Temperature-controlled circulating curing system and application

Abstract

The invention belongs to the technical field of agriculture product curing, and discloses a circulating curing system. The system comprises a temperature-controlled regulation system and a curing circulation system, wherein the temperature-controlled regulation system comprises a compressor, a change valve, a condenser, a liquid storage tank, a filter and an evaporator; heat exchange is performed in the evaporator so that sample temperature-controlled circulating curing is realized in a sample reservoir. The process for the system comprises the following steps: filling a sample in the sample reservoir; adding enough curing liquid which can completely submerge the sample into the sample reservoir which is filled with the samples; and circularly and convectively submerging and curing the samples by the curing liquid at the temperature of between 0 and 50 DEG C until a cured product is mature. The curing liquid is sprayed to a porous distributed groove by using a hose from different angles, and is uniformly distributed on the cured product so that uniform curing of the sample is realized. The system not only can well control the curing environment to ensure the product is uniformly cured, and maintain the traditional food flavor, but also can speed up curing, shorten the production period, and improve the production efficiency. The curing liquid can be recycled.

Description

Temperature-controlled cycle pickling system and its application technical field The invention belongs to the technical field of food processing, in particular to the technical field of pickling of agricultural products, and relates to pickling equipment and a pickling method in the pickling field. The invention provides a pickling device capable of temperature control and circulation. The pickling device of the present invention is suitable for salted, soy sauce, vinegar, sweet and sour and wine pickled products. The scope of application involves the pickling of agricultural products such as eggs, meat products, aquatic products, vegetables and preserved fruits. Background technique Food pickling is one of the important methods of food processing and is very popular due to its unique flavor. At present, there are two main problems in pickling production. On the one hand, in the production process, the infiltration process runs through from beginning to end. There are ob...

AI Technical Summary

Problems solved by technology

In the existing pickling container, since the concentration of the liquid seasoning cannot be adjusted, the concentration of the liquid seasoning in the container may be uneven, resulting in different tastes of the food developed in the same container. At the same time, most of the existing pickling methods remain In workshop production, the controllability of the production process is poor, the pickling cycle is long, and it is difficult to adapt to large-scale production

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