Automatic discharging mechanism

Abstract

The invention belongs to the technical field of osmunda cinnamomea processing and particularly relates to an osmunda cinnamomeablanching production line with an automatic discharging mechanism and anosmunda cinnamomea processing system. The automatic discharging mechanism comprises a suspension type conveying chain and a screen suspended at the lower end of the suspension type conveying chain. The screen is provided with a hook, and an automatic unhooking mechanism is arranged between the hook and the suspension type conveying chain. Automatic discharging of the screen is achieved through cooperation of the automatic unhooking mechanism and a wedge block, manual operation is omitted, the production efficiency is improved, the cost is reduced, and continuous and automatic production of anosmunda cinnamomea blanching process is achieved.

Description

technical field [0001] The invention belongs to the technical field of micro-vegetable processing, and in particular relates to a micro-vegetable blanching production line with an automatic feeding mechanism and a micro-vegetable processing system. Background technique [0002] Micro-vegetables are perennial herbaceous plants. Micro-vegetables have a long history as vegetables. Nowadays, with the continuous improvement of people's quality of life, more and more people begin to pay attention to healthy diet. Wild micro-vegetables are tender, delicious and nutritious, and have gradually entered the ranks of high-end ingredients, and their economic benefits are several times that of ordinary vegetables. Yet micro-vegetables pay attention to bright color and crisp taste when eating, but micro-vegetables wilt very quickly after picking, not only lose their original color in color and luster, but also have obvious changes in tissue structure, thereby affecting the taste. , in ord...

AI Technical Summary

Problems solved by technology

Yet micro-vegetables pay attention to bright color and crisp taste when eating, but micro-vegetables wilt very quickly after picking, not only lose their original color in color and luster, but also have obvious changes in tissue structure, thereby affecting the taste. , in order to maintain the taste and color of micro-vegetables, it is generally necessary to carry out hot green color protection treatment. However, most of the traditional hot green color protection processes are manually operated, and the work efficiency is low, which not only reduces the economic benefits of micro-vegetables, but also reduces the quality of micro-vegetables. hard to guarantee

Images