Automatic production method and device for small packages of salted vegetables

Abstract

The invention discloses an automatic production method and an automatic production device for small packages of salted vegetables, and belongs to the technical field of methods and devices for producing salted vegetables. The method comprises the steps of cutting, desalting, dehydrating, stirring, packing, sterilizing, cooking, boxing and the like; a raw material is cut into slices, shreds, strips or blocks; the desalting is performed by combining control of water capacity and time; the hydraulic dehydration adopts automatic quantification and timing so that the water content reaches 86 percent; the raw materials are automatically packed into small packages of 14 to 180 grams; and the packages are sterilized for 13 to 16 minutes at the water temperature of between 86 and 93 DEG C in a closed hot water tank by adopting pasteurization. The device comprises a cutter, a desalting device, a dehydrating device, a stirrer, 10 to 50 automatic packers, a sterilization device, an automatic boxing machine and the like, wherein an automatic conveying device is arranged between the devices. The method and the device have the advantages of avoiding hidden danger of microbe index rise due to theproduction process in a closed or semi-closed state, reducing the production cost, improving the production efficiency and widely salting agricultural and sideline products such as hot pickled mustard tubers, pickled cabbages and the like.

Description

technical field [0001] The invention relates to a method and equipment for producing pickles, in particular to a method and equipment for automatic production of small-package pickles, and belongs to the technical field of production methods and equipment for pickles. Background technique [0002] At present, the deep processing of pickled vegetables as we all know is a labor-intensive industry with poor automation, extensive processing technology, and low production capacity. Desalination adopts water injection positioning neutralization and salinity reduction release method. Mass production will result in difficult control of desalination time and unstable product salinity; dehydration adopts object pressing method, and mixing method is manual operation. Dehydration and mixing materials will produce objects The daily contact with people and food has hidden dangers of increasing microbial indicators, and moisture is drained, and raw and auxiliary materials are not evenly st...

AI Technical Summary

Problems solved by technology

[0002] At present, the deep processing of pickled vegetables as we all know is a labor-intensive industry with low degree of automation, extensive processing technology, low production capacity, etc.

Desalination adopts water injection positioning neutralization and salinity reduction release method. Mass production will result in difficult control of desalination time and unstable product salinity; dehydration adopts object pressing method, and mixing method is manual operation. Dehydration and mixing materials will produce objects The daily contact with people and food has hidden dangers of increasing microbial indicators, and moisture is drained, and raw and auxiliary materials are not evenly stirred; the packaging uses traditional manual scales for measurement, filling, and sealing. Accurate, low hygienic conditions, low product qualification rate; sterilization adopts water bath water temperature pasteurization type, water bath water temperature measurement type pasteurization is mainly due to the low ability of water temperature control and sterilization time control, relying on increasing the frequency of water temperature measurement to manually control water temperature and Adjusting the time speed is difficult to solve practical problems, and often causes adverse effects such as short shelf life of batch products

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