Transformation static curing equipment for foods and curing method thereof

A static and equipment technology, applied in the field of food processing, can solve the problems of accelerating the dissolution of muscle protein and destroying the shape of the product, and achieve the effect of improving the pickling efficiency, reducing the mutual extrusion and maintaining the integrity.

Active Publication Date: 2015-01-07
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the vacuum tumbling pickling method combines mechanical "beating action" and "vacuum action" to accelerate the dissolution of muscle protein and improve the efficiency of pickling, but it will damage the appearance of the product

Method used

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  • Transformation static curing equipment for foods and curing method thereof
  • Transformation static curing equipment for foods and curing method thereof

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Embodiment Construction

[0026] The present invention will be described in detail below in conjunction with the accompanying drawings, so that those of ordinary skill in the art can implement it after referring to this specification.

[0027] Such as figure 1 As shown, a variable pressure static pickling equipment for food, which includes:

[0028] A pickling tank includes a pickling tank body 1 and an inner cylinder 2. The bottom of the pickling tank body 1 is provided with at least one air inlet 3; the cylinder wall and bottom of the inner cylinder 2 are both set in a grid shape , The inner cylinder 2 is sleeved inside the pickling tank body 1 to form a double-layered cylindrical structure with an internal space communicating with each other, the pickling liquid is directly added into the pickling tank body 1, and the materials to be pickled are placed inside In the cylinder 2, the pickling liquid penetrates the mesh of the inner cylinder 2 to contact the material to be pickled. The use of a double-laye...

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Abstract

The invention discloses transformation static curing equipment for foods and a curing method thereof. A pressure regulation device which is capable of increasing or decreasing pressure in a curing pot is connected onto the curing pot; by utilizing pressure change in the curing pot, the materials to be cured are cured; particularly, when the curing pressure in the curing pot changes from negative pressure to positive pressure, the impact of the curing liquid entering into the materials to be cured is enlarged, so that the speed of the curing liquid permeating into the tissues of the materials to be cured is accelerated, the curing efficiency is improved and the requirements of the production process are satisfied. Moreover, the curing pot is designed into a double-layer structure of a latticed inner cylinder, and latticed separation plates are added in the inner cylinder to divide the inner cylinder into a plurality of communicated curing units, so that the structural strength of the curing pot is effectively improved, the extrusion between the materials to be cured can be decreased and the integrity of the cured materials is kept.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a variable pressure static pickling equipment for food and a pickling method thereof. Background technique [0002] Pickling is a key process in food processing. Conventional pickling methods mainly include dry pickling, wet pickling, mixed pickling, brine injection, etc. Each pickling method has its limitations, such as dry pickling. The method will make the product pickled unevenly, lose weight, and have poor color. Although the wet curing method is evenly cured, but the curing time is too long, rancidity and fermentation will occur. Mixed pickling can overcome the determination of dry pickling and wet pickling, but the operation is complicated, and the pickling speed still cannot meet industrial requirements. The salt water injection speed is fast and the yield is high, but the flavor is poor and some products do not allow injection pickling. [0003] In order to shorten the picklin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/015A23L3/3589A23L3/358
CPCA23L3/015A23L3/358A23L3/3589
Inventor 黄峰张泓张春江胡宏海郭昕张雪陈文波张德权黄艳杰路立立刘倩楠李慧超
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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