Vegetable circular flow blanching equipment

Abstract

The invention discloses vegetable circular flow blanching equipment. The vegetable circular flow blanching equipment comprises a blanching conveying part, a lifting cleaning part and a blanching water circulating device, the water inlet end of the blanching water circulating device is connected with a conveying cylinder, and the water outlet end of the blanching water circulating device is connected with a lifting cylinder, so that the flow direction of blanching water is opposite to the conveying direction of vegetables; a draining net is arranged on the lower portion, close to a discharging hopper, of the lifting cylinder, impurities on blanched vegetables are synchronously cleaned, and a draining cylinder is arranged below the draining net. A preheating section, a blanching section, a flushing section and a draining section are sequentially formed from the feeding end of the blanching conveying part to the discharging end of the lifting cleaning part. The blanching device has the beneficial effects that the blanching device can enable the water line of blanching water to be higher than the conveying cylinder all the time, vegetables enter the conveying cylinder from the feeding hopper and are continuously conveyed to the lifting and cleaning part through the spiral conveying blades, the vegetables are completely soaked in the blanching water in the conveying cylinder, and the blanching uniformity is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vegetable circulating flow blanching equipment. Background technique [0002] Blanching is one of the important operating units before many other processing techniques, such as filling, freezing, dehydrating, etc. The enzyme activity of fresh vegetables has an effect on the undesired color and flavor that may increase during processing and storage. Generally speaking, fresh vegetables cannot be stored for a long time, even under frozen conditions. Most vegetables need a short-term heat treatment to inactivate the enzymes contained in fresh vegetables, so that the sensory and nutritional qualities are preserved. . [0003] At present, there are various vegetable blanching devices in the prior art, but these blanching devices have complex structures, and the blanching effect is slightly poor. [0004] First of all, the reference application number is 201921495261X, and the Chine...

AI Technical Summary

Problems solved by technology

"When blanching, vegetables are completely submerged in hot water by using a combination of a carrier belt and a pressure belt. The structure of the device is complicated, and the vegetable leaves are easy to adhere to the pressure belt, which is inconvenient to use.

[0006] Therefore, the current blanching machine is complex in structure, inconvenient to use, and the water cannot be kept at a relatively stable temperature. The blanching water is difficult to handle due to the impurities in the water, and the hot water used for blanching cannot be recycled, resulting in the loss of water resources and heat energy. waste

The impurities on the vegetables after blanching cannot be cleaned synchronously, which will affect the quality of dried vegetables after drying in the next step

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