24 results about "Vegetable material" patented technology

To provide a technique for easily powdering cuttlefish internal organs with high usability and practicality.SOLUTION: The method for producing the cuttlefish-gut-containing dried product comprises a mixing-process P10 for stirring cuttlefish guts 1 and a vegetable material 2 to obtain a liquid mixture 3, a drying-process P20 for drying the liquid mixture 3 to obtain a dried mixture 4, and a formation-process P30 for forming the dried mixture 4 into a powdery or granular form. Thereby, the powdery or granular dried material 10 containing the cuttlefish internal organs can be obtained. Liquid cuttlefish livers can be used as the cuttlefish guts 1, and protein-containing vegetable raw materials can be used as the vegetable raw materials 2, and for example, wastes such as processing residues of agricultural, forestry and fishery products including Chinese yam can be effectively utilized.SELECTED DRAWING: Figure 1

This invention belongs to the field of dehydrated vegetable drying technology. It discloses a high-utilization dehydrated vegetable drying device, comprising a frame, drying components, sliding components, feeding components, a power module, a drive component, a moving component, a vibration component, an intermittent feeding component, and a triggering component. The frame includes a bottom support, a rotating frame, a sliding frame, a grid tray, a top support, a sealing cover, several hinges, and cylinders. The rotating frame is rotatably mounted on one side of the bottom support via several hinges. When this device dries dehydrated vegetables, the vegetable raw materials will not be squeezed or rubbed against each other during the drying process, avoiding breakage. In summary, through the above design, the vegetable raw materials avoid mutual squeezing and friction during the entire feeding, uniform distribution, and drying process, reducing the risk of breakage and preventing unnecessary economic losses.

The invention relates to the technical field of organic fertilizer production, in particular to a machine vision-based vegetable decomposition degree online identification system for organic fertilizer production, which comprises a pile body image acquisition module, a permeation path construction module, a diffusion direction analysis module, a diffusion characteristic quantification module and a decomposition degree judgment module, the pile body image acquisition module is used for acquiring a surface image of a vegetable raw material pile body in an organic fertilizer composting area according to a preset time monitoring period and generating a timestamp index corresponding to an acquisition moment; according to the method, a decomposition permeation path chain is constructed, the physical process that vegetable decomposition liquid flows downwards along a pile gap under the traction of gravity is simulated, discrete dark spots are connected into link lines with physical significance, and the system can distinguish the decomposition depth by counting the number and length of the link lines, so that the decomposition efficiency is improved. Therefore, the identification result is more in line with the real biological reaction state in the vegetable heap.

This invention discloses a water-circulating destoner for dehydrated vegetables. The invention relates to the field of large-volume vegetable cleaning technology and includes a support frame. A cleaning vessel is fixedly sleeved on the support frame. A binding mesh cylinder is fixedly connected to the top of the cleaning vessel, and a collection ring is fixedly connected to the bottom of the cleaning vessel. The advantages of this invention are: it allows the rotating water flow to fully centrifuge the sand and stones, thereby improving the cleaning effect of the vegetables, ensuring the quality of the dehydrated vegetables, and shortening the cleaning time of the vegetable raw materials, thus improving cleaning efficiency. If the amount of vegetable raw materials is small, according to the above principle, the water flow speed is reduced, thereby reducing the centrifugal intensity on the vegetable raw materials, avoiding violent friction between the vegetables and the side walls, balancing the cleaning efficiency and the stone settling effect. Simultaneously, the vegetable raw materials can be automatically discharged without the need for manual labor or sensors, which not only reduces labor costs and ensures destone removal efficiency but also reduces the machine's failure rate. Furthermore, it does not require specific programming control, further reducing costs.

A process (1) for producing an article (2) from a plant-based material (3) includes providing (4) genetically modified microorganisms (5) in which the genetic modification (12) results in overexpression of at least one adhesive protein (6); mixing (7), preferably blending, of the plant-based material (3) with the genetically modified microorganisms (5), which are preferably held in a culture medium (11), to obtain a mixture (8); expressing of the adhesive protein (6); and hardening (10) of the mixture (8).

The present invention provides a meat-like processed food product including a textured vegetable material as a substitute for meat, the meat-like processed food product comprising a dough prepared from an oil-in-water emulsion gel containing methyl cellulose, ensuring high yield during heating, and having a good meat-like texture. In this invention, a meat-like processed food product free of animal raw materials can be manufactured by the steps of: (A) preparing an oil-in-water emulsion containing at least an oil / fat, methyl cellulose, and water; (B) preparing a dough by mixing the emulsion prepared in (A) with a textured vegetable material, insoluble dietary fiber, and citrus fiber; and (C) forming and then heating the dough prepared in (B) into a meat-like processed food product. The insoluble dietary fiber preferably has an average fiber length of 20-300 μm, and is further preferably bamboo fiber.

1. Name of the designed product: packing box (non-clothing red oil mixed vegetable material). 2. Use of the designed product: the product is used for packing condiments. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo best indicating the design points: front view. 5. The designed product contains color. 6. The bottom view is omitted because it has no design points.

The utility model relates to the field of pretreatment devices before quick-freezing of quick-frozen vegetables, and discloses a pretreatment device before quick-freezing of quick-frozen vegetables, which comprises a fixing frame, a second gear is arranged on the top side of the inner wall of the fixing frame, a second rack is meshed and connected with the front side of the second gear, a sliding plate is arranged on the bottom side of the second gear, and a cleaning brush is arranged on the bottom side of the sliding plate. A conveying belt is arranged on the bottom side of the cleaning brush, a blanching pool is arranged on the bottom side of the front end of the conveying belt, a first gear is arranged at the rear end of the right side of the inner wall of the blanching pool, and a first rack is connected to the bottom side of the first gear in an engaged mode. The cleaning device has the effect of adjusting the cleaning device before blanching left and right, the cleaning device can adapt to vegetables of different sizes and shapes, treatment of diversified vegetable raw materials is very important, different vegetables may need different cleaning modes and strength, the effect of cleaning the bottom of the blanching pool is achieved, the bottom of the blanching pool is cleaned regularly, and the cleaning efficiency is improved. And deposited impurities and residues can be removed.

The invention discloses an AI intelligent regulation and control facility rotten vegetable processing method, and aims to solve the problems that existing rotten vegetable processing equipment is easy to block due to fixed parameters and rotten degree judgment is disjointed with plant nutrition standards, the method comprises the following steps: acquiring rotten vegetable material multi-view images through a visual acquisition device, calculating a fiber winding index in combination with a physical correction action, and identifying a category label; the crushing particle size and the squeezing rotating speed are regulated and controlled according to category labels and winding index differences, and loss of water-soluble nitrogen and potassium nutrients is reduced while fiber winding is prevented; conveying the dehydrated rotten vegetable leaves to an aerobic fermentation device, collecting a compost surface image, inputting the compost surface image into a decomposition degree identification model associated with a plant nutrition index, outputting a decomposition degree probability value, triggering verification sampling when the decomposition degree probability value is greater than 0.95 for three continuous times, and judging a fermentation end point and starting discharging if a seed germination index is greater than or equal to 95%. Pretreatment anti-blocking, fermentation end point judgment intelligence and plant nutrition adaptability are achieved, and the nutrient retention rate and quality stability of the waste vegetable organic fertilizer are improved.

Provided is a method of making a fermented pickle including various kinds of vegetables and fruits, the method including a vegetable ingredient preparation step for preparing various kinds of vegetables in a uniform size, a fruit ingredient preparation step for preparing various kinds of fruits in a uniform size, a sauce preparation step for preparing a sauce by mixing 100 parts by weight of vinegar, 90 to 110 parts by weight of water, 40 to 60 parts by weight of sugar, and 4 to 6 parts by weight of salt, and a primary low-temperature aging step for mixing the prepared ingredients with the sauce and aging the ingredients at 1° C. to 5° C. for 3 to 4 days. According to the present invention, various nutrients may be provided quickly and easily and sufficient amounts of nutrients may be provided due to a low acidity of vinegar.

The application provides a method for rapidly identifying salt tolerance of vegetables based on CaLEA-Dc3 expression products, and belongs to the field of agricultural biotechnology, and comprises the following steps: screening vegetable materials with consistent growth states into a control group and a salt stress treatment group, applying clean water to the control group, and applying a salt solution to the salt stress treatment group; taking CaLEA-Dc3 expression products as a detection target; when the CaLEA-Dc3 expression products are mRNA generated by transcription of a CaLEA-Dc3 gene, qRT-PCR is used for detection; when the CaLEA-Dc3 expression products are proteins generated by translation of the CaLEA-Dc3 gene, ELISA is used for detection; and the repeatability of the detection results is verified. The application ensures data reliability through a standardized experimental process, i.e., specific primer design, antibody verification and repeated verification, overcomes the lag and subjectivity of traditional phenotype observation, provides a quantifiable scientific classification basis, realizes complementary verification at the transcription and translation levels through multiple verifications, avoids errors of single detection, ensures the reliability of salt tolerance evaluation results, and significantly improves the efficiency and accuracy of vegetable salt tolerance identification.

A roasting system for vegetable bulk material (16) having a housing arrangement (4), the housing arrangement (4) comprising at least one roasting apparatus (6) having an interior space (10) in which the bulk material (16) can be roasted, a heating system (8) enabling heat transfer to the bulk material in the interior space (10), an exhaust gas cleaning device (12) for exhaust gas discharge from the roasting apparatus (6), and a control system (20) for controlling the roasting process, the control system (20) having at least one calculation program (50) specific to the roasting apparatus (6), in which a heat transfer model (52) for the bulk material (16) to be roasted is calculated and stored, the heat transfer model having at least one heat flow coefficient dQ for each of all operating points in the roasting process (48), and the heating system (8) can be adjusted depending on the at least one heat flow coefficient dQ. Likewise, the present invention relates to a method for roasting bulk vegetable material (16) using such a roasting system (2).

The invention relates to the technical field of quick-freezing equipment, in particular to quick-freezing equipment for freeze-dried vegetable production, which comprises a quick-freezing bin, one end of the quick-freezing bin is fixedly connected with a feeding mechanism, the other end of the quick-freezing bin is fixedly connected with a conveying mechanism, an immersion mechanism is rotatably arranged in the quick-freezing bin, and an immersion pool is fixedly mounted in the middle of the inner side of the quick-freezing bin. The immersion mechanism corresponds to the immersion pool, a spraying mechanism is fixedly installed at the upper end of the quick-freezing bin, and an electric control box is fixedly installed on the side face of the quick-freezing bin. Vegetables to be processed are continuously conveyed to the conveying mechanism in the quick-freezing bin through the feeding mechanism, the immersion mechanism drives a gear and a chain to operate through a driving shaft, a conveying belt is driven to carry vegetable materials to be steadily immersed in liquid nitrogen, it is ensured that the materials are completely immersed through a pressing wheel, and liquid nitrogen mist spraying is conducted in a pre-cooling area in cooperation with the spraying mechanism; the electric control box accurately regulates and controls the rotating speed of the driving shaft and the spraying amount of the spraying mechanism, dynamic matching of the conveying speed and the liquid nitrogen supply amount is guaranteed, and product quality consistency is guaranteed.

The invention relates to the technical field of pickled vegetable raw material cleaning, and provides pickled vegetable raw material cleaning equipment which comprises a bearing bin, supporting plates, scrubbing rollers, a synchronous rotating mechanism, a conveyor, an inclined plate, a flushing mechanism and a cleaning mechanism, a sealing door is formed in the side wall of the bearing bin, and the supporting plates are fixedly arranged at the two ends of the top side wall of the bearing bin; a plurality of scrubbing rollers are rotationally arranged between the two supporting plates, cleaning bristles are evenly distributed on the side walls of the scrubbing rollers, the synchronous rotating mechanism is arranged on one supporting plate and used for driving the scrubbing rollers to rotate synchronously, the conveyor is installed between the two supporting plates, and the inclined plate is fixedly arranged between the two supporting plates. According to the technical scheme, the cleaning device for the pickled vegetable raw materials is used for solving the technical problem that in the prior art, in the process that the pickled vegetable raw materials are cleaned through roller brushes, the cleaning efficiency is easily affected due to attachment of impurities.

The utility model discloses a kind of vegetable cutting device facilitating to collect vegetables, comprising: base, the bottom wall of the base is fixedly installed with multiple supporting legs, the base is equipped with vegetable cutting mechanism, the vegetable cutting mechanism is provided with vegetable outlet nozzle, the fixed seat is fixedly welded on the side wall below the vegetable outlet nozzle of the base, the front side wall of the fixed seat is equipped with slot, the front side wall of the fixed seat is provided with mounting rod, the rear side wall of the mounting rod is fixedly welded with two plug-in columns, the front side wall of the mounting rod is fixedly welded with shelf rod. The utility model is used in, mounting rod can be inserted in the slot of different height position by the plug-in column of setting to adjust the spacing of multiple shelf rods and vegetable outlet nozzle, so that shelf rod can place multiple different height's vegetable basket, guarantee the opening of vegetable basket and close to vegetable outlet nozzle, avoid vegetable outlet nozzle when vegetable, vegetable material splashes, fall in vegetable basket, not only cause waste and subsequent still need to clean up the problem.

The invention discloses an auxiliary material collaborative feeding device and a hamburger production line, and relates to the technical field of food machinery. The auxiliary material collaborative feeding device comprises a rack and a sauce conveying mechanism; the sauce conveying mechanism comprises an inner cylinder, an outer cylinder, a piston, a first linear execution element and a second linear execution element, the outer cylinder fixedly sleeves the periphery of the inner cylinder, and a storage cavity for storing sauce is formed between the outer cylinder and the inner cylinder; the upper end of the inner cylinder is provided with a feed port, and the lower end is provided with a discharge port; jet holes communicated with the material storage cavity are formed in the cylinder wall of the inner cylinder body and are uniformly distributed in the circumferential direction; the piston is installed in the material storage cavity in a sliding and sealing mode. Sauce is sprayed to the surface of a hamburger blank through the spraying holes to form a basic sauce layer, then the sauce is sprayed for the second time when vegetables fall to wrap the vegetables, especially the edge areas of the vegetables, the adhesive force of the vegetables on the hamburger is greatly improved, the vegetables are limited through the inner barrel, the falling point of the vegetables is controlled, and scattering of the vegetables in the transportation and subsequent packaging process is remarkably reduced.

The present application belongs to the technical field of feeding device, and particularly relates to a kind of vegetable automatic arrangement feeding device, which comprises a discharging cylinder, a rectangular tray, a pushing cylinder and a shielding cover;A scraping frame is arranged inside the shielding cover and can move up and down along the vertical direction driven by a second driving mechanism;A scraper is arranged on the scraping frame and can move back and forth along the horizontal direction driven by a third driving mechanism;A front-end vision module is used to detect the discharging height and discharging volume of the vegetable material in the rectangular tray, and according to the detection results, control the opening and closing of the electric control valve, the lifting height of the shielding cover and the operation of the scraping frame and the scraper;A rear-end vision module is arranged on the downstream side of the feeding arrangement mechanism, which is used to detect the paving effect after scraping, and according to the detection results, optimize the control of the front-end vision module. From the visual detection of continuous material conveying and quantitative discharging to self-adaptive scraping arrangement and tray automatic stepping cycle, the whole process does not require manual intervention.

The invention relates to the technical field of vegetable processing equipment, in particular to vegetable quick-freezing equipment which comprises an upper frame body, a lower frame body, a spraying device, a stirring device, a filtering device, a first conveying belt, a second conveying belt, a blanching device and a quantitative classification device. The top of the second conveying belt is covered with a portal frame arranged in the length direction of the second conveying belt, a plurality of condensers arranged at intervals are arranged on the inner top of the portal frame, and an interval groove allowing residual vegetable materials to fall is formed between the first conveying belt and the second conveying belt. According to the vegetable quick-freezing device, quick-freezing operation of vegetables can be completed, cleaning, blanching and fixed material discharging operation can be conducted on the vegetables before quick-freezing, manual operation is not needed, and the vegetable quick-freezing device is simple in structure, convenient to operate and high in practicability. The overall practicability of the equipment and the processing efficiency of vegetables are improved.

A desolventization process of the residual solid material obtained after the specific solvent extraction of the oil contained in oleaginous vegetable materials for producing plant-based meal of superior nutritional quality. In particular, the proteins of the meal obtained by the innovative desolventization process are less denatured compared to existing processes. Additionally, compared to current processes, the present desolventization process is more economical, more flexible, requires less footprint and less utilities (electricity and water), produces less effluents and is safe. Furthermore, the desolventized meal obtained by the novel desolventization process is very homogeneous, in particular, it contains less fines and / or less burned particles than meal produced with current desolventization processes.

The application discloses a kind of auxiliary material collaborative feeding device and hamburger production line, it is related to food machinery technical field, and auxiliary material collaborative feeding device includes: rack and sauce conveying mechanism;Sauce conveying mechanism includes inner cylinder, outer cylinder, piston, first linear actuator and second linear actuator, outer cylinder is fixedly sleeved in the periphery of inner cylinder, and the storage cavity for storing sauce is formed between the two;The upper end of inner cylinder is equipped with inlet, and the lower end is equipped with discharge port;Inner cylinder wall is equipped with the injection hole that is communicated with storage cavity, and the injection hole is evenly distributed along circumference direction;Piston is slidably sealed and installed in storage cavity.Jet sauce to the surface of hamburger blank through injection hole, form basic sauce layer, then secondary injection sauce when vegetable material falls, vegetable material, especially its edge area is coated, greatly improve the adhesion of vegetable material on hamburger, and inner cylinder is positioned to vegetable material, controls vegetable material drop point, significantly reduce the scattering of vegetable material in transportation and subsequent packaging process.

The utility model relates to the technical field of halving machines, and discloses a halving machine for pickle production, which comprises a working table, a conveying part is arranged at the top of the working table, a cutting part is arranged at the top of the working table, a cutting knife is arranged in the cutting part, a rotating mechanism is arranged in the cutting part, and the rotating mechanism is connected with the conveying part and the cutting part. And the output end of the rotating mechanism is connected with the cutting knife, a cleaning mechanism is arranged in the cutting part and comprises a mounting vertical plate arranged in the cutting part, and a fixing box is arranged on the front face of the mounting vertical plate. By arranging the cleaning mechanism, the cutting knife can be fully cleaned after vegetable raw materials are cut in a halving mode, and the situation that when different vegetable raw materials are cut in a halving mode, juice or impurities left on the cutting knife cause cross contamination among the different vegetable raw materials is avoided; therefore, the effect of halving the vegetable raw materials is ensured, and the practicability of the halving machine is greatly improved.

The invention provides a breeding method of white flower triploid bolting vegetables, which comprises the following steps: taking allotetraploid, white flower and self-incompatible bolting materials' YT25011 'and' YT25018 'as female parents, and taking a selfing line' CCX2500 'obtained by selfing and separating late flowering cabbage offspring of yellow flower and diploid variety' Zhengcheng No.1 'which are planted in a large production area in the unit as male parents; the method comprises the following steps: respectively hybridizing two male parents with a female parent when the female parent and the male parent simultaneously bloom, reserving seeds for the male parent and the female parent, and hybridizing self-incompatible young Chinese cabbage materials' YT25011 'and' YT25018 'with the male parent to obtain the novel triploid sterile vegetable material for the white flower young Chinese cabbage. The method is characterized in that 4mM of disodium ethylene diamine tetraacetate solution is applied to pistil stigmas of the young Chinese cabbage to overcome distant hybridization incompatibility; the obtained vegetables for bolting are triploid sterile offspring obtained by hybridizing diploid and tetraploid, and the obtained triploid vegetables for bolting are high in field performance stress resistance, can be planted all year round, and are excellent in agronomic character and remarkable in interspecific hybridization advantage.

The present application provides a kind of fried vegetable food and its preparation method, including vegetable raw materials and the coating layer wrapped outside the vegetable raw materials, the coating layer is made of raw materials including mulberry leaf powder, malt dextrin, microcrystalline cellulose, starch and wheat flour.The present application realizes the unity of three functions of active moisture absorption, dense water resistance and structural support by the synergistic combination of mulberry leaf powder, malt dextrin and microcrystalline cellulose: mulberry leaf powder converts free water exuded by vegetables into bound water in a hydrogen bond combination, reducing water activity from the source;Malt dextrin fills the microcrack of starch network, improves the denseness of coating layer;Microcrystalline cellulose provides rigid skeleton support to prevent the collapse of coating layer due to moisture absorption.The three synergistically inhibit the plasticizing effect of moisture on the starch network of the coating layer, effectively prolong the crispness retention time, and at the same time, give the product the function of dietary fiber supplementation.