Cured Meat Processing Unit

Abstract

The invention discloses a processing device of salted meat. The processing device of salted meat comprises a feed trough, two rolling mechanisms, two salt sprinkling mechanisms and salting jars, wherein the feed trough is of a cubic structure with an open upper end surface and an open lower end surface; the two rolling mechanisms are arranged below the feed trough, and separately located on the left side and the right side of the feed trough symmetrically; each rolling mechanism comprises a pair of tooth rollers which are horizontally arranged and a driving belt which allows tooth rollers to be connected; one of the salt sprinkling mechanisms is arranged above one end away from the feed trough, of one rolling mechanism; each salt sprinkling mechanism comprises a salt storage box and a plurality of stirring components located in the salt storage box; and the salting jars are of transparent cubic structures and are located below the salt sprinkling mechanisms. According to the processing device of salted meat disclosed by the invention, salt is efficiently and uniformly sprinkled on the driving belt through the designed automatic salt sprinkling mechanisms; and then, the working procedure of smearing the salt is completed by squeezing and clamping a meat loaf through the driving belt, so that the working efficiency is greatly improved, delicate mouth feel of the salted meat is improved, and the shelf life of the salted meat is prolonged.

Description

technical field [0001] The invention relates to the field of animal product processing. More particularly, the present invention relates to cured meat processing apparatus. Background technique [0002] Cured meat refers to meat cured with salt, also known as salt meat, bacon, and pickled meat. Cured meat is made by adding salt to the meat to make it hypertonic to inhibit or kill some microorganisms in the meat. At the same time, the hypertonic environment can also reduce the oxygen content inside the meat and inhibit Enzyme activity, so as to achieve the purpose of long-term preservation of food. [0003] Cured meat needs to be marinated for fresh meat, and salting is one of the most important processes during the marinating process; when curing meat, the meat is usually cut into pieces of comparable size, and during the marinating process, usually Sprinkle a layer of edible salt on the surface of the meat. Most of the existing operations are manual operations. First, sp...

AI Technical Summary

Problems solved by technology

[0003] Cured meat needs to be marinated for fresh meat, and salting is one of the most important processes during the marinating process; when curing meat, the meat is usually cut into pieces of comparable size, and during the marinating process, usually Sprinkle a layer of edible salt on the surface of the meat. Most of the existing operations are manual operations. First, sprinkle salt on one surface of the meat and wipe it back and forth, then reverse the meat and sprinkle salt and wipe on the other surface. The efficiency is low, and the most important thing is that the uniformity of salting is poor, which affects the taste of cured meat and greatly shortens the shelf life of cured meat

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