Drying device for cured meat making

Abstract

The invention discloses a drying device for cured meat making, and relates to the technical field of food processing and machine manufacturing. The device comprises a drying box, the drying box is provided with a smoking mechanism, and the smoking mechanism comprises a heating box, an air pipe and a rotating piece; the heating box is movably clamped in the drying box, the air pipe is arranged on one side in the drying box and communicates with the heating box, and the rotating part is arranged in the drying box; a rotating member; the stand column is fixedly arranged in the drying box; the revolution disc is rotationally arranged on the outer surface of the stand column; and the autorotation hook is rotationally arranged at the bottom of the revolution disc. According to the device, water in the drying box is absorbed through the drying piece, meanwhile, it is guaranteed that heat is not lost, sausages or other meat products can rotate by itself during smoking through combined use of the rotating piece and the air pipe, it is guaranteed that each face is evenly covered with smoke, the curing effect is guaranteed, and the final quality of the sausages is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing and mechanical manufacturing, in particular to a drying device for making cured meat. Background Art

[0002] The drying device for making cured meat is a crucial equipment in the process of making cured meat. It directly affects the quality, taste and shelf life of cured meat products. Among them, the hot air circulation dryer is a more common drying device. It transfers heat to the cured meat evenly through hot air circulation to achieve the purpose of drying.

[0003] The hot air circulation dryer heats the sausages to evaporate the moisture in the sausages and completes the drying of the sausages. However, the moisture in the sausages is discharged through the smoke exhaust port, and the heat inside the drying box is also discharged, resulting in a phenomenon of too long curing time. The sausages dried by this method are just air-dried sausages and lack the cured flavor. The existing method is to transport the smoke into the drying box by burning fruit charcoal, during which the heat generated by the combustion is wasted. At the same time, the smoke can only smoke one side of the sausage, resulting in incomplete curing of the sausage, affecting the final quality of the sausage.

[0004] The reason for this problem is that when the moisture is discharged, the hot air is also discharged, which will cause the temperature inside the drying box to drop sharply, resulting in the curing time being prolonged and requiring more energy consumption. Since the exhaust pipe is on one side of the drying box, and the sausages are hung on the rack inside the drying box, the rack will not rotate, so the smoke will only blow to one side of the sausage, resulting in one side of the sausage being cured but the other side not being cured, affecting the final quality of the sausage. Therefore, in order to solve the above problems, we propose a new type of drying device for cured meat production to solve the above problems. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a drying device for making cured meat, which solves the problem that a hot air circulation dryer heats sausages to evaporate the moisture in the sausages and completes the drying of the sausages, but the moisture in the sausages is discharged through the smoke exhaust port, and at the same time the heat inside the drying box is also discharged, resulting in a phenomenon that the curing time is too long. The sausages dried by this method are only air-dried sausages and lack the cured taste. The existing method is to burn fruit charcoal to transport smoke into the drying box, during which the heat generated by the combustion is wasted, and at the same time the smoke can only smoke one side of the sausage, resulting in the sausage being incompletely cured, affecting the final quality of the sausage.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: A drying device for making cured meat, comprising a drying box, wherein the drying box is provided with a smoking mechanism, wherein the smoking mechanism comprises a heating box, an air pipe and a rotating member; The heating box is movably connected to the interior of the drying box, the air pipe is arranged at one side of the interior of the drying box, the air pipe is connected to the heating box, and the rotating member is arranged inside the drying box; The rotating member comprises: A column, which is fixedly arranged inside the drying box; A public rotating disk, which is rotatably arranged on the outer surface of the column; The self-rotating hook is rotatably arranged at the bottom of the public rotating disk.

[0007] Preferably, the rotating member further comprises a motor and a fixed disk; The motor is fixedly connected to the top of the drying box, the output end of the motor is fixedly connected to the fixed disk, the fixed disk is rotatably connected to the top outer surface of the column, and the fixed disk is drivingly connected to the public rotating disk.

[0008] Preferably, the rotating member further comprises a first gear and a second gear; The first gear is arranged inside the revolving disk, the first gear is fixedly connected to the column, the second gear is rotatably connected inside the revolving disk, the first gear is meshedly connected to the second gear, and the top end of the self-rotating hook is fixedly connected to the second gear.

[0009] Preferably, the rotating member further comprises a first guide rod and a second guide rod; One end of the first guide rod is fixedly connected to the bottom of the fixed disk, and the other end of the first guide rod is fixedly connected to the public rotating disk. The plurality of public rotating disks are fixedly connected via the second guide rod.

[0010] Preferably, a conduit is fixedly connected to one side of the drying box, one end of the conduit is fixedly connected to the heating box, the other end of the conduit is connected to the air pipe, an electromagnetic valve is provided inside the conduit, and a first exhaust fan is provided inside the end of the conduit close to the air pipe.

[0011] Preferably, a fan is fixedly connected to one side of the drying box, and an air induced draft plate is fixedly connected to the other side of the drying box.

[0012] Preferably, a heating strip is fixedly connected to the bottom of the heating box, a first heat conducting plate is fixedly connected to the inside of the heating box, a heat conducting strip is fixedly connected to the top of the first heat conducting plate, and a second heat conducting plate is fixedly connected to the top of the heat conducting strip.

[0013] Preferably, a drying element is provided on one side of the drying box, and the drying element includes an air inlet pipe, a second exhaust fan, a drying box and an exhaust pipe; One end of the air inlet pipe is fixedly connected to the drying box, the drying box is fixedly connected to the other end of the air inlet pipe, one end of the exhaust pipe is fixedly connected to the bottom of the drying box, the other end of the exhaust pipe is fixedly connected to the drying box, and the second exhaust fan is arranged inside the air inlet pipe.

[0014] Preferably, the drying element further comprises an air guide column, a drying box and a molecular sieve; The air guide column is movably clamped in the interior of the drying box, the drying box is movably inserted in the side wall of the drying box, and the molecular sieve is fixedly connected in the interior of the drying box.

[0015] The present invention discloses a drying device for making cured meat, which has the following beneficial effects: 1. The device can continuously extract the gas inside the drying box through the drying element. Through the double water absorption of the drying box and the molecular sieve, the moisture inside the drying box is absorbed, which ensures the quality of the sausage while preventing a large amount of heat from flowing out, saving energy and shortening the curing time.

[0016] 2. The device uses a combination of a rotating part and an air pipe, so that the air pipe can spray smoke while the sausage can rotate by itself, ensuring that each side is evenly covered with smoke, ensuring the curing effect and improving the final quality of the sausage.

[0017] 3. The device can effectively and quickly adjust the smoke intake through the solenoid valve, so that it can quickly adjust the degree of curing of the sausage according to the needs of consumers, and has high practical value. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0019] Figure 1 It is a schematic diagram of the overall structure of the present invention; Figure 2 This is a schematic diagram of the interior of the drying box of the present invention; Figure 3 It is a side sectional view of the drying box of the present invention; Figure 4 This is a schematic diagram of the interior of the public rotating disk of the present invention; Figure 5 It is a cross-sectional view of the drying element of the present invention; Figure 6 This is a schematic diagram of the interior of the drying oven of the present invention; Figure 7It is a schematic diagram of the air guide column and the drying box of the present invention; Figure 8 This is a cross-sectional view of the interior of the catheter of the present invention.

[0020] In the figure: 1. drying box; 2. smoking mechanism; 201. heating box; 202. air pipe; 203. rotating part; 2031. motor; 2032. fixed plate; 2033. first guide rod; 2034. column; 2035. revolving plate; 2036. first gear; 2037. second gear; 2038. self-rotating hook; 2039. second guide rod; 204. conduit; 205. solenoid valve; 206. first exhaust fan; 207. fan; 208. air guide plate; 209. heating strip; 210. first heat conduction plate; 211. heat conduction strip; 212. second heat conduction plate; 3. drying part; 301. air inlet pipe; 302. second exhaust fan; 303. drying box; 304. air guide column; 305. drying box; 306. molecular sieve; 307. exhaust pipe. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] The embodiment of the present application provides a drying device for making cured meat, which solves the problem that a hot air circulation dryer heats the sausages to evaporate the moisture in the sausages and completes the drying of the sausages. However, the moisture in the sausages is discharged through the smoke exhaust port, and the heat inside the drying box is also discharged, resulting in a phenomenon that the curing time is too long. The sausages dried by this method are just air-dried sausages and lack the cured taste. The existing method is to burn fruit charcoal to transport smoke into the drying box, during which the heat generated by the combustion is wasted. At the same time, the smoke can only smoke one side of the sausage, resulting in incomplete curing of the sausage, affecting the final quality of the sausage.

[0023] In order to better understand the above technical solution, the above technical solution will be described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0024] The embodiment of the invention discloses a drying device for making cured meat.

[0025] According to the attached Figure 1-8 As shown, it includes a drying box 1, the drying box 1 is provided with a smoking mechanism 2, and the smoking mechanism 2 includes a heating box 201, an air pipe 202 and a rotating member 203; The heating box 201 is movably connected to the interior of the drying box 1, the air pipe 202 is arranged at one side of the interior of the drying box 1, the air pipe 202 is connected to the heating box 201, and the rotating member 203 is arranged inside the drying box 1, and the rotating member 203 includes; A column 2034, which is fixedly arranged inside the drying box 1; A rotating disk 2035 is rotatably disposed on the outer surface of the column 2034; The self-rotating hook 2038 is rotatably arranged at the bottom of the rotating disk 2035. One-way air outlet valves are arranged at the end of the drying box 1 and the end of the heating box 201. When the pressure inside the drying box 1 is too high, starting the valve can effectively reduce the air pressure inside the drying box 1. After the wax making is completed, the solenoid valve 205 is closed and the valve is started to discharge excess smoke, thereby ensuring the normal use of the heating box 201.

[0026] The rotating member 203 further includes a motor 2031 and a fixed disk 2032; The motor 2031 is fixedly connected to the top of the drying box 1, and the output end of the motor 2031 is fixedly connected to the fixed disk 2032, the fixed disk 2032 is rotatably connected to the top outer surface of the column 2034, and the fixed disk 2032 is transmission-connected to the public rotating disk 2035, and the rotating member 203 also includes a first gear 2036 and a second gear 2037; The first gear 2036 is disposed inside the public rotating disk 2035, the first gear 2036 is fixedly connected to the column 2034, the second gear 2037 is rotatably connected to the inside of the public rotating disk 2035, the first gear 2036 is meshedly connected with the second gear 2037, the top end of the self-rotating hook 2038 is fixedly connected with the second gear 2037, and the rotating member 203 further includes a first guide rod 2033 and a second guide rod 2039; One end of the first guide rod 2033 is fixedly connected to the bottom of the fixed disk 2032, and the other end of the first guide rod 2033 is fixedly connected to the public rotating disk 2035. The plurality of public rotating disks 2035 are fixedly connected via the second guide rod 2039. During smoking, the motor 2031 drives the fixed disk 2032 to rotate. Because the column 2034 is fixed inside the drying box 1, the first gear 2036 fixed on its outer surface will not rotate, and the column 2034 is not fixedly connected to the fixed disk 2032, so the column 2034 will not affect the rotation of the fixed disk 2032, and the fixed disk 2032 032 drives the public rotating disk 2035 to rotate through the first guide rod 2033 and the second guide rod 2039. The first guide rod 2033 and the second guide rod 2039 do not penetrate the public rotating disk 2035 and will not affect the meshing of the first gear 2036 and the second gear 2037. The fixed disk 2032 drives the public rotating disk 2035 to rotate, so that the second gear 2037 inside the public rotating disk 2035 makes a circular motion around the first gear 2036, and rotates while revolving, so that the meat products hung on the rotating hook 2038 can be evenly and comprehensively covered with smoke, ensuring the cured effect.

[0027] A conduit 204 is fixedly connected to one side of the drying box 1, one end of the conduit 204 is fixedly connected to the heating box 201, and the other end of the conduit 204 is connected to the air pipe 202. A solenoid valve 205 is arranged inside the conduit 204, and a first exhaust fan 206 is arranged inside the end of the conduit 204 close to the air pipe 202. A fan 207 is fixedly connected to one side of the drying box 1, and an air induction plate 208 is fixedly connected to the other side of the drying box 1. A heating strip 209 is fixedly connected to the bottom of the heating box 201, and a first heat conducting plate 210 is fixedly connected to the heating box 201. A heat conducting strip 211 is fixedly connected to the top of the first heat conducting plate 210, and a second heat conducting plate 212 is fixedly connected to the top of the heat conducting strip 211. The smoke generated by burning wood chips inside the heating box 201 can be blown into the interior of the drying box 1 through the conduit 204 and the air pipe 202 through the first exhaust fan 206. When the smoking time is reached, the first exhaust fan 206 is turned off, and the solenoid valve 205 is started to completely cut off the entry path of the smoke. Excess smoke can be discharged through the valve port, and the smoke will not accumulate inside the heating box 201, thereby ensuring the safety of the user.

[0028] A drying element 3 is provided on one side of the drying box 1, and the drying element 3 includes an air inlet pipe 301, a second exhaust fan 302, a drying box 303 and an exhaust pipe 307; one end of the air inlet pipe 301 is fixedly connected to the drying box 1, the drying box 303 is fixedly connected to the other end of the air inlet pipe 301, one end of the exhaust pipe 307 is fixedly connected to the bottom of the drying box 303, and the other end of the exhaust pipe 307 is fixedly connected to the drying box 1, the second exhaust fan 302 is provided inside the air inlet pipe 301, and the drying element 3 also includes an air guide column 304, a drying box 305 and a molecular sieve 306; The air guide column 304 is movably connected to the interior of the drying box 303, the drying box 305 is movably inserted into the side wall of the drying box 303, and the molecular sieve 306 is fixedly connected to the interior of the drying box 303. When it is necessary to remove moisture from the drying box 1, the gas inside the drying box 1 is sucked into the drying box 303 through the second exhaust fan 302, and the gas flows along the air duct on the air guide column 304. The drying box 305 inserted into the side wall of the drying box 303 has a desiccant inside, which contacts the gas and extracts part of the moisture inside the gas. The gas that has been dehumidified once enters the molecular sieve 306 through the guidance of the air guide column 304. After being dehumidified twice, the gas after dehumidification returns to the interior of the drying box 1. After using it for a period of time, the air guide column 304 inside the drying box 303 is taken out, and the deposits inside the air duct are cleaned to ensure that the wind flows through the air duct without being blocked. The outer surface of the air guide column 304 is against the interior of the drying box 303, and the air duct opening at the top is against the air inlet pipe 301, so that the gas will only move along the air duct and will not accumulate inside the drying box 303. After long-term use, the drying box 305 inserted into the side wall of the drying box 303 is lifted up, and the desiccant inside the drying box 305 is replaced to ensure the best dehumidification effect.

[0029] In summary, compared with the prior art, the device has the following beneficial effects: when the device is used, the heating plate inside the heating box 201 is pulled out, the fruit sawdust is placed on it, and the heating strip 209 is started, so that the fruit sawdust can be slowly heated, so that the fruit sawdust will not catch fire instantly, but can slowly produce smoke. At the same time, sausages or other meat products are hung on the rotating hook 2038, and the box door is closed. At this time, the temperature inside the heating box 201 gradually increases, and the first heat conduction plate 210 transfers the temperature inside the heating box 201 to the second heat conduction plate 212 through the heat conduction strip 211, gradually increasing the temperature inside the drying box 1, and the smoke generated by the fruit sawdust is sucked into the drying box 1 by the first exhaust fan 206 through the duct 204. Inside the drying box 1, the motor 2031 is started at this time, and the motor 2031 drives the fixed plate 2032 to start rotating. Since the column 2034 is fixed inside the drying box 1, the first gear 2036 fixed on its outer surface will not rotate, and the fixed plate 2032 drives the rotating plate 2035 to rotate through the first guide rod 2033 and the second guide rod 2039, so that the second gear 2037 inside the rotating plate 2035 makes a circular motion around the first gear 2036, and rotates while revolving, so that the sausages or other meat products hung on the rotating hook 2038 can be evenly and comprehensively covered with smoke, ensuring the waxing effect, and the fan 207 is started. The wind blows from one side to the other side of the drying box 1, and moves upward to the inside of the drying box 1 under the guidance of the air induced plate 208. Under the influence of the Coanda effect, the air above will gather to the fan 207, completing the thermal cycle inside the drying box 1, which can effectively and quickly dry the meat products and save energy. After heating for a period of time, the water vapor inside the drying box 1 reaches a certain level, and the second exhaust fan 302 is started to draw the hot air with water vapor into the interior of the drying box 303. The gas flows along the airway on the air guide column 304 and is inserted into the drying box 305 inside the side wall of the drying box 303. The desiccant inside the drying box 305 contacts the gas and extracts part of the moisture inside the gas. The gas that has been dehumidified once enters the molecular sieve 306 through the guidance of the air guide column 304 and is dehumidified for the second time. The gas after dehumidification enters the interior of the drying box 1 through the exhaust pipe 307 to meet the circulation on the next side. The moisture inside the drying box 1 is removed through the drying element 3 to ensure the curing effect of the meat products. One-way air outlet valves are provided at the end of the drying box 1 and the end of the heating box 201. When the pressure inside the drying box 1 is too high, starting the valve can effectively reduce the air pressure inside the drying box 1. After the curing is completed, the solenoid valve 205 is closed and the valve is started to discharge excess smoke, thereby ensuring the normal use of the heating box 201 and meeting the needs of users. The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A drying device for making cured meat, comprising a drying box (1), characterized in that: The drying box (1) is provided with a smoking mechanism (2), and the smoking mechanism (2) comprises a heating box (201), an air pipe (202) and a rotating part (203); The heating box (201) is movably connected to the interior of the drying box (1); the air pipe (202) is arranged on one side of the interior of the drying box (1); the air pipe (202) is connected to the heating box (201); and the rotating member (203) is arranged inside the drying box (1); The rotating member (203) comprises: A column (2034) fixedly disposed inside the drying box (1); A public rotating disk (2035) is rotatably disposed on the outer surface of the column (2034); The self-rotating hook (2038) is rotatably arranged at the bottom of the rotating disk (2035).

2. A drying device for making cured meat according to claim 1, characterized in that: The rotating member (203) further comprises a motor (2031) and a fixed disk (2032); The motor (2031) is fixedly connected to the top of the drying box (1); the output end of the motor (2031) is fixedly connected to the fixed disk (2032); the fixed disk (2032) is rotatably connected to the top outer surface of the column (2034); and the fixed disk (2032) is drivingly connected to the public rotating disk (2035).

3. A drying device for making cured meat according to claim 2, characterized in that: The rotating member (203) further comprises a first gear (2036) and a second gear (2037); The first gear (2036) is arranged inside the public rotating disk (2035), the first gear (2036) is fixedly connected to the column (2034), the second gear (2037) is rotatably connected to the inside of the public rotating disk (2035), the first gear (2036) is meshedly connected to the second gear (2037), and the top end of the self-rotating hook (2038) is fixedly connected to the second gear (2037).

4. A drying device for making cured meat according to claim 2, characterized in that: The rotating member (203) further comprises a first guide rod (2033) and a second guide rod (2039); One end of the first guide rod (2033) is fixedly connected to the bottom of the fixed disk (2032), and the other end of the first guide rod (2033) is fixedly connected to the public rotating disk (2035), and a plurality of public rotating disks (2035) are fixedly connected via a second guide rod (2039).

5. The drying device for making cured meat according to claim 1, characterized in that: A duct (204) is fixedly connected to one side of the drying box (1); one end of the duct (204) is fixedly connected to the heating box (201); the other end of the duct (204) is connected to the air pipe (202); a solenoid valve (205) is arranged inside the duct (204); and a first exhaust fan (206) is arranged inside one end of the duct (204) close to the air pipe (202).

6. The drying device for making cured meat according to claim 1, characterized in that: A fan (207) is fixedly connected to one side of the drying box (1), and an air induction plate (208) is fixedly connected to the other side of the drying box (1).

7. The drying device for making cured meat according to claim 1, characterized in that: A heating strip (209) is fixedly connected to the bottom of the heating box (201), a first heat conducting plate (210) is fixedly connected inside the heating box (201), a heat conducting strip (21) is fixedly connected to the top of the first heat conducting plate (210), and a second heat conducting plate (212) is fixedly connected to the top of the heat conducting strip (21).

8. The drying device for making cured meat according to claim 1, characterized in that: A drying element (3) is provided on one side of the drying box (1), and the drying element (3) comprises an air inlet pipe (301), a second exhaust fan (302), a drying box (303) and an exhaust pipe (307); One end of the air inlet pipe (301) is fixedly connected to the drying box (1), the drying box (303) is fixedly connected to the other end of the air inlet pipe (301), one end of the exhaust pipe (307) is fixedly connected to the bottom of the drying box (303), the other end of the exhaust pipe (307) is fixedly connected to the drying box (1), and the second exhaust fan (302) is arranged inside the air inlet pipe (301).

9. The drying device for making cured meat according to claim 8, characterized in that: The drying element (3) further comprises an air guide column (304), a drying box (305) and a molecular sieve (306); The air guide column (304) is movably snap-connected to the interior of the drying box (303), the drying box (305) is movably plugged into the side wall of the drying box (303), and the molecular sieve (306) is fixedly connected to the interior of the drying box (303).

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