Shii-take drying device

Abstract

The invention provides a shii-take drying device, and belongs to the field of food drying. The shii-take drying device includes an air heater and a roller, a first air inlet is formed in the roller, the air heater is connected at the upper end of the first air inlet, the roller is divided into a left hemisphere and a right hemisphere, and the lower end of the roller is connected with a circulatingline; and one end of the roller is connected with a pipe body, one end of the pipe body is connected with the circulating line through a hot wind separator, the first gas inlet and the pipe body areprovided with a temperature detector, and one end of the hot wind separator is placed out of door. Thermal energy generated by the air heater can be recycled through the circulating line, energy is saved and the environment is protected, the temperature in the roller can be monitored in real time through the temperature detector, and the problem that excessive temperature in the roller can partially burn the shii-takes is prevented; and the shii-take drying device has the advantages of simple operation, obvious drying effect, recycled energy and lower cost.

Description

technical field [0001] The invention relates to the field of food drying, in particular to a drying device for shiitake mushrooms. Background technique [0002] Food is the basic condition for human survival. Processing and preserving food is a basic skill for human survival and reproduction. People of all ethnic groups have created unique processing methods and unique flavors of food according to local conditions. Food dehydration and drying is a traditional food processing method. The food processed by this method can be stored for a long time. Taste special foods from other places. Traditional food drying mainly adopts charcoal fire baking, but charcoal fire baking usually uses a simple barbecue room or a one-time burning charcoal fire pile to dry and cook the food. Since the charcoal fire and temperature during the baking process cannot be controlled, the baked The food is hard and tastes bad. Moreover, in the open drying method of the prior art, the flue gas is scatt...

AI Technical Summary

Problems solved by technology

Traditional food drying mainly adopts charcoal fire baking, but charcoal fire baking usually uses a simple barbecue room or a one-time burning charcoal fire to dry and cook the food. Since the charcoal fire and temperature during the baking process cannot be controlled, the baked The food is hard and tastes bad

Moreover, in the open drying method of the prior art, the flue gas is scattered everywhere, and the heat energy of charcoal is not fully utilized, which not only wastes energy, but also emits a lot of pollution, which does not meet the requirements of energy saving, emission reduction and environmental protection

Furthermore, the capacity of the simple baking room is limited, and it can only be used when the amount of food to be baked is small. When a large amount of dried food is required, it cannot meet the needs.

For this reason, it is particularly important to develop a drying device suitable for meat food drying, which can meet the needs of large quantities, and is simple to operate, high in thermal efficiency, environmentally friendly and energy-saving. During the process, the drying efficiency is slow and the drying is uneven

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