Saline injection device with function of supplementing amino acids to meat products

Abstract

The invention discloses a saline injection device with the function of supplementing amino acids to meat products. The saline injection device comprises a base, a bracket, a conveying belt, a saline concentration determinator, a controller and an injection unit, wherein the bottom of the bracket is mounted on the base, the conveying belt is arranged at the lower part of the bracket, the injection unit and the saline concentration determinator are arranged at the middle part of the bracket, the controller is arranged at the upper part of the bracket, the saline concentration determinator is electrically connected with the controller, and the controller is connected with the injection unit. The saline injection device also comprises a spraying device, wherein the spraying device comprises a sprayer and a liquid storage tank, and the liquid storage tank contains an aqueous solution of the amino acids. According to the saline injection device with the function of supplementing the amino acids to the meat products, through spraying the aqueous solution of the amino acids to the surfaces of the meat products so as to supplement the amino acids to the meat products, the nutrition of the meat products is improved, and the absorption to the meat products by human is better facilitated.

Description

technical field [0001] The invention relates to the field of meat food processing, in particular to a brine injection device with the function of automatically adjusting the brine injection rate and having the function of supplementing amino acids of meat products. Background technique [0002] At present, in the field of beef food processing technology, the curing of meat products is a very important production process, and salt water needs to be injected into the meat products during curing. The traditional manual pickling is to put the prepared brine in the container, and then directly immerse the raw meat in the brine. In this way, the meat on the outside tastes salty, but the brine inside the meat cannot penetrate, resulting in uneven taste and directly affecting the taste. The subsequent pickling process; the existing brine injection machine has a relatively complicated structure and high manufacturing cost, and the speed of injecting brine is consistent, which often...

AI Technical Summary

Problems solved by technology

The traditional manual pickling is to put the prepared brine in the container, and then directly immerse the raw meat in the brine. In this way, the meat on the outside tastes salty, but the brine inside the meat cannot penetrate, resulting in uneven taste and directly affecting the taste. The subsequent pickling process; the existing brine injection machine has a relatively complicated structure and high manufacturing cost, and the speed of injecting brine is consistent, which often leads to the meat food being too salty or too light, which affects the pickling taste. In addition, the existing The brine injection device does not yet have the function of spraying amino acids and cannot provide nutrition for meat products. This problem needs to be solved urgently

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