The utility model discloses a soaking bitterness device for bamboo shoot processing, including a bottom plate, a supporting column connected to the left side of the upper end of the bottom plate, a top plate connected to the top of the upper end of the support column, a driving motor connected to the right lower end of the top plate, a driving shaft connected to the lower end of the driving motor, a rotating cylinder connected to the lower end of the driving shaft and a rotating cylinder at the lower end of the driving shaft. There is a sliding groove on the outside of the part, a lifting shaft is provided inside the sliding groove, a guiding rod is connected to the left end of the lifting shaft, a guide sleeve is connected to the middle of the upper end of the guide rod, a stirring motor is connected to the lower end of the guide rod, the mixing shaft is connected with the lower end of the stirring motor, the active shaft is connected to the lower end of the rotating cylinder, the driving wheel is connected to the lower end of the active shaft and the left of the active wheel is connected to the left. The end is connected with a belt, the left end of the belt is connected with a driven wheel, and a driven shaft is connected with the middle part of the driven wheel, and the upper end of the driven shaft is connected with a soaking box. The utility model can make the mixing shaft move up and down at the same time, and increase the bitterness effect on bamboo shoots through the mutual coordination between the lifting shaft and the rotating cylinder. One
【技术实现步骤摘要】
一种竹笋加工用浸泡去苦味装置
本技术涉及竹笋加工
,具体是一种竹笋加工用浸泡去苦味装置。
技术介绍
竹笋,是竹的幼芽,也称为笋。竹为多年生常绿草本植物,食用部分为初生、嫩肥、短壮的芽或鞭。竹笋是中国传统佳肴,味香质脆,食用和栽培历史极为悠久竹笋味甘、微寒,无毒,在药用上具有清热化痰、益气和胃、治消渴、利水道、利膈爽胃等功效,竹笋还具有低脂肪、低糖、多纤维的特点,食用竹笋不仅能促进肠道蠕动,帮助消化,去积食,防便秘,并有防大肠癌的功效。现今竹笋无论是加工成笋干还是脆笋等品种,都有将竹笋进行浸泡的工序,此工序就是为了去除竹笋的苦味,目前的竹笋浸泡基本都是往浸泡箱内注水进行自然浸泡,然后排水取出。这种自然的浸泡方式会使得竹笋内的苦味不能及时有效的排出,从而大大影响着后期加工质量,实用性差。
技术实现思路
本技术的目的在于提供一种竹笋加工用浸泡去苦味装置,以解决上述
技术介绍
中提出的问题。为实现上述目的,本技术提供如下技术方案:一种竹笋加工用浸泡去苦味装置,包括底板,所述底板上端左侧连接有支撑柱,支撑柱上端顶部连接有顶板,顶板右侧下端连接有驱动电机,驱动电机下端连接有驱动轴,驱动轴下端连接有旋转圆柱,旋转圆柱中部外侧设有滑槽,滑槽内部设有升降轴,升降轴左端连接有导向杆,导向杆上端中部连接有导向套,所述导向杆下端连接有搅拌电机,搅拌电机下端连接有搅拌轴,所述旋转圆柱下端连接有主动轴,主动轴下端连接有主动轮,主动轮左端连接有皮带,皮带左端连接有从动轮,从动轮中部连接有从动轴,从动轴上端连接有浸泡箱。作为本技术进一步的方案:所述支撑柱左侧中部连接有控制箱。作为本技术进一步的 ...
【技术保护点】
1.一种竹笋加工用浸泡去苦味装置,包括底板(1),其特征在于,所述底板(1)上端左侧
【技术特征摘要】
1.一种竹笋加工用浸泡去苦味装置,包括底板(1),其特征在于,所述底板(1)上端左侧连接有支撑柱(5),支撑柱(5)上端顶部连接有顶板(9),顶板(9)右侧下端连接有驱动电机(11),驱动电机(11)下端连接有驱动轴(12),驱动轴(12)下端连接有旋转圆柱(13),旋转圆柱(13)中部外侧设有滑槽(14),滑槽(14)内部设有升降轴(10),升降轴(10)左端连接有导向杆(8),导向杆(8)上端中部连接有导向套(7),所述导向杆(8)下端连接有搅拌电机(6),搅拌电机(6)下端连接有搅拌轴(2),所述旋转圆柱(13)下端连接有主动轴(15),主动轴(15)下端连接有主动轮(17),主动轮(17)左端连接有皮带(18),皮带(18)左端连接有从动轮...
【专利技术属性】
技术研发人员:不公告发明人,
申请(专利权)人:福建上上科技有限公司,
类型:新型
国别省市:福建,35
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