A high-efficiency 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: 2022-05-27
张家界婉嘉生态农业有限公司
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  • Abstract
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  • Claims
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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 prone to deterioration. Therefore On the one hand, it is not conducive to food safety, and on the other hand, it causes waste. In view of this, we propose a high-efficiency pickling device for black pork processing

Method used

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  • A high-efficiency pickling device for black pork processing
  • A high-efficiency pickling device for black pork processing
  • A high-efficiency pickling device for black pork processing

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Embodiment Construction

[0031] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work 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, comprising a base 1, and also comprising:

[0033] A rotary turning mechanism, which is used to turn the black pork and marinade, and is arranged on the base 1;

[0034] Shaking mechanism, the shaking mechanism is arranged on the base 1, and the shaking mechanism is connected with the rotary turn...

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Abstract

The invention relates to the field of black pork processing equipment, in particular to a high-efficiency pickling device for black pork processing, including a base, and a rotary turning mechanism for turning black pork and marinade The shaking mechanism is set on the base; the shaking mechanism is arranged on the base, and the shaking mechanism is connected with the rotary turning mechanism in transmission, and the shaking mechanism is driven by the rotary turning mechanism to reciprocate the black pork and marinade Shaking; pressure relief mechanism The pressure relief mechanism is set on the rotary turning mechanism, and the pressure relief mechanism and the rotary turning mechanism are connected by transmission. The pressure relief mechanism is used to discharge the water vapor generated by the black pork in the rotary turning mechanism . This kind of high-efficiency pickling device for black pork processing uses the material turning mechanism to continuously turn the black pork during pickling, which helps the moisture in the pork to escape, so that the marinade can better penetrate into the black pork and improve the quality of the black pork. Marinating efficiency and quality.

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 acids in the muscle is 8.87%, which is significantly higher than that of other pig breeds. It has extremely high nutritional value and health care effects on the human body. In particular, linolenic acid can protect the liver, improve the immune capacity of the human body, and improve the The activity of SOD in the human body can inhibit the production of MDA, delay the aging of the body and the aging of cells. If it is eaten for a long time, it can prolong life, and it has a rich soup and a fragrance around the teeth. The main characteristic of meat umami in the meat of black pigs is that the total content of amino acids aspartic acid, glutamic acid, glycine, alanine and inosinic acid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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