163results about "Meat/fish preservation by drying" patented technology

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 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 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 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 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.

A processing apparatus is capable of efficient processing in a short time and obtaining a processed food product with exemplary quality.The processing apparatus includes a processing unit and a pair of electrodes. The processing unit is in a tubular shape, and an accommodation space capable of accommodating a material to be processed is formed as an internal space thereof, and includes a heating unit. A heating space constituting a part of the accommodation space is formed in the heating unit. The pair of electrodes are configured to clamp the material to be processed in the heating space for joule heating, and are configured to be movable from the heating space while clamping the material to be processed.

The invention discloses a medium-temperature beef fresh-keeping production method, and belongs to the technical field of medium-temperature beef production. The method comprises the following steps: segmenting and classifying slaughtering parts; hanging the cut meat for air cooling, and performing gradient cooling at the same time to complete first treatment; controlling the oxygen concentration, and performing cold plasma treatment to complete second treatment; and then carrying out quick-cooling drying, packaging and cold chain management in sequence. The juice loss is inhibited through air cooling control in combination with gradient cooling; hypoxia and cold plasmas cooperate to block myohemoglobin oxidation and maintain the value of redness a; all the steps have a synergistic effect to solve the four industrial pains of water return, decoloration, poor tenderness and short shelf life of the medium-temperature beef.

The invention provides a drying machine for processing beefsteaks, and relates to the technical field of drying, the drying machine comprises a drying frame, a motor is arranged at the bottom in the drying frame, the output end of the motor is sleeved with a driving wheel, a group of upper embedded blocks and two groups of lower embedded blocks are arranged in the drying frame, and the upper embedded blocks and the lower embedded blocks are arranged in an up-and-down staggered mode; the drying device further comprises a drying mechanism, the drying mechanism comprises multiple sets of rotating pipes which are arranged in a staggered mode, multiple sets of air outlet holes are formed in the surface of each set of rotating pipe, one end of each rotating pipe is connected with a follower wheel, and each set of follower wheel is connected with a driving wheel through a transmission belt. A set of on-demand air supply system based on mechanical contact response is designed, and the extensive working mode of continuous global air supply of traditional drying equipment is solved.

The invention relates to the technical field of intelligent control, in particular to a constant-temperature and constant-humidity control system of an intelligent blank airing room, and solves the technical problems of uneven drying rate and unstable overall drying quality in a blank airing process due to neglecting of space temperature and humidity distribution difference and dynamic change of water content of a blank in the prior art. The system is used for acquiring environment data, green body state data and equipment working condition data of a plurality of monitoring areas in a green body airing room; according to the environment data of each monitoring area, determining the regulation and control demand intensity of each monitoring area; predicting predicted environment data of each monitoring area at a future moment according to the environment data and the blank state data of each monitoring area; determining control parameters of each monitoring area according to the regulation and control demand intensity, the environment data and the predicted environment data; and according to the control parameters and the equipment working condition data, driving the environment adjusting equipment of each monitoring area to operate.

The utility model relates to the technical field of meat smoking frames, and discloses an equidistant adjusting type dual-purpose meat smoking frame which comprises a fixing disc, an equidistant adjusting assembly is arranged on the outer wall of the fixing disc, a combined supporting and airing assembly is arranged at the lower end of the fixing disc, and the equidistant adjusting assembly comprises a plurality of threaded rods, a plurality of driven shafts and a driving shaft. A plurality of adjusting grooves are formed in the outer wall of the fixing disc, the multiple threaded rods are rotationally connected to the inner walls of one ends of the corresponding adjusting grooves, the outer walls of the multiple threaded rods are sleeved with adjusting sleeves in a threaded mode, and one ends of the multiple adjusting sleeves are fixedly connected with hooks. According to the meat smoking rack, the positions of the hooks can be easily adjusted through the equidistant adjusting assembly, the hooks on the meat smoking rack can be adjusted at the same time, the fixing disc and the supporting frame can be connected through the combined supporting and airing assembly, the meat smoking rack can be easily converted into an airing rack, and the meat smoking rack has higher practicability and convenience.

The utility model provides a yak meat air-drying device which comprises an air-drying chamber, an air supply header pipe and a plurality of meat hanging frames, the air supply header pipe is laid in the middle of the ground of the air-drying chamber, and the meat hanging frames are arranged on the two sides of the air supply header pipe; the meat hanging rack comprises a bottom pedestal and a plurality of hanging rods, a buffer air cavity is formed in the bottom pedestal, an air inlet communicated with the buffer air cavity is formed in the side wall of the bottom pedestal, and a plurality of air outlet holes communicated with the buffer air cavity are uniformly formed in the top wall of the bottom pedestal; air enters one end of the air supply header pipe, the other end of the air supply header pipe is closed, air outlets corresponding to the air inlets of the bottom pedestals are formed in the two sides of the pipe wall respectively, a pipeline fan is arranged at the air inlet end of the air supply header pipe, and the air inlets in the bottom pedestals are communicated with the air outlets in the air supply header pipe through air supply branch pipes. The yak meat air-drying device has the advantages of being low in weather dependence, good in production stability, suitable for mass production and high in practicability.

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 relates to the field of chicken freeze-drying low-temperature baking, in particular to a low-temperature baking oven for chicken freeze-drying production. The technical problems that in the process of freeze-drying and low-temperature baking of chicken, the chicken is heated and baked mostly through a single heating structure, so that hot air in the chicken is accumulated, drying heat conduction is uneven, baking efficiency is reduced, meanwhile, internal air cannot effectively flow back, uniform drying of objects is not facilitated, and the baking effect is poor are solved. And the utilization rate of hot air is low. According to the technical scheme, the low-temperature baking oven for chicken freeze-drying production comprises an oven body; the device further comprises a placing and drying assembly, a ventilation assembly, a box door, a support and an anti-skid pad. According to the utility model, through the cooperation of the blowing fan and the ventilation pipe, air in the box body is kept in a circulation state, chicken is ensured to be uniformly heated in the whole baking process, and the problem that local temperature is too high or too low is avoided, so that the baking quality and consistency of food are ensured.

The utility model provides intelligent air-drying equipment for deep processing of mutton, and relates to the technical field of deep processing of mutton, the intelligent air-drying equipment comprises a supporting frame, a mutton air-drying box is fixedly mounted on one side of the supporting frame, rotating shafts are rotatably mounted on the front side and the rear side of the mutton air-drying box, and a mutton placing disc is fixedly mounted between one sides of the rotating shafts; according to the mutton deep-processing uniform air-drying assembly, mutton is placed above a mutton placing disc, a limiting disc is connected with the mutton placing disc through a positioning block, the limiting disc can be fixed to the top of the mutton placing disc through a locking bolt, a cover plate is closed, and a closed space is formed in a mutton air-drying box; an air heater is controlled to start, hot air is conveyed to the inner side of the mutton air-drying box through a hot air conveying pipeline to accelerate air-drying of mutton, a mutton placing disc is controlled to turn over, the mutton on the inner side of the mutton placing disc can make uniform contact with the hot air, and the air-drying effect of the device is good.

The utility model discloses a multi-layer hot air circulation drying structure for dried meat, and relates to the technical field of drying structures. The drying device comprises a drying box, wherein air suction boxes are fixedly connected to the two sides of the drying box; a rotating assembly is arranged in the drying box and comprises a support, the support is fixedly connected to the top of the drying box, a transmission motor is fixedly connected to the top of the support, a transmission rod is fixedly connected to the output end of the transmission motor, a supporting plate is fixedly connected to the surface of the transmission rod, and a hook is fixedly connected to the bottom of the supporting plate. Through the work of the transmission motor, the transmission rod can be driven to rotate, the transmission rod drives the supporting plate to rotate, the supporting plate drives the hook to rotate, and the hook drives meat to rotate, so that uniform rotation of the meat in the drying process is realized, and all parts of the meat can be uniformly heated and dried by hot air; therefore, the quality, the taste and the preservation property of the dried meat are improved.

The invention relates to the technical field of meat product processing, in particular to a beef ham processing technology based on low-temperature air drying. The technology comprises the following steps: fine trimming of raw materials, dry salt pickling, cleaning and hanging, initial air drying, smearing of a pickling material with a specific formula, later air drying and finished product judgment. In the initial air drying stage and the later air drying stage, the control unit dynamically adjusts the temperature, the humidity and the air speed in the cabinet through a fuzzy control algorithm on the basis of data collected by the weight, the near-infrared sensor and the gas sensor in real time, so that the temperature, the humidity and the air speed are accurately matched with preset ranges of all the stages. And finally, taking the total weight loss ratio of 35-45% as an objective finished product judgment standard. Through full-process parameterization and intelligent control, the dependence of a traditional process on the natural environment is thoroughly overcome, standardization, stabilization and reproducibility of product quality are achieved, and the production efficiency and the product consistency are remarkably improved.

The utility model belongs to the field of pickling devices, and particularly relates to a pickling device for salt roasted chicken processing, which comprises a pickling box, the upper end of the pickling box is in threaded connection with a box cover, the center of the upper end of the box cover is fixedly connected with a negative pressure pipe, and a pressure relief mechanism is arranged in the negative pressure pipe. A supporting ring is installed on the upper portion of the inner wall of the pickling box through a bearing, a spin-drying barrel is slidably connected to the interior of the supporting ring, and a hexagonal sleeve is fixedly connected to the lower end of the spin-drying barrel. According to the chicken pickling device, the negative pressure pipe, the sealing plug, the pull ring rod and other structures are additionally arranged on the pickling box, when chicken needs to be pickled, the chicken is put into the spin-drying barrel, then the chicken is immersed in pickling liquid, and then the interior of the pickling box is sucked through the vacuum pump and the negative pressure pipe; in the suction process, after gas in the chicken is sucked out, the pickling liquid enters, so that the pickling speed can be effectively increased, and long-time pickling is avoided.

The utility model relates to a meat product processing and airing device, which relates to the technical field of meat product processing and comprises a first supporting back plate and a second supporting back plate which are used for clamping meat products and are in sliding connection. And the end parts of the first supporting back plate and the second supporting back plate are respectively provided with a limiting assembly for limiting the position of the meat product. By arranging the first supporting back plate and the second supporting back plate, a meat product can be limited on the first supporting back plate and the second supporting back plate under the action of the limiting assembly, so that the clamping function of the meat product can be realized by utilizing the opposite movement of the second supporting back plate and the first supporting back plate under the action of gravity; therefore, the problem that meat strips are easy to fall off from the hooks in the prior art can be solved, and the stability of meat products in the airing process is ensured.

The application provides a drying machine for beef processing and relates to the technical field of drying. The drying machine comprises a drying frame, a motor is arranged at the inner bottom of the drying frame, a driving wheel is arranged on the output end of the motor, a group of upper inner blocks and two groups of lower inner blocks are arranged in the drying frame, and the upper inner blocks and the lower inner blocks are arranged in an upper and lower staggered mode. The drying machine further comprises a drying mechanism, the drying mechanism comprises rotating pipes, the rotating pipes are arranged in multiple groups in a staggered mode, a plurality of groups of air outlet holes are arranged on the surface of each group of the rotating pipes, a follower wheel is connected to one end of each rotating pipe, and each group of the follower wheels is connected with the driving wheel through a transmission belt. The application designs a demand-based air supply system based on mechanical contact response, and solves the extensive working mode of the traditional drying equipment which continuously supplies air in the whole region.

The utility model relates to a meat product processing and airing device, which belongs to the technical field of meat product processing and comprises supporting legs, a rotary airing mechanism is arranged at the tops of the supporting legs and comprises an airing box fixedly mounted at the tops of the supporting legs, and a rotary motor is fixedly mounted at the bottom of the airing box. According to the meat product processing and airing device, a sunlight lamp is used for performing ultraviolet light illumination on meat products on the inner sides of the placing trays, and a rotating motor is started to drive the placing trays and the meat products in the placing trays to rotate under the action of a rotating shaft, a driving gear and a rotating rod, so that the meat products in the placing trays are subjected to effective and uniform sunlight treatment; and the air blowing fan can be used for blowing out air to blow out moisture in the air drying box, and the moisture is exhausted through a filter plate, so that air in the air drying box can be conveniently circulated, effective air drying is facilitated, double drying by using sunlight and air drying at the same time is facilitated, the drying effect is improved, and the practicability of the device can be improved.

The utility model discloses a draining and air-drying device for meat product processing, and particularly relates to the technical field of meat product air-drying, the draining and air-drying device comprises a shell, and an auxiliary turnover mechanism is arranged in the shell; the auxiliary turnover mechanism comprises a first guide ring, a fixing disc is arranged in the first guide ring, the top of the fixing disc is fixedly connected with the inner wall of the shell, a tooth groove used for meshing transmission is formed in the outer side of the fixing disc, the top of the shell is fixedly connected with a driving motor, the output end of the driving motor is fixedly connected with a rotating shaft, and the outer side of the rotating shaft is fixedly connected with a connecting frame. A plurality of rotating rods are rotationally connected into the connecting frame, gears are fixedly connected to the tops of the rotating rods, and the outer sides of the gears are arranged in the connecting frame. According to the utility model, by arranging the auxiliary turnover mechanism, the meat product can revolve around the rotating shaft in the shell, and meanwhile, the independent rotating rod can rotate in the shell, so that the air-drying surface of the meat product is more comprehensive, and the air-drying efficiency and the air-drying completeness of the meat product are improved.

The present invention relates to a method for providing a dried fish meal product from a fish material, the method comprising (i) providing a fish material; (ii) subjecting the fish material to a pre-treatment where the water content of the fish material is reduced, wherein the pre-treatment comprises a first drying step, resulting in a pre-dried fish material, wherein the pre-dried fish material has a moisture content in the range of 15-50% (w / w) water; and (iii) subjecting the pre-dried fish material to a second drying step resulting in a dried fish product; wherein the second drying step performed in step (iii) is a spin flash drying process.

The utility model relates to the technical field of air-drying of meat products, and discloses an air-drying device for air-dried meat products, which comprises an air-drying rack, a transverse air supply pipe and a driving part used for driving the air supply pipe to rotate are installed on the airing frame, an air supply part used for supplying air to the air supply pipe is installed on the airing frame, the end of the air supply pipe is connected with an air flow dividing part, and the periphery of the air flow dividing part is sleeved with an airing disc; a plurality of limiting grooves which are arranged in the circumferential direction and are communicated with the gas flow dividing part are formed in the airing disc, and elastic limiting parts for limiting meat products are mounted in the limiting grooves; a plurality of ventilation openings communicating with the multiple limiting grooves are formed in the side face of the airing disc, and pneumatic pieces penetrating through the ventilation openings are rotationally installed in the limiting grooves. The utility model provides an airing device for air-dried meat products, and solves the problems that the meat products cannot be turned over, and airing is not uniform.

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 relates to the field of marine product processing equipment, and discloses crab meat processing and baking equipment which comprises a mounting plate, a conveying gridiron is mounted on the inner wall of the mounting plate, a motor is fixedly connected to the left side of the mounting plate, a gear is fixedly connected to the output end of the motor, two toothed connection plates are slidably connected to the inner wall of the mounting plate, and the toothed connection plates are fixedly connected to the left side of the mounting plate. Connecting plates are fixedly connected to the sides, away from each other, of the two toothed connection plates, a plurality of first springs are fixedly connected to the inner walls of the two connecting plates, cleaning brushes are fixedly connected to the sides, close to each other, of the first springs, and limiting blocks are fixedly connected to the right sides of the two connecting plates. According to the utility model, through the mutual cooperation of the gears, the toothed connection plate, the cleaning brush and other structures, the conveying grill is convenient to clean, seasonings or oil is prevented from being adhered to the grill in the baking process of pickled crab meat, and the cleaning efficiency of the grill is improved.

The utility model relates to the technical field of airing racks, and discloses a meat airing rack which comprises a fixing frame, the bottom of the fixing frame is fixedly connected with an unfolding mechanism, and the bottom of the fixing frame is fixedly connected with a collecting mechanism. The unfolding mechanism comprises two fixing plates, the far sides of the two fixing plates are fixedly connected with connecting shafts, the far sides of the two fixing plates are fixedly connected with positioning shafts, the far sides of the two fixing plates are slidably connected with connecting plates, arc-shaped grooves are formed in the two connecting plates, and the arc-shaped grooves are communicated with the positioning shafts. And positioning grooves are formed in the two connecting plates correspondingly, and sliding grooves are formed in the two connecting plates correspondingly. According to the utility model, no extra space is occupied, the use flexibility and the space utilization rate of the airing rack are greatly improved, and the airing rack can be well adapted to both a spacious outdoor airing field and a relatively narrow indoor storage space.