A hanging type special sour meat refrigerated fresh cabinet
A technology for fresh-keeping cabinets and deacidified meat, applied in household refrigeration devices, applications, coolers, etc., can solve the problems of different deacidified time, affecting the taste and quality of deacidified meat, unhygienic, etc., and achieve the goal of keeping the meat fresh and tender Effect
Inactive Publication Date: 2017-11-07
孙明成
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Problems solved by technology
At present, slaughtering enterprises usually hang the whole carcass directly in the acid discharge storage at 0-4°C for acid discharge treatment. Since different kinds of livestock and poultry carcasses are hung in one acid discharge cold storage, and personnel often enter and exit the cold storage, prone to unhygienic conditions
In addition, different types of meat have different aging time. It is difficult for the operator to fully control the aging time when placed in the same cold storage, which will affect the taste and quality of the aging meat.
Method used
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[0022] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, but not to limit the present invention. In addition, it should be noted that, for the convenience of description, only parts related to the present invention are shown in the drawings but not all content.
[0023] In the present invention, unless stated to the contrary, the used orientation words such as "up, down, top, bottom" generally refer to the directions shown in the drawings or refer to the vertical, perpendicular or gravitational directions The terms used to describe the mutual positional relationship of the various components mentioned above.
[0024] figure 1 It is a schematic structural diagram of a hanging-type special-purpose refrigerated fresh-keeping cabinet for sour meat provided in the embodiment of the present...
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The present invention provides a hanging-type refrigerated and fresh-keeping cabinet for acid-removing meat. The special-purpose hanging-type refrigerated and fresh-keeping cabinet for acid-removing meat includes: a main body of the fresh-keeping cabinet, and the main body of the fresh-keeping cabinet includes: a heat dissipation device compartment, a refrigeration and fresh-keeping compartment and a refrigeration device compartment . The hanging-type special sour meat refrigerated and fresh-keeping cabinet adopting the technical scheme can provide a kind of hanging-type sour-decomposed meat refrigerated and fresh-keeping cabinet for families, hotels, butcher shops and barbecue shops. The feature is that the stainless steel support frame is inlaid in the heat insulation interlayer, which is both beautiful and practical, and still retains the traditional compartment storage rack, which has the effect of multi-purpose, so as to solve the damage caused by the heavy weight of the food hanging itself. The problem of the inner tank, and play the role of sorting the ketone bodies of livestock and poultry, deacidifying, keeping fresh, and freezing. And it can make the frozen livestock and poultry ketones not dry and lack water, and keep the meat fresh and tender.
Description
technical field [0001] The invention relates to the field of refrigeration and preservation, in particular to a hanging-type special refrigeration and preservation cabinet for sour meat. Background technique [0002] Meat deacidification is a post-maturation process for meat advocated by modern nutrition. The temperature of pork, beef, and mutton is always kept at a low temperature between 0°C and 4°C. After a short period of cooling, the meat has completed the "maturation process" (also known as the acid discharge process). This kind of meat that has completed the ripening process is called "Cooling Sour Meat". [0003] The meat quality can be significantly improved after acid removal (ripening) treatment. The acid removal meat is favored by people for its soft and elastic meat, delicate taste and delicious taste. With the improvement of living standards, people have higher and higher requirements for the quality of meat, and the market demand for high-grade meat is incre...
Claims
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IPC IPC(8): F25D11/00F25D19/00F25D25/02F25D23/02
Inventor 孙明成
Owner 孙明成