting meat products are mounted in the limiting grooves; a plurality of ventilation openings communicating with the multiple limiting grooves are formed in the side face of the airing disc, and pneumatic pieces penetrating through the ventilation openings are rotationally installed in the limiting grooves. The utility model provides an airing device for air-dried meat products, and solves the problems that the meat products cannot be turned over, and airing is not uniform.

The utility model discloses equipment for storing and pickling dried meat slices. The equipment comprises a pickling assembly, a rack assembly and a storage assembly, the pickling assembly comprises a tank body, a rolling part and a first opening, a plurality of convex parts are arranged on the inner wall of the tank body, the first opening is formed in one end of the tank body, a plurality of spraying holes are formed in the rolling part, the other end of the tank body is nested with the rolling part, and the driving part is arranged at the other end of the tank body; the rack assembly comprises a supporting base, an adjusting part, a first bearing and a second bearing, the tank body is sleeved with the first bearing and the second bearing in a spaced mode, the first bearing is hinged to the supporting base, one end of the adjusting part is hinged to the second bearing, and the other end of the adjusting part is hinged to the supporting base; the storage assembly comprises a conveying part and a storage part, one end of the conveying part faces the first opening, and the other end of the conveying part is connected with the storage part; on the whole, manual operation is reduced, the labor intensity is reduced, the production efficiency is improved, the quality of the dried meat slices is improved, and the production process is optimized.

The application relates to the technical field of automatic control placing devices, and discloses an automatic control placing device for jerky roasting, which comprises supporting feet, a mounting table, a lifting mechanism, a roasting mechanism, a baking tray moving mechanism, a placing mechanism, a cooling mechanism, a transfer mechanism, a steering mechanism and a discharging mechanism. The lifting mechanism is installed on the supporting feet, the roasting mechanism is installed at the bottom end of the mounting table, the baking tray moving mechanism is installed in the roasting mechanism, the placing mechanism is installed on one side of the roasting mechanism, the placing mechanism comprises a conveying assembly, the cooling mechanism is installed on the placing mechanism and comprises an air flow plate, the transfer mechanism is located below the roasting mechanism, the steering mechanism is installed between the transfer mechanism and the placing mechanism, and the discharging mechanism is installed at the top end of the mounting table. Through the technical scheme, the problems that the placing of jerky before roasting and the placing of jerky after roasting for cooling need specific equipment, and the cost in the jerky roasting process is high are solved.

The utility model discloses a meat product airing device which comprises an airing frame, the airing frame comprises a frame body and a plurality of airing nets, the frame body comprises two movable rods and two mounting seats which are vertically arranged at intervals, each movable rod is in sliding connection with the two mounting seats, and a connecting mechanism is arranged between the two movable rods so that the two movable rods can move up and down in a staggered mode under the action of external force; each airing net is provided with a mounting hole, the two movable rods are located in the mounting holes and are arranged at intervals with the inner walls of the mounting holes, and eccentric parts are arranged at the bottoms of the airing nets, so that the airing nets are asymmetrically arranged along the gravity centers of the axes of the mounting holes; the two movable rods are respectively provided with a plurality of groups of limiting parts, each group of limiting parts is matched with the corresponding airing net, each group of limiting parts comprises two baffles, and the two baffles are respectively arranged on the two movable rods, are arranged in an up-and-down staggered mode and are respectively attached to the upper side and the lower side of the corresponding airing net. According to the airing device, the storage operation of air-dried meat products can be simplified, the storage workload is reduced, and the storage efficiency is improved.

The invention belongs to the technical field of meat product processing, and provides bean flour-free dried beef floss and a preparation method thereof. The innovative design that a glycosylated gelatin microgel component replaces a traditional bean flour auxiliary material is adopted, the average particle size of the glycosylated gelatin microgel component is accurately regulated and controlled to be 0.1-100 microns, feeding is conducted in a specific moisture window (6.0-15.0 wt%) in the middle and rear sections of stir-frying, and the processing technology that edible oil is sprayed in an atomized mode and antioxidant components are added in a synergistic mode is matched, so that the food quality of the bean flour is improved, and the food quality of the bean flour is improved. According to the method, the fluffy fibration structure stability of the dried beef floss, the moist and juicy taste in the mouth, the oil and fragrance holding capacity under the low-moisture final state and the residue falling and pulverization reducing effect are synergistically improved, and the color and flavor fluctuation caused by glycosylation browning and lipid oxidation in the high-temperature frying and final drying process is effectively controlled; the problem that structural strengthening, eating quality, processability and stability are difficult to consider at the same time in a traditional technology is solved, and the method has wide application value in bean flour-free dried meat floss product development and large-scale production.

The utility model relates to a dried meat floss fishing and moisture removing device, and belongs to the technical field of dried meat floss processing equipment. The technical scheme is mainly used for solving the problem that dried meat floss and water cannot be separated during fishing. Comprising a moving frame, a first adjusting mechanism is fixedly connected to the top of the moving frame, a second adjusting mechanism is fixedly connected to the top of the first adjusting mechanism, a winch is fixedly connected to the top of the second adjusting mechanism, a steel wire rope is wound on the surface of the winch, and an L-shaped fixing rod is fixedly connected to the end of the steel wire rope; the side wall of the L-shaped fixing rod is fixedly connected with a draining basket. Under the cooperation of the winch, the steel wire rope, the L-shaped fixing rod and the draining basket, dried meat floss in the cleaning cylinder can be fished, in this way, water is treated while the dried meat floss is fished, the situation that the later air drying efficiency is affected due to the fact that water is left on the surface of the dried meat floss is prevented, and the operability of the fishing device is further improved.

The application discloses a kind of composite dried meat and a preparation method thereof.The preparation raw material is beef and chicken, and the mass ratio of the amount of beef and chicken is 1:(1-3).The composite dried meat of the application uses beef and chicken as the preparation raw material, has the chewiness of beef and the tender taste of chicken, overcomes the defects that single beef jerky is hard and single chicken jerky has no chewiness, and the addition of sugarcane molasses and rosemary extract during preparation effectively inhibits the generation of heterocyclic amines, further improves the taste of dried meat, and increases the safety of consumption.

The utility model provides a kind of low-temperature drying equipment for yak jerky processing, it is related to yak jerky processing technical field, and it includes: beef jerky dryer, the beef jerky dryer left and right side cavity wall is equipped with heat radiation device, the beef jerky dryer upper end is fixed with vacuum pump, the beef jerky dryer rear cavity wall is equidistantly provided with turnover disc, the turnover disc front end is welded with limit rod, the limit rod surface is inserted with article net frame and cover plate by ring block, the article net frame rear end is inserted with turnover disc by cross insertion block, the turnover disc rear end is connected with transmission shaft by fixed shaft, the transmission shaft rear end is connected with motor, the transmission shaft shaft surface is equipped with first pulley assembly and second pulley assembly.The utility model solves the problem that multiple jerky appears mutual adhesion in the prior art, and the electric heating wire is at the bottom of tray, the drying degree of material bottom is highest, and the material in stirring disc is prone to cause insufficient drying.

The invention relates to the technical field of dried meat slice processing, in particular to pressing and baking equipment for dried meat slice processing and a pressing and baking technology.The pressing and baking equipment comprises a mounting base, a rotatable assembly base is rotationally connected to the mounting base, and a structure composed of an upper heating plate and a lower heating plate can heat and bake dried meat in a closed state; when the upper heating plate and the lower heating plate are closed each time, the fitting degree and the pressure applying force of the upper heating plate and the lower heating plate are uniform, and the heating environment of each batch of jerky is kept consistent, so that the taste and the cooking stability of products are ensured, the batch difference is reduced, a pressure baking process is used, the jerky is contacted, the jerky is extruded in the heating process, muscle fibers of the jerky slices cannot shrink due to heating, and the quality of the jerky is improved. Meanwhile, muscle fibers of the meat slices can expand due to heating, meat cannot shrink, the dried meat slices are softer than traditional dried meat slices, the taste is improved, meanwhile, the upper heating plate and the lower heating plate make contact with the meat slices faster, heat conduction is faster, and the baking time of the dried meat slices can be greatly shortened.

The utility model provides a special stackable baking car for dried meat slices, which comprises a cross rod and two baking units which are oppositely arranged along the transverse direction, and each baking unit comprises a base, a mounting frame and a plurality of brackets which are arranged at intervals along the vertical direction, the two baking units are arranged in a spaced mode in the transverse direction so as to form a stacking space where other stackable baking cars can be inserted. In this way, in the baking process, the dried meat slices are placed on the baking trays, then the baking trays are placed on the brackets of the two baking units, and baking can be started in the baking room; when the baking process is not carried out, a plurality of stackable baking vehicles can be inserted into the stacking space side by side, when the stackable baking vehicles are inserted into the stacking space, the transverse rods of every two adjacent stackable baking vehicles abut against each other in the longitudinal direction, and the baking units, located on the same side, of every two adjacent stackable baking vehicles abut against each other. And in this way, stacking is gradually conducted till the stacking space is full, so that occupied space is greatly reduced, and large space is vacated for a baking room.

The invention relates to the technical field of jerky food fermentation, in particular to a pressure and temperature combined control fermentation method and device for jerky food. According to the method, the number of initial probiotic colonies of a sample and fermented probiotic colony data are collected, the rise ratio of the probiotic colonies is calculated, a function relation model between pressure and temperature is established, the optimal fermentation parameter combination and processing time are further determined, and accurate control over the fermentation process is achieved. The device comprises a probiotic bacterial colony detection module, a pressure and temperature regulation and control system and a data processing unit, and can automatically acquire data, perform modeling analysis and execute fermentation operation. According to the method, the scientificity and stability of jerky food fermentation are remarkably improved, the fermentation efficiency is effectively improved, the energy consumption is reduced, the taste damage caused by excessive treatment is avoided, the original flavor and texture are kept while the food safety is guaranteed, and the method is suitable for industrial processing and quality control of middle-end and high-end jerky products.

The invention provides shrimp dried meat floss and a making method thereof, and relates to the technical field of aquatic product processing. According to the method, the application of the vacuum freeze-drying technology in shrimp products is realized, the preparation process of the dried shrimp meat floss is improved through the vacuum freeze-drying technology, and the seasoned shrimp meat is prepared into the dried shrimp meat floss, so that the loss of nutritional ingredients is greatly reduced, and the dried shrimp meat floss tastes good. The loss of nutritional ingredients of the shrimp meat is greatly reduced. The method is suitable for low-cost and high-efficiency industrial production of the dried shrimp floss.

1. Name of the designed product: packing bag (hand tearing dried meat). 2. Use of the designed product: packing bag for food. 3. Design points of the designed product: combination of shape, pattern and color. 4. Picture or photo showing the design points: design 1 front view. 5. The designed product contains color. 6. The designed product is thin, omitting design 1 left view; the designed product is thin, omitting design 1 right view; the designed product is thin, omitting design 1 top view; the designed product is thin, omitting design 1 bottom view; the designed product is thin, omitting design 2 left view; the designed product is thin, omitting design 2 right view; the designed product is thin, omitting design 2 top view; the designed product is thin, omitting design 2 bottom view. 7. Design 1 is the basic design.

The utility model discloses an overturning and scalding device for pig slaughtering, which relates to the technical field of slaughtering and processing and comprises a spraying part, an adjusting part is arranged on the spraying part, and a rolling part is arranged on the adjusting part; by arranging the rolling part, the live pigs can be automatically turned over, the spraying part is combined for scalding the live pigs in the turning process, the mode is different from the mode that the whole pigs are soaked in water in the traditional process, and then the problems that protein in pork is excessively solidified, meat becomes dry and the eating taste is affected due to excessive scalding are avoided; through combination of the adjusting part and the rolling part, the opening and closing angle can be automatically adjusted according to the size of a live pig, so that the rolling roller is tightly attached to the live pig, hair and impurities of the live pig are effectively treated through a scraper, and through arrangement of the spraying part, scalded water is circulated in real time and filtered in real time; and water resources are saved to the greatest extent while the scalding effect of the live pigs is ensured, so that the processing cost is reduced.

The invention discloses efficient drying equipment for dried meat slice production and processing, and relates to the technical field of dried meat slice production and processing, the efficient drying equipment comprises a supporting mechanism and an accelerating mechanism, the supporting mechanism comprises a drying box body and a feeding frame, the side wall of the drying box body is connected with the feeding frame in a clamped mode, and a plurality of universal wheels are arranged on the bottom wall of the feeding frame; an acceleration mechanism is arranged on the feeding frame, and a drying mechanism and a driving mechanism are arranged on the drying box body. The dried meat slice drying device has the advantages that through cooperation of the first inclined plate, the second inclined plate and the inclined folded plate, hot air can be accurately blown to dried meat slices to be dried, and it is avoided that when the lower-layer dried meat slices to be dried are dried, evaporated water vapor influences the upper-layer dried meat slices to be dried; through cooperation of the first acceleration assembly, the second acceleration assembly and the third acceleration assembly, the contact position of the to-be-dried meat slice and hot air is changed, the flowing speed of air on the surface of the to-be-dried meat slice is increased, and drying is accelerated; through cooperation of the driving mechanism and the acceleration mechanism, wind energy is converted into kinetic energy.