450results about "Meat/fish preservation by drying" patented technology

The partial or full dehydration of organic or inorganic matter containing water by induction of matter into a vacuum and processing matter through a specially designed acceleration channel is disclosed. The inducted matter accelerates in air from zero speed to sub-sonic speed to reach supersonic speed. As the material transitions the sound barrier, it is subject to acoustic shock waves and an instant negative pressure drop occurs. The sound waves disintegrate, disinfect the material and extract part or all moisture from any organic or inorganic material.

Air drying equipment for food processing relates to the technical field of food processing equipment and comprises a supporting base, two oppositely-arranged supporting L-shaped plates are horizontally arranged at the top of the supporting base in a sliding mode, fixing cylinders are fixedly arranged at the tops of the supporting L-shaped plates, a driving shaft is coaxially arranged between the two fixing cylinders, and the two ends of the driving shaft are correspondingly and rotationally connected with the two fixing cylinders; the outer wall of the driving shaft is fixedly sleeved with two rotating circular plates, a plurality of rotating shafts which are arranged in a rotating mode along the horizontal line are evenly distributed at the opposite ends of the two rotating circular plates in the circumferential direction, connecting plates are fixedly connected to the ends of the rotating shafts, fixing plates are fixedly connected to the lower ends of the connecting plates, and swing plates are hinged to the tops of the fixing plates. Grid plates are arranged between the two horizontally adjacent fixed plates and the two horizontally adjacent swing plates, and the two ends of the grid plates are fixedly connected with the fixed plates or the swing plates. The problem that when existing air drying equipment for food processing is used, meat products are poor in wind receiving uniformity is solved; and the air drying period is long. And the air drying process is complicated.

The invention relates to the technical field of ultrasonic frozen squid processing, in particular to a processing device for preparing frozen squids by utilizing an ultrasonic technology, which comprises a pre-freezing room, a first ice glazing room is arranged on the side surface of the pre-freezing room, a first ultrasonic ice glazing machine is arranged on the inner side of the first ice glazing room, a quick freezing room is arranged on the side surface of the first ice glazing room, and a second ultrasonic ice glazing machine is arranged on the inner side of the quick freezing room. A second ice glazing room is arranged on the side face of the quick freezing room, a second ultrasonic ice glazing machine is arranged on the inner side of the second ice glazing room, and a freezing room is arranged on the side face of the second ice glazing room; the first ultrasonic ice glazing machine and the second ultrasonic ice glazing machine are arranged, the frozen storage quality of squids is improved through the layered ice glazing technology, bubbles of ice glazing liquid are eliminated through ultrasonic oscillation, and the transparency and adhesive force of an ice layer are improved.

The present invention provides a food ripening control method and a refrigerator, the food ripening control method comprising: controlling an electric damper to open, controlling a humidifying device to start, controlling a variable frequency fan to start, obtaining an initial weight of the food to be ripened and a first weight after a first preset time, and calculating a weight change rate; comparing the weight change rate with a preset weight change rate, and adjusting a humidity value and a wind speed in a ripening chamber according to the comparison result; obtaining a second weight of the food to be ripened at a second preset time interval, and calculating a water evaporation rate according to the second weight and the initial weight; and adjusting the humidity value and wind speed in the ripening chamber according to the evaporation rate using a preset module adapted to the evaporation rate; judging the thickness of the food by obtaining the weight change rate within a preset time, and then adjusting the wind speed and humidity, and adjusting the wind speed and humidity at different ripening stages of the food to solve the problem that adjusting the wind speed according to the water evaporation rate easily causes the food to dry too fast or too slow, thereby affecting the taste of the food.

The invention discloses a device and a method for quick drying and sterilization pretreatment of aquatic products, the device comprises a drying device, a cold plasma treatment system and an activated gas recycling and circulating system, the drying device is mainly used for drying and dehydrating the aquatic products; the cold plasma non-hot processing technology is introduced to treat the aquatic products so as to improve the drying efficiency and sterilize the aquatic products in the drying process, and then the activated gas recycling and circulating system recycles active gas generated by cold plasma in the box body to prepare activated water with efficient sterilization capacity for sterilization pretreatment of dried raw materials. And a compressor can be connected through an air return duct, so that heat energy in the whole process is recycled, and energy loss is reduced. According to the invention, the cold plasma is used as a preferable treatment technology, so that the outward diffusion rate of water in the aquatic products can be effectively improved, the drying rate can be effectively accelerated, the heat energy efficiency of the equipment is improved, and the quality of the dried aquatic products is prevented from being damaged for a long time.

The utility model relates to the field of sea cucumber processing, and discloses vertical sea cucumber drying equipment which comprises a first supporting frame, a drying box fixedly connected to the top of the first supporting frame, an opening in the bottom of the drying box, a second supporting frame fixedly connected to the top of the left side wall of the drying box and communicated with the top of the left side of the drying box. The left end of the second supporting frame inclines downwards, a feeding conveyor is installed on the inner side of the second supporting frame, the right end of the feeding conveyor extends into the drying box, a discharging conveyor is installed on the inner side of the first supporting frame, and four drying conveyors distributed up and down are installed between the front inner side wall and the rear inner side wall of the drying box. The first drying conveyor, the second drying conveyor, the third drying conveyor and the fourth drying conveyor are sequentially arranged from top to bottom. The four drying conveyors inclined in different directions are used for sequentially and slowly conveying sea cucumbers from top to bottom in a grading mode, it is guaranteed that sea cucumbers are fully heated in the drying box, drying is more uniform, and drying quality is improved.

The invention discloses a method for making low-temperature air-dried preserved meat, which mainly comprises the following steps of: cutting pork into blank strips, uniformly mixing a pickling material prepared according to a preset proportion with the blank strips, tumbling by using a vacuum tumbling machine, transferring into a low-temperature environment for pickling, cleaning by using warm water after the pickling is finished, draining water, and air-drying in low-temperature air-drying equipment, so as to obtain the low-temperature air-dried preserved meat. The low-temperature air-dried preserved meat is obtained. The processing technology is simple, the production period is short, energy consumption is saved, a modern processing technology is adopted, standardized production is achieved, the taste and appearance requirements of the low-temperature air-dried preserved meat are guaranteed, the product yield is increased, and production is not limited and influenced by seasons and is harmless to the environment. The invention further discloses the low-temperature air-dried preserved meat, the comprehensive quality of the low-temperature air-dried preserved meat is relatively good, nutritional ingredients are reserved to a relatively large extent, and the browning degree is low.

The utility model belongs to the field of sterilization and disinfection of fish fillets, and particularly relates to a sterilization and disinfection device for processing pulp-free perch fillets, which comprises an ultrasonic box, an operation panel is arranged on the surface of the ultrasonic box, control buttons are arranged on the surface of the operation panel, placement openings are formed in the two sides of the ultrasonic box, a pulling plate is movably installed in the middle of each placement opening, a plurality of leaking openings are formed in the surface of each pulling plate, and a water suction pump is arranged on the back face of the ultrasonic box. Through the arrangement of the ultrasonic box, ultrasonic oscillation can be generated, tiny bubbles are formed in water, bacteria and viruses on the surfaces of fillets are sterilized and cleaned through the blasting power of the bubbles, the disinfection effect is improved, through the arrangement of the operation panel and the control buttons, a troubleshooting and error repairing tool is provided, and the practicability is high. Common problems can be solved, the control button can quickly access common functions or operations, and the operation efficiency of a user is improved.

The invention provides a drying device for marine products. Relates to the technical field of marine products, in particular to a marine product drying device which comprises a double-shaft motor and two vertical plates which are fixedly mounted at the top of a bottom plate, lower rotating rods are fixedly mounted on two output shafts of the double-shaft motor respectively, and the two lower rotating rods are fixedly sleeved with lower belt wheels respectively and rotationally connected with the two vertical plates respectively; upper rotating rods are rotationally mounted on the outer walls of the sides, close to each other, of the two vertical plates correspondingly, cross plates are fixedly mounted at the ends, close to each other, of the two upper rotating rods correspondingly, four airing plates are arranged between the two cross plates, and two connecting plates are fixedly mounted at the tops of the four airing plates correspondingly; the eight connecting plates are rotationally sleeved with shaft rods correspondingly. The drying device for the marine products has the advantages of being convenient to use and easy to operate, enabling the whole marine products to be evenly aired and dried, and guaranteeing the consistent taste.

The utility model relates to the technical field of pork processing and drying, in particular to a pork processing and drying device which can effectively improve the pork slice drying efficiency, enables pork slices with different thicknesses to be dried more thoroughly and improves the drying effect. Comprising a drying box, four sets of supporting legs are fixedly arranged at the bottom of the drying box, a pick-and-place opening is formed in the front end of the drying box, a box door covers the pick-and-place opening in a rotating mode through hinges, an electric heating air blower is fixedly installed at the top end of the drying box, the output end of the electric heating air blower communicates with an air blowing pipe, the air blowing pipe is installed at the top of the drying box, and the output end of the air blowing pipe communicates with a flow equalizing pipe; the front sides of the left end and the right end of the upper grid clamping plate are fixedly connected with blocking pieces, knob bolts are installed on the two blocking pieces in a screwed mode, the two overturning frames are provided with connecting bases matched with the knob bolts, the four T-shaped cylinders are sleeved with springs, and the two ends of the springs are connected with the overturning frames and the sleeve plates respectively.

The utility model discloses a ham air-drying device which comprises an air-drying box, ventilation assemblies are arranged on the two sides of the air-drying box, a rotating disc is arranged in an inner cavity of the air-drying box, a driving motor is fixedly installed on the top of the air-drying box, and an output shaft of the driving motor penetrates through the air-drying box, extends into the inner cavity of the air-drying box and is fixedly connected with the top of the rotating disc. A plurality of sets of hooks are arranged at the bottom of the rotary disc in an annular array mode, a rotating assembly used for driving the hooks to revolve and rotate at the same time to improve the ham air-drying uniformity is arranged between the hooks and the rotary disc and the air-drying box, and a collecting assembly used for collecting water and oil generated in the ham air-drying process is installed at the bottom of the air-drying box. According to the ham air-drying device, hams can be hung on the hooks to be air-dried through the annularly-distributed hooks, the good ventilation effect in the air-drying box is guaranteed through the ventilation assembly, in the air-drying process, the rotating disc is driven to rotate through the driving motor, and the hams can be driven to rotate while rotating under the cooperation of the rotating assembly; therefore, the ham air-drying uniformity is improved, and the ham air-drying uniformity is further improved.

The invention relates to the field of Cantonese style sausage drying equipment, and discloses Cantonese style sausage drying equipment which comprises a drying box, a humidifying mechanism and a flow regulating valve, a rotating support used for hanging sausages is rotationally connected into the drying box, a pipeline is connected between the drying box and the humidifying mechanism, the flow regulating valve is connected to the pipeline, and the rotating support is connected with the humidifying mechanism. The drying box is provided with an air inlet pipe to receive external hot air, and the flow adjusting valve gradually reduces the flow of the pipeline in unit time based on the amount of the hot air received by the air inlet pipe. Periodic inflation operation of the piston type inflator is achieved, energy is saved, efficiency is high, the air flow of the pipeline is controlled through inflation of the air bag, then humidity adjustment is achieved, the release speed of water vapor or moisture is indirectly controlled by adjusting the inflation degree of the air bag, and surface hardening or cracking of sausages caused by excessive dryness in the drying process is effectively prevented.

The invention relates to the technical field of ecological black pig preserved meat processing, and discloses an automatic control method and system for ecological black pig preserved meat processing. A preserved meat air-drying transfer strategy with the processed preserved meat transfer direction opposite to the air-drying wind direction is constructed in an air-drying box body, and an air-drying environment with the wind speed decreasing and the humidity increasing is formed through the air-drying box body; in cooperation with the opposite conveying direction of the processed preserved meat, the air-drying parameter change requirement under the stage type air-drying technology is met, air-drying equipment provided with a large number of high-precision sensors does not need to be purchased, and air-drying parameter control over the ecological black pig preserved meat is achieved with low cost and high precision. Meanwhile, by analyzing the preserved meat air-drying requirement of the current batch of processed preserved meat and the running state information of the current preserved meat air-drying equipment, the current batch of processed preserved meat is allocated to the preserved meat air-drying equipment which most conforms to the preserved meat air-drying parameters, the unsaturated condition of the air-dried preserved meat in the air-drying equipment is reduced, the resource utilization rate of the air-drying equipment is increased, and the energy consumption is reduced. The production benefit of the ecological black pig preserved meat is improved.

The utility model relates to the technical field of beef jerky production, in particular to a drying device for beef jerky production and processing, which comprises a drying box, a drying component, a bearing component and a collecting component, the drying box is provided with a drying cavity with an opening on the front side, and the bearing component comprises a motor, a turntable, a gear, a rack, a rotating shaft and a hook. According to the drying device for beef jerky production and processing, the output end of the motor is connected with the rotating disc, when the motor is started, the rotating disc can rotate along with the motor, when the gears are meshed with the racks, the gears can drive the rotating shafts to rotate, the rotating shafts are driven to rotate, and the rotating shafts are driven to rotate; and the angle of the hook is adjusted, the drying assembly is matched to conveniently and comprehensively dry the materials, waste liquid is collected through the assembled collecting assembly and transferred in a centralized mode, and operation is convenient.

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.

The invention provides a processing method of long-term stored food, and belongs to the technical field of food preservation. The invention provides a processing method of long-term storage food, which comprises the following steps: freeze-drying food at low temperature to obtain freeze-dried food; the freeze-dried food is irradiated, and sterilized food is obtained; and carrying out vacuum treatment on the sterilized food to obtain the food capable of being stored for a long time. According to the treatment method provided by the invention, the structure change of the food subjected to low-temperature freeze-drying is more beneficial to irradiation uniform penetrating sterilization, and the irradiated food can better avoid quality deterioration caused by oxidation reaction in a vacuum environment. The result of the embodiment shows that the processing method provided by the invention can efficiently control the number of microorganisms in the food for a long time, maintain the color and luster of the food, maintain the sensory quality of the food and maintain the nutritional ingredients of the food.

The invention discloses an environment-friendly and energy-saving type marine product cold and hot air drying system and method, and belongs to the technical field of food processing intelligent control. The system comprises a drying chamber, an air energy unit, a main circulating fan, a dehumidification module, a heat recovery pipeline, a heat recovery induced draft fan, an auxiliary heater, a mode switching valve group, a control system and a plurality of sensors. The system returns dehumidified dry air to the air energy unit through the heat recovery pipeline to form closed loop circulation, and only moisture is discharged, but heat is not discharged. The system monitors the weight of marine products in real time and calculates the drying rate through an electronic scale, and dynamically adjusts the temperature and the wind speed of a drying chamber through a PID algorithm, so that the drying rate is kept within a target interval. The drying method comprises the three steps of intelligent mode decision making based on environmental parameters, dynamic optimization drying process control and drying end point judgment and shutdown. According to the system, efficient heat recycling, accurate drying parameter control and multi-sensor cooperative monitoring are achieved, energy consumption is remarkably reduced, and the product quality is improved.

The invention discloses a bacon drying device. The preserved meat drying device comprises a drying box body, a thermal circulation unit, a control unit, a rotating unit, a first motor, a flow guide unit, a drying unit, a temperature sensor and a humidity sensor, wherein a box door and the thermal circulation unit are arranged on the side wall of the drying box body; the control unit is arranged above the box door; the rotating unit is arranged in the drying box body; the first motor is in transmission connection with the rotating unit; the flow guide unit is arranged in the drying box body; the drying unit and the humidity sensor are arranged at the air inlet end of the heat circulation unit; the temperature sensor is arranged in the drying box body; the thermal circulation unit, the rotating unit, the first motor, the temperature sensor and the humidity sensor are electrically connected with the control unit. According to the bacon drying device provided by the invention, hot air can be uniformly distributed in the drying box body as far as possible, and meanwhile, through rotation and autorotation of bacon, the air drying speed of the bacon is increased, and the drying uniformity is ensured, so that the drying efficiency is improved.

The utility model belongs to the technical field of beef processing equipment, and particularly relates to a beef jerky drying device which aims at solving the problems that existing equipment is uneven in drying, high in energy consumption, single in function, low in space utilization rate and the like and comprises a drying tank, a hot air circulating pipeline, an adsorption drying tower and a suspension rotating assembly. The suspension rotating assembly drives the multi-layer mesh suspension disc to revolve and rotate at the same time through a planetary gear transmission structure of a revolution rotating shaft and a rotation rotating rod, and hot air is dehumidified and regenerated through the adsorption drying tower, then is sprayed in a multi-angle mode through a bent ventilation pipe on the inner wall of the tank and forms a composite heating field with an infrared radiation plate at the bottom of the tank. According to the utility model, the beef can receive hot air and infrared radiation at 360 degrees without dead angles through the suspension rotating assembly capable of simultaneously realizing revolution and autorotation; a multi-dimensional heating system is formed by the bent breather pipe and the infrared radiant panel, so that the heating efficiency and uniformity are improved; dehumidification and heat energy recovery of waste gas are achieved through the adsorption drying tower and the drying agent regeneration unit.

The invention relates to the technical field of sea cucumber processing equipment, in particular to a light dry sea cucumber processing device and a processing method.The light dry sea cucumber processing device comprises a drying box, a discharging box and an operation box, and the operation box is fixedly connected with the drying box; first sliding grooves are formed in the side walls of the two sides in the operation box, first sliding blocks are slidably arranged in the first sliding grooves in the horizontal direction, a first connecting block is fixedly connected between the two first sliding blocks, the first sliding groove close to the side of the drying box communicates with the drying box, and a second sliding groove is formed in the side wall of the side, away from the operation box, in the drying box. Second sliding blocks are arranged in the second sliding grooves in a sliding mode, and a plurality of fans are fixedly connected between the second sliding blocks and the first sliding blocks close to one side of the drying box. The first sliding groove on the side away from the drying box penetrates through the side wall of the operation box in the horizontal direction, and the side, away from the drying box, of a first sliding block in the first sliding groove is fixedly connected with a first pull rod. The efficient and uniform drying of sea cucumbers is realized, and the drying efficiency and quality are improved.

The invention relates to the technical field of preparation of cured beef, and discloses low-salt cured beef which comprises main materials and auxiliary materials in parts by mass as preparation raw materials, the main materials comprise fresh yellow cattle meat and compound salt, and the auxiliary materials comprise tea polyphenol, alanine, calcium gluconate and a kelp powder aqueous extract. The formula comprises 100 parts of fresh yellow cattle meat, 5 parts of compound salt, 0.1 part of tea polyphenol, 0.2 part of alanine, 0.5 part of calcium gluconate and 1 part of kelp powder aqueous extract. The method comprises the following steps: putting cleaned beef strips into a microwave oven, mixing 5% of compound salt with tea polyphenol, anthocyanin, rosemary extract, alanine and calcium gluconate in order to improve the pickling efficiency, adding 50 parts of clear water, and uniformly stirring to prepare a pickling solution; and cooling the fried cured beef to room temperature, packaging with a vacuum packaging bag, and carrying out ultrahigh pressure treatment (300MPa, 5 minutes) to replace irradiation, prolong the shelf life and retain the flavor, so that the method has the advantages of traditional flavor, prolonged shelf life, simple production process and the like.

The invention discloses a skin jelly preparation method capable of prolonging the shelf life through a compound technology, and relates to the technical field of food processing technologies. The method comprises the following steps: cutting an animal skin raw material, treating with a sodium carbonate solution, cleaning with a citric acid solution, boiling to extract a collagen solution, adding ascorbic acid and nisin, freezing and forming, drying in vacuum, performing irradiation sterilization and the like. According to the method, fat and impurities in the raw materials can be effectively removed, oxidation reaction and microbial reproduction can be inhibited, the moisture content can be reduced to 5% or below, and residual microorganisms can be thoroughly killed, so that the shelf life of the skin jelly can be remarkably prolonged to 12 months or above, meanwhile, good taste and nutritional value are kept, market requirements are met, and the production cost is reduced.

The utility model discloses a meat product cold air drying room which comprises a drying room, an air circulation device and an air cooler, the air circulation device is arranged on the outer wall of the right side of the drying room, the air circulation device is communicated with the interior of the drying room, and a bearing is arranged in the inner wall of the drying room on the right side of the air cooler. The rotatable storage cage is arranged in the drying chamber, food is placed in the storage cage through the supporting plate, then the storage cage is driven by the second motor to rotate on the bearing, meat products are more evenly exposed in the drying environment through rotary drying, water evaporation is faster and more even, and therefore the drying efficiency is improved; and the problems of deformation, cracking or mildewing and the like caused by uneven heating or moisture residue in the drying process of the meat products are avoided, and the quality and the stability of the products are ensured.

The invention belongs to but is not limited to the technical field of agricultural product storage, and discloses a mutton quality improving and gradient processing storage method which comprises the steps of cold storage, ice temperature and freezing storage. A modified atmosphere fresh-keeping packaging method; applying a natural biological fresh-keeping technology; and carrying out full-chain storage management. Through comprehensive application of cold storage, ice temperature and freezing in combination with a modified atmosphere fresh-keeping packaging technology, the storage time of the mutton is remarkably prolonged, and meanwhile the excellent quality of the mutton is kept. The cold storage and ice temperature technology effectively inhibits the growth and enzymatic reaction of microorganisms, delays the oxidation process of the mutton, and maintains the color, texture and flavor of the mutton; the quick freezing and ultrasonic unfreezing technology is adopted, so that the damage to the cell structure of the mutton in the freezing and unfreezing process is reduced to the maximum extent. By optimizing the unfreezing process, juice loss is reduced, the unfrozen mutton still keeps good texture and taste, and the problem of quality loss in a traditional method is solved.

The invention discloses uncooked sausage quick-freezing and air-drying collaborative production and transportation equipment and method, and belongs to the field of sausage production.The uncooked sausage quick-freezing and air-drying collaborative production and transportation equipment comprises a production transportation vehicle connected with a full-automatic sausage stuffer, the production transportation vehicle comprises a vehicle body with wheels, and a working platform is arranged on the vehicle body; an automatic hanging rod mechanism used for hanging sausages produced by the full-automatic sausage stuffer is arranged on the working platform, a shielding cover with a lifting function is arranged above the automatic hanging rod mechanism, and a liquid nitrogen quick-freezing mechanism used for quick-freezing the sausages and an air-drying mechanism used for air-drying the sausages are arranged in the shielding cover. A liquid nitrogen vaporization pressure relief structure and a pre-cooling structure used before quick freezing of the sausage are arranged on the working platform. The problems that in the prior art, the process connection fault efficiency is low, the equipment integration degree is low, the occupied space is large, and protection lacks in the transportation process can be solved.

The invention relates to meat product pressing equipment which comprises a meat pressing rack, a controller is arranged at the top of the meat pressing rack, a material receiving plate is further installed at the top of the meat pressing rack, a driving mechanism is arranged outside the controller, the bottom of the driving mechanism is connected with a pressing mechanism, and the pressing mechanism comprises a positioning cylinder, a pressing piece and a suction piece. The suction part comprises a suction pipe arranged in the pressing part, a partition plate is arranged in the suction pipe, a movable rod is slidably connected to the interior of the suction pipe, a piston plate is fixedly connected to the middle of the movable rod, a plug is fixedly connected to the bottom end of the movable rod, and the top end of the movable rod is fixedly connected to the inner top of the positioning cylinder. A damping ring enabling the movable rod to generate certain sliding resistance is arranged at the top of the suction pipe. The device achieves the beneficial effect of automatically sucking and discharging excessive moisture of meat products in the pressing process, effectively reduces the moisture content of the meat products, facilitates subsequent drying and processing, and prolongs the storage time of the meat products.

The utility model discloses an air-drying device for ham production, which comprises an air-drying box and a suspension structure arranged in the air-drying box, the suspension structure comprises rotating shafts, support frames and suspension rods, the rotating shafts are rotatably arranged on the opposite side walls in the air-drying box, the support frames are symmetrically arranged at the two ends of the rotating shafts, and the suspension rods are arranged on the support frames. A pressing and holding plate is hinged to one end of the supporting frame and is of an L-shaped structure, a spring pin is arranged on the pressing and holding plate, a pin hole corresponding to the spring pin is formed in the supporting frame, grooves are correspondingly formed in the supporting frame and the pressing and holding plate, the two ends of the hanging rod are placed in the grooves, and the two ends of the hanging rod are connected with the pressing and holding plate. Lifting handles are further arranged at the two ends of the hanging rods, rotating sleeves are rotationally arranged on the hanging rods, hooks are installed on the rotating sleeves, and the four sets of supporting frames and the four sets of hanging rods are evenly distributed with the central axis of the rotating shaft as the circle center. The utility model relates to the technical field of ham processing, and particularly provides an air drying device for ham production.

The invention discloses steady-state tea-fragrance low-salt cured beef and a preparation method thereof, and relates to the field of food. In order to solve the problems of non-uniform permeation of tea fragrance, serious loss in processing and storage processes and imbalance between the tea fragrance and the original taste of beef in the tea-flavored cured beef, the low-salt cured beef comprises 1000 parts of beef, 2-5 parts of a Yunnan black tea compound, 20-30 parts of compound salt, 0.05-0.15 part of a bacteriostatic agent, 1.5-2.5 parts of a fermentation inoculant and 0.3-0.8 part of an auxiliary material. According to the invention, a Yunnan black tea functional compound formula system is combined with a three-stage gradient targeted pickling process and a gradient temperature-control humidity-control air-drying fermentation process to prepare the cured beef. Through precise matching of sequential auxiliary material addition and process parameters, the purposes that the salt addition amount is reduced by 40% or above compared with a traditional process, the tea polyphenol processing retention rate and the viable count content of probiotics in a final product are remarkably increased, the production period is shortened compared with the traditional process, and the defective rate is reduced are achieved. The product has health properties, harmonious flavor and excellent shelf life stability, and is suitable for industrial large-scale production.

The utility model provides a fish viscera dewatering and packing device which comprises a box body, a discharging opening and a controller, the discharging opening is formed in the side face of the box body, a feeding pipe is arranged on the side face of the box body, penetrates through the box body and extends into the box body, a lifting mechanism is arranged at the top in the box body, the bottom of the lifting mechanism is connected with a turnover mechanism, and the turnover mechanism is connected with an outer cylinder in a driving mode. A first motor is arranged at the bottom of the outer cylinder, an output shaft of the first motor penetrates through the outer cylinder and is in driving connection with a rotating cylinder, the rotating cylinder and the outer cylinder are opened upwards, sieve holes are formed in the outer wall of the rotating cylinder, drainage holes are formed in the bottom of the outer cylinder, and a partition plate is arranged at the bottom of the water tank and divides the interior of the box body into a first cavity and a second cavity; one end of the conveying belt is located in the discharging opening, and a packaging box is arranged below the discharging opening. Fish viscera are dehydrated under the centrifugal action of the rotary drum, sewage is collected, the fish viscera are conveyed into the packaging box to be packaged, rotting of the fish viscera is avoided, and recovery of the fish viscera is facilitated.