Refrigerating and fresh-keeping device for meat acid discharge

Abstract

The invention discloses a refrigerating and fresh-keeping device for meat acid discharge. The refrigerating and fresh-keeping device for the meat acid discharge comprises a plurality of concentric ring rotary hanging frames and an acid discharge accelerating device, wherein the plurality of concentric ring rotary hanging frames and the acid discharge accelerating device are arranged in a refrigeration storage at 0 DEG C to -4 DEG C, the concentric ring rotary hanging frames are movably lifted on the top of the refrigeration storage respectively by virtue of hanging brackets, an acid dischargetank is movably arranged in the tangential direction of the plurality of concentric ring rotary hanging frames, oscillating tanks are fixedly installed on the upper and lower parts of kneading plateson both sides, and eccentric wheels of eccentric discs on both sides are movably connected with the kneading plates. According to the refrigerating and fresh-keeping device, pig carcasses are circularly rotated in the refrigeration storage, meat carcasses are clamped by the acid discharge accelerating device, the interiors of the pig carcasses are acted by using puncturing holes, and internal aciddischarge of meat products is accelerated in air supply and kneading modes. Compared with static acid discharge and simple suspended acid discharge, the acid discharge efficiency is greatly improved,and the market circulation time of the meat products is shortened.

Description

technical field [0001] The invention relates to the technical field of meat deacidification devices, in particular to a refrigeration and fresh-keeping device for deacidification of meat. Background technique [0002] Sour meat is slaughtered live livestock and cooled to normal temperature naturally, then two parts of the pig carcass are sent to the cooling room, and the lactic acid in the meat is decomposed into carbon dioxide, water and alcohol under a certain temperature, humidity and wind speed, and then volatilized. , the taste of the meat after deacidification has been greatly improved, the taste is fresh and tender, the pH of the meat is changed, and the metabolic products are decomposed and discharged to the greatest extent, so as to achieve harmlessness. At the same time, the molecular structure of the meat is changed, which is beneficial to Human absorption and digestion. [0003] In the prior art, the application number is "CN201510489534.X", a hanging-type speci...

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Problems solved by technology

[0004] However, the above-mentioned hanging type special-purpose acid-removing meat refrigerated and fresh-keeping cabinet still has obvious defects during use: 1. Most of the acid-removing meat on the market currently adopts a static deacidification method, and this kind of deacidification method needs to place meat products in Stand in the cold storage at 0°C-4°C for more than 10 hours. For meat products with thicker carcasses such as beef, it will take more time. This static deacidification method is not conducive to the timely flow of meat products into the market. High requirements; 2. The acid discharge of the above-mentioned device cannot act on the inside of the meat product, which may easily lead to uneven acid discharge inside and outside the meat product, affecting the taste of the meat product

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