Efficient pickling device for black pork processing

A pork, high-efficiency technology, applied in the preservation, application, and dry preservation of meat/fish, etc., can solve the problems of easy deterioration of meat, unfavorable food safety, long time, etc., to avoid the deterioration of black pork, improve The effect of pickling efficiency and speeding up dehydration

Active Publication Date: 2021-09-21
张家界婉嘉生态农业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Before black pork is smoked, it needs to be cured so that the meat tastes richer. In the existing process of curing black pork, the efficiency is relatively slow, so the time is long, and the meat is pron

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  • Efficient pickling device for black pork processing
  • Efficient pickling device for black pork processing
  • Efficient pickling device for black pork processing

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Embodiment Construction

[0031] 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.

[0032] see Figure 1 to Figure 9 , the present invention provides a technical solution: a high-efficiency pickling device for black pork processing, including a base 1, and also includes:

[0033] Rotary material turning mechanism, said rotary material turning mechanism is used to stir black pork and marinade, said rotary material turning mechanism is arranged on the base 1;

[0034] Shaking mechanism, the shaking mechanism is arranged on the base 1, and the shaki...

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Abstract

The invention relates to the field of black pig meat processing equipment, in particular to an efficient pickling device for black pig meat processing, the device comprises a base and further comprises a rotary material turning mechanism which is used for turning black pork and marinade and is arranged on the base; a shaking mechanism which is arranged on the base, wherein the shaking mechanism is in transmission connection with the rotary material turning mechanism; the shaking mechanism shakes the black pork and the marinade up and down in a reciprocating manner under the driving of the rotary material turning mechanism; a pressure relief mechanism which is arranged on the rotary material turning mechanism, wherein the pressure relief mechanism is in transmission connection with the rotary material turning mechanism and is used for discharging steam generated when the black pork in the rotary material turning mechanism flows out of water. According to the efficient pickling device for black pork processing, the black pork is continuously turned over through the material turning mechanism during pickling, so that water in the pork is favorably removed, the marinade can better permeate into the black port and the pickling efficiency and quality are improved.

Description

technical field [0001] The invention relates to the field of black pork processing equipment, in particular to a high-efficiency pickling device for black pork processing. Background technique [0002] Black pork meat is delicate and rich in nutritional value. The content of unsaturated fatty acid in muscle is 8.87%, which is significantly higher than that of other pig breeds. It has extremely high nutritional value and health care effect on the human body, especially linolenic acid can protect the liver, improve human immunity, and improve The activity of SOD in the human body inhibits the generation of MDA, delays the aging of the body and cell aging, and if consumed for a long time, it can prolong life, and it has a rich soup that lingers on the teeth. The main characteristics of meat umami in black pig muscles are the total content of amino acids aspartic acid, glutamic acid, glycine, alanine and inosinic acid are significantly higher than those of foreign pigs, and the...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23B4/03
CPCA23L13/72A23L13/428A23B4/031
Inventor 吴金娥
Owner 张家界婉嘉生态农业有限公司
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