Stirring mechanism for chili sauce production

Abstract

The invention relates to the technical field of chili processing, particularly to a stirring mechanism for chili sauce production. The stirring mechanism comprises a rack, a stirring tank, a driving assembly, a cleaning assembly and an opening-closing rotating assembly, wherein the stirring tank is vertically arranged on the rack, a feeding pipe is arranged on one side of the upper end of the stirring tank, a discharging pipe is arranged at the bottom of the stirring tank, the cleaning assembly comprises a plurality of spray heads distributed at the upper end of the stirring tank at equal intervals, the opening-closing rotating assembly comprises a plurality of stirring blades which are opened and closed in the circumferential direction in the stirring tank and rotate, each stirring bladeis vertically arranged, the driving assembly is arranged at the top of the opening-closing rotating assembly, and the driving assembly is used for driving each stirring blade to rotate along the innercircumference of the stirring tank. According to the invention, the equipment adopts a plurality of stirring blades for stirring, and all the stirring blades can be opened and closed during stirring,so that chili raw materials are stirred uniformly.

Description

technical field [0001] The invention relates to the technical field of chili processing, in particular to a stirring mechanism for chili sauce production. Background technique [0002] The production process of chili sauce needs to mix the raw and auxiliary materials. During the stirring process, the auxiliary materials such as edible salt, sugar, and monosodium glutamate need to be dissolved and fully mixed with the raw materials, and the mixture is transported to the next process. At present, there are two types of chili sauce: oil-based and water-based. The oil-based sauce is made from sesame oil and other edible oils and peppers. It is bright red in color and has a layer of sesame oil floating on it, which is easy to store; The color is bright red, and lactic acid is produced, which can promote appetite. It is very popular among consumers. Because chili sauce is semi-solid and has poor fluidity, some edible salt, sugar, monosodium glutamate and other auxiliary materials ...

AI Technical Summary

Problems solved by technology

At present, there are two types of chili sauce: oil-based and water-based. The oil-based sauce is made from sesame oil and other edible oils and peppers. It is bright red in color and has a layer of sesame oil floating on it, which is easy to store; The color is bright red, and lactic acid is produced, which can promote appetite. It is very popular among consumers. Because chili sauce is semi-solid and has poor fluidity, some edible salt, sugar, monosodium glutamate and other auxiliary materials may not be mixed completely during the mixing process. In the process of stirring the chili sauce, the stirring paddle is only rotated and stirred according to the traditional method. Since the chili sauce often contains many components, including solid and liquid, etc., there is a defect that the stirring is not thorough enough. Therefore, we propose a Stirring mechanism for the production of chili sauce, so as to solve the problems raised above

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