23results about "Meat/fish preservation by drying" patented technology

The utility model relates to chicken drying machine technical field especially uses an automatic drying machine for chicken powder production, its technical scheme: including conveying frame and drying box, drying box is fixed in the middle position of conveying frame upper end, the inside wall of drying box is installed with heat preservation inner lining, the metal mesh conveyer belt is installed in conveying frame, the heating case is fixed in the bottom of conveying frame, and the upper end of heating case is located in conveying frame, and fixed with the apron, the apron is evenly provided with fan hole, and the fan hole is installed with fan, heating rod is fixed in the heating case. The utility model utilizes the conveyance of metal mesh conveyer belt, makes the chicken block pass through the drying box, realizes the purpose of automatic drying, and utilizes the hot air constantly to blow to the chicken block surface, can accelerate the moisture loss of chicken block surface, and sets up the circulation flow structure of hot air, can effectively reduce the heat loss.

The utility model discloses a kind of smoke-removing devices for bacon processing, it is related to bacon processing technical field, including deodorization box, the side of deodorization box is provided with control panel, the one end of deodorization box is provided with fan, the other end top of deodorization box is provided with open-close door, the top of open-close door is provided with filter plate, the top of filter plate two sides is symmetrically provided with handle one, the top middle part of filter plate is provided with dismounting mechanism;The middle part of the top of deodorization box is provided with lifting mechanism, the bottom of lifting mechanism is provided with lifting disc, the bottom of lifting disc is provided with rotating mechanism;The inner bottom of deodorization box is provided with water storage tank, water inlet is opened in the top of one side of water storage tank close to open-close door, water outlet is opened in the bottom of one side of water storage tank close to open-close door.The utility model removes the smoke of bacon, simultaneously prevent fan from blowing to the same position of bacon in air drying process all the time, leading to bacon air drying uneven, improve the storage time and flavor of bacon.

The utility model provides a kind of low-temperature drying equipment for yak jerky processing, it is related to yak jerky processing technical field, and it includes: beef jerky dryer, the beef jerky dryer left and right side cavity wall is equipped with heat radiation device, the beef jerky dryer upper end is fixed with vacuum pump, the beef jerky dryer rear cavity wall is equidistantly provided with turnover disc, the turnover disc front end is welded with limit rod, the limit rod surface is inserted with article net frame and cover plate by ring block, the article net frame rear end is inserted with turnover disc by cross insertion block, the turnover disc rear end is connected with transmission shaft by fixed shaft, the transmission shaft rear end is connected with motor, the transmission shaft shaft surface is equipped with first pulley assembly and second pulley assembly.The utility model solves the problem that multiple jerky appears mutual adhesion in the prior art, and the electric heating wire is at the bottom of tray, the drying degree of material bottom is highest, and the material in stirring disc is prone to cause insufficient drying.

The application provides a preparation method of liquid smoked shrimp products and liquid smoked shrimp products. The preparation method of the liquid smoked shrimp products comprises the following steps: preparing a composite smoke liquid by using apple wood smoke liquid, hawthorn kernel smoke liquid and beech wood smoke liquid; wherein the characteristic indexes of the composite smoke liquid comprise the following indexes: total acidity of 10.2-15.0 %, smoke flavor compound content of 14-23 mg / mL, carbonyl compound content of 0.12-0.18 g / mL and total phenol content of 7.5-9.5 mg / mL; diluting the composite smoke liquid by using a NaCl aqueous solution to obtain a diluted smoke liquid; performing cold air drying treatment on pre-prepared cooled cooked shrimp by using a multi-stage rotary cold air drying treatment technology to obtain dried cooked shrimp; completely soaking the dried cooked shrimp in the diluted smoke liquid for a first specified time length and applying ultrasonic wave treatment to obtain liquid smoked cooked shrimp; performing hot air drying on the liquid smoked cooked shrimp and cooling to room temperature to obtain the liquid smoked shrimp products. The preparation method of the liquid smoked shrimp products can prepare high-quality liquid smoked shrimp with unique smoke flavor.

The application discloses a bacon hanging rack capable of collecting grease, which comprises a fixed base, a hanging assembly fixedly arranged at the upper surface of the fixed base, the hanging assembly being composed of a supporting plate, a supporting cross beam and a telescopic hook structure, and an oil collection assembly arranged at the upper surface of the fixed base. In order to solve the problem that part of grease will gradually seep out and drop to cause splashing pollution and waste when ordinary bacon hanging racks are used for hanging bacon, the oil collection assembly is designed, the seeped grease can be effectively collected through the oil collection assembly, the telescopic hook structure is arranged, the distance between the hung bacon and the oil collection assembly can be flexibly adjusted, the splashing phenomenon caused by long-distance dropping is avoided, and the collection effect is better.

Disclosed is a drying apparatus including a molding unit configured to mold a raw material to be molded; a pre-drying unit in which a pre-drying convey path is formed to introduce and convey the raw material discharged from the molding unit, and the pre-drying unit heats the raw material moving along the pre-drying convey path so that the raw material is dried; and a main drying unit to further heat the raw material discharged from the pre-drying unit so that the raw material is further dried.

This invention relates to the field of food processing equipment technology, specifically to a drying device and research method for reducing the water activity of squid. The device includes a housing, a first heating unit, a supporting unit, a cross-blade unit, a second heating unit, a transition chamber, an air inlet pipe and an air outlet pipe, a lifting mechanism, and a controller. The method includes the steps of cutting open the squid's skin with the cross-blade unit and bringing the blade into contact with the subcutaneous muscle, and controlling the outward drainage of water from the subcutaneous muscle through a siphon effect. This invention overcomes the technical problem that the water activity of the subcutaneous tissue cannot be optimally achieved due to the shrinkage of the squid's skin during the drying process. It allows for the selection of the optimal squid drying process through parameter screening, maximizing the reduction of the squid carcass's water activity while ensuring good taste, thereby improving processing efficiency, extending shelf life, and enhancing product quality.

This utility model belongs to the technical field of warehouse pre-cooling equipment, specifically a pig carcass pre-cooling suspension energy-saving system. It includes an infeed conveyor belt, an outfeed conveyor belt, a U-shaped drying trough, and a ring-shaped cable chain. The infeed conveyor belt transfers the pig carcass to the U-shaped drying trough, which removes surface water from the carcass. The ring-shaped cable chain hoists the carcass from the infeed conveyor belt through the U-shaped drying trough to remove surface water and transfer it to the outfeed conveyor belt. The outfeed conveyor belt transports the carcass, now with surface water removed, to the next process. An automatic feeding device is installed on the ring-shaped cable chain. By combining efficient drying with automated hoisting, this system solves the core problems of traditional pig carcass pre-cooling processes, such as water separation and heat dissipation, low efficiency, high energy consumption, heavy reliance on manual labor, and uneven quality. It improves pre-cooling efficiency and automation, significantly reducing energy consumption and labor costs.

The application provides a drawer assembly and a refrigerator. The drawer assembly comprises: a drawer body, which defines a maturing area inside for placing meat to be matured; an upper air duct formed in an upper portion of the drawer body, the upper air duct being provided with an upper air port communicating with the maturing area; a lower air duct formed in a lower portion of the drawer body, the lower air duct being provided with a lower air port communicating with the maturing area; and a supply fan arranged between the upper air duct and the lower air duct, for promoting air flow among the upper air port, the maturing area and the lower air port. The drawer assembly of the application can adjust the flow direction of the air flow in the maturing area by adjusting the deflection of the supply fan, so that the maturing environment can be finely adjusted.

The invention discloses a non-fried dietary fiber beef jerky making method and device, and relates to the technical field of beef jerky making, the non-fried dietary fiber beef jerky making device comprises a drying bin, a lifting mechanism, a drying mechanism and a swing mechanism, the drying mechanism comprises an air storage pipeline and a heating resistance wire which are arranged in the drying bin, and the swing mechanism is arranged above the air storage pipeline; comprising a plurality of second rotating rods rotationally installed on the drying bin at equal intervals, and arc-shaped swing blades are fixedly installed on the second rotating rods. According to the invention, the beef jerky at the bottom of the bin is lifted by the lifting mechanism and then is naturally scattered, so that materials are prevented from accumulating in the bin to form dead angles; arc-shaped swing blades of the swing mechanism are driven by a reciprocating screw rod to swing in a reciprocating mode, hot air is evenly diffused to all areas of the drying bin, each piece of beef jerky can make contact with the hot air, the problems that in a traditional device, local heating of materials is excessive, and water evaporation is uneven are solved, water on the surface of the beef jerky and water in the beef jerky evaporate synchronously, and the drying efficiency is improved. And dietary fiber structure damage caused by local high temperature is avoided.

This utility model belongs to the technical field of fishmeal processing equipment, specifically relating to a heat treatment device for fishmeal processing. It includes: a main body with a drying zone; a drying component for drying is vertically mounted in the drying zone; a conveyor belt on the main body transports fishmeal through the drying zone; the drying component, based on its vertical movement, breaks down and flattens the fishmeal on the conveyor belt for drying; the drying component includes a pressing plate and a heating plate; the pressing plate has an inner cavity to accommodate the heating plate; the pressing plate can be circular or rectangular; and a lever for cleaning the bottom of the pressing plate is also provided on the inner wall of the drying zone. This utility model, through the added drying component and conveyor belt, allows the drying component to press and break down the fishmeal transported by the conveyor belt during its vertical movement, and simultaneously dries the flattened fishmeal through the drying component, facilitating uniform drying of the fishmeal and improving the drying efficiency of the equipment.

The application provides a preparation method of a natural porous water-absorbing pad, which comprises the following steps: extracting cellulose and hemicellulose from natural plant raw materials, mixing and preparing a solution according to a certain proportion, and preparing a cellulose-based porous absorbing material by using a freeze-drying method. The cellulose can form a porous absorbing structure as a basic skeleton of the material, and the existence of the hemicellulose further increases the water-absorbing property and softness of the material; meanwhile, by adding natural nanocellulose and bacteriostatic and antioxidant substances, the water-absorbing pad is further endowed with more functions. The prepared porous water-absorbing pad is completely derived from nature, is safe and degradable, has excellent water-absorbing performance, stable mechanical performance, and the functions of bacteriostasis and oxidation resistance, can effectively maintain the quality of food and prolong the shelf life, and can be applied to the fields of absorbent sanitary products, medical treatment and the like.

The utility model discloses a kind of anti-mosquito drying fields for drying fish, including the support steel frame fixed on ground, the support steel frame is attached with net gauze, further including symmetrically arranged sliding assembly, symmetrically arranged sliding assembly and located the ground on the two sides of the support steel frame, sliding end of the sliding assembly is equipped with moving plate, and the both ends of the top of two sides moving plate are connected with top plate respectively by support rod;Further including limiting assembly and limiting hole, the limiting assembly is installed in the side edge of the moving plate of one side.The utility model, when sudden rainfall, by the sliding assembly of two sides, top plate is pushed to the upper side of net gauze, reduce overall operation time, prevent not in time to cause a large amount of rainwater to pour on the fish of drying from being reaped, avoid fish meat damp and rot;And when not raining, top plate can be moved from net gauze, so that drying treatment is carried out again, without again placing the fish needing drying in net gauze, it is more convenient.

This invention relates to a portable, multi-energy air-drying beef and mutton processing device, comprising an air-drying box, a movable frame fixed to the lower surface of the air-drying box, and movable wheels fixed at the four corners of the lower surface of the movable frame. The inner bottom wall of the air-drying box is provided with a drying mechanism to improve the stability of the drying process. This portable, multi-energy air-drying beef and mutton processing device, through the arrangement of the drying mechanism, a fixed plate, a push plate, a slider, a drying rod, and hooks, allows the beef and mutton to be air-dried to be hung on the hooks. Hanging the beef and mutton on the hooks ensures that the meat is fully exposed to the air-drying airflow, preventing repeated turning and improving drying efficiency. After the meat is hung, the push plate is pushed along the movable groove to a depth in the fixed plate. The movable groove and sliding opening limit the position of the support plate, improving placement stability and preventing collisions during air-drying.

This invention relates to the field of cured meat processing technology and discloses a curing process for removing nitrites. The process includes: immersing the meat to be cured in a curing solution containing lactic acid bacteria fermentation broth, natural antioxidant extracts, chitosan / montmorillonite composite adsorbent, salt, sucrose, and spice extracts; performing a first-stage curing under low-temperature conditions using pulsed vacuum circulation combined with ultrasound; draining excess liquid from the surface; inoculating with a composite microbial fermentation agent composed of *Lactobacillus sakei*, *Staphylococcus xylose*, and *Hansellech. d'Ambrosia* for a second-stage fermentation and maturation; and finally, low-temperature drying to obtain the finished product. This invention, through enhanced mass transfer, adsorption removal, antioxidant inhibition, and the synergistic effect of composite fermentation, can reduce the residual nitrite and total nitrosamine compounds in cured meat products, and improve product maturity, quality stability, and edibility. It is suitable for the processing and preparation of low-nitrite cured meat products.

The invention relates to a method that enables autonomous control of food- drying processes using renewable energy sources and optimizes energy efficiency and product quality throughout the process. In this method, deep learning-based artificial intelligence algorithms are used in conjunction with computer vision to dynamically adjust the temperature and airflow for the product being dried, thereby minimizing energy consumption throughout the process while maintaining optimal product quality. Furthermore, the innovative explainable artificial intelligence model automatically reveals understandable, optimization-based rules for which input data and related ranges determine the drying performance (energy consumption and drying efficiency) value ranges.

The utility model relates to food processing equipment technical field, a kind of hot air combined drying device for dried beef processing, including drying cabinet, the inside of drying cabinet is equidistant and is provided with the connecting air duct of U-shaped structure, the inner wall of drying cabinet is equidistant and is fixedly connected with air guide nozzle, the input end of air guide nozzle is extended to the inside of corresponding connecting air duct, connecting pipe is fixedly connected between the inside of multiple connecting air duct, the top of drying cabinet is fixedly connected with hot air pump, the input end of hot air pump is fixedly connected with air inlet pipe, the both sides of drying cabinet inner wall are fixedly connected with multiple groups of file strip, and placing rack is set between corresponding two file strips. The utility model has the beneficial effect that the output of hot air pump is sent to the inside of connecting air duct through connecting pipe, then hot air circulation is carried out to dried beef placed on the top of placing rack through air guide nozzle, can be blown to dried beef from different directions evenly, combined with adjustable placing height, effectively solve the problem of uneven drying.

A method for dynamically adjusting the control parameters of the extraction of products stored in a chamber: - an initial phase (100) comprising: * determining a weight-loss target profile (101) for the product, * determining the corresponding climatic extraction conditions (102); - an extraction phase (200) comprising: a / applying the climatic conditions (201); b / measuring quantitative data (202); c / establishing the actual weight-loss profile (203); d / establishing a predictive weight-loss profile (204) based on the quantitative data; e / automatically adjusting the climatic conditions (205) if a predefined deviation between the target profile and the actual profile or the predictive profile is observed, and applying these adjusted climatic conditions; f / implementing steps b / to e / until the end of the extraction cycle.

The application relates to the technical field of thawing devices, and provides a thawing device, which comprises a shell, a thawing module, a sterilization and odor removal module and a air-drying module, the shell is formed with a thawing chamber, the thawing module is arranged in the thawing chamber, and the sterilization and odor removal module and the air-drying module are arranged in the shell. The thawing device is integrated with the functions of thawing, sterilization, odor removal and air-drying, can effectively inhibit bacterial breeding, eliminate peculiar smell generated in the thawing process at the same time, and after thawing is completed, the air-drying module removes water on the surface of meat through high-speed airflow, avoids bacterial breeding caused by a humid environment, and significantly improves the safety and quality stability of food.

This invention relates to the field of food processing technology, specifically a process for transforming and preserving the nutrients in tuna meat. The process includes the following steps: first, selecting fresh, high-quality, disease-free tuna, ensuring the integrity of the fish; performing a third acid removal process followed by marinating; and finally, vacuum packaging and high-temperature sterilization. This invention, through three acid removal processes, effectively removes acidic substances from the tuna meat, resulting in firmer meat, a non-sour taste, and improved edible quality. It offers diverse flavors: original, pepper, and spicy, catering to different consumer tastes. The vacuum processing and high-temperature sterilization not only achieve sterilization and preservation but also stimulate fundamental changes in the tuna meat, restoring the pigmentation state of red blood cells and effectively preserving the nutritional components of the tuna, making the nutrients more easily absorbed by the human body.

An apparatus and method for rapid drying and microbial reduction pretreatment of aquatic products. The apparatus comprises a drying device, a cold plasma treatment system, and an activated gas recovery and circulation system. The drying device is mainly used for drying dehydration of aquatic products. The objectives of introducing a cold plasma non-thermal processing technique to treat aquatic products are: improving drying efficiency and sterilizing aquatic products during drying. Activated gas generated by cold plasma in a box body is recovered by the activated gas recovery and circulation system to prepare activated water having a high-efficiency sterilization capability, which is used for sterilization pretreatment of the dried material. A compressor can be further connected by means of a return gas channel so as to achieve heat energy recovery throughout the process and reduce energy loss.