19 results about "Frozen vegetables" patented technology

The utility model belongs to the technical field of quick-frozen vegetable processing, and discloses a winnowing machine for processing quick-frozen vegetables, which comprises an equipment shell, a feeding hole is formed in the top of the equipment shell, a heat preservation structure is arranged on the outer surface of the equipment shell, and a discharging hole is formed in one side wall of the equipment shell; the flow guide plate is obliquely arranged in the equipment shell, and the flow guide plate is located below the feeding opening; the heating device is composed of a heating rod frame installed at the bottom of the flow guide plate, a plurality of heating rods installed on the heating rod frame and a temperature controller installed in the equipment shell, and the heating device is used for preventing frost condensation; and the multi-stage sorting device comprises a main fan, a first auxiliary fan and a second auxiliary fan, and the air speeds of the main fan, the first auxiliary fan and the second auxiliary fan are gradually increased. According to the utility model, frost condensation can be conveniently prevented, light impurities and qualified materials can be separated in a multi-stage manner, and meanwhile, the breakage rate of the surfaces of vegetables can be reduced.

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.

The utility model belongs to the technical field of vegetable draining, and particularly relates to a quick-frozen vegetable draining device which comprises a draining box, a box door is movably connected to the upper portion of one side of the draining box, a water collecting cavity is formed in the lower portion of the inner wall of the draining box, and a drainage opening is fixedly connected to the bottom of the side wall of the draining box in a sleeved mode. The draining box comprises a draining mechanism for draining, a drying mechanism for drying water and a limiting mechanism for limiting; air inlet heating pipes are symmetrically arranged at the top end of the draining box; in the using process, through the arrangement of the draining mechanism, a large amount of water on the surfaces of vegetables can rapidly flow into the water collecting funnel and other components through the draining holes, primary water separation is achieved, the water content of the vegetables is reduced, then the vegetables are blow-dried through the drying mechanism by means of heated air, and the drying efficiency is improved. The residual moisture on the surfaces of the vegetables is further removed. Compared with pure natural draining, the mode of draining firstly and then drying greatly shortens the treatment time, and improves the overall working efficiency.

The utility model relates to a frozen vegetable impurity sorting machine which comprises a screening hopper body, a mounting frame is arranged at the bottom of the screening hopper body, two first mounting blocks are fixedly connected to the screening hopper body, the two first mounting blocks are rotationally connected with a rotating shaft, and two second mounting blocks are fixedly connected to the screening hopper body. A connecting rod is fixedly connected between the two second mounting blocks, sliding grooves are formed in the two guide frames, the connecting rod is in sliding connection with the sliding grooves, the limiting blocks are clamped with the limiting grooves, and when the inclination angle of the screen hopper body needs to be adjusted, the limiting blocks on the connecting rod are pulled out outwards, the screen hopper body is lifted upwards with one hand, the connecting rod is driven to rotate, and the screen hopper body can be adjusted. And after rotating to a proper angle, the limiting block is clamped with the other limiting groove in the guide frame, so that the positions of the connecting rod and the screen bucket body are effectively limited, the stability is high, and the problem that the screen bucket body falls off in the operation process is avoided.

The utility model relates to quick -frozen food processing technical field discloses quick -frozen vegetable anti -drop discharge equipment, including quick -frozen structure, discharge structure and anti -drop structure, the discharge structure installs on quick -frozen structure, the anti -drop structure installs on discharge structure, the discharge structure includes fixed block, pivot, guide plate, first hinged seat, second hinged seat, electric push rod, conveyer belt and motor, the guide plate and pivot rotatory connection, first hinged seat and second hinged seat are connected through electric push rod, first roller and second roller are connected through conveyer belt, motor shaft and second roller fixed connection of motor of the utility model. The utility model discloses the discharge structure that sets up, and vegetables are transferred to guide plate conveyer belt from the discharge board, and vegetables are conveyed to the collecting box by motor drive conveyer belt, realizes the automatic discharge collection, and simultaneously, electric push rod can adjust the guide plate angle flexibly, avoids the vegetables concentrated accumulation in the collecting box same position.

The utility model provides quick-frozen vegetable processing and packaging equipment, which relates to the field of vegetable processing and comprises a fixing frame, a conveying mechanism is arranged in the fixing frame, a refrigerating mechanism is mounted on the upper surface of the fixing frame, and four supporting legs are mounted on the bottom surface of the fixing frame. A supporting mechanism is jointly installed on the side faces, close to each other, of the two sets of supporting legs, a controller is installed on the front face of the fixing frame, a display screen is arranged on the front face of the controller, the conveying mechanism comprises a driving motor, two sets of bearings are fixedly embedded in the fixing frame, driving wheels are installed in the two sets of bearings, and the driving wheels are connected with the driving motor. The outer surfaces of the two driving wheels are jointly in transmission connection with a conveying belt, and symmetrical limiting strips are arranged on the outer surface of the conveying belt. According to the quick-frozen vegetable cooling device, quick-frozen vegetables can be blown and cooled through cooperation of the refrigerating machine body, the fixed curved pipe and the spray head, the effect of cooling the quick-frozen vegetables is achieved, and the quick-frozen vegetables are prevented from being melted.

The invention belongs to the technical field of deep processing of frozen vegetables, and particularly relates to a processing method for synchronously maintaining flavor, texture and nutrition of frozen broccoli, in particular to a preparation method of frozen broccoli based on ethylene-calcium-ROS signal triple regulation protection and an obtained product. By adopting the multi-layer composite coating, the flavor loss (gt; gt) in the broccoli reheating process can be obviously reduced; 40%); meanwhile, the requirements for hardness, flavor and nutrition are met, quality fission can be avoided in the long-term storage process, the color retention degree is good, and no peculiar smell is generated. By means of the treatment process, the resource utilization rate of broccoli can be increased, waste of agricultural products is avoided, and the large-scale and long-period supply requirements of the modern food industry are met.

To provide a technique for producing cooked frozen vegetables reduced in syneresis during thawing.SOLUTION: The method for producing cooked frozen vegetables includes a cooking step of cooking vegetables to obtain cooked vegetables, and a freezing step of freezing the cooked vegetables. The method includes a preheating step of heating the vegetable before the cooking step, and the preheating step includes the following treatment A or B. Treatment A: The vegetable is brought into contact with oil at a temperature of 40 to 80 °C for 5 minutes or more. Treatment B: The vegetables are allowed to stand for 5 minutes or more in an environment with an atmospheric temperature of 40 to 80 °C and a relative humidity of 30 to 80%.SELECTED DRAWING: None

The present invention relates to a method for producing frozen vegetable and / or potato products, comprising the following steps: - supplying an amount of vegetable and / or potato products; - washing the supplied vegetable and / or potato products to form base vegetable and / or potato products; - heat-treating the base vegetable and / or potato products in a housing to form heat-treated vegetable and / or potato products for at most 40 minutes; - freezing the heat-treated vegetable and / or potato products, wherein a dew point temperature for the air in the housing is set in the range from 70 °C to 99 °C for heat-treating the base vegetable and / or potato products (calculated in accordance with air temperature and relative humidity), wherein, during the heat treatment, the conditions of the air present in the housing are detected which are required to be able to determine the dew point temperature, and these conditions are adjustable in order to achieve and maintain the desired dew point temperature during the heat treatment.

The utility model relates to a quick-freezing fluidized bed, in particular to a vegetable fresh-keeping quick-freezing fluidized bed with a deicing structure, which comprises a fluidized bed component, a crushing component, a discharging component and a cold air module, the crushing component is arranged on the outer wall of one side of the fluidized bed component, the discharging component is mounted on the outer wall of one side of the top of the fluidized bed component through bolts, and the cold air module is mounted on the top of the fluidized bed component. The cold air module is mounted on the outer wall of one side of the fluidized bed assembly through bolts; vegetables such as quick-frozen corn particles and the like are conveyed, the vegetables such as the quick-frozen corn particles and the like can flow into the barrel body through the feeding opening, the vegetables such as the corn particles and the like which are not adhered together due to quick freezing can flow to the discharging opening under the action of gravity, then the quick-frozen vegetables can flow out through the discharging opening, and meanwhile the driving motor is started in the process; the connecting shaft can drive the multiple stirring rods to rotate, the rotating stirring rods are matched with the fixing rods to knock the vegetables adhered together, the vegetables are smashed, and the situation that quick-frozen vegetables are adhered together to affect packaging is avoided.

The present invention addresses the problem of providing a novel means for producing frozen fruits and vegetables that are similar in texture to fresh fruits and vegetables even after the fruits and vegetables have been frozen and thawed, and can be tastily consumed. Said problem is solved by providing: a freeze-thaw resistance-imparting agent for fruits and vegetables comprising pullulan; and frozen vegetables and fruits that comprise pullulan. In order to solve this problem, the present invention also provides a method for producing frozen vegetables and fruits, the method comprising: a step for immersing vegetables and fruits in an immersion liquid comprising pullulan; and a step for freezing the fruits and vegetables after removing the fruits and vegetables from the immersion liquid. According to the freeze–thaw resistance-imparting agent, the frozen fruits and vegetables, and / or the production method according to one aspect of the present invention, it is possible to obtain frozen fruits and vegetables which are similar in texture to fresh fruits and vegetables before freezing, and which can be tastily consumed.

The invention relates to the field of food processing color protection, in particular to a color protection composition and a color protection method for preparing quick-frozen dandelion dishes, the composition comprises sodium ascorbate, calcium lactate and EDTA-2Na, dandelions are washed, then placed in blanching liquid containing the color protection composition to be blanched, quickly fished out after blanching is finished, and subjected to shock cooling with ice water to 10 DEG C or below, and a finished product is obtained. Draining off water, immediately quickly freezing, and freezing and preserving in a refrigerator at the temperature of-18 DEG C; according to the compound color protection formula provided by the invention, the safety risk of heavy metals is avoided, enzymatic browning can be inhibited, and the color of dandelion is stable; the blanching temperature and time parameters matched with the characteristics of the dandelion leaves are optimized, the problems of high-temperature long-time softening and rotting and low-temperature short-time enzyme inactivation are solved, and chlorophyll degradation and nutrition loss are reduced while the activities of polyphenol oxidase and peroxidase are ensured to be rapidly passivated; the synergistic effect of composite color protection and blanching processes is achieved, the process is simplified, and the method is suitable for large-scale production of quick-frozen vegetables.

The utility model provides a kind of storage device for quick-frozen vegetable processing, it is related to food processing equipment technical field, including heat preservation shell, the outer surface of heat preservation shell is inlaid with four first bearings, the inner ring of every two first bearings is fixedly connected with rotating rod, the outer surface of heat preservation shell is fixedly connected with servo motor, the output of servo motor is connected with the outer surface of one rotating rod, the outer surface of every rotating rod is fixedly connected with two transmission wheels, the outer surface of every two transmission wheels is sleeved with transmission belt.The utility model drives transmission wheel and transmission belt rotation by servo motor, transmission belt drives mobile shell to circulate and run, in combination with the second bearing on rotating rod and rotating cylinder, mobile shell is hung on rotating cylinder, mobile shell and vegetable can be lifted with the lifting of rotating cylinder at different floor height, worker can complete the access operation of vegetable without bending or padding foot, reduce labor intensity and improve the efficiency of operation.

The utility model provides a quick-frozen vegetable production workshop disinfection device, and relates to the technical field of disinfection equipment, the quick-frozen vegetable production workshop disinfection device comprises a movable placing seat, the bottom surface of the movable placing seat is connected with two groups of moving wheels, the inner bottom wall of the movable placing seat is connected with a protective pad, and the inner wall of the movable placing seat is clamped with a disinfection box. Through the arrangement of the disinfection box, the stirring assembly, the chlorine dioxide feeding pipe, the horn hopper, the spraying assembly, the spraying pump, the liquid pumping pipe, the water spraying hose and the disinfection spraying head, disinfection liquid and chlorine dioxide powder can be fed and stirred, the water spraying pump works to pump the disinfection liquid, and the disinfection liquid is sprayed out through the disinfection spraying head; the vegetable production workshop disinfection device is simple in structure and convenient to use, spraying disinfection of a vegetable production workshop can be conveniently achieved, the disinfection box can be conveniently pushed to move through the arranged movable containing base, movable wheels, a balancing weight, a push handle and an anti-skid sleeve, the convenience of the disinfection device is improved, and convenient disinfection of the vegetable production workshop is facilitated.

The present invention aims to provide a method for easily producing vegetable food products from frozen vegetables in which the growth of spoilage bacteria is suppressed. [Solution] The method for producing a vegetable food product according to the present invention is characterized by including a step of thawing frozen vegetables by immersing them in a hypertonic solution.

This invention relates to the field of blanching vegetable technology and discloses an ultrasonic-assisted blanching quick-freezing vegetable color protection treatment device, including a device cavity and a blanching chamber mounted on the top of the device cavity. A conveying chamber is driven and mounted on the side of the side panel opposite to the inner wall of the blanching chamber. Two or more sets of conveying baffles are uniformly fixedly connected to the outer surface of the conveying chamber along its transmission direction. A material leveling cylinder is rotatably mounted on the side of the conveying baffle perpendicular to the outer surface of the conveying chamber. Four sets of material leveling blades are uniformly fixedly mounted on the outer peripheral wall of the material leveling cylinder along its length. In this invention, the material leveling cylinder is rotatably mounted within each independent ultrasonic blanching zone. The four sets of material leveling blades, spaced apart along the length of the material leveling cylinder, can precisely adapt to the width of the conveying chamber, ensuring that the material leveling range covers the entire blanching zone. Combined with the lifting function of the material leveling cylinder, it can flexibly adapt to blanching media of different liquid levels and granular vegetables of different sizes.

This invention belongs to the field of Internet of Things (IoT) monitoring technology, specifically relating to an IoT-based monitoring method and system for fresh and frozen vegetable production. The method includes the following steps: acquiring monitoring data packets sent by sensors on the fresh and frozen vegetable production line; the monitoring data packets carry production unit identifiers and data urgency coefficients; calculating the weighted average queue length of the routing cache queue; and calculating the queue length growth gradient based on the time variation of the weighted average queue length; according to the current process stage, obtaining the baseline minimum queue threshold and the baseline maximum queue threshold from a mapping table; and adjusting the baseline minimum queue threshold and the baseline maximum queue threshold based on the absolute value of the product of the queue length growth gradient and a preset time constant. This invention improves the transmission efficiency and reliability of the monitoring network, reduces the risk of packet loss, ensures priority transmission of urgent data, and balances bandwidth fairness and service stability.

The utility model relates to the technical field of vegetable cutting devices, and discloses a quick-frozen vegetable cutting device which comprises a dividing and guiding frame, a conveying belt is fixedly installed on the inner surface of the dividing and guiding frame, a cutting and pressing mechanism is fixedly installed at the bottom of the dividing and guiding frame, and a dividing and guiding mechanism is fixedly installed at the top of the dividing and guiding frame. The cutting and pressing mechanism comprises a cutting box, a cutting assembly is fixedly installed on the inner surface of the cutting box and comprises a first motor, a first rotating shaft is fixedly installed at the output end of the first motor through a speed reducer, and a connecting rod is fixedly installed on the outer surface of the first rotating shaft. According to the quick-frozen vegetable cutting device, a second motor drives a second rotating shaft to rotate, the second rotating shaft drives a guide plate to rotate through a rotating frame, quick-frozen vegetables are led into cutting and pressing mechanisms on the two sides through the guide plate, and a first rotating shaft is driven by a first motor to rotate; the first rotating shaft drives the sliding block to move through the connecting rod.

The utility model relates to the technical field of vegetable sorting, and discloses a quick-frozen vegetable sorting device which comprises a processing structure, a sorting structure, an anti-blocking structure and a collecting box, the sorting structure, the anti-blocking structure and the collecting box are installed in the processing structure, and the anti-blocking structure comprises a lead screw, a second motor, a sliding rod and an installing plate. A mounting plate is mounted on the second motor through a lead screw and a sliding rod, an inserting plate is mounted on the mounting plate through a first electric push rod, an inserting rod is fixedly mounted at the bottom end of the inserting plate, the inserting plate is slidably connected with the mounting plate through a guide rod, and second electric push rods are mounted on the two sides of the mounting plate through fixing plates; and a scraping plate is fixedly mounted at the telescopic end of the second electric push rod. According to the anti-blocking structure, the insertion rod extends into the hole diameter of the screening plate to extrude the green soybeans, so that the green soybeans are effectively prevented from being accumulated in the screening holes in the screening process, the phenomenon that the screening holes are blocked is reduced, and blocking objects in the screening holes are rapidly cleaned.