Inclined hanging device of meat ripening cabinet and operation method thereof

Abstract

The present invention provides an inclined hanging device of a meat ripening cabinet and an operation method thereof. The inclined hanging device of the meat ripening cabinet comprises a cabinet body, a supporting frame used for fixing meat, an adjusting mechanism used for adjusting the inclination angle of the supporting frame and multiple layers of brackets are arranged in the cabinet body, and the supporting frame is arranged on the brackets through the adjusting mechanism. A clamping hook or a clamping clip for fixing meat is arranged on the supporting frame; and the brackets are arranged on the left and right inner walls of the cabinet body. The inclined hanging device of the meat ripening cabinet further comprises a liquid collecting box used for containing meat percolate, and the liquid collecting box is connected with the supporting frame and located on the inclined lower portion of the supporting frame. The liquid collecting box is hinged to the bottom of the supporting frame through a hook. The adjusting mechanism comprises a first spring bolt arranged on the upper portion of the supporting frame and a second spring bolt arranged on the lower portion of the supporting frame, a plurality of positioning insertion holes are formed in each layer of bracket, and the first spring bolt is inserted into the positioning insertion holes in the upper layer. The inclined hanging device has the characteristic of good ripening effect.

Description

technical field [0001] The invention relates to an inclined hanging device of a meat aging cabinet and an operation method thereof. Background technique [0002] The meat aging process is mainly realized by mechanical stretching, the principle of autolysis of meat's own protease, and the decomposition of protease by surface microorganisms, mainly in two ways: flat laying or hanging. [0003] When the meat is placed flat, its surface water activity can be reduced step by step, which is convenient for the colonization of the bacteria; more use of the external bacteria to achieve aging, under the controllable temperature and humidity conditions, the protease of the surface bacteria can be maximized. Meat tenderization plays a role; and, for meat without supporting bones, laying it flat increases the stress area, reduces the unit pressure, and the aging tenderization process will not cause deformation and tearing due to excessive tension , decoupling and other problems; it can ...

AI Technical Summary

Problems solved by technology

With the rapid dissociation of the chemical bonds of proteins, the moisture content of the meat increases, which will lead to problems such as deformation of the appearance of the meat and tearing of the meat quality. However, too low a moisture content will lead to a decrease in the weight of the finished product and affect the profit

When the meat hangs, the water on the surface of the meat flows to the bottom to be discharged, which reduces its surface water activity. In order to prevent deformation and tearing, it is necessary to quickly reduce the surface water activity of the meat and the overall water content of the meat; However, during the curing process of hanging meat, its tenderness increases and its shearing force becomes weaker, which easily causes problems such as deformation and tearing; as its surface water activity decreases, it is difficult to form its microbiome. Finally, in terms of smell, the mature meat cannot form the unique smell of fruity wood and cheese; in terms of taste, it will also hinder the formation of free amino acids, various organic acids, small molecule peptides, and carbonyl ammonia substances, thereby hindering characteristic umami production

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