Dry salt salting machine

Abstract

A dry salt salting machine adopts a pressurizing salting technology on the basis of rotary salting and utilizes mutual action of rotary salting and pressurizing salting, so that the salted food is completely compacted under extrusion of external force; vibration of a vibrator is added and is mutually combined with the above technologies to use, so that the salted food further extrudes the gap between the salted food under the action of vibrating force, the compactness of dry salt and the food is increased and contact between the dry salt food and the air is reduced; in particular, in the early stage of salting, reproduction of putrefactive bacteria generated by contact between the dry salt food and the air is reduced; meanwhile, the above technologies are combined to use, so water drainage of the salted food is accelerated and the permeating speed of salt into the salted food is increased; the salting time is shortened and the quality and the flavor of the salted product are greatly improved.

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 m...

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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