Device for pickling eggs

Abstract

The invention belongs to the field of livestock and poultry processing machinery and relates to a device for pickling eggs. The device comprises a pickling liquid circulation system, a pickling tank, a pressurization system and a control system (33), wherein the pickling liquid circulation system can be used for recycling pickling liquid, so that solution waste and environmental pollution can be avoided, and the production cost can be reduced; an exhaust electromagnetic valve (31), a muffler (32), a pressure sensor (29) and a safety valve (27) of the pickling tank are all arranged at the upper part of a pressure vessel cover (28), so that the direct corrosion damage caused by the pickling liquid can be reduced; a bubble breaking plate (18) of the pickling tank can be used for breaking bigbubbles, so that the eggs are prevented from being directly impacted by the bubbles, and the rate of finished products can be guaranteed; and the pressurization system is respectively used for supplying air for a liquid storage tank (2) and a tank body (22) of the pickling tank from the bottom to stir the pickling liquid so that the pickling liquid in the device for pickling the eggs is uniform, and the processing quality of the eggs can be guaranteed. The device for pickling the eggs solves the problem of mechanical and industrialized egg pickling production, and is suitable for pickling salted eggs and preserved duck eggs industrially in a large scale.

Description

technical field [0001] The invention belongs to the field of livestock and poultry processing machinery, and relates to a pickling device for poultry eggs, which is used for mechanized and automatic pickling processing of poultry eggs. Background technique [0002] Eggs are one of the foods that are widely eaten by people. They contain nutrients such as high-quality protein, fat, phospholipids, minerals, and vitamins necessary for the human body. Among them, egg protein contains various amino acids needed by the human body, and the composition pattern of amino acids is very similar to the pattern required for the synthesis of human tissue protein, and its biological value is more than 95%, which is the most ideal and cheapest natural food. High quality protein. The fat content of eggs is 11-15%, which, in addition to neutral fat, is also rich in lecithin and a lot of cholesterol. In addition, eggs are also a good source of inorganic salts, containing more calcium, phosphor...

AI Technical Summary

Problems solved by technology

[0005] In view of the problems existing in traditional processing methods, many patents have designed related devices for poultry egg processing. For example, Chinese patent 99239694.8 discloses an ultrasonic preserved egg preparation machine, which uses an ultraviolet ray sterilization device and an ultrasonic generator to process poultry eggs. Then apply a layer of chemical pickling agent on the surface of the treated poultry eggs, and finally it needs to be packaged and stored. This method greatly reduces the processing cycle, but because this processing method is a step-by-step operation, it is not completed on the same device. It is not suitable for factory production, and it is necessary to apply chemical pickling agents to poultry eggs during processing. If the application is uneven, it will affect the quality and yield of eggs, and the device operation is complicated; Chinese patent 200920050559.X discloses a pickling agent Compared with the traditional method, this device greatly saves labor and improves production efficiency. However, this device simply improves the traditional coating into mechanical coating, and does not actually solve the problem of egg quality in traditional processing methods. and pollution etc.; the same Chinese patent 201020270017.6 discloses a kind of machine for making preserved egg and also just changes artificial paste into mechanical paste

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