Seasoning processing equipment and seasoning processing technology

Abstract

The invention relates to the technical field of seasoning processing, and discloses seasoning processing equipment and a seasoning processing technology. Comprising a drying box, a funnel is fixedly installed on the outer top face of the drying box, a flow limiting guide pipe is fixedly installed on the inner top face of the drying box, a drying bent pipe is fixedly installed on the bottom face of the flow limiting guide pipe, and a plurality of vent holes are formed in the outer upper inclined face of the drying bent pipe; heating rods are fixedly installed on the upper portions of the inner wall of one side and the inner wall of the other side of the drying box correspondingly. When condiment drying and sterilizing treatment is carried out, the heating rod is started, the temperature in the drying box is increased, condiments fall in the drying bent pipe in an S-shaped route and are dried under the high temperature generated by the heating rod, the ultraviolet lamp is started, and the ultraviolet lamp is started. The ultraviolet lamp is arranged, so that ultraviolet light generated by the ultraviolet lamp performs reciprocating ultraviolet sterilization treatment on the condiments which are vibrated and rolled on the conveying belt, the condiment drying and sterilizing treatment can be continuously performed, and the drying and sterilizing treatment efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to a condiment processing equipment and a condiment processing technology. Background technique [0002] Condiments refer to supplementary foods that can increase the color, aroma and taste of dishes, promote appetite, and benefit human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. In a broad sense, condiments include salty agents, sour agents, sweeteners, umami agents and spices, etc., such as salt, soy sauce, vinegar, monosodium glutamate, sugar, star anise, fennel, pepper, mustard, etc. kind. There are the following problems in the processing of hard condiments: 1. Before the sterilization treatment of hard condiments, the condiments are often wet, and the drying treatment and sterilization treatment of the existing condiment processing equipment are di...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a processing equipment for drying and sterilizing condiments, which has the advantages of increasing the efficiency of drying and sterilizing treatment, comprehensive sterilization, and enhanced quality of condiment processing, and solves the problem of low processing efficiency. , incomplete sterilization, easy secondary wet condiments

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