Dry salt pickling bucket

Abstract

The invention provides a dry salt pickling bucket. The pickling bucket is a round bucket body; the pickling bucket is provided with a sealing box cover; a rotary shaft is arranged at central positions on two side faces of the round bucket body; one end of the rotary shaft penetrates out of the bucket body; a rotary handle is mounted at an end part, located outside the side face, of the rotary shaft; a separation layer blade is arranged on the rotary shaft in the pickling bucket; an expandable inflation barrel is arranged in the sealing box cover; the sealing box cover is provided with an air inlet switch which is used for connecting an air pump with the inflation barrel; a water releasing switch is arranged on the outer surface of the pickling bucket; a vibrator is further arranged on the pickling bucket.

Description

technical field [0001] The invention relates to the field of food processing equipment, in particular to a dry salt pickling barrel. Background technique [0002] Pickled products have a unique flavor and taste, and have a large domestic and foreign demand market. [0003] The basic process of food pickling includes the salting process and the maturation process of pickled products. Salting means that raw food raw materials are in contact with solid salt, or soaked in salt water, and the salt penetrates into the raw materials. At the same time, due to the osmotic pressure, the raw materials The water in the water gradually seeps out, thereby reducing the water activity of the raw materials. Usually the rate of change is mainly affected by the amount of salt used, the more the amount of salt used, the greater the infiltration speed and amount. After salting for a period of time, the concentration of salt inside and outside the raw material will reach a balance, and the mutu...

AI Technical Summary

Problems solved by technology

[0006] However, it takes a certain amount of time to form salt water in the dry salting method, and the upper raw food raw material has a large contact area with the air, which is prone to fat oxidation, and in the presence of metal ions, the fat oxidation is accelerated, which is easy to cause the phenomenon of "oil burning"

When the dry salting method uses a large container for salting, the dry salt in the upper layer of the container will take longer to melt than that in the bottom layer. As time goes on, the concentration of the liquid in the upper layer of the container will become lower than that of the lower layer in the container, resulting in uneven pickling, and the raw food raw materials in the lower layer will be salted earlier than the upper layer; the dry pickling method also has uneven use of salt. , easy to produce uneven salt penetration, easy to leave spots on raw food raw materials when salt penetrates, and poor appearance of raw food raw materials due to strong dehydration

Reduce the value of the product; if the food raw materials in the container are manually turned over regularly in order to marinate evenly, it will consume a lot of manpower and time, and it is easy to cause the growth of spoilage bacteria

At present, the degree of mechanization of this dry pickling enterprise is not high.

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