Dry salt salting machine

Abstract

A dry salt salting machine comprises a machine frame and a salting box, wherein a sealing box cover is arranged on the salting box; a transmission box and a rotating base are arranged on the machine frame; a speed-reducing motor is arranged in the transmission box; a rotating shaft is arranged on the salting box and is arranged on the rotating base; the output end of the speed-reducing motor is in chain connection with the rotating shaft. The dry salt salting machine is characterized in that an interlayer baffle is arranged in the salting box; the interlayer baffle is connected with a box body of the salting box through the center of the salting box and divides the salting box into salting grids; the interlayer baffle is provided with filter holes; the sealing box cover is arranged on the box body, corresponding to the salting grids, of the salting box; a telescopic extrusion device is arranged on the sealing box cover; a pressure meter is arranged in the salting box; a vibrator is arranged in the salting box.

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 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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