Sliced dried beef airing device

Abstract

The invention discloses a sliced dried beef airing device which comprises a rack. An airing barrel is fixed on the rack, a rotating shaft is rotatably connected in the airing barrel, a plurality of hooks for suspending beef are arranged on the rotating shaft, a plurality of flapping plates used for flapping beef and matched with the hooks are arranged on the wall of the airing barrel, a drying hole is formed in the bottom of the airing barrel, the drying hole is communicated to an air inlet pipe, and an adjusting device for adjusting the rotating speed of the rotating shaft is arranged on therack. Compared with the prior art, by arranging the hooks and the flapping plates, flapping and water removing operations on beef can be carried out, water diffusion in beef is accelerated, and the airing efficiency is increased; by arranging the air inlet pipe and the airing holes, all positions of beef can be aired by wind, so that the airing efficiency is further increased; and by arranging theadjusting device, the flapping effects on all positions of the beef can be more consistent, so that the prepared sliced dried beef is more excellent in taste, and the beef swings up and down, the aircirculation around the beef can be also enhanced, and the airing efficiency is increased.

Description

technical field [0001] The invention relates to the field of beef air-drying equipment, in particular to a beef jerky air-drying device. Background technique [0002] At present, the production of air-dried yak meat has reached the stage of factoryization and standardization, but the traditional processing method is rough, usually in the outdoors and then dried naturally, but this method, because the weather changes, usually encounters calm weather , Cloudy or rainy days will increase the drying time of beef, resulting in long processing cycle of beef jerky, low yield and high cost. Due to the large outdoor dust, it is easy to adhere to beef jerky, making the sanitation of dried beef jerky difficult. Guaranteed, and it is often accompanied by a strong fishy and muttony smell, and the taste is poor, which is not conducive to consumers' consumption. [0003] In order to solve the above problems, the invention patent of Chinese patent application number 201420492543.5 disclose...

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Problems solved by technology

[0004] The above scheme solves the deficiencies in the prior art through the setting of the blower and activated carbon layer, but the above scheme still has the following problems: 1. After the fresh beef has just been cleaned, a large amount of water will adhere to the surface of the beef, and then the beef is put into the tunnel If it is in the tunnel-type air duct, the drying time of the beef will be prolonged, and the processing cycle of the beef jerky is still very long; 2. During the air-drying process, the beef is still in the tunnel-type air duct and dried by the blower, but the bottom of the beef jerky is At the junction of the tunnel-type air duct, it is difficult for the wind to pass through the contact between the beef and the tunnel-type air duct, which makes it difficult to dry the bottom of the beef, further prolonging the drying time and further reducing the drying efficiency

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