2146 results about "Seasoning" patented technology

The invention discloses a customer health data intelligent management system and method, and belongs to the technical field of health data management. Basic data and health data are collected; the client inputs a daily menu and calculates nutrients; establishing a daily nutrient matrix based on nutrients, and identifying a diet mode; defining a taste space, and extracting taste features based on the seasoning use condition of the menu every day; integrating to form an input vector; establishing a personalized nutrition demand prediction model, and training to obtain nutrition constraints; retrieving the candidate recipes based on nutrition constraints, and performing taste matching to obtain recommended recipes; based on the menu selection records of the similar clients, the recommended menu is optimized; dynamically adjusting the recommendation strategy according to the score of the customer for the recommended menu to obtain an optimal menu; when the customer eats the optimal menu, the change of health data before and after diet intervention is calculated, and the intervention effect is quantified; nutrients needed by the client are adjusted based on the intervention effect, and the optimal menu is correspondingly adjusted.

The invention discloses a digital pressure pulse thermal processing system for preparing compound seasoning, which relates to the field of food thermal processing and comprises seven parts, namely a batching kettle, a reaction kettle, a buffer tank, a condenser, a flash tank, a weighing pressure tank and a vacuum balance tank, and a central control system, the seven parts, all the pipelines, automatic valves on all the pipelines and corresponding sensors on the seven parts form nine systems, namely a feeding system, a stirring system, a material spraying and returning system, a water-oil fractionation and recovery system, a discharging system, a heating system, a circulating cooling system, a distillation system and a vacuum system through different combination modes; the central control system is connected with and controls the nine systems, the automatic valves on the pipelines and the corresponding sensors and the automatic valves on the seven components; therefore, the temperature rise and drop, high-temperature positive pressure, high-temperature negative pressure and the flash evaporation process with adjustable intensity and frequency of the reaction kettle are realized. The extraction and reaction efficiency in the hot working process of the compound seasoning is remarkably improved.

The invention relates to the technical field of cooking utensils, in particular to a control method of a steaming oven, a storage medium, a control device and the steaming oven. The steaming oven comprises a sensor assembly and a seasoning putting assembly, the control method of the steaming oven comprises the steps that state information of food in the steaming oven is obtained through the sensor assembly, and the state information comprises at least one of the surface color, the surface temperature, the surface moisture content, the weight and the smell of the food; determining a to-be-seasoned area of the food and an execution instruction of a seasoning putting assembly according to the state information; according to the execution instruction, controlling a seasoning putting assembly to put seasoning into the to-be-seasoned area so as to improve the cooking effect of food.

The utility model discloses fresh seasoning smashing equipment with a cleaning function, belongs to the technical field of smashing equipment, and aims to solve the problems that in the prior art, smashing equipment used for smashing fresh seasoning needs to be detached and then manually cleaned after being used, cleaning operation wastes time and labor, and cleaning efficiency is high. And the subsequent cleaning workload of cooking processing is increased. The fresh seasoning smashing equipment with the cleaning function comprises a smashing bowl, a rotating arm is vertically and rotatably installed in the smashing bowl, a smashing cutter used for smashing fresh seasoning is arranged at the bottom end of the rotating arm in the radial direction, and a motor set used for driving the rotating arm to rotate is arranged at the top of the smashing bowl. And a driving shaft of the motor group is detachably connected with the rotating arm. According to the fresh seasoning smashing equipment with the cleaning function, the automatic cleaning function on the smashing bowl is added, convenience is provided for a user, and compared with a mode that a traditional smashing device needs to take out a smashing cutter for manual cleaning, trouble and labor are saved, and the fresh seasoning smashing equipment is more practical.

This invention discloses a fully automatic intelligent cooking machine, comprising a cooking mechanism, a seasoning mechanism, a conveying mechanism, a food preparation mechanism, a heat preservation mechanism, and a central control system. The seasoning mechanism is located above the cooking mechanism, the conveying mechanism is positioned between the cooking mechanism and the heat preservation mechanism, and the food preparation mechanism is located to one side of the conveying mechanism. The central control system includes a communication module connected to the cooking mechanism, seasoning mechanism, conveying mechanism, food preparation mechanism, and heat preservation mechanism. This invention offers advantages such as reasonable ingredient mixing, precise heat control, even heating of the cooking pan, thorough and even stirring during cooking, easy and quick cleaning of the cooking pan, and preservation of the freshness of the finished dish.

The invention belongs to the technical field of industrial automation control, and relates to a seasoning filling PID parameter adaptive optimization control method and system. The method comprises the steps that the real-time temperature of fluid in a filling pipeline, the static pressure of a valve inlet, the instantaneous flow and a valve opening instruction are collected, and moving average filtering preprocessing is carried out; constructing a self-adaptive forgetting factor calculation model based on the viscosity-temperature characteristics, and calculating a current optimal forgetting factor according to the fluid temperature change rate, the flow prediction error and the fluctuation condition of the flow data; a recursive algorithm is used for identifying the system process gain online, and the proportional gain of a PID controller is calculated in real time according to the identified process gain and the ratio of the hydrostatic pressure to the standard reference pressure; and the gain is input into a controller, and a final valve opening instruction is generated in combination with integral and differential terms. According to the method, the dynamic adjustment of the algorithm memory length can be realized, the viscosity change can be quickly adapted, excessive filling and slow response are eliminated, and high-precision filling under complex working conditions is ensured.

The invention discloses a food fermentation control method based on a food fermentation device, and the method comprises the following steps: 1, setting a plurality of fermentation programs in a display control module, and selecting one of the fermentation programs through the display control module; 2, opening a fermentation tank cover, and adding food materials and water into a fermentation tank body; 3, the display control module automatically calculates the needed salt amount according to the weight of the added food materials and water and salt percentage data set by a fermentation program, and then the needed salt amount is added into the fermentation tank body; 4, covering the fermentation tank cover on the fermentation tank body, sensing the temperature in the tank by the temperature measuring piece, and feeding back the temperature to the display control module; 5, controlling the work of a temperature control module through a display control module, and controlling the temperature of the fermentation container placement cavity within a temperature value range specified by a fermentation program; and maintaining the set temperature within a specified fermentation time; according to the invention, the weight of added food and seasonings can be conveniently controlled, and meanwhile, real-time temperature feedback and accurate temperature control are realized.

The utility model discloses a seasoning device for an automatic production line of spicy strips, which belongs to the technical field of automatic production of the spicy strips and comprises a mounting box, a seasoning roller and a rotating roller. The seasoning roller and the rotating roller are distributed up and down and rotate relatively; a material collecting groove is formed in the bottom of the mounting box, and a seasoning cavity is formed in the upper end; the seasoning roller is arranged in the seasoning cavity; a discharge hole is formed in the side edge of the seasoning cavity; the seasoning cavity is communicated with a feeding pipe; a gap between the discharge hole and the rotating roller forms a passage through which spicy strips pass; brushes or blades are distributed on the surface of the seasoning roller. On the premise that the spicy strips do not need to be cut off, continuous seasoning processing of the ultra-long spicy strips can be achieved.

1. The name of this design product: manual grinder. 2. Purpose of the product of this design: An appliance for grinding food ingredients such as coffee or seasonings. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: Design 1 3D drawing. 5. Designate Design 1 as the base design.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing frozen noodles by treating wheat flour with superheated steam, which comprises the following steps: treating wheat flour with superheated steam, crushing, sieving, and mixing with untreated wheat flour to obtain compound wheat flour; adding water and seasonings into the compound wheat flour to prepare dough, and fermenting to prepare raw noodles; and freezing and preserving the raw noodles. The wheat flour is modified by adopting a green and additive-free superheated steam continuous treatment method with a simple process flow, and the prepared noodles are good in texture quality and taste quality, stable in texture, taste, moisture retention capability and cooking loss performance in multiple freezing and thawing cycles, still good in appearance quality and texture quality after multiple freezing and thawing cycles, and good in taste. The quality of frozen noodle products in the storage and transportation processes can be maintained, and the circulation adaptability is improved.

A cooking article includes a cooking utensil and a handle. The handle includes several hollow seasoning compartment sections. The handle also includes a rotatable handle cap, a seasoning compartment section selector, and first and second release shafts that rotate together. The first and second release shafts and a release button move together along the axis of the handle. Rotating the handle without depressing the release button, selects one of the seasoning compartment sections such that an opening of the second release shaft is positioned above an opening the selected seasoning compartment section. Pressing the release button moves the release button and the first and second release shafts such that the opening of the second release shaft is aligned with the opening of the selected seasoning compartment section, releasing seasonings from the selected seasoning compartment, through the opening of the second release shaft, into a cavity of the second release shaft.

The invention discloses an annular automatic seasoning distribution system and method, and belongs to the technical field of material conveying, the annular automatic seasoning distribution system comprises a central dispatching system, the input end of the central dispatching system is connected with a trigger signal generator of each vibrating screen buffer bin, and the output end of the central dispatching system is connected with a driving controller of each trolley; the central scheduling system comprises a global operation unit and a conflict prediction engine; the global operation unit calculates the maximum allowable displacement based on the material receiving time set, the path set and the real-time load of all the trolleys; the conflict prediction engine is used for generating an ideal track of trolley movement after material receiving, calculating a track overlap ratio and simulating a vehicle interaction state in advance, and the global operation unit ensures that each vehicle runs at a correct space-time coordinate point through real-time displacement authorization, so that automatic totally-closed operation is realized, the materials are not polluted by manual feeding, and the working efficiency is improved. Finally, efficient cooperation of the whole process of loading and unloading is achieved.

The invention discloses high-stability food seasoning powder and a preparation method thereof, and particularly relates to the technical field of food processing. The method comprises the following steps: 1, heating grease, adding an emulsifier, sodium caseinate and starch sodium octenylsuccinate, uniformly stirring and dispersing, then adding maltodextrin and emulsifying salt, uniformly stirring and dispersing, and uniformly mixing to obtain an oil phase; and step 2, adding hot water into the oil phase in the step 1, stirring and dispersing uniformly, carrying out heat preservation and stirring, homogenizing and emulsifying, and carrying out spray drying to obtain the high-stability food seasoning powder. The obtained food seasoning powder is embedded by the emulsifier to form a microcapsule structure, the powder fluidity is good, oxygen and light can be isolated, product rancidity, damage of nutritional ingredients and loss of characteristic flavor caused by an oxidation reaction are prevented, the food seasoning powder can be conveniently added into foods such as baked foods, puffed foods and seasonings, and the application scene of the product is expanded.

The invention relates to the technical field of freeze-drying preparation, and discloses fast food cooking bag freeze-drying block preparation equipment which comprises a heating barrel and a shell, the heating barrel comprises a barrel body and a barrel cover installed at the top of the barrel body through a flange, and the top of the barrel cover of the heating barrel is fixedly connected with a feeding pipe and a liquid inlet pipe; the invention further provides a preparation method of the fast food cooking bag freeze-dried block, and the preparation method comprises the following steps: S1, boiling: adding cold water into the heating barrel through the liquid inlet pipe, boiling the water in the heating barrel through the heating wire, and the like. According to the invention, the nutritional ingredients and trace elements of the freeze-dried block are almost the same as those of fresh materials, the color, aroma and taste are not changed, and the mouth feel is ensured, so that the original color, aroma, taste and nutritional ingredients are maintained, the added value of the product is improved, the market demand is met, and the seasoning freeze-dried block has richer flavor and nutritional value and is suitable for industrial production. The requirements of consumers on diversified foods are met.

The invention discloses a process for performing sterilization treatment on pre-prepared vegetables based on an HPP technology, and particularly relates to the technical field of food non-thermal sterilization, and the process comprises the following steps: S1, pretreating raw materials; s2, cooking and seasoning; s3, performing vacuum sealing; s4, HPP sterilization treatment: through combination of pressure-time-temperature combined synergistic effect of an ultrahigh pressure (HPP) non-thermal sterilization technology and vacuum packaging, the industrial problem that'microbial control and quality maintenance 'cannot be achieved at the same time in the long-term storage process of the prefabricated vegetables is fundamentally solved; the method focuses on physical sterilization'zero addition 'and quality maintenance, the sterilization effect is remarkable, the sensory quality and nutritional ingredient retention are obviously improved compared with a thermal sterilization group, and a double-effect mechanism of precise sterilization and quality maintenance is realized.

A stir-frying device for seasoning processing comprises a tank body, the tank body is installed on a base, a through groove is formed in one side of the tank body, a material turning roller is rotatably installed in the through groove, one end of the material turning roller is rotatably installed in the tank body, the two ends of the material turning roller are open, and heating wires are evenly arranged on the periphery of the material turning roller. The device is characterized in that a plurality of short plates are fixedly installed in the material turning roller, a semicircular pipe is arranged in the material turning roller and fixedly installed on the tank body, a rotating shaft is rotatably installed in the tank body, spiral blades are fixedly installed on the periphery of the rotating shaft and are in sliding contact fit with the semicircular pipe, and a driving device capable of driving the rotating shaft and the material turning roller to rotate is arranged on the tank body. The device is simple in structure and ingenious in conception, in the stir-frying process, seasonings can move left and right in the material turning roller to form circulation, the seasonings are fully stirred, and therefore the seasonings can be evenly stir-fried, a better stir-frying effect is achieved, actual requirements can be met, and the device is suitable for popularization.

The present application discloses a production preparation method for a kind of sausage applied to the field of sausage processing. By means of settings such as a low-temperature blender, when mixing meat stuffing and seasonings, etc., the refrigerator can be started to cool the mixing tank, avoiding the situation that the meat stuffing is slightly deteriorated during the mixing process due to too high ambient temperature. At the same time, cooling the meat stuffing can prevent the temperature of the meat stuffing from continuously rising due to the stirring of the mixing rod, prevent the protein from undergoing thermal denaturation and affecting water absorption, and the taste of the prepared stuffing becomes old. This not only ensures the quality of the meat stuffing, but also improves the taste of the meat stuffing. Also, through the settings of devices such as cleaning particles, the impurities on the surface of the mixing rod and the inner wall of the mixing tank can be rubbed off. Compared with the traditional cleaning method, it saves the inconvenience brought during cleaning. At the same time, the surface of the cleaning particles can deform, and can adsorb and repel impurities in the corresponding environment, enabling it to transfer impurities better.

The present invention relates to the technical field of pre-prepared food production, and specifically to an automatic quantitative conveying device for seasonings for pre-prepared food production, comprising a discharge rack, wherein the top of the discharge rack is fixedly connected to a quantitative discharge mechanism, wherein the quantitative discharge mechanism comprises a quantitative discharge bottom rack, and the top of the quantitative discharge bottom rack is fixedly connected to a quantitative discharge component. The present invention realizes efficient, precise and automated operation of an automatic quantitative conveying device for seasonings for pre-prepared food production by providing a discharge rack and a quantitative discharge mechanism. Through precise mechanical design and linkage mechanism, the present invention ensures that each seasoning can be accurately received and conveyed to the pre-prepared food production equipment according to a preset amount. The device not only improves production efficiency, but also greatly reduces errors in manual operation, bringing significant technological innovation to the pre-prepared food production industry. In addition, through the ingenious design of triangular abutment plates and reverse triangular abutment plates, the present invention effectively solves the problem of seasoning residue.

The invention discloses a raw material screening device for spicy seasoning processing, and relates to the technical field of raw material screening, the raw material screening device comprises a shell, a screening assembly, a material receiving assembly, a material blocking assembly and a discharging assembly, the top of the shell is provided with a top cover, the top of the top cover is fixedly connected with a first motor, and the output end of the first motor penetrates through the top cover and extends to the lower side. Raw materials are rotated at the plane position of the rotating disc to achieve multi-stage screening, the whole structure of the device is compact, the occupied space is small, the vibration mechanism composed of the second motor, the second rotating shaft and the eccentric wheel is installed at the position of the blocking cover, the vibration mechanism can conduct vibration treatment on an outer frame at the current screening position, and the screening efficiency is improved. The vibrating force can accurately act on the screening position of raw materials, the screening efficiency is improved, the acting range of the vibrating force is small, a motor with small power can be used, and the machining cost is saved.

The invention discloses an intelligent optimization method and system for condiment composite processing equipment, and relates to the technical field of composite food ingredient processing, and the method comprises the steps: obtaining full-process multi-source time sequence data through backtracking a processing equipment log, segmenting and fusing according to K standard production stages, and constructing a process baseline database containing K groups of time sequence tolerance baselines; after the raw materials are put, multi-modal monitoring is activated in stages, real-time data and a baseline are dynamically compared to obtain a multi-modal process deviation vector, self-correction iteration is carried out through multivariable cooperative control parameters, process stability in each stage is achieved, and finally the homogenized compound condiment is produced. The technical problems that in traditional seasoning processing, the production standard lacks unified reference, and monitoring and parameter adjustment of the production process lacks pertinence and dynamic adaptation capacity are solved, and the technical effect of improving the quality stability and the processing intelligence level of composite seasoning production is achieved.

The utility model relates to a ball forming device and fish ball manufacturing equipment, the ball forming device comprises a blanking assembly, a driving mechanism and at least three rubbing rods, and the three rubbing rods are arranged around a blanking port to form a ball forming channel corresponding to the blanking port; each rubbing rod comprises a rod body, a cutting edge which is convexly arranged on the peripheral wall of the rod body and is positioned at one end of the rod body relatively close to the feed opening, and a spiral edge which is convexly arranged on the peripheral wall of the rod body and is positioned at one side of the cutting edge relatively far away from the feed opening; the driving mechanism is in driving connection with the at least three rubbing rods and drives all the rubbing rods to rotate synchronously, so that the cutting edge cuts the raw materials sliding out of the discharging opening, and the spiral edge pushes the cut raw materials to roll along the pelleting channel so as to be rubbed into pellets. The fish ball manufacturing equipment comprises a fish meat separating device, a feeding device and the ball forming device, wherein the fish meat separating device and the feeding device are respectively used for adding minced fillet and seasonings to the ball forming device. According to the ball forming device, minced fish is kneaded into balls, the difference of the fish balls is small, the ball forming quality is high, and the taste of the fish balls is guaranteed.

The invention relates to the technical field of tuna product processing, and discloses a composite seasoning processing method for reducing the fishy smell of tuna products, which comprises the following steps: trimming, cutting and rinsing tuna raw materials to obtain tuna meat blocks, preparing a composite pickling solution, mixing the tuna meat blocks with the composite pickling solution at low temperature, standing, and then cooling to obtain the tuna products. The preparation method comprises the following steps: pickling tuna meat blocks to obtain pickled tuna meat blocks, carrying out high-temperature shaping treatment on the pickled tuna meat blocks, then carrying out forced cooling treatment to obtain cooled tuna meat blocks, and carrying out low-temperature drying treatment on the cooled tuna meat blocks to obtain the tuna product. The method solves the problems that when high-temperature baking is adopted in an existing tuna processing technology, the outer part is scorched and the inner part is generated due to uneven heating power, and the product quality is unstable and the taste is poor due to the fact that fishy smell substance residues cannot be fundamentally eliminated by depending on a traditional pickling method.

The invention relates to the technical field of seasoning powder drying, in particular to seasoning powder spray drying equipment and system. According to the method, during real-time operation of the spray drying equipment, the theoretical production efficiency and the theoretical efficiency error coefficient at each moment are obtained; the actual production efficiency at each moment is obtained by combining the weight data distribution of the residue filtering net, the inclined plate and the driving discharging assembly at different moments in the neighborhood range; heating power data is adjusted, and according to the temperature data and humidity data of the spray drying chamber and the anti-blocking actuating assembly at the real time after heating and power adjustment and the vibration disorder degree of the assembly, the influence coefficient of the temperature data on production at the real time is obtained; combining to obtain an influence coefficient of the temperature data on the component at the real-time moment; vibration correction data are obtained, and cooperative control is conducted on the anti-blocking actuating assembly. By accurately obtaining the vibration data of the anti-blocking actuating assembly during operation, the accuracy of cooperative control is ensured, and the drying effect is improved.

The invention provides a preparation method of a spicy red oil seasoning. The preparation method comprises the following steps: collecting initial microorganism content data and physicochemical property parameter data of a spicy red oil seasoning sample; according to the basic response characteristic data, aiming at three heating modes of intermittent heating, gradient heating and combined heat treatment; according to the quality stability influence factor data, a multi-dimensional regression analysis method is adopted to process the relevance between the flavor retention parameters and the aroma loss parameters, and fluctuation range data of the sensory characteristics in different heating modes are obtained; judging according to the matching degree of the fluctuation range data and the physicochemical property parameter data, and if the matching degree is lower than a preset matching degree threshold value, adjusting a heat transfer efficiency parameter to obtain optimized temperature distribution data; according to the heating mode parameters corresponding to the optimal balance point data, the change data of the flavor retention degree and the grease oxidation degree are verified through a real-time monitoring system, and final sterilization process parameter combination data are obtained.

The utility model discloses a seasoning discharging device, and relates to the technical field of seasoning. A discharging cavity for collecting seasonings is formed in the discharging box, a stirring cavity is formed in the stirring barrel, a stirring structure is arranged in the stirring cavity, a stirring driving structure for driving the stirring structure to rotate is arranged at the top of the stirring cavity, and the discharging cavity and the stirring cavity are communicated and guided through a guiding structure; a plurality of groups of material distribution groups are arranged on the upper surface of the material distribution platform, each group of material distribution group comprises two material distribution cavities, a motor mounting cavity is formed in the part, located between the two material distribution cavities, of the material distribution box body, and the stirring driving structure is arranged in the motor mounting cavity; ventilation openings communicated with the motor installation cavity are formed in the wall faces, located on the left side and the right side of the motor installation cavity, of the material distribution box body, a material distribution inlet formed in the top of the material distribution cavity extends upwards out of the material distribution platform, and a material distribution outlet extends downwards out of the bottom face of the material distribution box body and is communicated with the stirring cavity. And various seasonings can be conveniently stirred, mixed and discharged.

The utility model relates to the technical field of food processing equipment, and discloses a quantitative powdery seasoning filling device which comprises a supporting frame, a hopper is fixedly connected to the output end of the top of the supporting frame, a discharging pipe is fixedly connected to the output end of one side of the bottom of the hopper, and the output end of the top of the discharging pipe penetrates through one side of the bottom of the inner wall of the hopper. The output end of the side, close to the discharging pipe, of the supporting frame is fixedly connected with a material control box, and the output end of the side, away from the hopper, of the discharging pipe is fixedly connected to the output end of the top of the material control box. The flexibility and adaptability of the equipment are improved, the blocking risk is reduced, and the device is more practical.

The utility model provides a seasoning bottle cap opened in a tearing strip mode, which comprises an upper cap and a lower cap, the upper cap and the lower cap are connected through a connecting piece, the turning side of the upper cap is connected with a C-shaped tearing strip through a plurality of connecting points, the turning side of the lower cap is provided with a C-shaped opening matched with the C-shaped tearing strip, and the C-shaped opening is connected with the C-shaped tearing strip through a plurality of connecting points. A pair of limiting protrusions is fixedly connected to the two sides of the opening edge of the C-shaped opening, a pair of limiting openings matched with the limiting protrusions are formed in the upper edge of the C-shaped tearing strip, the limiting protrusions are used for limiting the C-shaped tearing strip in the C-shaped opening, and an opening slogan is marked on the inner wall of the C-shaped opening. According to the seasoning bottle cap, the tearing strip type opening mode is adopted, the tearing strip must be torn off when the bottle cap is opened, the opening slogan on the inner wall is conspicuous and prompts that the bottle cap is opened, the torn tearing strip is very easy to fall off when being put back again, the good warning anti-fake and anti-theft effects are achieved, and the whole bottle cap is more attractive.

The packaging bottle for the hotpot sauce comprises a bottle body which is provided with an upper opening and is used for containing the hotpot sauce, a bottle cap arranged on the upper opening, and a seasoning box which is clamped in the bottle body and is used for containing seasoning. The hot pot sauce bottle is ingenious in structure, through the improvement of the interior of the bottle body and the cooperation of the seasoning box structure, seasoning and hot pot sauce which are independently packaged can be ingeniously placed in the same bottle body, a consumer can conveniently blend the hot pot sauce according to the taste of the consumer, the eating requirements of the consumer for different tastes are met, and in addition, the hot pot sauce bottle is convenient to use. After the sauce packaging bottle is used, a consumer can continue to clamp the sauce box on the upper portion of the bottle body, the space occupied by sauce packaging is saved, and the sauce packaging is convenient to store and tidy.

1. Name of the product in this design: Compound Seasoning Packaging Bag (Classic New Orleans Marinade). 2. Purpose of this design: For packaging products. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted.

The utility model discloses a crushing device for seasoning production, which comprises a box body provided with a feed port and a discharge hopper, a first guide hopper is arranged at the feed port, a baffle is mounted on the first guide hopper, double crushing rotors and a screening mechanism are arranged in the box body, the screening mechanism comprises a first frame body and a second frame body, and a third frame body is mounted on the bottom surface of the second frame body. And the fourth frame body is sleeved in the second frame body. A screening mechanism is slidably mounted in the box body, a fourth frame body internally provided with a filter screen is sleeved with a second frame body, crushed seasoning processing raw materials fall on the filter screen, a cam is rotated through a second motor, so that the filter screen can screen the crushed seasoning processing raw materials, and a notch is formed in the side wall of the fourth frame body; and a user can conveniently take out the fourth frame body and the filter screen from the interior of the second frame body, and then repeatedly pour large-particle seasoning processing raw materials screened on the filter screen into the box body from the feeding opening for secondary crushing operation.