滾筒式紅薯清洗機(jī)設(shè)計(jì)【蔬菜清洗機(jī)】,蔬菜清洗機(jī),滾筒式紅薯清洗機(jī)設(shè)計(jì)【蔬菜清洗機(jī)】,滾筒,紅薯,清洗,設(shè)計(jì),蔬菜 The principle and structure of the new type continuous mildew on lobster sauce washing machine Abstract: The principle and structure of a set of new type mildew washing equipment- the continuous mildew on lobster sauce washing machine was introduced in this paper.Using this machine is profited not only to enhance the lobster sauce s quality, to improve the productivity, and to reduce the worker s labor intensity, butalso to construct a good working condit ion and to realize the brewing industry s mechanization. Key words: continuous; washing mildew in lobster sauce machine; new type machine 1 Preface In rice production of aspergillus types of douchi, in order to guarantee Fermented bean product quality features that make fermented bean product more bright and reduce the GuSeWei into song, fermented bean must use the water surface mycelia, conidium and cleaning, and stick dirt.Requirements in the process, to wash the land into possible to keep douchi Song off, skin complete without washing into song hypha, skin Bean body oil moisten. At present, aspergillus enzyme types of douchi into song washing square method in most of the flavoring factory use manual method isIts labor intensity, production environment is bad, not to protect cleaning effect certificate. Therefore, this paper introduces a new type of continuous douchi wash Mildew machine, the continuous type of douchi in washing machine wash mildew of enzyme into the black beans have bent the function of scattered and sanitizers, fermented bean song material peeling, washing the low rate of douchi into song surface hypha body, conidium and sticky dirt, fermented bean song materials in the machine Spray, can receive appropriate back to wet, wash enzymes work can be with continued, with low labor strength, high efficiency, easy operation, convenient in maintenance, meanwhile the machine has advantages such as water use the system, can make full use of water, reduce waste water Productivity, and it is favorable to the environment protection function. This douchi wash in douchi manufacturer mould machine a trial, and good results have been achieved., 2 continuous douchi wash mildew principle of work After the composer of black beans song material by mechanical or artificially in feeding controller with certain under the control of the flow into the wash enzyme machine in feeding port (see chart 1 shows), music by incoming material flow in the control (see chart 1), music material flows into the washing machine wash the enzyme, wash enzyme enzyme trough the vats after turning round thorn stick and drive the water wash enzyme machine, the clouds of flow movement in growth curve material scattered in material song with the surface of mycelia, conidium and sticky dirt flushed wash it. After feeding song outflow into belt spraying machine (see figure 2 shows), spraying water wash of bean song further. Spray belt spraying water cleaning after after by circulation to bean song of enzyme machine wash the next batch of material song clean. In the process of wash mildew, if appear too much song material has not been derided and jam wash water, wash mildew mould slot machine has two jetting rinse device, in the cases without stopping the jam wash mildew slot agglomerate song, ensure the machine feeding derided for continuous operation, wash mildew machine visual music material requirements wash mildew stepless speed regulation. 3 successive douchi wash mildew machine structure Continuous washing mildew machine structure were composed by two single, One is the washing machine, two is mould belt conveyor benzopyrazine machine, injection machine as shown in figure: 1 Gate 2 Cistern 3 Wash mildew barrels 4 Round stick 5 The material mouth 6 Overflow valve 7 Material pump controllers 8 Block water cover 9 Shower belt 10 Spray pump 11Reflux pump 12 Water inlet 13 Overflow pipe Douchi wash mildew machine schemes 3.1 wash mildew machine Mainly by enters the material hopper, feeding controller, cistern (see chart 2), wash mildew slot (see figure 3), round thorn in stick (see chart 4), discharging mouth (see chart 5), transmission equipment etc. Enters the material hopper. This is a sifang conical hollow body, fermented bean song by conveying equipment or material of artificial thus enter Wash mildew machine, below a feed hopper, control song material controller into quantity.wash the mildew slots. Purpose is to give the surface with mycelia and meristematic spore, sticky dirt of douchi song materials and water in the rubbing empty in between and adjustment in the process of production, wash the mildew to prevent blocking alessio, etc. Round rod thorn. This is the main device wash mildew machine, device form is a circle on the form of sticks with a series of small round rods, small round rods on the amount and installation angle of process douchi song material mycelia, conidium, stick dirt form,growth situation, etc to circumstances. In the round the design, rod thorn ,This machine used fluid mechanics principle, the device is baptized mildew water sports and the surface of douchi song material. Mildew and its sticky dirt on friction and achieve! Purification, therefore, fermented bean song material peeling less, flow and douchi song material! "Friction", the surface is smooth curve material. Discharging device. Wash the mildew machine wash mildew in discharge mouth slot near the end of the tangent cross-section position, equipped with adjustment out the device, feed can be conveniently depending on the song material needs and into do adjustment, prevent song material blocked jet flush device in above the discharging device. The overflow device. The overflow device in the role of mould machine wash is wash the thing to be cleaned after mildewed (mycelia, conidium, stick dirt, sundry etc) in a short time, the machine turned the overflow from mouth to wash face in the position of mould slot and the level of the overflow of the space there is enough, can guarantee to be cleaned after washing mildew objects in the short time eduction cake layer. 3.2 Belt spraying machine Main material thickness controller by conveyer belt, and the spray nozzle, spraying water recycling system and transmission system, etc.Belt spraying machine's main function is already cleaning the material for further douchi song, and can according to song clean material humidity proper adjustment. Take right # will pepper cut into 3 ~ 4 cm, add the butter low-temperature extraction mention 1 h or so # join crushing prickly ash and saute until out MaWei # join alleviate pains powder, garlic, cubed scrambled to taste a # join with yellow rice wine dissolve of douchi # slightly fry # join LaoZao juice, sugar, monosodium glutamate, chicken essence and yeast extract # join ripe rapeseed oil fry 4 ~ 5 minutes # packaging ?, 30 min # 121 high temperature sterilizing # inspection # finished products. 4.2 Operating points 4.2 .1The first to understand the characteristics of the materials and in hotpot seasoning in the role. Watercress make soup bittern, and produce color red leaves of spicy yaste and salty, increase the taste fresh fragrance, marinades LaoZao juice is increase fresh pressure xing, to smell, make soup halogen have the taste; to sweet Prickly ash can seasonings increase incense, pressure xing go bad smell. The dry chili increase soup halogen hot and fragrance; Salt set flavour increase incense, raises fresh flavoring, repression bad smell. Monosodium glutamate, yeast extraction content, chicken essence can increase fresh, also yeast extraction of freshness material things, can make the soup high-temperature brine long hot cooking and do not break full-bodied freshness; Ice-sugar go to dry back more than sweet smell; Five spices can go to dry, xing, polishing, etc.; Butter not but can provide hotpot base solid form, like, and vegetable oil also have increase incense role. 4.2.2 Selected raw material is making pot out based. For example, peppers and prickly ash, from season speaking, every year 7 ~ 8 months of prickly ash is produced from than October autumn pepper good quality.If the origin see, shaanxi, sichuan rich shun, xichang, yavin produce of MAO Chinese prickly ash, all seems MaWei foot, and aroma good quality. Choose Chinese prickly ash a as gas oil moisten, are choosing colors in grains, Chinese prickly ash, less seed, black branch stem less, flavour is lasting, with her teeth after the break MaWei foot flowers pepper for good. Dry chili from breed points have long chili, two gold,ChaoTianJiao, QiXingJiao and yunnan millet pepper, 2 bars chili color gas well, fragrance is, spicy gentle, while QiXingJiao, small ChaoTianJiao,Meters pepper's smaller sharp is made, spicy incomparable, and therefore the pot Material can use both long, and with. Bean sauce to Sichuan PI county recently for authentic, fermented bean production in yongchuan fermented bean vin for good, other should buy good quality raw materials. 4.2.3 Problems during the process One is to stir fry watercress so red shiny hair color oil, fry the nun eat up the watercress flavour, watercress lovesyou easy also make sugar starch stewed turbidity; Stir-fry old watercress, make easily sauce black, taste Bitter. The second is tie-in, all kinds of spices spice must press proportion to join, otherwise, soup easy generation bitter and not suitable for incense flavour, also easy to change sichuan-style hot pot flavor. 5 Product quality standard 5.1 Sensory indexes Dark in orange, with hot pot, distinctive flavor of production product is solid. 5.2 Physical and chemical health index Amino acids nitrogen (%) >0.20 Total acid (with lactic acid plan %) <2.0 Arsenic (As plan mg/kg) <0.5 Lead (Pb plan) in <1.0 Aflatoxin B(Ug/kg) <5.0 Pathogenic bacteria Shall not be detected References: [1] DengKaiRong. Making the hang of the chongqing hotpot restaurant where [J].journal of Chinese cooking 1991, (3) : 23-25. [2] LiLeQing. Sichuan hot pot soup halogen modulation [J].journal of Chinese cooking. 1989, (5); 12-13. [3]. ShenZuYao flavoring buffets - hotpot base [J].journal of Chinese brewing. 1993, (6) : 39-42. 新型連續(xù)豆豉洗霉機(jī)的原理及結(jié)構(gòu) 摘要: 介紹豆豉釀造的新型洗霉設(shè)備- 連續(xù)式豆豉洗霉機(jī)的原理和設(shè)計(jì)思路, 連續(xù)式的豆豉洗霉機(jī)的使用, 使米曲酶類型的豆豉成品更光亮并減小苦澀味, 有利于提高豆豉的產(chǎn)品質(zhì)量和生產(chǎn)效率; 有利于減少工人的勞動(dòng)強(qiáng)度和建造良好的生產(chǎn)環(huán)境; 有利于提高勞動(dòng)生產(chǎn)力和實(shí)現(xiàn)釀造行業(yè)的機(jī)械化。 關(guān)鍵詞: 連續(xù)式; 豆豉洗霉機(jī); 新型設(shè)備 1 前言 在米曲霉類型的豆豉生產(chǎn)中, 為了保證豆豉產(chǎn)品的品質(zhì)特點(diǎn), 使豆豉成品更光亮并減小苦澀味,豆豉的成曲須用清水把表面的菌絲體、分生孢子及其粘污物進(jìn)行清洗, 并且要求在洗的過(guò)程中, 盡可能地保持豆豉的成曲表皮完整不脫落, 成曲洗滌后表皮無(wú)菌絲、豆身油潤(rùn)。目前, 米曲酶類型的豆豉成曲的洗滌方法在調(diào)味廠中大多數(shù)是用手工的方法進(jìn)行, 其勞動(dòng)強(qiáng)度大、生產(chǎn)環(huán)境差、洗滌效果不保證。為此, 本文介紹一種新型的連續(xù)豆豉洗霉機(jī), 這種連續(xù)式的豆豉洗霉機(jī)在洗酶時(shí)對(duì)成曲后的黑豆具有打散和搓洗的功能, 豆豉曲料的脫皮率低, 洗滌豆豉成曲表面的菌絲體、分生孢子及其粘污物后, 豆豉曲料在機(jī)器的噴淋下, 可以得到適當(dāng)?shù)幕貪? 洗酶工作可以連續(xù)進(jìn)行, 具有勞動(dòng)強(qiáng)度低, 效率高, 便于操作, 便于維修等優(yōu)點(diǎn), 同時(shí)該機(jī)設(shè)有水循環(huán)使用系統(tǒng), 可以充分利用水資源, 減少?gòu)U水的處理量, 有利于環(huán)境保護(hù)的功能。該豆豉洗霉機(jī)在豆豉生產(chǎn)廠家試用, 取得了很好的效果。 2 連續(xù)豆豉洗霉的工作原理 經(jīng)制曲后的黑豆曲料通過(guò)機(jī)械或人工在進(jìn)料控制器的控制下以一定的流量送入洗酶機(jī)的進(jìn)料口( 見(jiàn)圖中1 所示) , 曲料的流量, 由進(jìn)料閘門控制( 見(jiàn)圖中1) , 曲料流入洗酶機(jī)的洗酶槽后, 洗酶槽中的圓刺棍轉(zhuǎn)動(dòng)并帶動(dòng)洗酶機(jī)中的水運(yùn)動(dòng), 水流把成團(tuán)的曲料打散和對(duì)生長(zhǎng)在料曲表面的菌絲體、分生孢子及粘污物進(jìn)行沖刷洗凈。料曲流出后進(jìn)入帶式噴淋機(jī)( 見(jiàn)圖中2 所示) , 噴淋水進(jìn)一步對(duì)豆曲進(jìn)行沖洗。噴淋帶的噴淋水清洗后豆曲后被循環(huán)到洗酶機(jī)中進(jìn)行下一批料曲的清洗。在洗霉的過(guò)程中, 若出現(xiàn)過(guò)大的曲料未被水流沖散而堵塞洗霉槽時(shí), 洗霉機(jī)設(shè)有兩個(gè)射流式?jīng)_洗裝置, 在無(wú)需停機(jī)的情況下把堵塞洗霉槽的結(jié)塊曲料沖散, 保證機(jī)器的連續(xù)運(yùn)轉(zhuǎn), 洗霉機(jī)可視曲料的洗霉要求進(jìn)行無(wú)級(jí)調(diào)速。 3 連續(xù)豆豉洗霉機(jī)的結(jié)構(gòu) 連續(xù)豆豉洗霉機(jī)的結(jié)構(gòu)由兩臺(tái)單機(jī)組成,一是洗霉機(jī), 二是帶式噴啉機(jī), 整機(jī)如圖所示: 1. 閘門 2. 水槽 3. 洗霉桶 4. 圓刺棍 5. 出料口 6. 溢流閥 7. 料泵控制器 8. 擋水蓋 9. 沖淋帶 10. 噴淋水泵 11. 回流水泵 12. 進(jìn)水管 13. 溢流管 豆豉洗霉機(jī)示意圖 3.1 洗霉機(jī) 主要由入料料斗、進(jìn)料控制器、水槽( 見(jiàn)圖中2) 、洗霉槽( 見(jiàn)圖中3) 、圓刺棍( 見(jiàn)圖中4) 、出料口( 見(jiàn)圖中5) 、傳動(dòng)裝置等組成。入料料斗。這是一個(gè)四方錐形的中空體, 豆豉曲料由輸送裝置或人工由此進(jìn)入洗霉機(jī), 料斗的下方有一進(jìn)料控制器, 控制曲料的進(jìn)入量。洗霉槽。作用是給表面帶菌絲體、分生 孢子、粘污物的豆豉曲料與水進(jìn)行搓洗的空間以及調(diào)整在洗霉過(guò)程中的生產(chǎn)量、防止堵塞等。 圓刺棍。這是洗霉機(jī)的主要裝置, 裝置的形式是一圓拄形的棍棒上帶有一系列的小圓棒, 小圓棒的數(shù)量與安裝角度視所處理的豆豉曲料菌絲體、分生孢子、粘污物的形式、生長(zhǎng)情況等情況而定。在圓刺棍的設(shè)計(jì)上,該機(jī)應(yīng)用流體力學(xué)的原理, 裝置的洗霉是以水流的運(yùn)動(dòng)與豆豉曲料表面的! “霉”以及其粘污物進(jìn)行摩擦而達(dá)到! “凈化”的, 因此, 豆豉曲料的脫皮較少, 水流與豆豉曲料! “摩擦”后, 曲料的表面較光滑。 出料裝置。洗霉機(jī)的出料口設(shè)在洗霉槽靠近末端橫截面的切線位置上, 設(shè)有調(diào)整出料量的裝置, 可以方便地視曲料的需要而進(jìn)行調(diào)整, 防止曲料堵塞的射流沖洗裝置設(shè)在出料裝置的上方。 溢流裝置。溢流裝置在洗霉機(jī)中的作用是把洗霉后的被清洗物( 菌絲體、分生孢子、粘污物、雜物等) 在短時(shí)間內(nèi)排出機(jī)外, 該機(jī)的溢流口設(shè)在與洗霉槽端面水平的位置上,且有足夠的溢流空間, 可以保證洗霉后的被清洗物在短時(shí)間內(nèi)排出機(jī)外。 3.2 帶式噴淋機(jī) 主要由輸送帶、料厚控制器、噴淋噴頭、噴淋水回收系統(tǒng)及傳動(dòng)系統(tǒng)等。帶式噴 濕度進(jìn)行適當(dāng)?shù)恼{(diào)整。帶右#將辣椒切割成3~ 4 cm, 加入牛油中低溫浸提1 h 左右- 加入粉碎花椒, 炒至出來(lái)麻味-加入老姜粉末、大蒜丁, 炒至味出-加入用黃酒溶的豆豉- 稍炒- 加入醪糟汁、冰糖、味精、雞精和酵母精- 加入熟菜籽油炒4~ 5 分鐘- 包裝-121 ? , 30 min 高溫滅菌-檢驗(yàn)-成品。 4.2 操作要點(diǎn) 4.2.1 首先要了解所用原料的特點(diǎn)以及在火鍋調(diào)味料中的作用。 豆瓣使湯鹵顏色紅亮, 并產(chǎn)生醇和的辣味和咸鮮之味, 增加鹵汁香味; 醪糟汁則增鮮壓腥, 去異味, 使湯鹵有回甜之味; 花椒可以調(diào)味增香, 壓腥去異味; 干辣椒增加湯鹵中的辣味和香味; 精鹽定味增香, 提鮮加香, 壓制異味; 味精、酵抽提物、雞精都可以增鮮, 而且酵母抽提物中的鮮味物質(zhì)耐高溫, 可使湯鹵 長(zhǎng)時(shí)間燙煮而不失醇厚的鮮味; 冰糖去燥回味余甜; 五香料可去燥、去腥, 潤(rùn)色等; 牛油不但可提供火鍋底料固體形態(tài), 和植物油一樣,也具有增香的作用。 4.2.2 精選原料是制作火鍋底料的基礎(chǔ) 例如, 辣椒和花椒, 從季節(jié)上講, 每年7~ 8月出產(chǎn)的花椒就比10 月出產(chǎn)的秋椒品質(zhì)好。若從產(chǎn)地看, 陜西、四川富順、西昌、茂汶出產(chǎn)的花椒, 都顯的麻味足, 且香氣品質(zhì)好。選花椒一般都選色氣油潤(rùn), 顆粒均勻, 花椒中小黑籽少,枝桿少, 香味濃郁持久, 用牙咬破后麻味足的花椒為好。干辣椒從品種上分有長(zhǎng)辣椒、二金條、朝天椒、七星椒及云南小米椒等, 二金條辣椒色氣好, 香味正, 辣味柔和, 而朝天椒、七星椒、小米椒則個(gè)頭小而尖, 辛辣無(wú)比, 因此制作火鍋底料就可以利用兩者之長(zhǎng), 兼而用之。豆瓣醬以四川郫縣生產(chǎn)的為正宗, 豆豉以永川陳年豆豉為好, 其他應(yīng)購(gòu)買質(zhì)量好的原料。 4.2.3 炒制過(guò)程中的問(wèn)題 一是豆瓣以炒香發(fā)色油紅發(fā)亮為止, 炒嫩了吃起來(lái)有生豆瓣味, 豆瓣中的淀粉也易使糖鹵渾濁; 豆瓣炒老了, 易使湯汁變黑, 味苦。二是香料的搭配, 各種香料一定要按比例加入, 否則, 湯料易產(chǎn)生苦味和不適宜的香味, 也易改變川味火鍋的風(fēng)味。 5 產(chǎn)品質(zhì)量標(biāo)準(zhǔn) 5.1 感官指標(biāo) 色澤呈桔紅色, 具有火鍋特有的香味, 產(chǎn)品為固態(tài)。 5.2 理化衛(wèi)生指標(biāo) 氨基酸態(tài)氮( %) >20 總酸( 以乳酸計(jì)%) < 2.0 砷( 以As 計(jì)mg/kg) < 0.5 鉛( 以Pb 計(jì)) < 1.0 黃曲霉素B( Ug/kg) < 5.0 致病菌 不得檢出 參考文獻(xiàn): [ 1] 鄧開(kāi)榮. 制作重慶火鍋的訣竅在哪里[ J] . 中國(guó)烹飪1991, ( 3) : 23- 25. [ 2] 李樂(lè)清􀀁 四川火鍋的湯鹵調(diào)制[ J] . 中國(guó)烹飪.1989, ( 5) ; 12- 13. [ 3] 沈祖耀. 調(diào)味佳品--- 火鍋底料[ J] .中國(guó)釀造.1993, ( 6) : 39- 42