Flowing-type immersion-curing device applied to meat product processing

A flow-type meat product technology, which is applied in the field of food processing, can solve the problems of slow pickling efficiency and long time for the marinade to enter the meat, and achieve the effect of convenient operation, high efficiency, and improved pickling efficiency

Active Publication Date: 2021-03-19
HEFEI UNIV OF TECH +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The object of the present invention is to provide a flow-type dipping and pickling device applied to the processing of meat products, so as to solve the existing problem: the existing device needs to be soaked for a long time to completely immerse the marinade into the meat products. The time for the juice to enter the meat is too long, and the marinating efficiency is slow

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  • Flowing-type immersion-curing device applied to meat product processing
  • Flowing-type immersion-curing device applied to meat product processing
  • Flowing-type immersion-curing device applied to meat product processing

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Embodiment Construction

[0027] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0028] see Figure 1-5 As shown, the present invention is a mobile marinating device applied to meat processing. The existing device includes a conveyor 1, which is characterized in that a baffle 23 is fixed above the conveyor 1, and one side of the conveyor 1 is fixed above There is a mobile frame 2, a material inlet 25 is fixed on one side of the mobile frame 2, a second motor 14 is fixed on the other side of the mobile frame 2, and the output end of the second m...

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Abstract

The invention discloses a flowing-type immersion-curing device applied to meat product processing, and relates to the technical field of food processing. The flowing-type immersion-curing device comprises a conveyor; baffles are fixed over the conveyor; a movable frame is fixed above one side of the conveyor; a feeding port is fixed to one side of the movable frame; a second motor is fixed to theother side of the movable frame; a rolling roller is fixed to the output end of the second motor, a water pump is fixed to the top part of the movable frame; a first pipeline is fixed to the input endof the water pump; and a water tank is fixed to the first pipeline. According to the flowing-type immersion-curing device, the second motor drives the rolling roller to operate, thus realizing rolling of meat which needs to be cured, so that curing seasonings can better enter the meat during curing of the meat, and the curing efficiency is improved; a first motor drives stirring rods to operate,thus realizing automatic stirring curing, so that the operation of a worker is more convenient, and the meat curing efficiency is higher.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a flow type dipping and pickling device applied to meat product processing. Background technique [0002] The meat products are usually marinated by putting the liquid used for marinating in the marinating tank, such as brine, salt water, etc., and then soaking the meat products to be marinated in the brine. It usually takes several days of marinating time to achieve the process. It is required that in order to make the meat products marinate well, it needs to be completely soaked in brine, but the meat products marinated by this traditional pickling method are slow and take a long time, and need to be soaked for a long time. It can completely immerse the marinade into the meat products. The time for the marinade to enter the meat is too long, and the marinating efficiency is relatively slow. Due to the existing technical problems of the curing device, it is ...

Claims

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Application Information

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IPC IPC(8): A22C9/00A23L13/70
CPCA22C9/00A22C9/005A23L13/72
Inventor 蔡克周汪永周辉胡高峰刘幸运徐宝才
Owner HEFEI UNIV OF TECH
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