Squeezing device for dry salt curing machine

Abstract

The invention relates to a squeezing device for a dry salt curing machine, which is characterized by comprising a squeezing cover, an expansion inflator pump and an air inlet switch for connecting an air inlet pipe of an air pump with the inflator pump, wherein the expansion inflator pump is fixedly arranged on a diversion tube; the squeezing cover and a curing grille are arranged on the upper surface of the expansion inflator pump in a mutual matching mode; the air inlet switch is mounted on a curing box of the salt curing machine; a vibrator is fixedly mounted on the squeezing cover.

Description

Technical field [0001] The invention relates to the field of food processing equipment, and relates to a dry salting machine, in particular to an extrusion device of the dry salting 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 immersion in salt water. The salt penetrates into the raw materials. At the same time, due to the effect of osmotic pressure, 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 ...

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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