Mechanical automatic preserved prune processing system

Abstract

The invention provides a mechanical automatic processing system capable of effectively improving the processing quality and the processing efficiency of preserved prunes. The mechanical automatic processing system comprises a cleaning and softening air cooling feeding system, an automatic piercing device, a sugar-permeating and sugar-draining system and a drying and packaging system, wherein the cleaning and softening air cooling feeding system comprises an automatic blanching machine and a water tank, a conveying pull net and a circulating hot water tank are arranged in the tank, and cleanedpreserved prunes enter the automatic blanching machine and are softened at constant temperature through movement of the conveying pull net in the water tank; the automatic piercing device pierces thesoftened prunes and comprises at least one pair of piercing rollers which rotate oppositely, a pneumatic buffering air bag which is used for automatically adjusting the radial distance between the twopiercing rollers is arranged between the two piercing rollers, and the minimum radial distance between the piercing rollers after the buffering air bag is extruded is equal to or greater than the maximum diameter of a fruit core; blanking vibrating discs are arranged above the piercing rollers, spiral climbing material guide grooves are formed in the blanking vibrating discs, and a single layer of material is flatly laid through vibration; discharge ports for piercing roller blanking are communicated with feeding ports of a sugar permeating device.

Description

technical field [0001] The invention relates to the field of fruit and vegetable processing equipment, in particular to a flow mechanized processing system capable of effectively improving the processing quality and efficiency of prune preserves. Background technique [0002] Candied fruit is a general term for many products processed from various fruits and vegetables through different processes such as sugar and salt. It is a folk traditional food with a long history in our country. These products are rich in nutrition and contain a large amount of glucose and fructose, which are easily absorbed and utilized by the human body. In addition, they also contain fruit acids, trace elements, multivitamins, various amino acids and cellulose, which are beneficial to human health. It can be seen that preserved fruit and candied fruit belong to a class of leisure products with nutritional value, and are an integral part of many traditional foods in my country. However, its producti...

AI Technical Summary

Problems solved by technology

[0005] First of all, the degree of mechanization is low. The main processes are mainly manual operations, resulting in high labor intensity. The processing process is exposed to indoors and outdoors, resulting in poor food hygiene conditions and low efficiency.

For example, the prunes are difficult to puncture because they contain nuclei and are shriveled, so the existing process is non-punctured and soaked, and the traditional atmospheric pressure soaking method is adopted. It takes 5 to 10 days to complete the soaking process. Fishing out is manual operation in high-strength marinating tanks

[0006] Secondly, the dehumidification and drying all use the rack-type oven box-type fixed-gap drying box. First, the prune candied fruit is placed on a plate (cloth) by hand, and then each baking pan full of wet prune candied fruit is laid flat. Manually put them into the drying tray rack car one by one, and then push them into the fixed-gap drying box to start the hot air drying. Due to structural problems, the hot air flow cannot be evenly distributed during the drying process, so the moisture content of the dried products is not uniform. The phenomenon is very prominent

And the whole drying time is more than 10 hours, and the discharge and unloading of the tray need to be done manually

[0007] To sum up, the current production of prune preserves has not yet achieved full-scale mechanized operations, mainly manual operations, relatively poor sanitation conditions, and low production efficiency

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