32results about "Massaging-based meat tenderising" patented technology

The circulating hot marinating processing system comprises a marinating tumbling machine, a marinating soup turnover heating device and a filtering device, a marinating soup input port is formed in the position of a barrel cover on the front side of the marinating tumbling machine, and a marinating soup output port is formed in the tail area of the marinating tumbling machine; the liquid outlet end of the marinating soup turnover heating equipment is connected with a marinating soup input port of the barrel cover through a first pipeline, a marinating soup output port of the marinating tumbling machine is connected with an inlet of the filtering device through a second pipeline, and an outlet of the filtering device is connected with the liquid inlet end of the marinating soup turnover heating equipment through a third pipeline. The marinating tumbling machine, the marinating soup turnover heating equipment and the filtering device are interconnected through interfaces to form a marinating soup circulation closed loop, so that marinating while heating is realized, heat transfer is accelerated, sufficient heat exchange between marinating soup and meat blocks in the heating process is ensured, permeation of the marinating soup in the heating process is accelerated, and the flavor of the marinating soup is sufficiently absorbed while the interior of the meat blocks is heated; the marinating efficiency and the flavoring effect are improved.

The roast beef pretreatment equipment comprises a pickling barrel, a mounting cavity is formed in the middle in a cavity body of the pickling barrel, a main driving shaft vertically arranged in the cavity body of the mounting cavity is mounted along the central axis of the pickling barrel, and a pushing mechanism is arranged on the main driving shaft; a stirring plate is rotatably embedded in a bottom plate in the cavity of the pickling barrel, and the bottom of the stirring plate is fixedly connected with the active driving shaft; a plurality of tumbling cavities which are continuously arranged along the pickling barrel from top to bottom protrude from the periphery of the outer side wall of the pickling barrel, a tumbling roller is rotatably mounted in each tumbling cavity, the peripheries of the tumbling rollers are sequentially in transmission connection, the lower end of the main driving shaft is coaxially connected with a driving motor, the functions are diversified, and higher efficiency is achieved.

The present invention discloses a tumbling and kneading machine capable of automatic drainage, comprising a tumbling and kneading barrel body, a first adjusting mechanism, a second adjusting mechanism, a tumbling and kneading barrel cover, and a drainage mechanism, wherein the tumbling and kneading barrel cover is connected to the tumbling and kneading barrel body through the first adjusting mechanism, and the drainage mechanism is connected to the tumbling and kneading barrel body through the second adjusting mechanism, the first adjusting mechanism is used to make the tumbling and kneading barrel cover cover the opening of the tumbling and kneading barrel body during tumbling and kneading processing, and the second adjusting mechanism is used to make the drainage mechanism cover the opening of the tumbling and kneading barrel body during drainage, a drainage cover structure is formed by combining the first baffle plate, the second baffle plate and a connecting rod, the tumbling and kneading barrel cover and the drainage cover can be selectively connected to the tumbling and kneading barrel body according to process requirements, and it is no longer necessary to perform material taking and placing operations during drainage, thereby saving time, improving efficiency and reducing the labor intensity of workers.

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

The invention relates to the technical field of beef processing, and discloses a method for preparing air-dried beef jerky based on a tumbling and pickling method and a special device, the special device comprises a rack, a tumbling cylinder, a sealing cover, a control motor, a fixed shaft, a driving gear, a rotating gear, a rotating sleeve, a rotating flapping blade and the like; a fixed shaft is fixedly connected to the rack, a tumbling cylinder is rotatably connected to the outside of the fixed shaft, and the rack supports the tumbling cylinder through a rotating wheel. The tumbling cylinder is driven by the control motor, the driving gear and the rotating gear to rotate to drive the internal pickling frame and the beef cubes and the material juice in the pickling frame to move synchronously, the rotation of the tumbling cylinder enables the beef cubes to make full contact with the material juice, the reverse knocking of the rotating beating blades can physically destroy the muscle fiber structure of the beef cubes, so that the meat is loose, and the meat quality is improved. The material juice can permeate into the beef cubes more easily, the pickling speed is remarkably increased, meanwhile, the reverse rotating beating action avoids uneven stress caused by single-direction force, the loose degree of each piece of beef is ensured, and the pickling uniformity is improved.

The invention discloses processing equipment and a processing technology of a ferry roll hoof, and is applied to the technical field of ferry roll hoof processing. Comprising a mixing container, the top of the mixing container is slidably connected with a container top cover, the bottom of the container top cover is located at the center of the mixing container and rotatably connected with a center rotating rod in a penetrating mode, one side of the top of the container top cover is in bolted connection with a first motor, and the output end of the first motor is in bolted connection with a first bevel gear; and the top of the central rotating rod is in bolted connection with a second bevel gear meshed with the first bevel gear. A first motor is started to drive a center rotating rod to rotate, the center rotating rod drives planetary rotating rods on the two sides of a rotating disc to revolve around the surface of the center rotating rod, and meanwhile a circular fluted disc at the top of each planetary rotating rod is meshed with an annular rack, so that a second bevel gear is driven to rotate in different height directions. The multi-dimensional stirring and mixing of the meat strips and the seasonings are realized, and the stirring uniformity and the flavoring effect are effectively improved.

A high-frequency vibration device under vacuum includes a cylinder and a cover. The cylinder opening is fitted with a closable and sealable cover for vacuuming the cylinder. A high-frequency vibration device capable of generating high-frequency vibration is installed inside the cylinder. The high-frequency vibration device is an eccentric vibration structure comprising multiple oscillating tubes; it is also a rod-shaped vibration structure comprising multiple high-frequency oscillating extension rods. This invention's high-frequency vibration device generates oscillation during operation, achieving the purpose of high-frequency vibration. The meat products being marinated or processed inside the cylinder, combined with the overall high-frequency oscillator, effectively maintain the appearance and texture of the marinade or processed meat products, ensuring uniform distribution of the marinade throughout the processed product, resulting in a product with excellent color, aroma, taste, and appearance.

The present invention discloses a cooling and forming device for meat products, which comprises a frame, a tumbling barrel body, a driving assembly, a support frame, a first barrel cover and a liquid nitrogen conduction assembly. The support frame is connected to the frame, and the support frame is rotatably connected to the tumbling barrel body through an annular support. The driving assembly is connected to one end of the tumbling barrel body through a driving shaft and is used for driving the tumbling barrel body to rotate. A material port is arranged at the other end of the tumbling barrel body, and the material port is detachably connected to the first barrel cover. The liquid nitrogen conduction assembly is connected to the tumbling barrel body and is used for introducing liquid nitrogen into the interior of the tumbling barrel body. The liquid nitrogen is sprayed by a nozzle onto the raw materials inside the barrel body. Since liquid nitrogen is a liquid with an extremely low temperature and absorbs a large amount of heat when vaporizing, it can quickly take away the heat on the meat products to achieve cooling. By adjusting the control valve, the input of liquid nitrogen can be controlled, so as to achieve precise temperature control. Using liquid nitrogen as a refrigerant has a relatively high cooling efficiency, which can make the meat products in a slightly frozen state and have better plasticity.

The invention belongs to the technical field of food processing equipment, and particularly relates to roast duck preparation low-temperature circulation pickling equipment which comprises a rack, a roller is mounted on the rack, and a vacuum mechanism and a cooling mechanism are mounted in the rack; the roller is installed on the machine frame through an outer shaft, an inner shaft is concentrically installed in the outer shaft, and the transmission mechanism drives the outer shaft and the inner shaft to rotate reversely. Stirring blades are installed on the inner wall of the roller, an extrusion layer is installed on the surface of the inner shaft, a cavity is formed in the extrusion layer, and a gap for duck embryos to pass through exists between the extrusion layer and the stirring blades; the device is simple in structure, the extrusion layer expanding under vacuum can be matched with the stirring blades to extrude, rub and turn over duck embryos, the contact sufficiency between the duck embryos and pickling materials is improved, the duck embryos are promoted to absorb the pickling materials, and therefore the pickling effect of the duck embryos is improved, meanwhile, the stirring blades in the roller are not fixed, dead corners in the roller are avoided, and the service life of the duck embryos is prolonged. And the cleaning effect in the roller is improved.

The invention relates to the technical field of agricultural and sideline product processing, in particular to a tumbling machine for sauced beef production, which comprises an outer support, a turnover mechanism is arranged on the outer support, a rotary tumbling mechanism is arranged on the turnover mechanism, and the rotary tumbling mechanism is connected with a reciprocating agglomeration mechanism; by adjusting the osmotic pressure in a reciprocating manner during processing, the mass transfer efficiency is increased, and the tumbling and pickling efficiency is improved; after rolling and kneading are completed, the reciprocating push plate can scrape the rotating shell and the spiral shoveling plate to assist in discharging, residues are accumulated in the port area of the rotating shell, the space needing to be cleaned later is effectively reduced, and the overall efficiency of the equipment cleaning link is remarkably improved; the problem of agglomeration caused by concentrated feeding of a large amount of powder is avoided through intermittent powder adding, the powder added at a time can obtain sufficient diffusion space in a continuous rolling dynamic environment, dispersed beef cubes are rapidly captured and fully kneaded and dispersed, and finally the powder caking risk is remarkably reduced.

The invention relates to the technical field of food processing, in particular to food fermented meat processing, pickling and massaging equipment which comprises a rotating barrel, a first power source and a soft roller located in the rotating barrel and rotating. The axis of the rotating barrel is horizontal, the first power source provides power for the rotating movement of the rotating barrel, the rotating speed of the rotating barrel changes periodically, and the rotating speed is within at least part of the interval in one period of rotating speed change of the rotating barrel; fermented meat is treated in a mode of combining multiple operations such as extruding, relative rubbing and beating, so that seasoning can be uniformly and comprehensively attached to the surface of the fermented meat conveniently, the seasoning can permeate into the fermented meat favorably, and the pickling effect of the fermented meat is improved.

The present invention discloses a meat pickling device and method thereof, relating to the technical field of meat pickling, comprising a base plate and a mounting plate, as well as a pickling tank assembly, a flip drive assembly and a sauce adding assembly, wherein the pickling tank assembly comprises multiple rotating shafts, and a double-arc cavity plate is fixed on each rotating shaft, the multiple double-arc cavity plates together constitute a complete tank body, and the inner wall of the tank body presents multiple convex structures, and the flip drive assembly is arranged on one side of the multiple double-arc cavity plates; the double-arc cavity plate of the present invention can be rotated 180°, so that the dirty surface with sauce is flipped to the outer wall, and the clean surface is turned to the inner wall to be directly put into a new batch of pickling; the outer wall cleaning and the internal pickling are carried out simultaneously, reducing a large amount of cleaning downtime; in addition, when the cavity plate is flipped 90°, a strip groove is formed, and the pickled meat directly leaks out by gravity, avoiding manual digging, and the unloading efficiency can be effectively improved; finally, after flipping, the residual surface of the sauce is exposed to the outside and can be directly sprayed and rinsed without entering the inside of the tank body.

The application relates to the field of beef processing technology, and discloses a preparation method and special device for dry-cured beef jerky based on a tumbling and marinating method, which comprises a rack, a tumbling barrel, a sealing cover, a control motor, a fixed shaft, a driving gear, a rotating gear, a rotating sleeve, rotating beating blades and the like. The fixed shaft is fixedly connected to the rack, the tumbling barrel is rotatably connected to the outside of the fixed shaft, and the rack provides support for the tumbling barrel through a rotating wheel. The tumbling barrel rotates under the drive of the control motor, the driving gear and the rotating gear, and drives the internal marinating frame and the beef chunks and the sauce inside the internal marinating frame to move synchronously. The rotation of the tumbling barrel enables the beef chunks to fully contact with the sauce, the reverse knocking of the rotating beating blades can physically damage the muscle fiber structure of the beef chunks, the meat is loose, the sauce is more easily penetrated into the beef chunks, the marinating speed is significantly accelerated, the beating action in the reverse rotation avoids the uneven stress caused by the force in a single direction, ensures the loose degree of each beef chunk, and improves the marinating uniformity.

The invention relates to the technical field of pickling processing, in particular to a meat product processing, tumbling and pickling machine which comprises a horizontally-arranged rotary drum and a supporting cover parallel to the rotary drum and located on the inner side of the rotary drum, and a plurality of side push plates are arranged on the circumferential outer wall of the rotary drum. The side push plate is arranged on the rotary drum in a sliding mode in the radial direction of the rotary drum, and the side push plate is connected with the rotary drum through a plurality of first elastic bodies; the meat product materials are actively extruded by the movable body and the rolling columns on the movable body, so that the acting force between the materials can be increased, the stress between the materials is uniform, compared with the traditional gravity action and natural rolling, the acting force is larger, the rubbing effect is better, the permeation effect of pickling liquid is improved, and the pickling quality is improved. The pickling effect is further improved; and by utilizing a double kneading mode of combining pressurizing kneading and rolling kneading, the functionality of the equipment and the yield of meat products can be effectively improved, the pickling time is shortened, and the efficiency is improved.

The present application relates to the technical field of pickling processing, and particularly relates to a meat product processing tumbling and pickling machine, which comprises a rotating drum arranged horizontally and a supporting cover arranged in parallel with the rotating drum and located inside the rotating drum, a plurality of side push plates are arranged on the circumferential outer wall of the rotating drum, the side push plates are slidably arranged on the rotating drum along the radial direction of the rotating drum, and the side push plates and the rotating drum are connected through a plurality of elastic bodies. The meat product material is actively extruded through the movable body and a plurality of rolling columns arranged on the movable body, so that the acting force between the materials can be increased, and the stress between the materials can be conveniently uniform. Compared with the traditional gravity action and natural tumbling, the action force is larger, the kneading effect is better, the penetration effect of the pickling liquid is improved, and the pickling effect is improved. The double-kneading mode combining the pressurized kneading and the tumbling kneading can effectively improve the functionality of the equipment and the yield of the meat products, shorten the pickling time, and improve the efficiency.

The invention relates to the field of meat product pickling, and particularly discloses a vacuum tumbling machine which comprises a base, a roller used for tumbling meat products is arranged on the upper side of the base, and the roller is rotationally connected to the base through a fixed support and a lifting support; meat products to be rolled and kneaded are mixed with ingredients and then poured into the roller, the sealing cover covers the end of the roller, the clamping wheel rotates, the roller rotates along with the roller, the meat products are rolled and kneaded in the roller, the fixed support supports one end of the roller, and the lifting support lifts the other end of the roller, so that the roller swings up and down with the fixed support as the center. And after the meat products are rolled, the rear end of the roller is lifted by the lifting support, so that the inclined roller is more convenient to take out the rolled meat products, and the rolling effect of the meat products can be further improved through the arrangement of the convex strips.

The invention relates to fresh minced chicken and a processing method and device thereof, the processing device at least comprises: a cleaning mechanism which is provided with a washing table, a screening device and a detector and is used for cleaning, screening and detecting raw material chicken; the modification mechanism is provided with a plurality of operation boxes capable of working alternately, meat massage structures and auxiliary material adding structures are arranged in the operation boxes, and the modification mechanism is used for improving the meat quality of the cleaned chicken; and the crushing mechanism is provided with a plurality of crushing rotating shafts, the rotating directions of blades of the crushing rotating shafts are in synergistic effect, and a circulating feeding path is formed in the chicken crushing process. The invention aims to provide the processing device and the processing method of the fresh minced chicken, the existing technological level can be improved by means of an automatic device, and the fine processing requirement of the minced chicken is met. The invention also aims to provide a formula of the fresh minced chicken, and the fresh minced chicken is convenient to eat and high in nutritional value, and has a good market development prospect.

The invention discloses small crispy chicken meat and a processing method thereof, and relates to the technical field of small crispy meat, in particular to small crispy chicken meat and a processing method thereof.The small crispy chicken meat is prepared from eggs, composite starch, pepper and aniseed water, fresh ginger, soybean protein isolate, salt and soy sauce. The composite starch is composed of potato starch and modified sorghum starch, the roller pickling machine comprises a supporting frame placed on the ground, a rotating shaft capable of rotating is arranged in the middle of the supporting frame, and the roller pickling machine is composed of raw materials of eggs, the composite starch, Chinese prickly ash and aniseed water, fresh ginger, soybean protein isolate, salt and soy sauce. The chicken meat is refrigerated at the temperature of 0-4 DEG C and drained for 2 h, then the chicken meat is cut into 4.2 cm * 1.3 cm * 1.3 cm meat strips, the meat materials are weighed in proportion, the meat materials are pickled in a roller, and the meat materials are fried at the temperature of 162 DEG C and drained off oil, so that a stable three-dimensional network structure can be formed by means of the gel bonding effect of the soybean protein isolate, and the structural integrity and the processing resistance of the chicken meat strips are enhanced.

The application belongs to the technical field of food processing equipment, and particularly relates to a low-temperature circulating pickling equipment for preparing roasted duck, which comprises a rack, a roller installed on the rack, a vacuum mechanism and a cooling mechanism installed in the rack, an outer shaft on which the roller is installed, an inner shaft concentrically installed in the outer shaft, a transmission mechanism for driving the outer shaft and the inner shaft to rotate reversely, stirring blades installed on the inner wall of the roller, an extrusion layer installed on the surface of the inner shaft, a cavity formed in the extrusion layer, and a gap for passing duck embryos between the extrusion layer and the stirring blades. The low-temperature circulating pickling equipment for preparing roasted duck has a simple structure, and the duck embryos can be extruded, kneaded and turned over by the extrusion layer expanded under vacuum and the stirring blades, so that the contact between the duck embryos and the pickling materials is improved, the absorption of the pickling materials by the duck embryos is promoted, the pickling effect of the duck embryos is improved, and the stirring blades in the roller are not fixed, so that the cleaning effect in the roller is improved.

The invention relates to a mixer which has a vessel (1) with an inlet opening (6) and, lying opposite the latter along the longitudinal axis (4) of the vessel (1), an outlet opening (16), wherein the vessel has a cross section narrowing along its longitudinal axis (4) and is driven by a drive for reciprocating motion along a trajectory approximately perpendicular to its longitudinal axis.

A tumbling and stirring device for processing yak meat quinoa sausages relates to the technical field of food processing and comprises a fixed seat, a barrel is rotatably arranged above the fixed seat along a horizontal line, a rotating barrel is coaxially and rotatably arranged in the barrel, a combined barrel is coaxially arranged in the rotating barrel and swings back and forth, and the combined barrel is composed of an upper half barrel and a lower half barrel. The upper half cylinder is detachably connected with the lower half cylinder, a plurality of liquid collecting hoppers communicated with an inner cavity of the upper half cylinder are fixedly arranged on the upper outer wall of the upper half cylinder, a beating plate is arranged on the lower outer wall of the lower half cylinder in a reciprocating lifting mode, a containing groove communicated with an inner cavity of the lower half cylinder is formed in the beating plate, and a plurality of liquid leakage holes communicated with the containing groove are formed in the bottom of the beating plate. A plurality of alternately arranged through holes and arc-shaped box bodies are arranged on the outer wall of the rotating cylinder in the circumferential direction, and one end of each arc-shaped box body is open. The problem that an existing rolling and stirring device is long in pickling period is solved; the permeation effect of pickling materials is poor. And treatment procedures after pickling are tedious.

The invention relates to a ham pickling and kneading device and method for agricultural and sideline food processing, and belongs to the technical field of agricultural and sideline food processing. Comprising a supporting table, a containing frame, a clamping mechanism, a movable support and a matched kneading, salt spreading and kneading mechanism. The clamping mechanism stably clamps hams through clamping plates with adjustable spacing, and is matched with the rotating mechanism to realize multi-angle adjustment; the salt spreading mechanism drives a blocking cover to swing back and forth by utilizing an eccentric wheel transmission design, so that timing and quantitative salt spreading of a salt hopper is realized; the kneading mechanism elastically presses the surface of the ham in a self-adaptive manner through a massage head, simulates an artificial kneading action, and promotes salt permeation; the kneading mechanism utilizes the design of a driving disc and an arc-shaped hole to drive a pressing plate to knead ham. The device effectively improves the pickling efficiency and quality, ensures the consistency and stability of ham pickling, and is suitable for the ham pickling procedure in agricultural and sideline food processing.

The invention relates to a vacuum rolling and kneading processing method of low-salt tender-keeping venison for dough meals, and belongs to the technical field of meat product processing. Comprising the following steps: raw material pretreatment, preparation of a low-salt nutritional pickling solution, vacuum tumbling, intermediate standing, second-stage intermittent tumbling, low-temperature standing pickling, molding and hot processing, and cooling and storage. The method has the advantages that tenderness and water retention are achieved under the low-salt condition, the product can still keep good taste and appearance when being subjected to cold storage / freezing and reheating supply after being subjected to hot processing in a central kitchen, the method adapts to the technological conditions of concentrated reheating equipment for group meals, the nutritional value is improved, the product forms are diversified, and the used method is easy to industrially popularize and has good industrial popularization prospects.

The invention relates to the technical field of food processing equipment, in particular to a continuous tumbling machine for processing preserved pettitoes, which comprises a support table, fixed seats are oppositely mounted on the support table, bearings are rotatably connected to the fixed seats, a pickling barrel is rotatably arranged in the bearings, two ends of the pickling barrel are conical, and the continuous tumbling machine further comprises a feeding pipe, the feeding pipe is fixed to the supporting table through a supporting rod and is in an L shape, one end of the feeding pipe is rotationally connected with one end of the pickling cylinder, a first valve and a second valve are arranged on the feeding pipe, and the first extrusion cylinder and the second extrusion cylinder are different in diameter and are arranged in a staggered mode. The first extrusion cylinders are in a protruding state in the pickling cylinder, when products fall onto the first extrusion cylinders, the pressure intensity borne by the contact portions of the products and the first extrusion cylinders is increased, permeation of pickling materials is facilitated, it can be always ensured that the interior of the pickling cylinder is in a vacuum state while the products are continuously produced, and the production efficiency is greatly improved.

The invention relates to the field of beef processing, in particular to pickling equipment for beef processing, which is characterized in that muscle fibers of a meat part are loose, the meat part contains a small amount of intermuscular fat, the surface of the meat part is smooth and easy to slide, the surface friction force of a beef tendon part and a tendon skin part is relatively high, and the fibers can be softened only by high-strength pressing or rubbing when the beef tendon part and the tendon skin part are subjected to pickling pretreatment; the existing equipment is used for kneading blocky beef by adopting the same equipment, so that beef tendons and tendon skins cannot be tasty in the pickling process. Before beef pickling treatment, different friction strengths of a beef meat part, a beef tendon part and a tendon skin part in beef are judged through a rubbing rod, rubbing treatment is conducted in a targeted mode, the beef meat part is rotated through the rubbing rod, only surface muscle fibers are damaged, internal juice is reserved, and collagen fibers are broken through reciprocating rotation of the beef tendon part, so that the beef meat part is completely pickled. And the tendon completeness is kept, so that the beef tendon has elasticity.

The invention relates to the field of meat product production, in particular to a meat product pickling and tumbling machine capable of effectively removing fishy smell. A meat product pickling and tumbling machine capable of effectively removing fishy smell comprises a machine base, a rotating frame, a roller, a roller cover and the like. The two machine bases are jointly and rotationally connected with a rotating frame. A roller is rotationally connected into the rotating frame; and the roller is screwed with a roller cover. According to the invention, the cylinder cabin is functionally partitioned, the front part of the cylinder cabin is tilted upwards, sliced meat is gathered at the rear part of the cylinder cabin, and the cylinder cabin is rotated, so that the sliced meat is impacted and beaten, blood in the sliced meat is fully seeped, an important fishy smell source of the sliced meat is effectively removed, then the rear part of the cylinder cabin is tilted, and the sliced meat is transferred to the front part of the cylinder cabin; at the moment, a pickling material is added into the cylinder cabin, the cylinder cabin is rotated, the sliced meat is pickled, and after the sliced meat fully absorbs the pickling material, the fishy smell is further removed, so that the problems that the blood discharge holes are blocked by the pickling material, the pickling material is lost from the blood discharge holes, and the flavor and the quality of the sliced meat are reduced are solved.

The improved process for infusion of flavors into delicate shrimp and other seafood and consumable protein products involves utilization of a tumbler device with a drum inner chamber having screw-type baffles, each baffle having a product facing surface forming an acute angle with respect to the inner chamber surface. The tumbler drum variable in rotational speed and capable of maintaining a preset vacuum pressure within the chamber. Raw product is tumbled within the chamber under a predetermined pressure for a predetermined period at a predetermined rotational speed to infuse the flavor-profile brine within the seafood product.

The invention discloses a meat salting device and method, and relates to the technical field of meat salting, the meat salting device comprises a base plate and a mounting plate, and further comprises a salting tank assembly, an overturning driving assembly and a sauce adding assembly, the salting tank assembly comprises a plurality of rotating shafts, and each rotating shaft is fixedly provided with a double-cambered-surface cavity plate; the multiple double-cambered-surface cavity plates jointly form a complete tank body, the inner wall of the tank body is of a multi-convex-surface structure, and the overturning driving assembly is arranged on one side of the multiple double-cambered-surface cavity plates; the double-cambered-surface cavity plate can rotate by 180 degrees, so that dirty surfaces adhered with sauce are turned into outer walls, clean surfaces are turned into inner walls, and a new batch of pickling is directly put; outer wall cleaning and internal pickling are performed synchronously, so that a large amount of cleaning downtime is reduced; in addition, when the cavity plate is overturned by 90 degrees, a strip-shaped groove is formed, the pickled meat directly leaks out by means of gravity, manual taking is avoided, and the discharging efficiency can be effectively improved. And finally, after overturning, the residual surface of the sauce is exposed outside and can be directly sprayed and washed without entering the tank body.

The invention belongs to the field of conditioning chicken nugget processing equipment, and particularly relates to vacuum tumbling equipment for conditioning chicken nugget processing and a use method thereof. The vacuum tumbling equipment for processing the conditioned chicken nuggets comprises an equipment frame, a rotating shaft penetrates through the upper end of the equipment frame, the rotating shaft is rotationally installed in the equipment frame, and the tail end part, penetrating through the inner wall of the equipment frame, of one end of the rotating shaft is connected with a tumbling frame; the tumbling frame is n-shaped, and a tumbling cylinder is mounted on the tumbling frame; a tumbling assembly is mounted in the tumbling cylinder, a transmission assembly is arranged on the tumbling frame, and the tumbling assembly is connected with the transmission assembly; according to the vacuum tumbling equipment for processing the conditioned chicken nuggets, when the tumbling cylinder rotates through the rotating shaft to achieve up-down tumbling action, the arranged transmission assembly can drive the tumbling assembly installed in the tumbling cylinder to operate, and the tumbling assembly operates so that seasoning chicken nuggets and marinade in the tumbling cylinder can be stirred and mixed evenly; therefore, the contact area of the conditioned chicken nuggets and the marinade can be greatly increased, and the tumbling effect is improved.