Air-drying and patting device for processing salted bream filled with minced pork

Abstract

The invention discloses an air-drying and patting device for processing salted bream filled with minced pork. The air-drying and patting device comprises a frame body, an air inlet bin, an air outletbin, an air pump, a top plate, a cover plate, patting plates, a lifting plate and a reciprocating telescopic rod. A zigzag heating plate is fixedly connected into the air inlet bin. An air outlet of the air pump communicates with the air inlet bin through a pipeline. An air inlet of the air pump communicates with the air outlet bin through a pipeline. The air-drying and patting device is novel instructure and has practical functions; the air pump blows air, air blown by the air pump is heated by the heating plate so as dry the salted bream filled with minced pork, and the air-drying speed ishigh; and in the air-drying process, the reciprocating telescopic rod stretches and retreats in a reciprocating mode to make the patting plates pat the salted bream continuously, and thus, the meat ofthe air-dried salted bream filled with minced pork is soft and chewy.

Description

technical field [0001] The invention relates to the technical field of sealing bream processing devices, in particular to an air-drying and beating device in the processing process of sealing bream. Background technique [0002] Bream meat is tender and smooth, delicious, rich in fat, delicious and very popular. It is one of the main freshwater cultured fish in China. Bream has the effects of tonifying deficiency, nourishing the spleen, nourishing blood, dispelling wind and invigorating the stomach, and can prevent diseases such as anemia, hypoglycemia, high blood pressure and arteriosclerosis. Common people can eat it, suitable for people who are anemic, physically weak, malnourished, and people who don’t want to eat. In order to facilitate the storage, transportation, sales and consumption of the seal bream, the seal bream is usually pickled and air-dried before vacuum packaging. [0003] The traditional air-drying method of bream is to hang the marinated bream in the air...

AI Technical Summary

Problems solved by technology

[0003] The traditional air-drying method of bream is to hang the marinated bream in the air-drying room to dry naturally. This kind of air-drying method is relatively slow and usually takes 110-130 days to dry, which greatly affects the production of bream. efficiency

[0004] Moreover, in order to make the dried bream soft and chewy, the body of the bream needs to be lightly beaten during the drying process. With such a long time, it is difficult to achieve. Therefore, the taste of the sealed bream produced by air-drying in the traditional method is flawed.

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