Dry salt salting machine

Abstract

The invention relates to a dry salt salting machine. Vibration of a vibrator and pressurization of a telescopic extrusion device of a sealing cover of each salting grid are mutually combined and used, so gap between food can be compacted completely, the compactness between dry salt and the food is increased, reproduction of putrefactive bacteria generated by contact between the dry salt food and the air in the early stage of salting is reduced, water drainage of the salted food is accelerated, the salting time is shortened and the quality of the salted product is improved; a flow guide pipe can store water discharged from the food during salting and enables salting liquid in each salting grid to circulate mutually, so that the problem about flavor uniformity of products in all salting grids during salting production and processing is solved.

Description

technical field [0001] The invention relates to the field of food processing equipment, in particular to a dry salt pickling machine. 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 mut...

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 uneve

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