A spice storage and preservation device and its application method

Abstract

The invention discloses a spice storage and fresh-keeping device and its use method. It comprises a casing, the upper end of the casing is movably provided with a cover, the lower end of the casing is provided with a bottom plate, and the top, bottom, left and right sides or inclined surfaces of the bottom plate are symmetrical. A plurality of through holes are provided, and the outer circumference of the lower end of the bottom plate is rotatably provided with an outer bottom cover through connecting pins, and through grooves are symmetrically arranged on the upper and lower sides of the outer bottom cover or on the left and right sides or on the slope; the lower end of the outer bottom cover is provided with a support plate , the outer side of the support plate is provided with a vibrating device, the lower end of the support plate is provided with an induced fan through the cover body, and the induced fan is arranged in the base. The invention provides a spice storage and fresh-keeping device and a use method thereof, which have good fresh-keeping effect, greatly prolong the shelf life, and maintain good edible quality of the spice under normal temperature.

Description

technical field [0001] The invention belongs to the application field of spices, in particular to a spice storage and preservation device and a use method thereof. Background technique [0002] Spices refer to a class of natural plant products with typical flavors such as aroma and spice, or certain essential oils extracted from plants (flowers, leaves, stems, roots, fruits or whole grass, etc.). People began to utilize the antioxidant effect of spices a long time ago. However, the systematic research on the antioxidant effect of spices began at the beginning of the 20th century, and successively found that cloves, rosemary, sage, pepper, fennel, ginger, pepper, cinnamon, etc. have strong antioxidant activity and Antibacterial and antiseptic effect. Direct use of cloves, ginger, etc. can greatly delay the time of lard spoilage, and it also shows considerable antioxidant capacity against soybean oil, rice bran oil, and sesame oil. [0003] The current ways of using spices ...

AI Technical Summary

Problems solved by technology

Due to improper storage, spices stored in the form of raw materials, i.e. roots, stems, leaves, fruits or seeds, are often eaten by insects or mildew, which affects the proper color, natural aroma or spicy taste, so it is necessary to design a Spice storage and preservation device and its use method solve the above problems

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