Tunnel-type drying kiln for dried bamboo shoot

Abstract

The invention provides a tunnel-type drying kiln for dried bamboo shoots. The tunnel-type drying kiln comprises a tunnel drying kiln box, inside the tunnel drying kiln box, a dried bamboo shoot commonbaking area, a dried bamboo shoot squeezing unit area and a hot air discharge area are arranged, and the dried bamboo shoot common baking area, the dried bamboo shoot squeezing unit area and the hotgas discharge area are connected; a hot air heating device is arranged at a left end of the dried bamboo shoot common baking area; a dried bamboo shoot squeezing device is arranged at an upper end ofthe dried bamboo shoot squeezing unit area; a dried bamboo shoot vibrating device is arranged at a lower end of the dried bamboo shoot squeezing unit area; a fresh bamboo shoot loading and drying cartis connected with the hot air discharge area, the dried bamboo shoot squeezing unit area and the dried bamboo shoot common baking area in a left-right sliding manner; an inlet door of the tunnel drying kiln box is arranged at a right end of the hot air discharge area; and an outlet door of the tunnel drying kiln box is arranged at a side end of the dried bamboo shoot common baking area. The tunnel-type drying kiln has the following advantages: a small temperature gradient in working conditions, thermal energy power much smaller than a traditional baking box, and a high heat energy utilizationrate. Through the squeezing treatment, a certain amount of water in fresh bamboo shoot tissue is squeezed out through dried shell of the bamboo shoot without damaging the bamboo shoot tissue, and drying time is shortened.

Description

technical field [0001] The invention relates to drying equipment for dried bamboo shoots, in particular to a tunnel-type dried bamboo shoots drying kiln. Background technique [0002] There is only one season of fresh bamboo shoots in a year, and the production time is very short. Delicious fresh bamboo shoots can only be eaten at the end of winter and early spring; and fresh bamboo shoots are not suitable for storage. In order to be able to eat moso bamboo shoots throughout the year, the existing solution is to directly process fresh bamboo shoots into clear water bamboo shoots and dried bamboo shoots to solve the storage problem of fresh bamboo shoots. [0003] The traditional method of making dried bamboo shoots is mainly divided into six steps: 1. Digging bamboo shoots; 2. Cutting bamboo shoots; 3. Boiling bamboo shoots; 4. Bleaching bamboo shoots to cool; After being dried in the sun or roasted, the finished bamboo shoots become finished products. This method solves th...

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Problems solved by technology

[0006] The above-mentioned prior art has the following disadvantages: 1. The baking time is longer and the heat energy consumption is larger; 2. The dried bamboo shoots are not squeezed, and the dried bamboo shoots retain the appearance of fresh bamboo shoots after drying. Good storage; 3. Raw dried bamboo shoots have not undergone traditional processing and pressing of dried bamboo shoots. The density of dried bamboo shoots is relatively high. Dry, so that these substances inside cannot come out

In the processing steps of rehydrating dried bamboo shoots, a large amount of these ingredients are dissolved in the rehydrating soaking liquid and cooking liquid, causing a large amount of water pollution; All the shelves of the oven are filled, so that a large load of heat energy is required when starting up, and the heat energy configuration of the equipment must be large; when the bamboo shoots are drying quickly, only a small amount of load heat energy is needed, and the utilization rate of the equipment is not high at this time; the baking temperature in the early stage is 90 ℃ ~100℃, 40℃~50℃ in the later stage, the temperature gradient of the working condition is large, and there are large horse-drawn carts in the equipment in the later stage of drying, and the energy utilization rate is low

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