Puffed hizikia fusiforme processing device

Abstract

The invention provides a puffed hizikia fusiforme processing device by which impurities can be automatically removed and a puffing process to dried hizikia fusiforme can be carried out. The puffed hizikia fusiforme processing device successively comprises a soaking device, a steaming and boiling device, an automatic sorting device, a drying device and a sterilizing and puffing device. Material transporting mechanisms are disposed among the devices. The automatic sorting device includes a winnowing machine in which materials are separated from impurities according to a weight difference, a magnetic separator in which magnetic metals in the materials are adsorbed and separated through a magnet, and a color selecting device in which the materials is separated from the impurities according to a color comparison difference between a grabbed real-time image and a preset image. The device has following beneficial effects: (1) by means of steam sterilization, a sterilization effect is good and the number of bacteria is far lower than a maximum content specified in a national standard; (2) by means of the multiple automatic sorting method, time and labor are saved and the puffed hizikia fusiforme is greatly improved in quality; and (3) moisture is removed in a vacuumizing manner after a heating and pressurizing operation so that the hizikia fusiforme is puffed like a gas bag, is easy to digest and allows beneficial ingredients to be absorbed conveniently.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a rice hijiki (puffed hijiki) processing equipment. Background technique [0002] Hijiki, also known as antler tip and sea barley, is a warm temperate seaweed. China has its distribution from the Liaodong Peninsula in the north to the Leizhou Peninsula in the south; most of them are along the coast of Zhejiang. Hijiki likes to grow in clusters on reefs with strong waves and rapid currents. The plant height is generally 30-50 cm, and the highest can reach 200-220 cm. The algal body consists of rhizoids, stems, leaves and air sacs. The rhizoid is a sucker-shaped base holder, the stem is an upright cylindrical main branch, and the leaves and air sacs are serrated in the north and linear or rod-shaped in the south. The algae are yellowish brown when fresh and black when dry. Hijiki has thick and juicy meat and high edible value. According to analysis: every 100 grams of dry produc...

AI Technical Summary

Problems solved by technology

[0003] Hijiki caught in the sea contains a lot of impurities after drying, such as dust, metal powder, sand and gravel, etc. Most of them are manually sorted in traditional technology, which is time-consuming and laborious and the quality is difficult to guarantee; in addition, hijiki contains a lot of bacteria such as heat-resistant Bacillus, traditional treatment often cannot kill all kinds of harmful bacteria because the treatment temperature does not meet the requirements. The existing common sterilization methods include microwave sterilization, ultraviolet sterilization and ozone sterilization, etc. Microwave sterilization will cause materials to burn, ultraviolet sterilization and Ozone sterilization can only kill surface bacteria, which is not suitable for high-quality hijiki processing; moreover, hijiki contains a lot of dietary fiber, which is not easy to digest, and about 80% of hijiki ears have air cells, which are puffed Processing is easy to be digested, greatly improving the utilization rate, but at present there is no processing equipment for puffing hijiki (the applicant refers to the puffed hijiki as rice hijiki)

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