Low-temperature heating and tumbling machine

Abstract

The invention discloses a low-temperature heating and tumbling machine. The low-temperature heating and tumbling machine comprises a rack, a motor, a speed reducer, a roller and an electromagnetic heater, wherein the motor is arranged at the bottom of the rack; an output shaft of the motor is connected to the speed reducer; a driving wheel is mounted on an output shaft of the speed reducer; the roller is arranged on the rack and is transversely arranged on the rack; the left end of the roller is welded with a rotation shaft; a driven wheel is fixed to the rotation shaft; the driving wheel is used for driving the driven wheel to rotate through a transmission belt; an ultrasonic generator is arranged at the right end of the rotation shaft. By adopting the low-temperature heating method, the ultrasonic generator is also arranged, thus accelerating permeation, diffusion and distribution in pickled material liquid to a greatest extent; by virtue of the vacuum sealed roller, the external bacteria can be avoided in the tumbling process, so that the cleanness of the meat material is guaranteed, the quality of the meat product is constant and the tumbling time is shortened; the low-temperature heating and tumbling machine is high in efficiency; meanwhile, the energy consumption is reduced.

Description

Technical field [0001] The invention relates to a tumbler, in particular to a low-temperature heating tumbler. Background technique [0002] At present, in the processing of many modern meat products, the tumbler is an indispensable key equipment. It uses the stirring blade or the spiral baffle on the inner wall under vacuum (or normal pressure) to force the raw meat to circulate, massage, beat, and statically. It is placed to accelerate the penetration, diffusion and distribution of ingredients in the marinade liquid, promote the dissolution and extraction of muscle fibrin, improve the tenderization effect, reduce cooking loss, ensure the yield and sensory indicators of meat products, and improve product quality. However, conventional tumbling machines commonly used at present have problems such as long tumbling time (usually 12-24 hours), low efficiency, large energy consumption, and excessive microorganisms. Therefore, it is important to design and develop high-efficiency tumb...

AI Technical Summary

Problems solved by technology

However, the conventional tumblers generally used at present have problems such as long tumble time (generally needing 12-24 hours), low efficiency, high energy consumption, and excessive microbial quantity, so it is important to design and develop high-efficiency tumblers. Practical significance

Images