Dry salt pickling device

Abstract

The invention provides a dry salt pickling device which comprises a rack and a pickling box. A sealing box cover is arranged on the pickling box. A gear motor and a rotary base are arranged on the rack. A rotary shaft is arranged on the pickling box, the rotary shaft is installed on the rotary base, and the output end of the gear motor is connected with the rotary shaft through a coupler. The dry salt pickling device is characterized in that an expansion inflating barrel is arranged at the center position in the pickling box, a water outlet switch and an air inlet switch for connecting an air pump water inlet pipe with the inflating barrel are arranged on the outer surface of the pickling box, and a vibrator is arranged in the pickling box.

Description

Technical field [0001] The invention relates to the field of food processing equipment, in particular to a dry salt curing machine. Background technique [0002] Pickled products have a unique flavor and taste, and have a great demand at home and abroad. [0003] The basic process of food pickling includes the salting process and the maturation process of pickled products. Salting refers to the contact of raw food raw materials with solid salt, or soaking in salt water. The salt penetrates into the raw materials. At the same time, the raw materials The water in it gradually seeps out, thereby reducing the water activity of the raw material. Usually the rate of change is mainly affected by the amount of salt used. The more salt used, the greater the penetration rate and amount. After salting for a period of time, the salt concentration inside and outside the raw material will reach equilibrium, the mutual penetration between salt and water will stop, and the salting equilibrium w...

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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