Static pressure-variable pickling system

Abstract

The invention discloses a static pressure-variable pickling system. The static pressure-variable pickling system comprises a pickling tank, a pickling liquid stewing pool, a cooling storage pool and a control system, wherein the pickling liquid stewing pool, the cooling storage pool and the pickling tank are sequentially communicated with one another through liquid transmission pipelines, a pressure regulating device which conducts air exhaust and inflation on a tank body is arranged at the top end of the pickling tank, and the pressure regulating device is electrically connected with the control system. An air inlet hole is formed in the bottom of the pickling tank, a control valve which is electrically connected with the control system is arranged on the air inlet hole, and the control system controls the pressure regulating device and the first control valve so that the pressure state of the pickling tank can be switched among the negative pressure state, the normal pressure state and the positive pressure state by turns and in sequence. The static pressure-variable pickling system integrates stewing of pickling liquid and cooling of the pickling liquid and pickling conducted through the pickling tank, the operation of the whole system is controlled through the automatic control system, therefore, full automation is achieved, and the pickling efficiency is greatly improved due to the conversion of the pickling mode.

Description

technical field [0001] The invention relates to a static pressure-changing pickling system, which is suitable for quick pickling in the processing of livestock and poultry products that need to maintain shape. Background technique [0002] Pickling is an important process in the processing of livestock and poultry meat and aquatic products. In order to shorten the pickling time, vacuum pickling is often used. At present, most of the vacuum curing equipment used in meat processing is dynamic vacuum rolling and curing equipment. The combination of mechanical "beating effect" and "vacuum effect" accelerates the dissolution of muscle protein and improves the efficiency of curing. Mainly used in the processing of pork, beef, mutton and aquatic products. However, in the processing and production of many livestock and poultry meat and aquatic products (such as ham, bacon, elbow, various types of roast chicken, salted duck and poultry products, whole fish and fish pieces, etc.), d...

AI Technical Summary

Problems solved by technology

This not only increases the equipment configuration, but also brings difficulties to the hardware facilities of the production workshop, and also reduces the safety of operation.

At the same time, ordinary static pickling often only relies on the "vacuum" effect. Although the pickling efficiency is slightly faster than the natural pickling efficiency, it is far from meeting the needs of the production process.

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