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CN115474627A - Method and system for processing vegetables at low temperature and realizing long-term storage - Google Patents

Method and system for processing vegetables at low temperature and realizing long-term storage Download PDF

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Publication number
CN115474627A
CN115474627A CN202211045301.7A CN202211045301A CN115474627A CN 115474627 A CN115474627 A CN 115474627A CN 202211045301 A CN202211045301 A CN 202211045301A CN 115474627 A CN115474627 A CN 115474627A
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CN
China
Prior art keywords
vegetables
vegetable
low
temperature
spraying
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Granted
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CN202211045301.7A
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Chinese (zh)
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CN115474627B (en
Inventor
朱国营
单士胜
孔允
武玉胜
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Shandong Ruifei Food Co ltd
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Shandong Ruifei Food Co ltd
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Publication of CN115474627A publication Critical patent/CN115474627A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0215—Post-treatment of dried fruits or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/06—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching, combined with subsequent drying
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
    • B26D1/01—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work
    • B26D1/04—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a linearly-movable cutting member
    • B26D1/06—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a linearly-movable cutting member wherein the cutting member reciprocates
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D5/08—Means for actuating the cutting member to effect the cut
    • B26D5/12—Fluid-pressure means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D2210/00—Machines or methods used for cutting special materials
    • B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mechanical Engineering (AREA)
  • Forests & Forestry (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention relates to the technical field of vegetable storage, in particular to a method and a system for processing vegetables at low temperature and realizing long-term storage, which comprises the following steps: step 1: selecting root vegetables; step 2: cleaning the surface of the standby vegetable; and 3, step 3: the cleaned standby vegetables are sent into a vegetable processing system, and fine surface impurity removal and slag removal are finished at a front spraying impurity removal unit of the vegetable processing system; and 4, step 4: the standby vegetables are quickly cut into flaky vegetables: and 5, step 5: low-temperature steam sterilization: and 6, step 6: and (3) low-temperature drying: and 7, step 7: and (3) continuous air cooling dehydration: and 8, step 8: spraying edible wax: step 9: and (3) vacuum packaging: step 10: obtaining the vacuum-packed dehydrated vegetable product. The invention realizes the treatment of the dehydrated vegetables in a medium-low temperature state by using a new process, effectively reduces the damage of overhigh temperature to the nutrition of the vegetables, better keeps the internal nutrition of the vegetables and has good treatment effect of the whole process.

Description

Method and system for processing vegetables at low temperature and realizing long-term storage
Technical Field
The invention relates to the technical field of vegetable storage, in particular to a novel process method and a novel system for realizing dehydration treatment and effectively prolonging the storage period of root vegetables, and particularly relates to a method and a system for processing vegetables at low temperature and realizing long-term storage.
Background
The dehydrated vegetable is commonly called as rehydrated vegetable, and the traditional preparation process is to prepare the fresh vegetable by washing, drying and the like, and remove most of water in the vegetable to prepare the dried vegetable. So as to achieve the purposes of easy storage and transportation and effectively adjusting and prolonging the storage life of the vegetables.
In recent years, the preparation process of dehydrated vegetables is also optimized in the prior art, and processes such as high-temperature boiling, water cooling, drying and the like are generally added after material selection. For example, patent document CN201811209706.3 discloses a patent technology named as vegetable dehydration method, which mainly comprises the following steps: 1) Removing plant diseases, insect pests, rotten leaves and shriveled leaves from vegetables; 2) Soaking the vegetables in clear water for 2-4 h, rinsing for 2-3 times, draining water, and airing in the sun until the water on the surfaces of the vegetables is dried; 3) Pre-cooking vegetables and cooling; 4) Cutting vegetables into pieces, pickling, uniformly scattering salt on the surfaces of the pieces of the vegetables, and placing the pieces of the vegetables in a refrigerating chamber for refrigerating for 2-4 days; 5) Taking out the pickled vegetables, washing the vegetables for 2 to 3 times by using clear water, and then placing the vegetables in a hot air drying box, wherein the temperature of hot air drying is 50 to 70 ℃, and the time of hot air drying is 30 to 40min; 6) Conveying superheated steam into a hot air drying box at the temperature of 110-120 ℃ for 30-50 min; 7) Freezing the hot-air dried vegetables at the temperature of between 20 ℃ below zero and 25 ℃ below zero for 3 to 5 hours; 8) Soaking the frozen vegetables in a sugar solution with the concentration of 10-15% for 20-30 min; 9) Carrying out microwave drying on the soaked vegetables, wherein the intensity of the microwave drying is 2.0 W.g-1-3.0 W.g-1;10 Freezing the vegetables after microwave drying at the temperature of-30 to-35 ℃ for 3 to 5 hours; 11 ) soaking the frozen vegetables in sugar alcohol solution with the concentration of 8-12% for 20-30 min;12 ) placing the soaked vegetables into a drying chamber for baking at the temperature of 60-80 ℃ for 40-60 min;13 Sterilizing the baked vegetables and bagging.
It can be seen that the above prior art patents adopt vegetable pre-cooking, salt pickling and hot steam to prepare dehydrated vegetables, which requires high-temperature pre-cooking and high-temperature hot steam at 110-120 ℃ to perform multiple high-temperature treatments, which causes great damage to the structure of the vegetables and causes serious internal nutrition loss; in addition, although the method of salting with salt can effectively prolong the storage period of vegetables, it causes the vegetables to become salted vegetables, and a certain amount of nitrite is present in the vegetables during long-term storage, so that the nutrients and health of the vegetables are lost.
In conclusion, the vegetables obtained by the dehydrated vegetable treatment process in the prior art are insufficient in taste and health degree during actual eating, so that the company provides a new process method and a new system for realizing dehydration treatment on root vegetables and effectively prolonging the storage period of the root vegetables after long-term research and improvement, and the new process method and the new system are used for better solving the problems in the prior art.
Disclosure of Invention
In order to solve one of the technical problems, the invention adopts the technical scheme that: a method for processing vegetables at low temperature and realizing long-term storage, comprising the steps of:
step 1: selecting root vegetables;
selecting root vegetables of the same variety with good appearance and size as standby vegetables according to needs;
step 2: cleaning the surface of the standby vegetable;
during cleaning, the standby vegetables are sent into a cleaning pool for cleaning, and then the surface and soil impurities accumulated in pits on the surface are cleaned and removed by utilizing ultrasonic vibration;
and 3, step 3: the cleaned standby vegetables are sent into a vegetable processing system, and fine impurity removal and slag removal on the surface are finished at a front-positioned injection impurity removal unit of the vegetable processing system so as to achieve the purpose of completely removing particles attached to the surface;
and 4, step 4: the standby vegetables are quickly cut into flaky vegetables:
the standby vegetables are sent into the rhizome slicing mechanism by the front-mounted spraying impurity removal unit, and each standby vegetable is cut into flaky vegetables in the rhizome slicing mechanism;
and 5, step 5: low-temperature steam sterilization:
the flaky vegetables are conveyed into a low-temperature steam unit by a sheet material conveying line at the downstream of the rhizome slicing mechanism, and the flaky vegetables are subjected to three-dimensional steam sterilization in the low-temperature steam unit to obtain sterilized sheet material vegetables;
and 6, step 6: and (3) drying at low temperature:
the degerming sheet materials of the vegetables are sent into a low-temperature drying unit through a low-temperature steam unit, and drying of surface water liquid is completed in the low-temperature drying unit;
and 7, step 7: and (3) continuous air cooling dehydration:
feeding the degerming sheet vegetables with the dried surfaces into a cold air drying mechanism, and removing more than 98% of water from the degerming sheet vegetables in the cold air drying mechanism to obtain a dehydrated vegetable intermediate;
and 8, step 8: spraying edible wax:
sending the obtained dehydrated vegetable intermediate into an edible wax spraying unit, and finishing wax spraying on the surface of each dehydrated vegetable intermediate inside the edible wax spraying unit to obtain waxed dehydrated vegetables;
step 9: and (3) vacuum packaging:
outputting the waxed dehydrated vegetables to a packaging station from a feeding conveying line at the tail end of the vegetable processing system, and completing vacuum packaging of the waxed dehydrated vegetables at the packaging station;
step 10: and obtaining the vacuum-packed dehydrated vegetable product after the packaging is finished.
In any of the above embodiments, it is preferable that the thickness of the sheet-shaped vegetable obtained in the 4 th step of the above step is 2 to 3cm.
In any of the above schemes, preferably, the step 5 utilizes low-temperature steam when the low-temperature steam unit is used for performing the three-dimensional steam sterilization, wherein the temperature of the low-temperature steam is 65-75 ℃.
In any of the above schemes, preferably, in the step 7, when the cold air drying mechanism is used for drying the degerming sheet vegetables, the cold air drying is performed in a long-time continuous shady cold drying environment, and the drying period is 7-15 days; in the air drying process, degerming sheet stock vegetable samples need to be extracted daily and the moisture of the degerming sheet stock vegetable samples is detected, and when the moisture content in the degerming sheet stock vegetable samples is detected to be smaller than a set value, the air drying index can be reached.
In any of the above schemes, preferably, before the edible wax spraying unit is used to spray the surface of the dehydrated vegetable intermediate in step 8, the edible wax is sterilized at high temperature in advance and then cooled, wherein the thickness of the sprayed beeswax is 1-2mm.
In any of the above embodiments, preferably, the edible wax is sterilized beeswax.
The process for spraying the beeswax, which is arranged here, has the following effects:
firstly, the method comprises the following steps: beeswax with a proper thickness is sprayed on the surface of the dehydrated vegetable in an all-around mode, so that a protective layer is formed on the surface of the vegetable, and the beeswax can play a role in resisting bacteria and diminishing inflammation, so that the effect of inhibiting and killing bacteria contacted with the outside is effectively achieved, and the storage period of the vegetable is effectively prolonged;
secondly, the method comprises the following steps: beeswax with a proper thickness is sprayed on the surface of the dehydrated vegetable in an all-around manner, so that the contact degree of the surface of the vegetable and oxygen in the outside air can be effectively reduced, the oxidation time of the vegetable is prolonged, and the freshness of the vegetable is kept;
thirdly, the steps of: beeswax with a proper thickness is sprayed on the surfaces of the dehydrated vegetables in an all-around mode to form a beeswax film, the beeswax film can be dissolved and removed or directly used before eating according to needs, and the sterilized beeswax can be eaten in a proper amount and has a certain heat-clearing and detoxifying effect.
The invention also provides a vegetable processing system for processing vegetables at low temperature and realizing long-term storage, which comprises a preposed spraying impurity removal unit, a rhizome slicing mechanism, a sheet stock conveying line, a low-temperature drying unit, a cold air drying mechanism, an edible wax spraying unit and a feeding conveying line which are sequentially connected and matched from upstream to downstream;
the preposed spraying impurity removal unit is used for realizing the fine surface impurity removal and cleaning of the standby vegetables loaded in the preposed spraying impurity removal unit; the edible wax spraying unit is used for spraying edible wax with a proper thickness on the surface of the dehydrated vegetable intermediate in an all-around manner;
the front-mounted spraying impurity removal unit comprises a spherical reticulated shell bin, and an external water spraying head is arranged to flush the spherical reticulated shell bin in a working state and keep the spherical reticulated shell bin to rotate in the flushing process; the outer side of the spherical reticulated shell bin is respectively welded and fixed with a support shaft, two sides of the support shaft are respectively movably inserted into corresponding bearing seats, the outer end of one support shaft is connected with a waterproof rotary driving motor, the top of the spherical reticulated shell bin is provided with a feeding and discharging integrated port, a sealing end cover is installed on the feeding and discharging integrated port, the bearing seats are both fixed at the top of a translation seat, the translation seat and an external telescopic device drive a slide rail group on the ground to horizontally move left and right, a cleaning water collecting tank is arranged on the ground on the left side of the slide rail group, the right end of the slide rail group is connected with a belt feeder, and the outlet end of the belt feeder is connected with the feed end of a rhizome slicing mechanism.
In any of the above schemes, preferably, the rhizome slicing mechanism includes a plate chain conveyor, the upstream of the plate chain conveyor is connected with a belt feeder and used for receiving the rhizome standby vegetables conveyed in order, a pressing type fast cutting structure is installed on the upper portion of the middle section of the plate chain conveyor, and the pressing type fast cutting structure is used for realizing fast slicing of the rhizome standby vegetables transported to the plate chain conveyor below the pressing type fast cutting structure.
In any of the above schemes, preferably, the press type fast cutting structure includes a suspension seat fixedly installed above the middle section of the plate chain conveyor, a thin square vertical pipe is arranged below the suspension seat, an upper connecting seat and a lower material pressing seat are respectively fixed at the top and the bottom of the thin square vertical pipe, an inner cavity of a slotting tool of the thin square vertical pipe is arranged in a through manner from top to bottom, a fast cutting blade is inserted into the inner cavity of the slotting tool in a matching manner, the upper end of the fast cutting blade penetrates upward through the upper part of the inner cavity of the slotting tool and is fixedly connected with a pressing tool seat, the top of the pressing tool seat is fixedly connected with the bottom of a piston rod of a fast cutting vertical cylinder, the top of a cylinder barrel of the fast cutting vertical cylinder is fixed on the suspension seat, a square return spring surrounding the fast cutting blade is arranged between the pressing tool seat and the upper connecting seat, and the upper and lower ends of the square return spring respectively press the tool seat and the upper connecting seat; two synchronous abutting and pressing telescopic cylinders are symmetrically arranged on two sides of the upper connecting seat respectively, the bottoms of the two synchronous abutting and pressing telescopic cylinders are fixed to the top of the upper connecting seat, and the tops of the two synchronous abutting and pressing telescopic cylinders are fixed to the bottom of the suspension seat.
The idea of the pressing type quick cutting structure is different from that of the traditional cutting structure, when the pressing type quick cutting structure is used for cutting root vegetables, the pressing material seat is firstly used for pressing and fixing the vegetables, and the mode similar to that of pressing by hands is adopted, so that the cutting and effective positioning are ensured; then the quick cutting blade is used for quickly moving downwards to realize stamping cutting, and after cutting is finished, the square return spring can be matched with the quick retraction of the quick cutting vertical cylinder to realize quick return, so that the cutting rapidity is ensured.
The function of this kind of structural design is:
firstly, the method comprises the following steps: before cutting, the lower material pressing seat can be effectively utilized to fix the vegetables to be sliced on the plate chain type conveyor in a pause state for positioning, so that the problem of unsmooth cutting caused by random sliding of the vegetables during cutting is prevented;
secondly, the method comprises the following steps: the cutting accuracy can be better ensured by pressing and positioning before cutting;
thirdly, the steps of: after cutting, the press type fast cutting structure is periodically utilized to realize the cyclic operation of material pressing, fast cutting, fast knife returning, material loosening, trace moving feeding, material pressing again and fast cutting of the plate chain type conveyor by matching with trace moving conveying of the plate chain type conveyor.
In any of the above schemes, preferably, the cold air drying mechanism includes an annular conveying line, a transparent protective cover is covered above the annular conveying line, a plurality of cold air circulating fans are installed and arranged on the transparent protective cover along the circumferential direction of the transparent protective cover at intervals, each cold air circulating fan is used for blowing sterilized sheet vegetables which are conveyed on the annular conveying line below the transparent protective cover in a conveying state, the inlet end of the annular conveying line is connected with the outlet end of the low-temperature drying unit, and the outlet end of the annular conveying line is connected with the inlet end of the edible wax spraying unit.
The preferred is in above-mentioned any scheme, be provided with a plurality of vegetables water content detection station in the interval on the circumference of cyclic annular transfer chain, detect and record the testing result at the moisture content of vegetables water content detection station degerming sheet material vegetables sample to the spot check.
In any of the above schemes, preferably, the edible wax spraying unit includes a wax spraying bin, an electrical heating metal net cage is installed in the wax spraying bin, the electrical heating metal net cage is in a normal temperature non-heating state when dehydrated vegetable intermediates exist on the electrical heating metal net cage, the electrical heating metal net cage is electrically connected with an external electrical heating controller, the electrical heating metal net cage is internally used for storing the dehydrated vegetable intermediates to be sprayed with beeswax, two ends of the electrical heating metal net cage respectively movably penetrate through the wax spraying bin through connecting shafts on corresponding end surfaces of the electrical heating metal net cage, one end of the connecting shaft outside the wax spraying bin is fixedly connected with a front-back overturning motor, the front-back overturning motor is fixedly arranged relative to the wax spraying bin, and the front-back overturning motor is used for driving the electrical heating metal net cage internally storing the dehydrated vegetable intermediates to be sprayed with beeswax to realize periodic rotary positioning; the top of the wax spraying bin is provided with a plurality of beeswax spray heads, and each beeswax spray head is connected with an external wax source with a pump through a liquid wax conveying pipe.
In any of the above solutions, it is preferable that a beeswax recovery pan is prevented from being provided at the bottom of the inner cavity of the wax injection bin, and the beeswax recovery pan is used for receiving excessive beeswax.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention realizes the treatment of the dehydrated vegetables in a medium-low temperature state by using a new process, effectively reduces the damage of overhigh temperature to the nutrition of the vegetables, better reserves the internal nutrition of the vegetables and has good treatment effect of the whole process.
2. When the process method is operated, the preliminary heating sterilization is realized by using low-temperature steam, and the breeding of internal bacteria is further controlled in a drying dehydration mode by using low-temperature drying and continuous air cooling drying; meanwhile, the surface wax spraying mode is adopted to effectively ensure the relative sealing property of the interior of the vegetable, and the storage period is prolonged.
3. Beeswax with a proper amount of thickness is sprayed on the surface of the dehydrated vegetables in an all-around mode, so that a protective layer is formed on the surface of the vegetables, the beeswax can play a role in resisting bacteria and diminishing inflammation, bacteria in contact with the outside can be effectively inhibited and killed, and the storage period of the vegetables is effectively prolonged.
4. When the process treatment is carried out, the root vegetables are quickly cut in a unique quick cutting and slicing mode, the vegetables are pressed and fixed by a pressing base, and the cutting and effective positioning are ensured in a mode similar to a mode of pressing by hands; then the quick cutting blade is used for quickly moving downwards to realize stamping cutting, and after cutting is finished, the square return spring can be matched with the quick retraction of the quick cutting vertical cylinder to realize quick return, so that the cutting rapidity is ensured.
5. When the edible wax spraying unit is used for spraying wax, the electric heating metal net cage which is internally provided with the dehydrated vegetable intermediates to be sprayed with the beeswax is driven by the front and back overturning motors to realize periodic rotary positioning, so that the aim of fully ensuring the comprehensive wax spraying of the internal vegetables is fulfilled.
6. This edible wax spraying unit can realize dropping the wax and retrieve bonding beeswax on electrical heating metal mesh case surface with the mode of electrical heating after wax spraying is accomplished, improves the utilization ratio of material, practices thrift the cost effectively.
Drawings
In order to more clearly illustrate the detailed description of the invention or the technical solutions in the prior art, the drawings that are needed in the detailed description of the invention or the prior art will be briefly described below. Throughout the drawings, like elements or components are generally identified by like reference numerals. In the drawings, elements or components are not necessarily drawn to scale.
Fig. 1 is a schematic diagram of the overall layout structure of the vegetable processing system of the present invention.
Fig. 2 is a schematic diagram of the structure of the present invention.
FIG. 3 is a partially enlarged schematic structural diagram of a front-mounted injection impurity removal unit according to the present invention.
Fig. 4 is a partial structural schematic diagram of the rhizome slicing mechanism, the low-temperature drying unit, the cold air drying mechanism and the edible wax spraying unit of the invention.
Fig. 5 is a schematic view of a partial enlarged structure of the pressing type fast cutting structure according to the present invention.
In the figure, 1, a front spraying impurity removal unit is arranged; 2. a rhizome slicing mechanism; 3. a sheet material conveying line; 4. a low temperature drying unit; 5. a cold air drying mechanism; 6. an edible wax spraying unit; 7. a feeding conveying line; 8. a spherical reticulated shell bin; 9. an external sprinkler head; 10. a support shaft; 11. a bearing seat; 12. a rotary drive motor; 13. a feeding and discharging integrated port; 14. sealing the end cover; 15. a translation seat; 16. a slide rail set; 17. a cleaning water collecting tank; 18. a belt feeder; 19. a plate chain conveyor; 20. a suspension seat; 21. a thin square riser; 22. an upper connecting seat; 23. pressing the material seat; 24. the inner cavity of the slotting tool; 25. a quick cutting blade; 26. pressing the cutter holder; 27. quickly cutting the vertical cylinder; 28. a square return spring; 29. synchronously pressing the telescopic cylinder; 30. an annular conveying line; 31. a transparent protective cover; 32. a cold air circulating fan; 33. a vegetable water content detection station; 34. a wax spraying bin; 35. electrically heating the metal net cage; 36. a connecting shaft; 37. a front-back overturning motor; 38. a beewax spray head; 39. a beeswax recovery tray; A. a pressing type fast cutting structure; B. root vegetables.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby. The specific structure of the present invention is shown in fig. 1-5.
Example 1:
a method for processing vegetables at low temperature and realizing long-term storage, comprising the steps of:
step 1: selecting root vegetables;
selecting root vegetables of the same variety with good appearance and size as standby vegetables according to needs;
step 2: cleaning the surface of the standby vegetable;
during cleaning, the standby vegetables are sent into a cleaning pool for cleaning, and then the surface and soil impurities accumulated in pits on the surface are cleaned and removed by utilizing ultrasonic vibration;
and 3, step 3: the cleaned standby vegetables are sent into a vegetable processing system, and fine surface impurity removal and slag removal are finished at a front spraying impurity removal unit 1 of the vegetable processing system;
the purpose of completely removing the particles attached to the surface is achieved;
and 4, step 4: the standby vegetables are quickly cut into flaky vegetables:
the standby vegetables are sent into a rhizome slicing mechanism 2 by a front-positioned spraying impurity removal unit 1, and each standby vegetable is cut into flaky vegetables in the rhizome slicing mechanism 2;
and 5, step 5: low-temperature steam sterilization:
the flaky vegetables are sent into a low-temperature steam unit through a sheet material conveying line 3 at the downstream of the rhizome slicing mechanism 2, and the flaky vegetables are subjected to three-dimensional steam sterilization in the low-temperature steam unit to obtain sterilized sheet material vegetables;
and 6, a step of: and (3) drying at low temperature:
the degerming sheet materials of vegetables are sent into a low-temperature drying unit 4 through a low-temperature steam unit, and drying of surface water liquid is completed in the low-temperature drying unit 4;
and 7, step 7: and (3) continuous air cooling dehydration:
feeding the degerming sheet vegetables after surface drying into a cold air drying mechanism 5, and removing more than 98% of moisture of the degerming sheet vegetables in the cold air drying mechanism 5 to obtain a dehydrated vegetable intermediate;
and 8, step 8: spraying edible wax:
sending the obtained dehydrated vegetable intermediate into an edible wax spraying unit 6, and finishing the surface wax spraying of each dehydrated vegetable intermediate inside the edible wax spraying unit 6 to obtain waxed dehydrated vegetables;
beeswax with a proper thickness is sprayed on the surface of the dehydrated vegetable in an all-around manner, so that the contact degree of the surface of the vegetable and oxygen in the outside air can be effectively reduced, the oxidation time of the vegetable is prolonged, and the freshness of the vegetable is kept;
step 9: and (3) vacuum packaging:
outputting the waxed dehydrated vegetables to a packaging station through a feeding conveyor line 7 at the tail end of the vegetable processing system, and completing vacuum packaging of the waxed dehydrated vegetables at the packaging station;
step 10: and obtaining the vacuum-packed dehydrated vegetable product after the packaging is finished.
In any of the above schemes, preferably, the thickness of the sheet-shaped vegetable obtained in the step 4 is 2-3cm, and cutting the sheet-shaped vegetable into slices with proper thickness can ensure the dehydration easiness, meet the eating requirements well in the later period of eating, and ensure certain hardness of the slices so that the slices are not easily damaged due to over-thinness.
In any of the above schemes, preferably, the step 5 utilizes low-temperature steam when the low-temperature steam unit is used for performing the three-dimensional steam sterilization, wherein the temperature of the low-temperature steam is 65-75 ℃.
The preliminary heating sterilization is realized by using low-temperature steam, and the breeding of internal bacteria is further controlled in a drying and dehydrating manner by using low-temperature drying and continuous air-cooling drying; meanwhile, the mode of spraying wax on the surface is adopted to effectively ensure the relative sealing property of the interior of the vegetable and improve the preservation period.
In any of the above schemes, preferably, in the step 7, when the cold air drying mechanism 5 is used for drying the degerming sheet vegetables, the cold air is blown and dried in a long-time continuous shady cold drying environment, and the drying period is 7-15 days; in the air drying process, a degerming sheet material vegetable sample needs to be extracted every day and the moisture of the degerming sheet material vegetable sample is detected, and when the moisture content in the degerming sheet material vegetable is detected to be smaller than a set value, the air drying index can be reached.
The breeding of internal bacteria is further controlled in a drying and dehydrating mode through continuous air cooling drying, the dehydration can be effectively guaranteed to reach the standard through periodic moisture detection, the moisture control of dehydrated vegetables is guaranteed, and the storage time of the vegetables is prolonged by sufficient drying degree.
Example 2:
a method for processing vegetables at low temperature and realizing long-term storage, comprising the steps of:
step 1: selecting root vegetables;
selecting root vegetables of the same variety with good appearance and size as standby vegetables according to needs;
step 2: cleaning the surface of the standby vegetable;
during cleaning, the standby vegetables are sent into a cleaning pool for cleaning, and then ultrasonic vibration is utilized to clean and remove soil impurities accumulated on the surface and in pits on the surface;
and 3, step 3: the cleaned standby vegetables are sent to a vegetable processing system, and fine impurity removal and slag removal on the surface are completed at a front-located spraying impurity removal unit 1 of the vegetable processing system;
the purpose of completely removing the particles attached to the surface is achieved;
and 4, step 4: the standby vegetables are quickly cut into flaky vegetables:
the standby vegetables are sent into the rhizome slicing mechanism 2 through the preposed spraying impurity removal unit 1, and each standby vegetable is cut into flaky vegetables in the rhizome slicing mechanism 2;
the idea of the pressing type quick cutting structure adopted in the rhizome slicing mechanism 2 is different from that of the traditional cutting structure, when the pressing type quick cutting structure is used for cutting rhizome vegetables, the lower pressing base 23 is firstly used for pressing and fixing the vegetables, and the cutting and effective positioning are ensured in a manner similar to a manner of pressing by hands; then the quick cutting blade 25 is used for quickly moving downwards to realize stamping cutting, and after cutting is finished, the square return spring 28 can be matched with the quick retraction of the quick cutting vertical cylinder 27 to realize quick return, so that the cutting rapidity is ensured;
and 5, step 5: low-temperature steam sterilization:
the flaky vegetables are sent into a low-temperature steam unit through a sheet material conveying line 3 at the downstream of the rhizome slicing mechanism 2, and the flaky vegetables are subjected to three-dimensional steam sterilization in the low-temperature steam unit to obtain sterilized sheet material vegetables;
and 6, a step of: and (3) low-temperature drying:
the degerming sheet materials of vegetables are sent into a low-temperature drying unit 4 through a low-temperature steam unit, and drying of surface water liquid is completed in the low-temperature drying unit 4;
and 7, step 7: and (3) continuous air cooling dehydration:
feeding the degerming sheet vegetables with the dried surfaces into a cold air drying mechanism 5, and removing more than 98% of water from the degerming sheet vegetables in the cold air drying mechanism 5 to obtain a dehydrated vegetable intermediate;
and 8, step 8: spraying edible wax:
sending the obtained dehydrated vegetable intermediate into an edible wax spraying unit 6, and finishing the surface wax spraying of each dehydrated vegetable intermediate inside the edible wax spraying unit 6 to obtain waxed dehydrated vegetables;
beeswax with a proper thickness is sprayed on the surface of the dehydrated vegetable in an all-around manner, so that the contact degree of the surface of the vegetable and oxygen in the outside air can be effectively reduced, the oxidation time of the vegetable is prolonged, and the freshness of the vegetable is kept;
step 9: and (3) vacuum packaging:
outputting the waxed dehydrated vegetables to a packaging station from a feeding conveying line 7 at the tail end of the vegetable processing system, and completing vacuum packaging of the waxed dehydrated vegetables at the packaging station;
step 10: and obtaining the vacuum-packed dehydrated vegetable product after the packaging is finished.
In any of the above schemes, preferably, the thickness of the sheet-shaped vegetable prepared in the step 4 is 2-3cm, and the slicing with a proper thickness can ensure the dehydration easiness, can well meet the eating requirement in later eating, and can ensure certain hardness of the slices, so that the slices are not easily damaged due to over-thinness.
In any of the above schemes, preferably, the low-temperature steam is used for performing the three-dimensional steam sterilization by using the low-temperature steam unit in the step 5, wherein the temperature of the low-temperature steam is 65-75 ℃.
The preliminary heating sterilization is realized by using low-temperature steam, and the breeding of internal bacteria is further controlled in a drying and dehydrating mode by using low-temperature drying and continuous air cooling drying; meanwhile, the mode of spraying wax on the surface is adopted to effectively ensure the relative sealing property of the interior of the vegetable and improve the preservation period.
In any of the above schemes, preferably, in the step 7, when the cold air drying mechanism 5 is used for drying the degerming sheet-shaped vegetables, the cold air is blown to dry the degerming sheet-shaped vegetables in a long-time continuous shade-cold drying environment, and the drying period is 7-15 days; in the air drying process, degerming sheet stock vegetable samples need to be extracted daily and the moisture of the degerming sheet stock vegetable samples is detected, and when the moisture content in the degerming sheet stock vegetable samples is detected to be smaller than a set value, the air drying index can be reached.
The breeding of internal bacteria is further controlled in a drying and dehydrating mode through continuous air cooling drying, the dehydration can be effectively guaranteed to reach the standard through periodic moisture detection, the moisture control of dehydrated vegetables is guaranteed, and the storage time of the vegetables is prolonged by sufficient drying degree.
In any of the above schemes, preferably, before the edible wax spraying unit 6 is used to spray the surface of the dehydrated vegetable intermediate in step 8, the edible wax is sterilized at high temperature in advance and then cooled, wherein the thickness of the sprayed beeswax is 1-2mm.
The spraying of a proper amount of beeswax can realize effective protection and avoid the waste of too much beeswax.
In any of the above embodiments, preferably, the edible wax is sterilized beeswax.
The process for spraying the beeswax, which is arranged here, has the following effects:
firstly: beeswax with a proper thickness is sprayed on the surface of the dehydrated vegetable in an all-around mode, so that a protective layer is formed on the surface of the vegetable, and the beeswax can play a role in resisting bacteria and diminishing inflammation, so that bacteria contacted with the outside can be effectively inhibited and killed, and the storage period of the vegetable is effectively prolonged;
secondly, the method comprises the following steps: beeswax with a proper thickness is sprayed on the surface of the dehydrated vegetable in an all-around manner, so that the contact degree of the surface of the vegetable and oxygen in the outside air can be effectively reduced, the oxidation time of the vegetable is prolonged, and the freshness of the vegetable is kept;
thirdly, the steps of: beeswax with a proper thickness is sprayed on the surfaces of the dehydrated vegetables in an all-around mode to form a beeswax film, the beeswax film can be dissolved and removed or directly used before eating according to needs, and the sterilized beeswax can be eaten in a proper amount and has a certain heat-clearing and detoxifying effect.
The invention also provides a vegetable processing system for processing vegetables at low temperature and realizing long-term storage, which comprises a preposed spraying impurity removal unit 1, a rhizome slicing mechanism 2, a sheet stock conveying line 3, a low-temperature drying unit 4, a cold air drying mechanism 5, an edible wax spraying unit 6 and a feeding conveying line 7 which are sequentially connected and matched from upstream to downstream;
the sheet material conveying line 3 adopts a belt conveyor 18 structure;
the preposed spraying impurity removal unit 1 is used for realizing the fine surface impurity removal and cleaning of the standby vegetables loaded in the preposed spraying impurity removal unit 1; the edible wax spraying unit 6 is used for spraying edible wax with a proper thickness on the surface of the dehydrated vegetable intermediate in an all-around manner;
the preposed spraying impurity removal unit 1 comprises a spherical reticulated shell bin 8, an external water spray head 9 is arranged to flush towards the spherical reticulated shell bin 8 in a working state, and the spherical reticulated shell bin 8 is kept to rotate in the flushing process; support shafts 10 are respectively welded and fixed on the outer sides of the spherical reticulated shell bins 8, two sides of each support shaft 10 are respectively movably inserted into corresponding bearing seats 11, the outer end of one support shaft 10 is connected with a waterproof rotary driving motor 12, a feeding and discharging integrated port 13 is arranged at the top of each spherical reticulated shell bin 8, a sealing end cover 14 is mounted on the feeding and discharging integrated port 13, the two bearing seats 11 are both fixed at the top of a translation seat 15, the translation seat 15 and an external telescopic device drive a slide rail group 16 on the ground to horizontally move left and right, a cleaning water collecting pool 17 is arranged on the ground on the left side of the slide rail group 16, a belt feeder 18 (namely, the specific type selection of the sheet stock conveying line 3) is connected to the right end of the slide rail group 16, and the outlet end of the belt feeder 18 is connected to the feed end of the root stock slicing mechanism 2.
In any of the above schemes, preferably, the rhizome slicing mechanism 2 includes a plate chain conveyor 19, the upstream of the plate chain conveyor 19 is connected with a belt feeder 18 and is used for receiving the rhizome spare vegetables conveyed in order, and a pressing type fast cutting structure is installed at the upper part of the middle section of the plate chain conveyor 19 and is used for realizing fast slicing of the rhizome spare vegetables conveyed to the plate chain conveyor 19 below the pressing type fast cutting structure.
The primarily cleaned root vegetables are sequentially thrown into the spherical reticulated shell bin 8, the sealing end cover 14 is closed, the rotary driving motor 12 is started to rotate, the external telescopic device controls the spherical reticulated shell bin 8 to move to the position above the cleaning water collecting pool 17, the external water spray head 9 is started to wash towards the spherical reticulated shell bin 8 and keep the spherical reticulated shell bin 8 to rotate in the washing process, due to the fact that the surface of the spherical reticulated shell bin 8 is provided with the water leakage holes, washed impurities can be continuously washed out along the water leakage holes and fall into the cleaning water collecting pool 17 to be collected and deposited, the surface of the vegetables washed secondarily is basically clean, the spherical reticulated shell bin 8 is controlled to move towards one side of the belt feeder 18 through the external telescopic device, after the vegetables are in place, the root vegetables in the spherical reticulated shell bin 8 are transferred to the belt feeder 18, then the root vegetables are conveyed to the plate chain conveyor 19 of the root slicing and rhizome mechanism 2 through the belt feeder 18, the root vegetables are conveyed to be arranged in a row by a manipulator or manually, the root vegetables are conveyed forwards sequentially in a pressing type vegetable cutting position when the pressing type vegetable cutting mechanism is operated, and the pressing type vegetable cutting mechanism is opened, and the root vegetables are cut in place.
In any of the above schemes, preferably, the pressing type fast cutting structure a includes a suspension seat 20 fixedly installed above the middle section of the plate-chain conveyor 19, a thin square vertical pipe 21 is installed below the suspension seat 20, an upper connection seat 22 and a lower material pressing seat 23 are respectively fixed at the top and the bottom of the thin square vertical pipe 21, a slotting tool cavity 24 of the thin square vertical pipe 21 is vertically arranged in a through manner, a fast cutting blade 25 is fittingly inserted in the slotting tool cavity 24, the upper end of the fast cutting blade 25 upwardly penetrates through the upper part of the slotting tool cavity 24 and is fixedly connected with a pressing tool seat 26, the top of the pressing tool seat 26 is fixedly connected with the bottom of a piston rod of a fast cutting vertical cylinder 27, the top of a cylinder barrel of the fast cutting vertical cylinder 27 is fixed on the suspension seat 20, a square return spring 28 surrounding the fast cutting blade 25 is arranged between the pressing tool seat 26 and the upper connection seat 22, and the upper and lower ends of the square return spring 28 respectively press the upper and lower connection seats 26 and the upper connection seat 22; two sides of the upper connecting seat 22 are symmetrically provided with a synchronous abutting telescopic cylinder 29 respectively, the bottoms of the two synchronous abutting telescopic cylinders 29 are fixed on the top of the upper connecting seat 22, and the tops of the two synchronous abutting telescopic cylinders 29 are fixed on the bottom of the suspension seat 20.
The idea of the pressing type quick cutting structure is different from that of the traditional cutting structure, when the pressing type quick cutting structure is used for cutting root vegetables, the lower pressing base 23 is firstly used for pressing and fixing the vegetables, and the cutting and effective positioning are guaranteed in a manner similar to that of pressing by hands; then the quick cutting blade 25 is used for quickly moving downwards to realize punching cutting, and after the cutting is finished, the square return spring 28 can be matched with the quick retraction of the quick cutting vertical cylinder 27 to realize quick return, so that the rapidity of cutting is ensured.
The function of this kind of structural design is:
firstly, the method comprises the following steps: before cutting, the lower pressing base 23 can be effectively utilized to fix the vegetables to be sliced on the plate chain type conveyor 19 in a pause state for positioning, so that the problem of unsmooth cutting caused by random sliding of the vegetables during cutting is prevented;
secondly, the method comprises the following steps: the cutting accuracy can be better ensured by pressing and positioning before cutting;
thirdly, the steps of: after cutting, the press type fast cutting structure is periodically utilized to realize the cyclic operation of material pressing, fast cutting, fast knife returning, material loosening, micro moving feeding, material pressing again and fast cutting of the plate chain type conveyor 19 by matching with the micro moving conveying of the plate chain type conveyor 19.
In any of the above schemes, preferably, the cold air drying mechanism 5 includes an annular conveying line 30, a transparent protective cover 31 is covered above the annular conveying line 30, a plurality of cold air circulating fans 32 are installed on the transparent protective cover 31 at intervals along the circumferential direction thereof, each cold air circulating fan 32 is used for blowing sterilized sheet vegetables conveyed on the annular conveying line 30 below the transparent protective cover, the inlet end of the annular conveying line 30 is connected to the outlet end of the low-temperature drying unit 4, and the outlet end of the annular conveying line 30 is connected to the inlet end of the edible wax spraying unit 6.
The cyclic conveying is carried out by adopting the annular conveying line 30 and the air cooling drying is continuously carried out, so that the aim of completely air-drying the moisture in the vegetables is finally fulfilled, and meanwhile, the moisture of the vegetables is periodically detected in the air-drying process.
In any scheme, preferably, a plurality of vegetable water content detection stations 33 are arranged at intervals in the circumferential direction of the annular conveying line 30, and the vegetable water content detection stations 33 detect the water content of the vegetable samples of the degerming sheet stock to be sampled and detected and record the detection results.
The current air-dried degree can be better observed in real time by periodically detecting the water content of the vegetables, so that the dehydrated vegetables can be effectively guaranteed to meet the dehydration requirement after being air-dried, and the subsequent storage period of the dehydrated vegetables is guaranteed.
In any of the above schemes, preferably, the edible wax spraying unit 6 includes a wax spraying bin 34, an electrical heating metal net cage 35 is installed in the wax spraying bin 34, when dehydrated vegetable intermediates exist on the electrical heating metal net cage 35, the electrical heating metal net cage 35 is in a normal temperature non-heating state, the electrical heating metal net cage 35 is electrically connected with an external electrical heating controller, the electrical heating metal net cage 35 is internally used for storing the dehydrated vegetable intermediates to be sprayed with beeswax, two ends of the electrical heating metal net cage 35 respectively movably penetrate through connecting shafts 36 on corresponding end surfaces of the electrical heating metal net cage 35 through the wax spraying bin 34, one end of one of the connecting shafts 36 outside the wax spraying bin 34 is fixedly connected with a front-back overturning motor 37, the front-back overturning motor 37 is fixedly arranged relative to the wax spraying bin 34, and the front-back overturning motor 37 is used for driving the electrical heating metal net cage 35, in which the dehydrated vegetable intermediates to be sprayed with beeswax, to realize periodic rotational positioning; the top of the wax spraying bin 34 is provided with a plurality of beeswax spray nozzles 38, and each beeswax spray nozzle 38 is connected with an external wax source with a pump through a liquid wax conveying pipe.
Transferring a proper amount of dehydrated vegetable intermediate to an electric heating metal net cage 35, starting a front-back overturning motor 37 to rotate, controlling a beewax spray nozzle 38 to spray liquid beewax downwards at intervals, finally forming a layer of beewax film on the surface of the dehydrated vegetable intermediate inside the electric heating metal net cage 35, transferring the dehydrated vegetable intermediate after wax spraying is finished, separately cooling and solidifying, and sending the dehydrated vegetable intermediate to the next step after solidification.
In any of the above embodiments, a beeswax recovery disk 39 is preferably provided at the bottom of the inner cavity of the wax spray bin 34, and the beeswax recovery disk 39 is used for receiving the excess beeswax.
Can realize dropping the wax recovery to the beeswax that bonds on electrical heating metal mesh box 35 surface with the mode of electrical heating after wax spraying is accomplished, utilize the beeswax to retrieve dish 39 and connect the material during the recovery, retrieve the beeswax and can improve the utilization ratio of material, practice thrift the cost effectively.
The above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; the modifications or the substitutions do not cause the essence of the corresponding technical solutions to depart from the scope of the technical solutions of the embodiments of the present invention, and the technical solutions are all covered in the scope of the claims and the specification of the present invention; it will be apparent to those skilled in the art that any alternative modifications or variations to the embodiments of the present invention may be made within the scope of the present invention.
The details of the present invention are not described in detail, but are known to those skilled in the art.

Claims (9)

1. A method for processing vegetables at low temperature and realizing long-term storage, which is characterized in that: the method comprises the following steps:
step 1: selecting root vegetables;
selecting root vegetables of the same variety with good appearance and size as standby vegetables according to needs;
step 2: cleaning the surface of the standby vegetable;
and 3, step 3: the cleaned standby vegetables are sent into a vegetable processing system, and fine impurity removal and slag removal on the surface are finished at a front-positioned injection impurity removal unit of the vegetable processing system so as to achieve the purpose of completely removing particles attached to the surface;
and 4, step 4: the standby vegetables are quickly cut into flaky vegetables:
and 5, step 5: low-temperature steam sterilization:
performing three-dimensional steam sterilization on the flaky vegetables in the low-temperature steam unit to obtain sterilized flaky vegetables;
and 6, a step of: and (3) low-temperature drying:
the degerming sheet materials of the vegetables are sent into a low-temperature drying unit through a low-temperature steam unit, and drying of surface water liquid is completed in the low-temperature drying unit;
and 7, step 7: and (3) continuous air cooling dehydration:
and 8, step 8: spraying edible wax:
step 9: and (3) vacuum packaging:
outputting the waxed dehydrated vegetables to a packaging station from a feeding conveying line at the tail end of the vegetable processing system, and completing vacuum packaging of the waxed dehydrated vegetables at the packaging station;
step 10: and obtaining the vacuum-packed dehydrated vegetable product after the packaging is finished.
2. The method for low-temperature processing of vegetables and long-term storage according to claim 1, wherein: the thickness of the flaky vegetable prepared in the step 4 is 2-3cm.
3. The method for low-temperature processing of vegetables and long-term storage according to claim 2, wherein: in the step 5, low-temperature steam is used for performing three-dimensional steam sterilization by using a low-temperature steam unit, wherein the temperature of the low-temperature steam is 65-75 ℃.
4. The method for low-temperature processing of vegetables and long-term storage according to claim 3, wherein: when the degerming sheet vegetables are air-dried in the step 7, cold air blowing and air drying are carried out in a long-time continuous shady cold drying environment, wherein the air drying period is 7-15 days; in the air drying process, degerming sheet stock vegetable samples need to be extracted daily and the moisture of the degerming sheet stock vegetable samples is detected, and when the moisture content in the degerming sheet stock vegetable samples is detected to be smaller than a set value, the air drying index can be reached.
5. The method for low-temperature processing of vegetables and long-term storage according to claim 4, wherein: before spraying edible wax on the surface of the dehydrated vegetable intermediate in the step 8, the edible wax needs to be sterilized at high temperature in advance and then cooled, wherein the spraying thickness of the beeswax is 1-2mm.
6. The method for low-temperature processing of vegetables and long-term storage according to claim 5, wherein: the edible wax is beeswax subjected to sterilization and disinfection treatment.
7. Vegetable processing system of low temperature processing vegetables and realization long-term storage, its characterized in that: the device comprises a preposed spraying impurity removal unit, a rhizome slicing mechanism, a sheet stock conveying line, a low-temperature drying unit, a cold air drying mechanism, an edible wax spraying unit and a feeding conveying line which are sequentially connected and matched from upstream to downstream;
the front-mounted spraying impurity removal unit is used for realizing the fine surface impurity removal and cleaning of the standby vegetables loaded in the front-mounted spraying impurity removal unit; the edible wax spraying unit is used for spraying edible wax with a proper thickness on the surface of the dehydrated vegetable intermediate in an all-around manner;
the front-mounted spraying impurity removal unit comprises a spherical reticulated shell bin, and an external water spray head is arranged to flush the spherical reticulated shell bin in a working state and keep the spherical reticulated shell bin rotating in the flushing process; the outer side of the spherical reticulated shell bin is respectively welded and fixed with a support shaft, two sides of the support shaft are respectively movably inserted into corresponding bearing seats, the outer end of one support shaft is connected with a waterproof rotary driving motor, the top of the spherical reticulated shell bin is provided with a feeding and discharging integrated port, a sealing end cover is installed on the feeding and discharging integrated port, the bearing seats are both fixed at the top of a translation seat, the translation seat and an external telescopic device drive a slide rail group on the ground to horizontally move left and right, a cleaning water collecting tank is arranged on the ground on the left side of the slide rail group, the right end of the slide rail group is connected with a belt feeder, and the outlet end of the belt feeder is connected with the feed end of a rhizome slicing mechanism.
8. A vegetable processing system that low-temperature processes vegetables and realizes long-term storage according to claim 7, wherein: rhizome slicing machine constructs includes a plate chain conveyor, plate chain conveyor's upper reaches connection belt feeder and is used for the reserve vegetables of rhizome class that the receiver carried in order coming a push type fast cutting structure is installed on plate chain conveyor's middle section upper portion, the quick cutting structure of push type is used for realizing carrying out the quick section to the reserve vegetables of rhizome class on the plate chain conveyor who transports to its below.
9. A vegetable processing system for low-temperature processing of vegetables and long-term storage according to claim 8, wherein: the cold air drying mechanism comprises an annular conveying line, a transparent protective cover is arranged above the annular conveying line in a covering mode, a plurality of cold air circulating fans are arranged on the transparent protective cover at intervals along the circumferential direction of the transparent protective cover, each cold air circulating fan is used for blowing degerming sheet materials and vegetables under the conveying state on the annular conveying line below the transparent protective cover, the inlet end of the annular conveying line is connected with the outlet end of the low-temperature drying unit, and the outlet end of the annular conveying line is connected with the inlet end of the edible wax spraying unit.
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CN106889913A (en) * 2016-05-25 2017-06-27 张家富 A kind of fruit-vegetable clear washes purifier
CN107802010A (en) * 2017-11-30 2018-03-16 临泉县坤达食品有限公司 The processing preparation facilities and method of a kind of dehydrated vegetables
CN111513349A (en) * 2020-05-22 2020-08-11 汪鹏 Processing method of dehydrated vegetables
CN113383973A (en) * 2020-03-11 2021-09-14 山东银鹰炊事机械有限公司 Modular complete equipment for processing root vegetables
CN114403474A (en) * 2021-12-31 2022-04-29 甘肃万德福食品科技有限公司 An integrated device for primary processing of dehydrated vegetables

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1245017A (en) * 1999-07-09 2000-02-23 华南农业大学 Method for drying fruit and vegetable by combination of hot air with cold air
CN101642222A (en) * 2009-09-03 2010-02-10 陆文光 Dewatered vegetable production line
CN102228076A (en) * 2011-06-30 2011-11-02 固镇县健源果蔬开发有限责任公司 Processing technology for dehydrating vegetables
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CN106889913A (en) * 2016-05-25 2017-06-27 张家富 A kind of fruit-vegetable clear washes purifier
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CN114403474A (en) * 2021-12-31 2022-04-29 甘肃万德福食品科技有限公司 An integrated device for primary processing of dehydrated vegetables

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